Banana Oatmeal Chocolate Chip Muffins

Name: Banana Oatmeal Chocolate Chip Muffins
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12 regular muffins/6 jumbo muffins
Ingredients: 1 cup all-purpose flour; 1 ½ teaspoons cinnamon; 1/2 teaspoon nutmeg; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup milk (2% or whole), room temperature; 3–4 medium ripe bananas, mashed (about 1 ½ cups); 1/4 cup canola oil; 1/2 cup light brown sugar, packed; 1/2 cup pure maple syrup; 1 large egg, room temperature; 1 teaspoon vanilla extract; 2 cups old-fashioned rolled oats; 3/4 cup semisweet chocolate chips, plus more for topping

Need a quick, wholesome snack for your busy days? These Banana Oatmeal Chocolate Chip Muffins are just the thing! They’re hearty, packed with oats and naturally sweet bananas, and have just enough chocolate to feel like a treat. Perfect for breakfast on the go, lunchboxes, or a little boost to get you through the afternoon—these muffins are a little healthy, a little sweet, and totally delicious!

Servings: 12 regular muffins/6 jumbo muffins

Author: Joshua Snyder

Banana Oatmeal Chocolate Chip Muffins

Need a quick, wholesome snack for your busy days? These Banana Oatmeal Chocolate Chip Muffins are just the thing! They’re hearty, packed with oats and naturally sweet bananas, and have just enough chocolate to feel like a treat. Perfect for breakfast on the go, lunchboxes, or a little boost to get you through the afternoon—these muffins are a little healthy, a little sweet, and totally delicious!

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

1 cup all-purpose flour
1 ½ teaspoons cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk (2% or whole), room temperature
3–4 medium ripe bananas, mashed (about 1 ½ cups)
1/4 cup canola oil
1/2 cup light brown sugar, packed
1/2 cup pure maple syrup
1 large egg, room temperature
1 teaspoon vanilla extract
2 cups old-fashioned rolled oats
3/4 cup semisweet chocolate chips, plus more for topping

Instructions

Preheat your oven to 350°F. Line a 12-count muffin tin or a 6-count Jumbo muffin tin with paper baking cups or grease with nonstick spray or cooking spray.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
To a large bowl, add the mashed bananas, oil, maple syrup and brown sugar. Mix using a wooden spoon or spatula until the mixture has a uniform consistency. Don’t worry if the mixture looks a bit lumpy; that’s totally normal. Add the egg and vanilla extract to the banana mixture and mix well until incorporated. Add the flour mixture and stir until just combined. Pour in the milk and stir until incorporated.
Fold in the oats and chocolate chips, making sure they are evenly distributed throughout the batter and being careful not to overmix.
Fill each muffin cup about 3/4 full. A 1/4-cup measuring cup works well for regular and a 1/2-cup measuring cup for jumbo. Add a few extra chocolate chips to the top if desired. Bake for 20-25 minutes for regular (30 to 35 minutes for jumbo) until a toothpick inserted into the center comes out clean.