Oat Banana Chocolate Chip Muffins are a delicious and healthy treat that are perfect for breakfast, snacks or dessert. Made with rolled oats, ripe bananas, and chocolate chips, these muffins are both satisfying and nutritious. They are a great way to use up ripe bananas and can be customized to suit your taste preferences.
Ingredients List for Oat Banana Chocolate Chip Muffins
Sure, here is the list of ingredients for making Oat Banana Chocolate Chip Muffins:
Dry Ingredients:
- 2 cups rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips
Wet Ingredients:
2 ripe bananas, mashed
2 eggs
1/2 cup milk
1/3 cup melted coconut oil or melted butter
1 tsp vanilla extract
Note: If you want to make the muffins sweeter, you can add 1/4 to 1/2 cup of honey or brown sugar to the wet ingredients.
Optional toppings:
- additional chocolate chips or sliced bananas
These ingredients should make around 12 muffins, but you can adjust the recipe accordingly if you want to make more or fewer muffins.
Step-by-Step Preparation Guide for Muffin Batter
Here is a step-by-step guide for preparing the batter for Oat Banana Chocolate Chip Muffins:
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with non-stick cooking spray or line with muffin liners.
- In a food processor or blender, pulse the rolled oats until they are ground into a fine powder.
- In a large mixing bowl, whisk together the ground oats, baking powder, baking soda, salt, and chocolate chips until well combined.
- In another mixing bowl, mash the ripe bananas until there are no large chunks. Then, whisk in the eggs, milk, melted coconut oil or butter, and vanilla extract until the mixture is smooth and well combined.
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or rubber spatula until the mixture is well combined and there are no lumps.
- Let the batter rest for 5-10 minutes to allow the oats to absorb the liquid.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- If desired, add additional chocolate chips or sliced bananas on top of each muffin.
- Bake for 18-20 minutes or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes. Then, transfer the muffins to a wire rack and let them cool completely.
- Serve the muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Storing and Reheating Muffins
To store oat banana chocolate chip muffins, allow them to cool completely to room temperature, then store them in an airtight container or resealable plastic bag. They can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To freeze muffins, wrap them tightly in plastic wrap and place them in a resealable freezer bag. They can be frozen for up to 3 months.
When you’re ready to enjoy your muffins, there are a few options for reheating:
- Oven Method: Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and bake for 5-10 minutes, or until heated through.
- Microwave Method: Wrap the muffin in a damp paper towel and microwave for 15-20 seconds, or until heated through.
- Toaster Method: Slice the muffin in half and toast it in a toaster or toaster oven for a few minutes, or until heated through.
By storing and reheating your oat banana chocolate chip muffins properly, you can enjoy them anytime, whether it’s for breakfast, a snack, or dessert.
