Banana Chocolate Chip Oats Muffins (Printable)

Soft, moist muffins with ripe bananas, hearty oats, and sweet chocolate chips. Perfect breakfast or snack ready in 35 minutes.

# What You'll Need:

→ Dry Ingredients

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

→ Wet Ingredients

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

→ Add-Ins

12 - 1/2 cup semi-sweet chocolate chips
13 - 1/4 cup chopped walnuts or pecans (optional)

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In a large mixing bowl, whisk together flour, oats, sugar, baking soda, baking powder, salt, and cinnamon until thoroughly blended.
03 - In a separate bowl, mash ripe bananas until smooth. Add melted butter or oil, eggs, and vanilla extract. Whisk until uniform consistency.
04 - Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined—small lumps should remain. Avoid overmixing to prevent tough muffins.
05 - Fold in semi-sweet chocolate chips and chopped nuts if using. Distribute evenly throughout batter.
06 - Divide batter equally among 12 muffin cups, filling each about three-quarters full.
07 - Bake for 18–22 minutes until golden brown and a toothpick inserted into the center comes out clean.
08 - Let muffins cool in pan for 5 minutes before transferring to wire rack. Cool completely before storing.

# Expert Tips:

01 -
  • The oats give these muffins a satisfying chew that makes them feel substantial without being heavy
  • They come together in one bowl with ingredients you probably already have in your pantry
  • The banana keeps them incredibly moist for days, unlike other muffins that dry out quickly
02 -
  • Overripe bananas with plenty of brown spots yield the sweetest most flavorful muffins
  • Stop mixing as soon as the flour disappears to avoid tough dense muffins
  • The muffins are done when they spring back gently when touched in the center
03 -
  • Use an ice cream scoop to fill the muffin cups for perfectly uniform muffins
  • Let the batter rest for 10 minutes before baking for an even better texture

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