Banana Oatmeal Chocolate Chip Muffins

These banana oatmeal chocolate chip muffins use ripe bananas and rolled oats instead of flour for a soft, hearty texture. The one-bowl batter is lightly spiced with cinnamon and topped with melty chocolate chips.

Recipe Developer-Estefania

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Prep Time 15

Cook Time 25

Total Time 1 10

Ingredients

Instructions

Preheat the oven to 355°F / 180°C and coat a 12-cup muffin pan with nonstick cooking spray. Mash the 3 ripe bananas in a large bowl until mostly smooth.
Whisk in 2 large eggs, then stir in 350 ml milk, 380 g old-fashioned rolled oats, 1 tsp ground cinnamon, 2 tsp baking powder, and 1 tsp salt until evenly combined. Let the banana oatmeal muffin batter rest for 5–10 minutes so the oats can absorb some of the liquid.
Divide the batter evenly among the 12 muffin cups, filling each one to the top. Sprinkle 45 g chocolate chip evenly over the muffins.
Bake for 25 minutes, until the tops are golden and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack and let them cool completely.

Notes

Measure the Oats by Weight: I prefer using the 380 g measurement because rolled oats can settle differently in a measuring cup, which may change the muffin texture.

Give the Batter Time to Rest: Letting the batter sit for 5–10 minutes allows the oats to absorb the milk, so the muffins hold together better and bake with a softer texture.

Fill the Cups Evenly: I divide the batter between all 12 muffin cups as evenly as possible so the muffins bake at the same rate.

Test Away from the Chocolate: Insert the toothpick into the oat mixture rather than through a melted chocolate chip, which can make the center look underbaked.

Nutrition