Chocolate Chip Banana Oat Muffins
You'll love these simple and moist chocolate chip banana oat muffins! Perfect for a quick breakfast or a tasty snack on the go and they freeze well too!
Servings 12 muffins
Calories 250kcal
Ingredients
- 1 cup (3 1/4 oz) old fashioned rolled oats
- 1 cup whole milk, or 2%
- 1 cup (5 oz) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp table salt
- 1/2 cup vegetable oil
- 1/2 cup (3 1/2 oz) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup mashed bananas, about 3 medium
- 3/4 cup (4 1/2 oz) chopped bittersweet chocolate
Instructions
- Heat oven to 425F. Grease a 12 well muffin tin and set aside.
- In a food processor or blender, pulse the oats until they are partially chopped. They should be mostly oat pieces (not flour) with few whole oats left.
- Pour the milk into a 2 cup container. Add the oats and let them soak for 20-30 minutes.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl whisk together the oil, sugar, egg, vanilla, and bananas.
- Add the dry ingredients to the wet along with 1/2 cup of the chocolate and mix lightly but completely.
- Divide the batter evenly into the prepared muffin tin. The batter will be quite wet.
- Top each muffin with some of the remaining chopped chocolate.
- Bake 5 minutes.
- Reduce heat to 350F. Bake 15-18 minutes more, or until a toothpick comes out with only a few moist crumbs.
- Cool for 10 minutes in the tin. Then turn out the muffins onto a cooling rack and let cool to room temperature.
Notes
- Measurements: All the ingredient measurements in ounces are by weight not volume so you can use a kitchen scale if you wish. To measure the flour by cups use the scoop and sweep method - scoop up flour from the container with your cup and then sweep off the excess.
- Filling the Muffin Tin: As noted, the batter is wet and thin so I use a ladle to divide it up into the wells.
- Chopping the Oats: I do this to improve the texture of the muffins as whole oats tend to be rather chewy.
- Inspiration: Inspired by Blueberry Oatmeal Muffins from Sally's Baking Addiction.
Nutrition
Calories: 250kcal