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Banana Oat Chocolate Chip Muffins
These delicious muffins are moist, fluffy and hearty with rolled oats baked right into banana muffin batter and lots of chocolate chips to make them extra special. I like to have these around for quick breakfasts on the go, or snacking at any time of the day.
Ingredients
- 1 ½ cups (215g) all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup (240ml) mashed ripe banana from about 2 large bananas
- ⅔ cup (145g) packed light brown sugar
- 2 large eggs, at room temperature
- ¼ cup (60ml) vegetable oil
- ½ cup (120ml) full fat plain yogurt or sour cream
- ¼ cup (60ml) whole milk
- 1 teaspoon (5ml) pure vanilla extract
- ¾ cup (75g) large flake rolled oats, plus extra for topping
- 1 cup (6oz/170g) dark chocolate chips
Instructions
- Preheat your oven to 400°F and line a standard 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon and salt until evenly blended.
- Mash the bananas with a fork on a flat surface (like a clean cutting board or a plate) until very smooth. Add it to a large mixing bowl. Add brown sugar and mix well. Add eggs and whisk until smooth. Add oil, yogurt, milk and vanilla and whisk until combined. Add oats and mix them in, then let the batter rest for 5 minutes to let the oats hydrate.
- Add dry ingredients all at once and fold it all in gently with a spatula until just combined. Do not over-mix. Fold in chocolate chips.
- Divide batter evenly among prepared muffin cups, filling them to the rim. Sprinkle oats on top and bake for 5 minutes. Reduce oven temperature to 350 degrees F and bake for 15-18 minutes longer until golden brown and slightly firm to the touch. Transfer pan to a wire rack and let muffins cool for 5 minutes before transferring individually to the rack to finish cooling.
