Banana Chocolate Chip Oat Muffins (Printer-Friendly)

Soft muffins loaded with ripe bananas, oats, and chocolate chips. Ready in 35 minutes.

# What You'll Need:

01 - 1 cup all-purpose flour

02 - 1 cup rolled oats

03 - 1/2 cup granulated sugar

04 - 1/2 teaspoon baking soda

05 - 1 teaspoon baking powder

06 - 1/4 teaspoon salt

07 - 1/2 teaspoon ground cinnamon

08 - 3 medium ripe bananas, mashed

09 - 1/3 cup melted butter or vegetable oil

10 - 2 large eggs

11 - 1 teaspoon pure vanilla extract

12 - 1/2 cup semi-sweet chocolate chips

13 - Optional: 1/4 cup chopped nuts (walnuts or pecans)

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly.

02 - In a large bowl, combine flour, oats, sugar, baking soda, baking powder, salt, and cinnamon. Stir until well blended.

03 - In a separate bowl, mash bananas until smooth. Add melted butter or oil, eggs, and vanilla extract. Mix until thoroughly combined.

04 - Pour wet ingredients into dry ingredients. Gently fold together until just combined—do not overmix to ensure tender muffins.

05 - Fold in chocolate chips and chopped nuts if using. Distribute evenly throughout batter.

06 - Divide batter evenly among the 12 muffin cups, filling each about three-quarters full.

07 - Bake for 18-22 minutes until a toothpick inserted into the center comes out clean.

08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

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These muffins stay incredibly moist for days thanks to those ripe bananas working their magic
The oats give them substance without making them heavy or dry like some healthy versions can be

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Overmixing makes tough muffins, so stop as soon as you no longer see dry flour
Ripe bananas are nonnegotiable here, underripe bananas will make the muffins dense and bland

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