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- 1 cup rolled oats - 1 cup milk (dairy or plant-based) - 1/2 cup mashed ripe bananas (about 1 large banana) - 1/3 cup honey or maple syrup - 1/4 cup vegetable oil (or melted coconut oil) - 1 large egg - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon salt - 1/2 cup chocolate chips (semi-sweet or dark) - 1/4 cup chopped nuts (optional, walnuts or pecans) You can boost the flavor with a few extras. Think about adding: - 1/2 cup dried fruit, like raisins or cranberries - 1/4 cup shredded coconut for a tropical twist - 1 teaspoon almond extract for a nutty note Each muffin offers a tasty and balanced start to your day. Here’s a quick breakdown: - Calories: ~150 - Protein: 3g - Carbohydrates: 25g - Dietary Fiber: 2g - Sugars: 6g - Fat: 5g - Saturated Fat: 1g These muffins are a great mix of wholesome oats and sweet chocolate. Enjoy the goodness with every bite! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven warms up, grab your muffin tin. Lightly grease it or line it with paper muffin liners. This makes it easy to remove the muffins later. Next, take a medium bowl and combine 1 cup of rolled oats with 1 cup of milk. Let the oats soak for about 10 minutes. Soaking helps the oats soften and mix well with the other ingredients. In a large bowl, whisk together 1/2 cup of mashed ripe bananas, 1/3 cup of honey or maple syrup, 1/4 cup of vegetable oil, 1 large egg, and 1 teaspoon of vanilla extract. Mix until the mixture is smooth. This blend gives the muffins a sweet and rich flavor. Now, grab another bowl and sift together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Mix these dry ingredients well. This ensures the leavening agents and spices are evenly distributed. Add the soaked oats mixture to the banana mixture. Gently stir to combine. Then, gradually fold in the dry ingredients. Mix until just combined. Avoid overmixing to keep your muffins light and fluffy. Now it’s time for the fun part! Carefully fold in 1/2 cup of chocolate chips and 1/4 cup of chopped nuts if you're using them. Be gentle to keep the batter fluffy. Using a spoon or ice cream scoop, fill each muffin cup about two-thirds full with batter. This gives them room to rise. Place the muffin tin in the oven and bake for 18-20 minutes. Check if they are done by inserting a toothpick in the center; it should come out clean. Once baked, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step helps keep their texture nice and fluffy. Enjoy your muffins warm or at room temperature! To make your muffins fluffy, start by soaking the oats in milk. This softens the oats and helps them blend well. Avoid overmixing the batter when you combine wet and dry ingredients. Mixing too much can make the muffins dense. Instead, gently fold until just combined, allowing air to stay in the batter. When mixing wet ingredients, ensure everything is well-combined. Use a whisk to break up any banana lumps. For dry ingredients, sift them together. This step helps spread the baking powder and spices evenly. Remember, mixing should be gentle when you combine the two mixtures. A few lumps are okay, but no dry flour should remain. For a lovely presentation, sprinkle extra chocolate chips on top before baking. This makes them look more inviting. Serve the muffins warm for the best taste. A drizzle of honey on top adds a sweet touch. You can also pair them with fresh fruit or yogurt for a balanced breakfast. One common mistake is using cold milk. Room temperature milk helps the batter mix better. Another mistake is not checking the oven temperature. An oven thermometer ensures your muffins bake correctly. Lastly, don’t skip the cooling step. Letting muffins cool helps improve their texture and taste. Pro Tips Use Fresh Bananas: Make sure your bananas are ripe, as they provide natural sweetness and moisture to the muffins. The browner, the better! Experiment with Flours: Try substituting some all-purpose flour with whole wheat or almond flour for added nutrition and a different flavor profile. Customize Your Mix-Ins: Feel free to get creative! Add dried fruits like cranberries or apricots, or swap the chocolate chips for butterscotch or peanut butter chips. Storage Tips: Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer freshness—just reheat as needed! {{image_4}} You can make these muffins gluten-free. Use gluten-free all-purpose flour instead of regular flour. Many brands offer a good mix that works well in baking. Ensure your oats are certified gluten-free, as some may be processed with gluten. This keeps your muffins safe and tasty for everyone. To make these muffins vegan, swap the egg for a flax egg. Simply mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for five minutes. You can also replace the honey with maple syrup or agave nectar. Use plant-based milk like almond or soy instead of dairy. This way, you keep the flavor and stay true to a vegan diet. You can add many flavors to these muffins. Try mixing in a teaspoon of vanilla or almond extract for extra taste. You can also throw in spices like nutmeg or cardamom to bring warmth. Want some fruit? Add about half a cup of blueberries or diced apples. These fruits add moisture and a burst of flavor. Don't be afraid to get creative! To keep your oatmeal chocolate chip muffins fresh, store them in an airtight container. This helps prevent them from drying out. Place the muffins in the container once they cool completely. If you have leftover muffins, store them at room temperature for up to three days. For longer freshness, consider refrigerating them. You can freeze these muffins for later enjoyment. Wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer-safe bag or container. They can stay fresh for up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight. For a warm treat, reheat in the microwave for about 20-30 seconds. The best containers for muffin storage are glass or plastic airtight containers. These options keep moisture in and air out. You can also use a muffin tin with a lid for short-term storage. Avoid using paper bags, as they allow air in and can dry out your muffins. Yes, you can use quick oats. They will make your muffins softer. Quick oats absorb liquid faster than rolled oats. This can change the texture a bit. If you prefer a chewier muffin, stick with rolled oats. You can replace honey with maple syrup. Maple syrup adds a nice flavor. You can also use agave nectar or brown sugar. If you use brown sugar, mix it with a bit of water to keep the batter moist. For a vegan option, use flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. This mixture works well as a binding agent in the muffins. These muffins stay fresh for about 3 days at room temperature. Store them in an airtight container. For longer storage, keep them in the fridge for up to a week. You can also freeze them for up to 3 months. Absolutely! Dried fruit adds nice sweetness. Try raisins, cranberries, or chopped dates. Seeds like chia or sunflower can add crunch and nutrition. Just be careful not to add too many mix-ins. This can affect the batter's texture. You learned how to make delicious muffins from scratch. We discussed key ingredients and optional choices for flavor. I shared steps from soaking oats to baking. You now have tips for fluffy muffins and how to avoid mistakes. Explore variations like gluten-free and vegan recipes. Remember storage tips for freshness. Enjoy your baking journey, and share these muffins with friends and family! They'll love your tasty treats.

