Banana Chocolate Chip Oat Muffins (Printable)

Soft, moist muffins loaded with ripe bananas, oats, and chocolate chips. Ready in 35 minutes.

# Ingredient List:

→ 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:

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 mixing 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. Whisk in melted butter or oil, eggs, and vanilla extract until fully incorporated.
04 - Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined—do not overmix or muffins will become tough.
05 - Fold in chocolate chips and chopped nuts if using. Reserve a small handful to sprinkle on tops if desired.
06 - Divide batter evenly among the 12 muffin cups, filling each about three-quarters full.
07 - Bake for 18-22 minutes until golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before storing.

# Helpful Tips:

01 -
  • The oats give them a heartiness that keeps you full until actual lunchtime
  • They freeze beautifully so you can bake once and eat breakfast all week
02 -
  • Overmixing makes tough muffins so stop as soon as the flour disappears
  • Room temperature ingredients blend better so pull eggs and butter out early
03 -
  • Use a cookie scoop to fill muffin cups evenly and quickly
  • Let ripe bananas sit at room temperature for maximum sweetness before mashing

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