Introduction
You’re looking at your overripe bananas and thinking about breakfast, right? These hearty Oatmeal Banana Muffins are your answer, combining the wholesome comfort of oats with the sweet, melty pockets of chocolate chips. They are perfectly moist, satisfying, and simple enough to whip up for busy mornings or a quick snack.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 12 muffins
Ingredients
- 1 ½ cup old fashioned oats
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¾ cup buttermilk
- ¼ cup canola or vegetable oil
- 12 tablespoons unsalted butter (1 ½ sticks) (melted and cooled)
- 3 large eggs (lightly beaten)
- 2 very ripe bananas (mashed)
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease thoroughly.
- In a large mixing bowl, whisk together the old fashioned oats, all-purpose flour, baking powder, salt, and granulated sugar.
- In a separate medium bowl, combine the buttermilk, oil, cooled melted butter, lightly beaten eggs, and mashed bananas. Mix until well combined.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together with a spatula until just combined; a few streaks of flour are okay.
- Gently fold in the semisweet chocolate chips until evenly distributed, being careful not to overmix.
- Divide the batter evenly among the 12 prepared muffin cups, filling each nearly to the top.
- Bake for 28-32 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs (melted chocolate may stick to the toothpick, which is fine).
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Crunchy Top: Before baking, sprinkle the tops of the muffins with a light dusting of coarse sugar or extra oats.
- Mini Muffins: Use a mini muffin tin and reduce baking time to 12-15 minutes for a bite-sized treat.
- Double Chocolate: Replace ¼ cup of flour with ¼ cup of unsweetened cocoa powder for a rich, chocolatey base.
- Warm Serving: Serve a warm muffin with a dollop of Greek yogurt or a drizzle of honey for extra indulgence.
Tips for Success
- Ensure your melted butter has cooled slightly before mixing it with the other wet ingredients to prevent it from cooking the eggs.
- For the best texture and flavor, use bananas that are very ripe with plenty of brown spots.
- Use a standard ice cream scoop or large spoon to easily and evenly portion the batter into the muffin 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 5 days. For longer storage, freeze them for up to 3 months. To reheat, warm a muffin in the microwave for 15-20 seconds or in a 300°F oven for 5-10 minutes.
FAQ
Can I use quick oats instead of old fashioned oats?
Yes, quick oats can be used, but the texture will be slightly less hearty. The result will still be delicious.
Can I use salted butter?
Yes, you can use salted butter. Simply omit the additional ½ teaspoon of salt from the recipe.
What can I use if I don’t have buttermilk?
Make a quick substitute by adding 2 teaspoons of lemon juice or white vinegar to a liquid measuring cup, then fill it up to the ¾ cup line with regular milk. Let it sit for 5 minutes before using.
Why are my muffins dense or gummy?
This is often a sign of overmixing the batter, which develops the gluten in the flour. Gently fold the ingredients together until just combined.
Can I make these gluten-free?
Yes, use a certified gluten-free oat brand and a 1-to-1 gluten-free all-purpose flour blend in place of the regular flour.
My bananas aren’t very ripe. Can I still use them?
You can, but the muffins will be less sweet and banana-flavored. For the best sweetness and moisture, very ripe bananas are highly recommended.