Banana Oatmeal Chocolate Chip Muffins

This Banana Oatmeal Chocolate Chip Muffins recipe makes a delicious breakfast to help get you out of the same old breakfast foods!
Banana Oatmeal Chocolate Chip muffins
There are so many days that I find myself needing to eat something other than cereal, fruit or eggs for breakfast. Does anyone else feel like that? I’m so glad to hear that, good to know that I’m not the only one. 

Usually, if I get up early enough I’ll scavenge our kitchen for things that I can toss into a batch of muffins.

Since we had a single spotted banana I decided to mash it up and make this “half batch” of these muffins. It only yields 6 muffins, but honestly that’s the perfect amount for a small little family like ours.

Instead of doing a plain muffin, I tossed in a few chocolate chips and some old-fashioned rolled oats.

The Banana Oatmeal Chocolate Chip muffins smelled wonderful and tasted delicious too! It was kind of like eating a healthy oatmeal chocolate chip cookie 🙂

Next time, I might try tossing in some strawberry chunks or even swirl in some peanut butter… the options seem endless!

Give these Banana Oatmeal Chocolate Chip muffins a try and add a new option to flavor up your breakfasts

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Banana Oatmeal Chocolate Chip Muffins Recipe

This Banana Oatmeal Chocolate Chip Muffins recipe makes a delicious breakfast to help get you out of the same old breakfast foods!
5 from 3 votes
Pin Rate
Course: Breads & Muffins, Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 6 muffins
Calories: 356kcal
Author: Andrea
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Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup old-fashioned oats - (not quick cooking)
  • 1/3 cup brown sugar
  • 1 egg
  • 6 Tbsp butter - melted
  • 3 Tbsp sour cream - (or buttermilk)
  • 1/2 cup mashed ripe bananas - (from one large banana)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1/2 cup chocolate chips

Instructions

  • Preheat oven to 350 degrees. Lightly spray or line six wells of a standard size muffin pan, set aside.
  •  In the bowl of a stand mixer, beat together melted butter and sugar. Add sour cream (or buttermilk) and mashed bananas, mix on low for 30 seconds. Add egg and vanilla, mix until just combined.
  • In a small mixing bowl, combine flour, oats, baking soda, and salt. Whisk together then with mixing speed on low, gradually add dry ingredients. Mix until just combined. Remove bowl from stand and fold in chocolate chips. Using a large scoop, fill each well ¾ of the way full (or a little more if you have some extra).
  • Place in oven and bake for 18-22 minutes. The tops should be lightly golden brown and they should be nice and firm. Remove from oven and allow to cool in pans for 2-3 minutes before removing and transferring to a wire rack to cool completely.

NOTES

-You will want to double this recipe for 12 standard size muffins.

Nutrition

Serving: 1muffin | Calories: 356kcal | Carbohydrates: 46g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 305mg | Potassium: 144mg | Fiber: 2g | Sugar: 24g | Vitamin A: 472IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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Comments:

  1. 5 stars
    This is my go to recipe when I have some over ripe bananas now. My family absolutely loves them and friends as well! I always make a double batch because they get gobbled up so quickly! Thank you for this great recipe!!