Banana Oatmeal Chocolate Chip Muffins

Banana, oats, and chocolate chips combine with Greek yogurt to make a deliciously sweet, super moist muffin.

Whenever I find myself with overripe bananas on hand, I consider it an excuse to bake something sweet and delicious. We wouldn’t want them to go to waste now, would we?  Many times I choose to bake up a decadently delicious loaf of Chocolate Peanut Butter Banana Bread. But, wait, this We Be Jammin’ Jamaican Banana Bread is totally off the hook, or the chain, or…well, you know.

But, I had a vision and that vision was clear. I needed banana muffins and those muffins just had to have chocolate chips. The vision came to fruition in my kitchen yesterday and these Banana, Oatmeal, Chocolate Chip Muffins were born.

They made my house smell incredible…and they completely resolved my muffin craving – for a day or two.

This recipe is a modification of my base muffin recipe that I’ve shared several times now with different variations. The growing collection started with my Spectacular Blueberry Muffins (if you haven’t tried these yet, you need to). Then came the Raspberry Dark Chocolate Muffins and finally the Glazed Strawberry Muffins. I thought it was about time I added some banana muffins to the mix.  

You’ll need a couple of way-too-brown-too-eat bananas.

The other key ingredient – non-fat Greek yogurt. I have also used light sour cream, or a mixture of the two, with a very good result.

Mash those bananas with a fork until no big lumps remain. My 2 bananas yielded 1 cup of mashed banana which is precisely what I needed.

Use an electric hand mixer to combine 2 eggs with 3/4 cup sugar. Add 1/2 cup vegetable oil, the mashed banana, and 1 teaspoon of vanilla.

Combine the dry ingredients in a separate bowl – 1-1/2 cups all-purpose flour, 1/2 cup old-fashioned oats, 1/2 teaspoon salt, and 1/2 teaspoon baking soda.

Add about a third of the dry mixture to the wet mixture and use a wooden spoon to mix, just until moistened.

Alternate with about a third of the Greek yogurt (see the printable recipe below for exact measurements). Continue adding the dry ingredients and Greek yogurt, mixing in between the additions.

Finally, stir in 1 cup of semi-sweet chocolate chips.

Spoon the batter into a 12-cup muffin pan that you’ve coated well with non-stick cooking spray and pop it in a preheated 400 degree oven.

Allow the muffins to cook for about 18 to 20 minutes, watching closely towards the end of the cooking time. Pull them out of the oven when the tops become lightly golden brown.

If you’re looking for a super oat-y muffin, this is not the one for you. I’ve added just enough oats to add some body but the texture is still light and wonderful. Cause that’s the way, uh-huh, uh-huh, I like it, uh-huh, uh-huh.

That didn’t date me at all, did it?

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Banana Oatmeal Chocolate Chip Muffins

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12 muffins

Change the number in the box above to adjust serving size. Please note that size of cookware and cook time may vary.

Print

Ingredients

• 2 eggs
• 3/4 cup white sugar
• 1/2 cup vegetable oil
• 1 cup mashed overripe banana (about 2 bananas)
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 cup old-fashioned oats not quick cooking
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup non-fat plain Greek yogurt can substitute light sour cream
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 400 degrees. Coat a 12 cup muffin pan with non-stick cooking spray.
2. In large bowl beat eggs with an electric hand mixer. Add sugar and beat for a minute or two until completely combined. Pour in the oil, with beaters running, and then add mashed bananas and vanilla. In a separate bowl, stir together flour, oats, salt and baking soda.
3. Using a wooden spoon, mix flour mixture into wet mixture, a little at a time, alternating with the Greek yogurt. Fold in chocolate chips until well incorporated throughout batter.
4. Divide the batter between the prepared muffin cups.
5. Bake in preheated oven for 18 to 20 minutes, or until golden brown. Remove from oven and allow muffins to cool for about 10 or 15 minutes and then carefully remove from tin to cool completely. Store leftovers in an airtight container.

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Here are a few more muffin recipes from the archives that all start with the same base recipe.

 Spectacular Blueberry Muffins

Raspberry Dark Chocolate Muffins 

Glazed Strawberry Muffins