Banana Chocolate Chip Oat Muffins (Printable)

Soft, moist muffins with ripe bananas, oats, and chocolate chips. Perfect breakfast treat ready in 35 minutes.

# What you 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)

# Directions:

01 - Preheat your 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 thoroughly blended.
03 - In a separate bowl, mash the bananas until smooth. Whisk in melted butter or oil, eggs, and vanilla extract until fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined—do not overmix to ensure tender muffins.
05 - Fold in the chocolate chips and chopped nuts if using, distributing evenly throughout the batter.
06 - Divide batter evenly among the 12 muffin cups, filling each about three-quarters full.
07 - Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Tips:

01 -
  • The texture is incredible, like someone figured out how to bake comfort itself into a handheld form
  • They freeze beautifully, so you can pull one out on busy mornings and feel like you have your life together
02 -
  • Overmixing is the enemy of fluffy muffins, stop as soon as the flour disappears even if it looks a bit lumpy
  • Room temperature ingredients combine more smoothly and create a better texture
03 -
  • Use an ice cream scoop to fill the muffin cups, its faster and makes them all uniform
  • If your bananas arent quite ripe enough, put them in a 350°F oven for 15 minutes to speed up the process

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