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Banana Oatmeal Chocolate Chip Muffins
Soft, hearty, and filled with chocolate chips, these Banana Oatmeal Chocolate Chip Muffins are a cozy, feel-good bake perfect for breakfast or snacking. This updated version makes taller, softer muffins with a perfect balance of flavor and moisture.
Ingredients
- 1 ¾ cups (210 g) all-purpose flour
- 1 ½ cups (120 g) quick oats
- ¾ cup (150 g) firmly packed light or dark brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 3 tablespoons (42 g) unsalted butter, melted and slightly cooled
- 2 tablespoons (30 ml) neutral oil, like canola or vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (225 g) mashed ripe banana, about 2 to 3 medium bananas
- ½ cup (120 ml) milk
- 1 ¼ cups (213 g) semisweet chocolate chips
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Instructions
- Preheat oven to 375°F (190°C). Line or lightly grease 12 standard muffin cups. For best results, use parchment liners.
- In a large bowl, whisk together the flour, oats, brown sugar, baking powder, and salt.
- In a separate bowl, combine the melted butter, oil, eggs, vanilla, banana, and milk. Stir until well mixed.
- Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups (about 1/4 cup per muffin). The cups will be fairly full.
- Bake 24 to 26 minutes, or until the tops are browned and a pick inserted into the center comes out clean.
- Cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
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Notes
- Bananas: Measure after mashing. You’ll need about 1 cup (around 2 to 3 medium). Using more can make the muffins dense, while less can make them dry.
- Oats: Quick oats work best for a soft, uniform crumb, but old-fashioned oats give a chewier texture if you prefer.
- Mixing tip: Stir gently once wet and dry ingredients are combined; over-mixing can make the muffins tough.
- Liner tip: Use parchment liners or lightly spray paper liners to help prevent sticking.
- Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave before serving.
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