Banana Chocolate Chip Oats Muffins (Printer-friendly)
Soft banana muffins loaded with oats and chocolate chips—ready in 35 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1 cup rolled oats
03 - 1/2 cup granulated sugar
04 - 1/2 teaspoon baking soda
05 - 1 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 1/2 teaspoon ground cinnamon
→ Wet Ingredients
08 - 3 medium ripe bananas, mashed
09 - 1/3 cup melted butter or vegetable oil
10 - 2 large eggs
11 - 1 teaspoon pure vanilla extract
→ Add-Ins
12 - 1/2 cup semi-sweet chocolate chips
13 - 1/4 cup chopped walnuts or pecans (optional)
# How To Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In a large bowl, whisk together flour, oats, sugar, baking soda, baking powder, salt, and cinnamon until well blended.
03 - In a separate bowl, mash bananas until smooth. Add melted butter or oil, eggs, and vanilla extract. Mix until fully incorporated.
04 - Pour wet ingredients into dry ingredients. Gently fold together with a spatula just until combined—do not overmix as this will result in tough muffins.
05 - Fold in chocolate chips and optional chopped nuts until evenly distributed throughout batter.
06 - Divide batter evenly among the 12 muffin cups, filling each about three-quarters full.
07 - Bake for 18–22 minutes until a toothpick inserted into the center comes out clean or with moist crumbs.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The texture is incredible—soft and tender with a lovely chew from the oats
- They freeze beautifully so you can always have homemade breakfast ready
- The banana flavor shines through without being overwhelming
02 -
- Overmixing the batter will make these muffins tough—stop mixing as soon as the flour streaks disappear
- Using very ripe bananas with plenty of brown spots is essential for the best flavor and natural sweetness
03 -
- Room temperature ingredients mix more easily and create a more uniform batter
- If your bananas are not quite ripe enough bake them in their skins at 350°F for 15 minutes to soften them up