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
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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 the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly spray or line six wells of a standard-size muffin pan and set aside.
- In the bowl of a stand mixer, beat together the melted butter and sugar. Add sour cream (or buttermilk) and mashed bananas, and mix on low for 30 seconds. Add the egg and vanilla, and mix until combined.
- In a small mixing bowl, combine the flour, oats, baking soda, and salt. Whisk together, then with the mixer on low, gradually add the dry ingredients. Mix until combined. Remove the bowl from the stand and fold in the 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 the oven and bake for 18-22 minutes. The tops should be lightly golden brown and firm. Remove from the oven and allow to cool in the pans for 2-3 minutes before transferring to a wire rack to cool completely.
NOTES
Nutrition
Life Made Simple Original Recipe
Made these tonight, with white whole wheat flour (King Arthur) , and subbed the buttermilk with plain Greek yogurt, n they turned out perfectly in my oven at 18 minutes!
Thanks fir the recipe!
Glad to hear they came out perfect! Thanks for sharing Jeni!
What a yummy recipe! I made a quadruple batch because I like to freeze muffins to pack in my kids’ lunches (I ended up with 35 nice sized muffins!).
Anyway, because I was making this x 4, I used 3 cups regular flour and 1 cup oat flour, and I used melted coconut oil in place of the butter. Oh, and I used buttermilk made from milk and apple cider vinegar. I also added a pinch of cinnamon….because I have a compulsion to add it to almost every baked good I make!!! 🙂 Oh, and I baked them at 375 for 20 minutes because I know from experience that if you want a nice, domed muffin top, you need the heat to be higher. Also, my oven isn’t working 100% properly, so I made this adjustment to make sure they came out perfect!
I’m rambling!
Thanks for sharing this wonderful, simple recipe! It’s great! Two thumbs up! 🙂
Can I make it with just regular milk??
If you’re going to use regular milk, add a touch of lemon juice or vinegar to it 🙂 OR try using yogurt!
Love these and so does my daughter (She’s a year and a half)! We have them for breakfast some days so I boost them with a little chi seeds as well as replacing some of the flour with flax seed and extra oats!!
These were delicious! Thanks!
So happy to hear that!