Banana & Chocolate Chip Oat Muffins

January 26 2021

If you have over ripening bananas, then you must try this recipe! These muffins are so delicious and moist which is in my opinion very important in baked goods. I don’t like dry and crumbly muffins, so you will find out below how I make these moist muffins with a special key ingredient!

I added pecans on top for aesthetic purposes, but it does add a nice crunch! Feel free to incorporate walnuts or pecans in the recipes, it would balance the sweet flavours of the chocolate chips.

RECIPE

Banana & Chocolate Chip Oat Muffins

You can use whole oats or oat flour in this recipe. I enjoy the texture of the oats as a whole, but feel free to modify the recipe and add nuts & seeds too!
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Course Breakfast, Dessert, Snack
Cuisine Canadian
Servings 15 muffins

Ingredients
  

Dry Ingredients

  • 1 1/2 cup all purpose flour
  • 1/2 cup ground flax seed
  • 1 cup oats whole oats or ground
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon

Wet Ingredients

  • 3 bananas, large mashed
  • 1 egg
  • 1 tsp vanilla extract
  • 3/4 cup brown sugar (or white)
  • 1/3 cup butter melted
  • 2/3 cup plain greek yogurt
  • 2/3 cup chocolate chips
  • 15 pecans for topping

Optional

  • 3/4 cup chopped walnuts or pecans

Instructions
 

  • Preheat oven to 375. Add muffin cups to muffin tray and spray with light coating of oil (optional).

Dry Ingredients

  • In a large bowl, sift flour and combine flax flour, oats, baking powder, baking soda, salt and cinnamon.

Wet Ingredients

  • In a separate large bowl, whisk the egg and vanilla extract. Mix in brown sugar, melted butter and greek yogurt. Add mashed bananas and mix well.

Mixing it all together

  • Slowly add the dry ingredients to the wet ingredients and mix (do not over mix).
  • Gently stir in chocolate chips and nuts (optional). Scoop equal amounts of batter into muffins cups and place a pecan on top of each of them. Depending on the size of your muffin tray, you could make 12-15 muffins.
  • Bake for 22-24 minutes and poke with a tooth pick to make sure it's ready. If batter sticks to tooth pick, cook for another 2-3 min.
  • Remove from stove and allow muffins to cool before serving.
Posted by Tamara Sarkisian