I feel like this is the longest muffin name ever! Banana chocolate chip muffins are my go to recipe whenever I have a couple of bananas that are past their prime. Adding chocolate chips isn’t necessary, but it definitely makes them more fun! To try and balance out the chocolate I used half whole wheat flour, and added some rolled oats. These are definitely hearty, but they don’t feel all granola-y… you don’t have to be wearing Birkenstocks to enjoy them! I like that they’re on the healthy side, but they’re not more healthy than they are delicious!
These make a perfect breakfast on the go when mornings are a little hectic. My kids also love muffins for their after school snack. There’s really no time of day that muffins don’t work! I also like that a batch of muffins is a dozen, and with six kids, it means that I’m not eating 4 of them all by myself (unless I’m taste testing, but that’s in the name of research!)
I topped these muffins with some extra oats and some Banana Chips . I didn’t know how everyone would feel about the banana chips, but they were a huge hit, on and off the muffins!
Banana Oat Chocolate Chip Muffins
- 1 c. flour
- 3/4 c. whole wheat flour
- 1/3 c. sugar
- 2 tsp. baking powder
- 1/4 c. oats
- 1/4 tsp. salt
- 1 beaten egg
- 3/4 c. milk
- 1/4 c. oil
- 1/2 c. chocolate chips
- banana chips
- Combine flour, sugar, baking powder, oats and salt in a mixing bowl. Create a well with the ingredients.
- In a separate bowl combine egg, milk and oil.
- Add the liquid ingredients into the dry mixture, and stir until just combined.
- Stir the chocolate chips into the batter.
- Using a large scoop, fill greased muffin tins about halfway. Top each muffin with a few extra oats.
- Bake at 400° for 20 minutes. Top each muffin with a banana chip.