Oatmeal Banana Chocolate Chip Muffins
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.
Servings: 12 muffins
Calories: 353kcal
Ingredients
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
Mix-ins:
- 1 cup chocolate chips
Instructions
- 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.
Video
Nutrition
Calories: 353kcal | Carbohydrates: 52g | Protein: 4g | Fat: 15g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 146mg | Fiber: 2g | Sugar: 28g | Vitamin C: 2mg