Can you safely put oats in banana muffins?

Absolutely! Old-fashioned rolled oats add beneficial fiber, plant-based protein, and delightful chewiness while helping create that perfect tender crumb through moisture absorption during baking.

How do you keep banana chocolate chip oat muffins moist for days?

Store in airtight containers with fresh bread slices for the first 48 hours, then wrap individually in plastic wrap. Always use very ripe, spotted bananas, and avoid overmixing the batter completely.

What makes homemade different from store-bought versions?

You control every ingredient, portion size, and quality aspect. No unnecessary preservatives, significantly less added sugar, more beneficial nutrients, and infinitely better taste and satisfaction levels.

Do these banana chocolate chip oat muffins work for meal prep?

They're absolutely perfect for meal prep! Make double batches, freeze individually wrapped portions, and thaw as needed for grab-and-go breakfasts or satisfying afternoon snacks.

Banana Chocolate Chip Oat Muffins

Description

These banana chocolate chip oat muffins are simple to whip up and taste like pure comfort! Made with nutritious oats, naturally sweet bananas, and rich chocolate chips - they're healthy enough for everyday breakfast but special enough for weekend treats.

Ingredients

Scale

1½ cups (215g) all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup (240ml) mashed ripe banana from about 2 large bananas
⅔ cup (145g) packed light brown sugar
2 large eggs at room temperature
¼ cup (60ml) vegetable oil
½ cup (120ml) full fat yogurt
¼ cup milk
1 teaspoon (5ml) pure vanilla extract
¾ cup (75g) regular rolled oats, plus extra for topping
1 cup (6oz/170g) dark chocolate chips

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Instructions

Preheat your oven to 400°F and line a standard 12-cup muffin pan with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon and salt until evenly blended.
Mash the bananas with a fork on a flat surface (like a clean cutting board or a plate) until very smooth. Add it to a large mixing bowl.
Add brown sugar to the mashed bananas and mix well. Add eggs and whisk until smooth.
Add oil, yogurt, milk and vanilla and whisk until combined.
Add oats and mix them in, then let the batter rest for 5 minutes to let the oats hydrate.
Add dry ingredients all at once and fold it all in gently with a spatula until just combined. Do not over-mix.
Fold in chocolate chips until evenly distributed.
Divide batter evenly among prepared muffin cups, filling them to the rim. Sprinkle extra oats on top.
Bake for 5 minutes at 400°F. Reduce oven temperature to 375°F and bake for 15-18 minutes longer until golden brown and slightly firm to the touch.
Transfer pan to a wire rack and let muffins cool for 5 minutes before transferring individually to the rack to finish cooling.

Notes

Use very ripe bananas with brown spots for maximum sweetness and moisture
Don't skip the 5-minute oat hydration step - it ensures perfect texture
Avoid overmixing the batter to keep muffins tender and fluffy
Fill muffin cups to the rim for bakery-style dome tops
Store in airtight container for up to 3 days or freeze for up to 3 months
Can substitute Greek yogurt for regular yogurt for extra protein
Room temperature eggs mix more easily - place in warm water for 5 minutes if forgotten

Prep Time: 15 minutes
Cook Time: 20-23 minutes
Category: Healthy Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 285
Sugar: 18g
Sodium: 240mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 6g
Cholesterol: 35mg