Banana Chocolate Chip Oat Muffins (Printable version)

Soft, moist muffins with ripe bananas, oats, and chocolate chips. An easy breakfast or snack ready in 35 minutes.

# What you need:

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

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

12 - 1/2 cup semi-sweet chocolate chips

13 - 1/4 cup chopped walnuts or pecans (optional)

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly.

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 combined.

04 - Pour wet ingredients into dry ingredients. Gently fold together until just combined—do not overmix to ensure tender muffins.

05 - Fold in chocolate chips and chopped nuts if using. Reserve a few chips for topping if desired.

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 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 serving.

01 -

The texture is incredible—soft from bananas, hearty from oats, with melty chocolate in every bite
They come together in one bowl with ingredients you probably have right now

02 -

Overmixing will make your muffins tough, so stop as soon as you no longer see dry flour
Room temperature ingredients blend more easily and create better texture

03 -

Use an ice cream scoop to fill muffin cups evenly and quickly
If you only have one muffin tin, bake in two batches rather than crowding the pan