Introduction
These banana oatmeal chocolate chip muffins combine the cozy, filling texture of oats with the sweet richness of banana and melty chocolate. They’re a fantastic way to use up overripe bananas and make a perfect grab-and-go breakfast or satisfying snack. You’ll love how simple they are to whip up.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 18 muffins
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup sugar
- 1/2 cup brown sugar (packed)
- 1 cup mashed ripe bananas (about 2 bananas)
- 2 large eggs (room temperature)
- 13.5 ounces coconut milk
- 1 cup quick oats
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line two muffin tins with 18 paper liners or grease the cups well.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the room-temperature butter, sugar, and brown sugar together until light and fluffy.
- Beat in the mashed bananas until fully combined, then beat in the eggs one at a time, mixing well after each addition.
- Pour in the coconut milk and mix until the batter is smooth and uniform.
- Gently fold the dry flour mixture into the wet ingredients using a spatula, mixing just until no large flour streaks remain.
- Fold in the quick oats, followed by the semisweet chocolate chips.
- Divide the batter evenly among the prepared 18 muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Mini Muffins: Bake in a mini muffin tin for about 12-14 minutes for a bite-sized treat.
- Streusel Topping: Before baking, top each muffin with a simple crumble made from 1/4 cup each of flour, brown sugar, and oats mixed with 2 tablespoons of melted butter.
- Oat-Dusted Top: For extra texture, sprinkle a pinch of extra quick oats on top of each muffin just before they go in the oven.
- Double Chocolate: Replace 1/4 cup of the flour with unsweetened cocoa powder for a rich chocolate base.
Tips for Success
- Use very ripe bananas with lots of brown spots for the most intense sweetness and flavor.
- Ensure your butter and eggs are at room temperature to create a smoother, more cohesive batter.
- For even baking and perfect domes, use an ice cream or large cookie scoop to portion the batter into the cups.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To enjoy them warm, reheat a muffin in the microwave for 15-20 seconds.
FAQ
Can I use old-fashioned rolled oats instead of quick oats?
Yes, but the texture will be slightly chewier. For a more similar texture, you can pulse old-fashioned oats in a food processor a few times to break them down slightly.
My coconut milk is separated or very thick. What should I do?
Shake the can vigorously before opening. If it’s still very thick, give it a quick stir in a bowl or gently warm it to help it become smooth and pourable again.
Can I make this into a loaf instead?
Yes, you can bake the batter in a greased 9×5-inch loaf pan. The baking time will increase to about 50-60 minutes. Check for doneness with a toothpick.
Why are my muffins dense?
This is usually caused by overmixing the batter after adding the flour or using bananas that were not ripe enough. Mix just until combined and use very ripe, spotty bananas.
Can I freeze these muffins?
Absolutely. Let them cool completely, then wrap them individually and store in a freezer bag for up to 3 months. Thaw at room temperature or in the microwave.
Can I use salted butter?
Yes, but you may want to reduce the added salt in the recipe to 1/4 teaspoon to account for the salt in the butter.