Banana muffin is a must in our house hold. I make it almost every week! Sometimes twice a week! We love it with our coffee and tea time in the morning or afternoon. I also love packing it with me to work! It serves as my emergency food at times that I don’t get my break (lunch or supper) because of crazy things that can happen (when you’re a nurse) on the floor. In addition, I also bring these muffins with me every time I go hiking with friends and we eat it at the summit as our celebration!

Freshly baked Banana-Oats Choco-Chunk Muffins

Anyway, I’m sharing with you today our favourite banana muffin recipe! This is very simple and easy to make. I called it Banana-Oats Choco-Chunk Muffins.

I love my muffins golden brown and crunchy on top. I usually bake them between 20-25 minutes and check how happy I am with the top, if not, I turn the oven off and let the muffins sit there for another 5 minutes to achieve that crunch bit!

I also love putting cinnamon powder on my banana muffins or banana bread. Adding cinnamon really compliments and enhances the banana flavour!

This recipe is also very easy to adjust. You can substitute the chocolate chunks with whatever chocolate chips you have. You can also use any of your favourite brand of chocolate and chop it into chunks. On the other hand, you can also omit the chocolate for lesser calorie content or replace it with cacao nibs or nuts of your choice. I recommend you using lesser amount (about 1 cup) if doing the later.

Try the recipe and let me know how you think about it. Save and pin it for later! 🙂

Banana-Oats Choco-Chunk Muffins

Banana-Oats Choco-Chunk Muffins

Yield: 16-18 muffins
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

This is an everyday-go-to banana muffin recipe. Great for coffee and tea time!

Ingredients

Wet Mixture

  • 3 very ripe bananas
  • 2 eggs
  • 3/4 cup brown sugar
  • 1/4 cup butter
  • 1 cup milk
  • 1 1/2 tsp vanilla extract

Dry Mixture

  • 2 cups all purpose flour
  • 2 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp cinnamon powder
  • 1 cup rolled oats (+ 2 tbsp for toppings)
  • 1 cup chocolate chunks (+ 1/4 cup for toppings)

Instructions

  1. Preheat oven to 350*F. Line a regular size muffin/cupcake pan with paper cup liners or silicone molds.
  2. In a large mixing bowl, mashed the bananas until no more lumps. Add eggs and mix until combined. Then add brown sugar and give it a good mix.
  3. In a small bowl, melt the butter in the microwave for 30-40 seconds. Add butter into the banana mixture. Then add milk and vanilla extract. (If your milk is cold from the fridge, warm up the milk in the microwave for 30-40 seconds.) Mix until all ingredients are incorporated.
  4. In a separate medium sized bowl, mix all dry mixture ingredients except rolled oats and chocolate chunks. Use a whisk to mix everything together.
  5. Combine the dry mixture into the wet mixture. Mix until all flour is incorporated.
  6. Fold in the rolled oats and chocolate chunks into the batter mixture.
  7. Scoop the batter into the lined muffin pan filling it up to 3/4 capacity (leaving some space for rising).
  8. Divide and sprinkle the remaining chocolate chunks and rolled oats on top of each batter filled muffin cups.
  9. Bake in the preheated oven for 20 minutes. Turn the oven off after 20 minutes and leave the muffins for 5 more minutes in the oven. Take it out and let it cool on a wire rack before serving.
  10. Store in an airtight container and store in fridge for 1 week, or freeze it for storage up to 4 months.

Notes

Made this recipe? I would love to see your work. Follow and tag me a photo on instagram: @beyond.the.slice or comment / add photo over to pinterest.

Nutrition Information
Yield 18 Serving Size 1
Amount Per Serving Calories 204Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 31mgSodium 343mgCarbohydrates 33gFiber 2gSugar 15gProtein 4g
© Regi
Cuisine: baking / Category: Baking