Oatmeal Banana Chocolate Chip Muffins
Banana Chocolate Chip Oat Muffins are soft and fluffy, loaded with gooey chocolate chips, and the oats give ‘em that cozy, hearty vibe. Perfect for tossing in a lunchbox, grabbing with your morning coffee, or sneaking straight off the cooling rack.
Servings: 12 Muffins
Calories: 214kcal
Equipment
- Muffin Tin
- paper liners
- Large Mixing Bowl
Ingredients
- 3 ripe bananas mashed
- ⅓ cup melted butter
- ⅓ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large bowl, mix mashed bananas, melted butter, and honey. Stir in the egg, vanilla, and milk.
- Add oats, flour, baking soda, baking powder, salt, and cinnamon. Stir just until combined.
- Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
- Store at room temperature up to 3 days or refrigerate for up to 1 week.
Notes
You can make these muffins in a mini muffin pan as well. However, you will need to reduce the baking time. Start checking them around the 12-minute mark if you are using a mini muffin tin.
Nutrition
Serving: 1Muffin | Calories: 214kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 262mg | Potassium: 169mg | Fiber: 2g | Sugar: 17g | Vitamin A: 230IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg