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Chocolate Chip Banana Baked Oatmeal Muffins

Delicious and nutritious muffins made with ripe bananas and rolled oats, perfect for a healthy breakfast or snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups milk (or non-dairy alternative) Almond or oat milk works wonderfully.
  • 1/4 cup maple syrup (or honey) Natural sweetener; adjust according to your taste preferences.
  • 1 teaspoon vanilla extract Pure vanilla is recommended for the best taste.
  • 2 ripe bananas mashed Ensure they are very ripe for the best flavor.
Dry Ingredients
  • 2 cups rolled oats Quick oats can be used in a pinch.
  • 1 teaspoon baking powder Helps the muffins rise.
  • 1/2 teaspoon baking soda An essential leavening agent.
  • 1/2 teaspoon salt Enhances flavor.
  • 1 teaspoon cinnamon Adds warmth and depth.
Mix-ins
  • 1/2 cup chocolate chips Feel free to use dark or milk chocolate.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin by lining it with paper liners or greasing it well.
  2. In a large bowl, mix together the mashed bananas, milk, maple syrup, and vanilla extract until well combined.
  3. In another bowl, combine the rolled oats, baking powder, baking soda, salt, and cinnamon.
  4. Gradually add the dry mixture to the wet ingredients and stir until just combined, avoiding overmixing.
  5. Fold in the chocolate chips.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. Bake for 20-25 minutes until the muffins are set and a toothpick comes out clean.
  8. Allow the muffins to cool before serving.

Notes

These muffins are perfect for storage and meal prep. They can be served warm or stored in an airtight container in the refrigerator for up to a week. They may also be frozen for up to three months.