Banana Oatmeal Chocolate Chip Muffins

These flourless banana oatmeal chocolate chip muffins combine ripe bananas and whole rolled oats for a soft, hearty texture. The one-bowl batter rests briefly, then bakes with chocolate chips scattered on top.

Recipe Developer-Estefania

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Prep Time 15

Cook Time 25

Total Time 40

Ingredients

Instructions

Heat an oven to 180 °C. Thoroughly coat a 12-cup muffin pan with nonstick cooking spray. In a large bowl, mash 3 large ripe bananas until mostly smooth.
Whisk 2 large eggs into the bananas. Stir in 350 ml whole milk, 380 g old-fashioned rolled oats, 1 teaspoon ground cinnamon, 2 teaspoons baking powder, and 1 teaspoon salt until evenly combined. Let the batter rest for 5 to 10 minutes.
Divide the batter evenly among the 12 prepared muffin cups, filling each to the top. Sprinkle 45 g chocolate chip evenly over the batter.
Bake the banana oatmeal chocolate chip muffins for 25 minutes, until the tops are golden and a toothpick inserted into the oat mixture comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack and cool for 25 more minutes before eating.

Notes

Measure the oats by weight: Use 4¾ cups / 380 g as the accuracy reference because the volume of rolled oats can vary.

Let the oats hydrate: The 5-to-10-minute rest allows the whole oats to absorb liquid, helping the muffins hold together.

Coat the pan thoroughly: Cover the bottoms and sides of every cup to reduce sticking from the flourless batter.

Test away from chocolate: Insert the toothpick into the oat mixture so melted chocolate is not mistaken for underbaked batter.

Nutrition