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Here are the key ingredients for your oatmeal chocolate chip morning muffins: - 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 cinnamon - 1/4 teaspoon salt - 1/2 cup chocolate chips (semi-sweet or dark) - 1/4 cup chopped nuts (optional, walnuts or pecans) In this recipe, rolled oats provide a hearty base. They add fiber and keep you full. Milk can be any type you prefer. Dairy milk offers creaminess while plant-based options add unique flavors. Ripe bananas play a big role in texture. They sweeten the muffins and keep them moist. Sweeteners are key too. Honey gives a distinct taste, while maple syrup adds a lovely depth. For oil, you can use vegetable oil, or try coconut oil for a hint of coconut flavor. Chunks of chocolate chips bring joy to each bite. You can also add nuts for crunch and healthy fats. Each ingredient works together to create a delicious morning treat. {{ingredient_image_1}} You can either grease the muffin tin or line it with paper liners. Greasing helps muffins pop out easily. Lining keeps them clean and makes for easy serving. I prefer using liners for less mess and quick cleanup. Soaking the oats is key. It softens them and helps with texture. You should soak the oats in milk for about 10 minutes. This gives the oats time to absorb the liquid and become tender. In a large bowl, mash your ripe banana well. Then, add honey or maple syrup, vegetable oil, egg, and vanilla extract. Whisk everything together until it’s smooth. This mix adds flavor and moisture to your muffins. Proper measurement is important. Use a spoon to scoop flour into your measuring cup, then level it off. In a separate bowl, mix together all-purpose flour, baking powder, baking soda, cinnamon, and salt. This will ensure even rising and flavor. Now it’s time to mix wet and dry. Pour the soaked oats into the banana mix and stir until combined. Then, slowly add the dry mix, folding gently. Be careful not to overmix. Finally, fold in the chocolate chips, using a gentle motion. Preheat your oven to 350°F (175°C). Once mixed, divide the batter into muffin cups, filling them about two-thirds full. Bake for 18-20 minutes. You’ll know they are done when they are golden brown and a toothpick comes out clean. To make the best muffins, avoid overmixing. When you mix too much, muffins can turn tough. Just stir until the dry and wet ingredients are barely combined. This keeps them light and fluffy. For fluffier muffins, consider adding an extra egg. The added protein helps create a better rise. You can also use yogurt instead of some oil. This change adds moisture while keeping the muffins soft. The best way to enjoy these muffins is warm from the oven. They are soft and gooey with melted chocolate chips. Pair them with a cup of coffee for a great morning treat. You can also serve them with yogurt or fresh fruit for a balanced breakfast. You can make these muffins healthier by swapping some ingredients. Use whole wheat flour instead of all-purpose flour. This adds fiber and nutrients. For a sweeter taste, try using applesauce instead of some honey or maple syrup. You can also play with flavors. Add a pinch of nutmeg or cardamom for a warm spice. Try mixing in blueberries or shredded coconut for fun new tastes. Each change makes the muffins your own! Pro Tips Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots for the best results. Mix-Ins Variety: Feel free to customize your muffins by adding different mix-ins like dried fruits, seeds, or even coconut flakes for extra texture and flavor. Don't Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough muffins. Store Properly: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. {{image_2}} For a gluten-free twist, you can swap all-purpose flour with gluten-free flour blends. Look for a blend that includes xanthan gum for better texture. Almond flour is another great choice. It adds a nutty flavor and keeps the muffins moist. Just remember to adjust the liquid slightly, as gluten-free flours can absorb more moisture. If you want a vegan version, you can replace the egg with a flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes until it thickens. Use plant-based milk, like almond or oat milk, instead of regular milk. These simple changes help keep the muffins tasty and fluffy. You can change up the flavor by adding spices like nutmeg or ginger. A pinch of nutmeg adds warmth, while ginger gives a nice zing. You can also use dark chocolate chips for a richer taste. For a fruity touch, consider adding dried fruits like cranberries or raisins. These twists make each batch unique and fun! You can store your muffins at room temperature. Place them in an airtight container. This keeps them fresh for a few days. If you want them to last longer, use the fridge. But note that refrigeration can change their texture. Freezing muffins is a great way to save them. First, let the muffins cool completely. Then, wrap each one in plastic wrap tightly. After that, place them in a freezer bag. This helps avoid freezer burn. When you want to eat one, take it out and thaw at room temperature. You can also heat them in the microwave for a quick treat. These muffins can last about 3 days at room temperature. If you keep them in the fridge, they can last about a week. Frozen muffins can stay good for up to 3 months. Just remember to wrap them well before freezing! Yes, you can use quick oats. They will change the texture a bit. Quick oats absorb more liquid, so your muffins may be softer. For a firmer muffin, stick to rolled oats. Check the muffins after 18 minutes. Insert a toothpick into the center. If it comes out clean, they are done. The tops should be golden brown and firm to touch. Yes, you can use applesauce or pumpkin puree. Both will add moisture and sweetness. Just keep the amount the same as the bananas. Yes! You can skip the honey or maple syrup. Use ripe bananas for natural sweetness. You may want to taste the batter before baking to adjust flavors. You now have all the tools to make delicious muffins. We covered key ingredients, like oats and bananas, and how they shape the texture. You learned the step-by-step process, from soaking oats to baking them. Each tip helps you achieve perfect muffins every time. Remember, customization is key! Try different flavors or adjustments to fit your taste. With proper storage, your muffins will stay fresh longer. Enjoy creating, sharing, and savoring your tasty treats!

Oatmeal Chocolate Chip Morning Muffins

Delicious and healthy muffins made with 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)
  • 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 cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (semi-sweet or dark)
  • 1/4 cup chopped nuts (optional, walnuts or pecans)

Instructions
 

  • Preheat your oven to 350°F (175°C) and lightly grease or line a muffin tin with paper liners.
  • In a medium bowl, combine the rolled oats and milk. Let it soak for about 10 minutes to soften the oats.
  • In a large mixing bowl, whisk together the mashed bananas, honey (or maple syrup), vegetable oil, egg, and vanilla extract until well combined.
  • In another bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon, and salt, mixing thoroughly.
  • Add the soaked oats mixture into the banana mixture and stir to combine. Then, gradually fold in the dry ingredients until just mixed.
  • Gently fold in the chocolate chips and chopped nuts (if using), being careful not to overmix the batter.
  • Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
  • Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a delightful touch, sprinkle a few extra chocolate chips on top of the muffins before baking. Serve warm, and consider drizzling a little honey on top for added sweetness. Enjoy!
Keyword breakfast, chocolate chip, healthy, muffins