Oatmeal Chocolate Chip Morning Muffins

Delicious muffins made with rolled oats, bananas, and chocolate chips, perfect for breakfast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1 cup milk (dairy or plant-based)
  • 0.5 cup mashed ripe bananas (approximately 1 large banana)
  • 0.333 cup honey or maple syrup
  • 0.25 cup vegetable oil (or melted coconut oil)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon salt
  • 0.5 cup chocolate chips (semi-sweet or dark)
  • 0.25 cup chopped nuts (optional, walnuts or pecans)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lightly greasing it or lining it with paper muffin liners for easy removal.
  • In a medium mixing bowl, combine the rolled oats and milk. Allow the mixture to soak for approximately 10 minutes.
  • In a large bowl, whisk together the mashed bananas, honey (or maple syrup), vegetable oil, egg, and vanilla extract until the mixture is smooth and homogenous.
  • In another bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Mix thoroughly.
  • Add the soaked oats mixture to the bowl with the banana mixture. Gently stir to combine. Gradually incorporate the dry ingredients into this mixture, folding until just combined.
  • Carefully fold in the chocolate chips along with the chopped nuts, if using.
  • Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  • Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
  • Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Notes

For an extra indulgent touch, sprinkle a few additional chocolate chips on top of each muffin just before baking.
Keyword breakfast, chocolate chip, muffins, oatmeal