Easy to make, filled with hearty oats and sprinkled with melty chocolate morsels, these oatmeal banana chocolate chip muffins make every morning feel like a special occasion.
Dry ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 1/2 cup lightly packed brown sugar
- 1/2 cup granulated sugar
- 1 cup rolled oats
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cardamom (optional)
Wet ingredients:
- 1 cup mashed ripe bananas (about 2 1/2 - 3 bananas)
- 2 eggs
- 1/4 cup unsweetened almond milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Prep. Preheat your oven to 425˚F and add paper liners to a muffin tin. Set aside for later.
Mix the wet ingredients. Next, we whisk the liquid ingredients together until smooth. We like to do this in a separate bowl because it prevents us from over mixing the wet-dry combination which would result in tough and not-fluffy muffins.
Sift the dry ingredients. So we don't really sift, but by whisking our dry ingredients together, we get the same effect. It's a simple way to make sure the baking powder is evenly distributed and the spices are mixed throughout the flour.
Add the mix-ins. Combine the wet and dry ingredients, and then gently mix in the oats and chocolate chips.
Bake the muffins. Divide the batter between 12 muffin liners and top the muffins with a sprinkle of turbinado sugar - this is totally optional, we just like the crunch.Pop the muffins into your preheated oven for 10 minutes. Then, turn down the heat to 350˚F and continue baking for about 5 - 7 more minutes, or until an inserted toothpick comes out clean.Remove from oven and allow muffins to cool completely.
Calories: 353kcal Carbohydrates: 52g Protein: 4g Fat: 15g Trans Fat: 0.1g Cholesterol: 27mg Sodium: 146mg Fiber: 2g Sugar: 28g Vitamin C: 2mg