These banana oat muffins are moist, fluffy, and filled with whole grains for the perfect breakfast treat!
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
1 1/2 cups flour (we use this one for gluten-free) 1 cup plus 2 tablespoons rolled oats 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 cup brown sugar 2 eggs 3 overripe bananas, mashed (about 1 1/2 cups) 2 teaspoons vanilla extract 5 tablespoons butter or coconut oil, melted 1/2 cup milk (whole milk or your favorite dairy-free option) 1 cupdark chocolate chips
Preheat the oven to 350 F.
Whisk together the flour, 1 cup of the oats, baking powder, baking soda, salt, and cinnamon in a small bowl and set aside.
In a large bowl, add the brown sugar, eggs, mashed bananas, butter or oil, and vanilla and whisk or beat with an electric or stand mixer until fully combined.
Add the flour mixture to the egg mixture 1/2 cup at a time, beating continuously, until smooth, then stir in the milk and chocolate chips.
Line 15 muffin tins with parchment baking cups and fill 3/4 of the way with the muffin mixture, then top with the remaining 2 tablespoons of oats.
Bake for 25 minutes at 350 F until a toothpick comes out clean.