Oatmeal Banana Muffins with Chocolate Chips
Rustic and substantial, these Oatmeal Banana Muffins with Chocolate Chips are so delicious warm from the oven. This recipe is a fabulous way to make use of those overripe bananas!
Servings: 12 muffins
Calories: 450kcal
Ingredients
- 1 ½ cup old fashioned oats
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¾ cup buttermilk
- ¼ cup canola or vegetable oil
- 12 tablespoons unsalted butter (1 ½ sticks) melted and cooled
- 3 large eggs lightly beaten
- 2 very ripe bananas mashed
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Coat a 12-cup muffin pan with nonstick cooking spray or line it with cupcake liners.
- Place the oats on a rimmed baking sheet and transfer it to the oven for 3 to 5 minutes, or until lightly toasted. Set aside to cool.
- Combine the oats, flour, baking powder and salt in a mixing bowl and stir to mix.
- In a separate large mixing bowl, whisk together the sugar, buttermilk, and oil. Add the melted butter, lightly beaten eggs, and mashed bananas, and whisk to combine.
- Add the dry mixture to the wet mixture and use a spoon to stir just until all the dry ingredients are moist. Stir in the chocolate chips.
- Spray a ⅓-cup dry measure with non-stick cooking spray. Scoop out a heaping ⅓ cup of batter to fill each cup in your muffin pan. You may need to spray the measuring cup with additional non-stick cooking spray in between scoops if the batter begins sticking.
- Bake for 25 to 30 minutes, until golden brown and the tops of the muffins spring back when touched. Remove from the oven and let cool slightly.
- Delicious served warm or cold.
Nutrition
Serving: 1muffin | Calories: 450kcal | Carbohydrates: 53g | Protein: 7g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 73mg | Sodium: 134mg | Potassium: 362mg | Fiber: 3g | Sugar: 21g | Vitamin A: 436IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 3mg