This Banana Oatmeal Chocolate Chip Muffins recipe makes a delicious breakfast to help get you out of the same old breakfast foods!
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
Banana Oatmeal Chocolate Chip Muffins Recipe
- 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
- 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.
Life Made Simple Original Recipe
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!!
My sister has made your recipe for years and they are the best muffins! I have a toddler now and want to try to make these with the best substitue for flour, what do you think would be best???? Almond flour??? Thanks!
Hi Stephanie! Is your toddler gluten intolerant? If so, I’d suggest a cup for cup gluten-free flour, if not, I’d suggest using the same amount of white whole wheat flour and adding an extra tablespoon of buttermilk or sour cream to the recipe. Hope that helps!
Do you think substituting the butter for avocado oil would turn out all right?