Banana Muffin Recipe:
Banana Oatmeal Chocolate Chip Muffins


This banana muffin recipe makes a healthy and delicious oatmeal-banana muffin. It's especially delicious with the optional chocolate chips!

banana muffin recipe



These muffins are full of healthy ingredients. They make a great after-school snack.

I make 12 regular sized muffins and 12 mini-muffins with this recipe. You could also make 18 regular sized muffins, or you could fill the muffin tins really full and make 12 large muffins.




Check that you have these staples at home

  • in the cupboard

    • whole wheat flour
    • rolled oats
    • baking powder
    • baking soda
    • salt
    • cooking oil
    • honey
    • chocolate chips (optional)

  • in the fridge or freezer

    • eggs
    • milk

Buy these fresh ingredients

  • bananas

Get out your equipment

  • Essential

    • muffin tins
    • a large mixing bowl
    • a smaller bowl
    • measuring cups and spoons
    • a fork or whisk
    • a wooden spoon or another mixing spoon

  • Nice to have but not necessary

    • paper muffin cups (if not, grease the muffin tins with oil)
    • a spatula





    The recipe

    1 1/2 cups/375 mL whole wheat flour

    1 cup/250 mL rolled oats

    2 tsp/10 mL baking powder

    1 tsp/5 mL baking soda

    1/2 tsp/2 mL salt

    2 eggs

    1/4 cup/60 mL cooking oil

    1/4 cup/60 mL honey

    1/4 cup/60 mL milk

    3 medium bananas, mashed

    1/2 cup/125 mL chocolate chips (optional)

    Preheat oven to 400F/200 C.
    Get out your muffin pans.

    Grease the muffin pan(s), or get out the paper cupcake liners.

    In a large bowl, put the flour, oats, baking powder, baking soda and salt.
    Mix.
    Make a well in the middle.

    In a small bowl, beat the eggs with a whisk or a fork until they are frothy.
    Add the oil, honey, milk and bananas. Mix thoroughly.

    Pour the banana mixture into the well in the middle of the dry ingredients.
    Stir just enough to barely moisten it all.

    Add the (optional) chocolate chips.
    Stir gently, just enough to mix them in.
    (Stop! Don't overmix! The secret of making perfect muffins lies in the stirring. It's okay if there are still some flecks of flour visible. The batter will be lumpy - that's fine! Resist the urge to keep stirring!)

    Fill your muffin cups about 3/4 full.

    Bake for about 20 minutes, or until a toothpick inserted in a muffin comes out clean.




    Substitutions

    • Use white flour (or kamut or spelt or the flour of your choice - or a combination) instead of whole wheat.

    Ideas for making this banana muffin recipe your own

    • Try substituting raisins or other dried fruit for the chocolate chips.

    • Try using another sweetener. How about maple syrup or agave nectar?

    Tips

    • When bananas are on sale, buy lots. Take them home, remove the skins, and freeze the bananas in a freezer bag. When you want to bake, just take out some frozen bananas, put them in a bowl and let them thaw.

    • You can also freeze an entire banana - skin and all! Take out the frozen bananas, let them thaw, and cut off their ends with kitchen shears. You'll be able to squeeze out the banana, just like squeezing toothpaste out of a tube! You won't want to eat it - it will be very mushy - but it will be perfect for baking!

    • I like using a spoon-shaped silicone spatula when I make muffins. it mixes the ingredients nicely, and it scrapes the sides of the bowl perfectly.





    If you enjoy this banana muffin recipe, you may also like these other easy baking recipes:

    • Peanut Butter Cookies
    • Blueberry Muffins

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