BANANA OATMEAL CHOCOLATE CHIP MUFFINS
When you enjoy the delicious taste of Banana Oatmeal Chocolate Chip Muffins, you don't need to feel guilty about the chocolate, because you're eating fruit and oats too!
Prep Time 10 mins
Cook Time 20 mins
Total Time 25 mins
Servings: 6 jumbo muffins
Calories: 490kcal
1 1/2 cups all purpose flour
1 cup rolled oats
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 whole ripe bananas, mashed
1/2 cup sugar
1/3 cup butter, room temperature
1 large egg
1 cup chocolate chips
1 Tbsp vanilla extract
1 tsp cinnamon
2 Tbsp sanding sugar, optional
Preheat oven to 375F. Prepare a muffin tin by spraying the holes liberally with non-stick cooking spray. Set aside.
Add the butter and sugar to a large mixing bowl and using a hand mixer, blend together the butter and sugar.
Once blended, add the egg, vanilla, and bananas; mix together well.
Add the flour, rolled oats, baking powder, baking soda, cinnamon and salt to the bowl and incorporate into the wet ingredients.
Gently fold in the chocolate chips.
Scoop equal amounts of the batter into muffin tin holes. Do not fill more than 3/4 full.
Top the batter with a sprinkling of sanding sugar, if using. You may also top the batter with a few extra chocolate chips. These two are completely optional.
Bake for 18-20 minutes.
Allow muffins to cool for 5 minutes before removing from muffin tin and placing on a cooling rack to complete the cooling process.
Notes
The nutritional information is for 1 jumbo muffin. I made 6 larger muffins, but you can easily divide the muffin batter into twelve equal portions to get 12 regular sized muffins.
When you enjoy the delicious taste of Banana Oatmeal Chocolate Chip Muffins, you don't need to feel guilty about the chocolate, because you're eating fruit and oats too!
Prep Time 10 mins
Cook Time 20 mins
Total Time 25 mins
Servings: 6 jumbo muffins
Calories: 490kcal
1 1/2 cups all purpose flour
1 cup rolled oats
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 whole ripe bananas, mashed
1/2 cup sugar
1/3 cup butter, room temperature
1 large egg
1 cup chocolate chips
1 Tbsp vanilla extract
1 tsp cinnamon
2 Tbsp sanding sugar, optional
Preheat oven to 375F. Prepare a muffin tin by spraying the holes liberally with non-stick cooking spray. Set aside.
Add the butter and sugar to a large mixing bowl and using a hand mixer, blend together the butter and sugar.
Once blended, add the egg, vanilla, and bananas; mix together well.
Add the flour, rolled oats, baking powder, baking soda, cinnamon and salt to the bowl and incorporate into the wet ingredients.
Gently fold in the chocolate chips.
Scoop equal amounts of the batter into muffin tin holes. Do not fill more than 3/4 full.
Top the batter with a sprinkling of sanding sugar, if using. You may also top the batter with a few extra chocolate chips. These two are completely optional.
Bake for 18-20 minutes.
Allow muffins to cool for 5 minutes before removing from muffin tin and placing on a cooling rack to complete the cooling process.
Notes
The nutritional information is for 1 jumbo muffin. I made 6 larger muffins, but you can easily divide the muffin batter into twelve equal portions to get 12 regular sized muffins.
