These simple banana chocolate chip oatmeal muffins are soft, fluffy, and only take 10 minutes to prep! I’ll also show you how to make bakery-worthy muffin liners.
Tell me about these muffins!
I don’t usually like the flavor of bananas, but I am in LOVE with these muffins. They are so fluffy, moist, and filled with chocolate chips. I think I’ve changed my mind about bananas now!
- Flavour: These muffins are lightly spiced with cinnamon and nutmeg, with a hint of banana flavour
- Texture: It’s a super soft and fluffy muffin with chocolate chips running through it. I also added a sprinkle of coarse sugar on top to give the muffin top more texture.
- Ease: This recipe is so easy! A beginner could definitely tackle it.
- Time: These muffins only take 10 minutes to put together, and then about 23 minutes in the oven.
- Would I make these again? Oh definitely! I’m already planning some future recipes with this base recipe and adding some different mix-ins.
I never would have thought I would love a banana muffin so much, but these are so easy to make and delicious! My husband might have grabbed two when he thought I wasn’t looking.
How to make the muffin batter
Before starting, make sure your butter is really soft. If not, it’ll be tricky to cream the butter with the bananas. You’ll also need ripe bananas, no green bananas here!
- Whisk together the flours, baking soda, baking powder, salt and spices. Make sure there are no lumps in this.
- Mash your bananas. You can either do this with a fork or in your mixer with the paddle attachment.
- Add in your butter, sugar, vanilla and milk to the bananas.
- Pour in your dry ingredients. Don’t overmix as we don’t want dense muffins.
- Fold in the chocolate chips.
How to make muffin liners
I love those bakery-style muffin liners, but they’re either tricky to find or expensive! Here’s a fun trick to make your own bakery-worthy muffin liners:
- For 12 muffin liners, cut out 24 squares of parchment paper, each one measuring 5 x 5 inches.
- For each muffin, take 2 pieces of parchment paper and offset them
- Place it over one muffin cavity, and use a small glass to press it down.
- Scoop out your muffin batter, remove the glass, and quickly drop the batter into the cavity.
If you don’t want to do this though, you can of course use regular muffin liners!
How to make muffins rise higher
We all love those jumbo, bakery muffins right? But sometimes making your own muffins at home, you just don’t get that dome effect. A lot of muffin recipes give a baking temperature of 350 Fahrenheit, but that temperature will not give you a peak on a muffin. Here is a little trick to get a super tall muffin!
When preheating your oven, start off at 425 Fahrenheit (220 Celsius) and bake the muffins for 5 minutes. Then, without opening the oven door, decrease the temperature to 350 degrees (175 Celsius) and bake for the rest of the time.
Making bakery style muffin tops
Not only is it important to get a high rise to your muffins to make them bakery worthy, but there are a few other tricks you can do to make them look even more amazing! Sprinkle over coarse sugar, such as Turbinado or Demerara sugar, once you’ve scooped muffin batter into each cavity. This will make your muffins sparkle! You should also keep a small handful of chocolate chips to the side, and sprinkle those on top just before baking.
How to store these muffins
These banana chocolate chip oatmeal muffins are best stored in an airtight container, and should last up to 3 days. You can heat them up in the microwave for 10 seconds.
You can freeze these muffins. Freeze in an airtight container for up to 3 months. When ready to eat, defrost overnight at room temperature or defrost in your microwave.
Frequently Asked Questions
It’s best to weigh out the bananas, as they come in so many sizes! I used about 3.5 medium sized bananas
Oat flour is just ground up oats! You can buy it ready made, my favourite is from Bob’s Red Mill, or you can grind down oats yourself.
You could substitute the oat flour for an equal amount of all-purpose flour, but the oats do give a great texture to these muffins.
You can substitute in an equal amount of melted coconut oil.
You could substitute in nuts (walnuts would be great in this!) for the chocolate chips, but I don’t recommend having both in. Too many mix-ins would make it harder for the muffins to rise properly.
Other muffin recipes to try:
Oatmeal Banana Chocolate Chip Muffins
- Muffin pan
- 240 grams all-purpose flour
- 159 grams granulated sugar
- 2 tsp baking powder
- ½ tsp fine salt
- ½ tsp baking soda
- 170 grams unsalted butter softened
- 113 ml milk
- 2 eggs cold
- 1 tsp vanilla extract
- 340 grams bananas
- 92 grams oat flour
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 170 grams chocolate chips
- turbinado/demerara sugar for sprinkling
- Preheat the oven to 425°F/220°C. Line a muffin pan with 12 liners or make your own (find instructions above in blog post)
- Whisk together the flour, oat flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl or jug.
- In the bowl of a stand mixer with the paddle attachment, mash the bananas. Add in the sugar, eggs, vanilla and milk then beat on medium speed. Pour the dry ingredients into the wet and beat until combined.
- Keep a handful of chocolate chips to the side. Fold the rest of them into the batter.
- Fill the liners to the top with the batter. Sprinkle over the coarse sugar and add a few chocolate chips to the top of each muffin.
- Bake for 5 minutes. Then, without opening the door, reduce the oven temperature to 350°F/175°C and bake for an extra 16-18 minutes.