Banana Chocolate Chip Oatmeal Muffins

Banana chocolate chip oatmeal muffins are delicious, moist, and filling. They are a quick and easy breakfast or snack that you can meal prep at the beginning of the week and enjoy for days, weeks, or even months to come (if you freeze them!). They are the best way to use up any overripe bananas that you have in your kitchen, and are made with some other common pantry staple ingredients that you likely already have at home. The best part? You need just 30 minutes to prep and bake them before you can bite into one.

Why You’ll Love Banana Chocolate Chip Oatmeal Muffins

• It’s a great way to use those bananas you forgot about. We’ve all been there. You buy a bunch of bananas, enjoy them for a while, and then completely forget you have them. They ripen on the counter until they’re brown or black. Well, don’t throw those bananas away! Overripe bananas are the best for these banana chocolate chip oatmeal muffins.
• Quick, easy, and filling breakfast or snack. Banana muffins are one of the easiest breakfast meal preps you can make. In just 30 minutes, you’ll have a dozen fresh muffins that will last all week. Serve them for breakfast on the go, include them are a snack in your kids' school lunch boxes, or enjoy them for a treat throughout the day.
• They have the perfect combination of ingredients to make them flavorful and moist. Ripe bananas add sweetness and ensures that your muffins don’t dry out, while oats bring a unique flavor and healthy whole grains to the mix. Mini chocolate chips also add sweet and decadent flavor to every bite.

Ingredients and Substitutions

To make easy banana chocolate chip oatmeal muffins, you will need the following ingredients (full quantities in recipe card below):

• all-purpose flour
• oats - you need old-fashioned rolled oats, and not quick oats. You could use quick oats for the same taste but it won't have the same texture.
• sugar
• baking powder + soda
• chocolate chips - there is just something about mini chocolate chips with banana muffins that just makes sense. You can use regular sized chocolate chips if you prefer or chocolate chunks.
• bananas - make sure the bananas are ripe, otherwise they won't give you the same sweet results.
• egg
• vegetable oil
• milk

You will also need measuring cups and spoons, mixing bowls, cookie scoop (or large spoon), 12-cup muffin pan, cupcake lines, and wire cooling rack.

How to Make the Best Banana Chocolate Chip Oatmeal Muffins

1. Make the batter. In a large mixing bowl, whisk together flour, oats, sugar, baking powder, baking soda, and chocolate chips. Set aside. In a medium mixing bowl, add banana and mash with a fork. Then add egg, oil, and milk. Whisk together until combined. Make a well in the center of the dry ingredients and pour the wet ingredients inside. Use a large spoon to mix the batter until just combined, and there are no dry flour particles visible.

1. Scoop out batter. Line a 12-cup muffin pan with cupcake liners or spray with cooking spray oil. Use a medium cookie scoop to scoop out the batter and fill in the lined muffin pan, filling each cup about ¾ full.
2. Bake. Bake in a 400F preheated oven for 20-25 minutes until golden brown, and a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring onto a wire cooling rack to cool completely.

More Banana Recipes

• Nutty Banana Bread
• Flourless Banana Brownies
• Banana Chocolate Chip Muffins
• Majoon Banana and Nut Smoothie
• Chocolate Chip Banana Bread Cookies
• Healthy Banana Bread
• Strawberry Banana Smoothie

Recipe

Banana Chocolate Chip Oatmeal Muffins

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• Author: Sam Hu | Ahead of Thyme
• Total Time: 30 minutes
• Yield: 12 muffins
• Diet: Vegetarian

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Description

Banana chocolate chip oatmeal muffins are a quick and easy breakfast or snack that you can meal prep and enjoy all week (or longer if you freeze them).

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Ingredients

• 1 ½ cup all-purpose flour
• ¾ cup old-fashioned rolled oats (not quick oats)
• ⅔ cup sugar, brown or white
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup mini chocolate chips, semi-sweet
• 3 ripe medium bananas (about 1 cup), mashed
• 2 large eggs
• ½ cup vegetable oil

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Instructions

1. Preheat oven to 375 F. Line a 12-cup muffin pan with cupcake liners or spray with cooking oil spray. Set aside.
2. In a large mixing bowl, whisk together flour, oats, sugar, baking powder, baking soda, and chocolate chips. Set aside.
3. In a medium mixing bowl, add banana and mash with a fork. Then, add eggs and oil. Whisk together until combined.
4. Make a well in the center of the dry ingredients and pour the wet ingredients inside. Use a large spoon to mix the batter until just combined, and there are no dry flour particles visible.
5. Use a medium cookie scoop to scoop out the batter and fill in the lined muffin pan, filling each cup about ¾ full.
6. Bake for 18-20 minutes until golden brown, and a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring onto a wire cooling rack to cool completely.

Notes

How to store muffins: Keep banana oatmeal muffins in an airtight container for up to 2-4 days at room temperature. You can extend their shelf life by storing in the fridge for up to 7-10 days.

How to freeze muffins: Wrap each banana muffin individually in plastic cling wrap. Use two layers and ensure the wrap is tight. Store in the freezer for up to 3-4 months. Thaw overnight in the fridge before eating.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Bake
• Cuisine: American

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