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Oatmeal Banana Chocolate Chip Chia Muffins

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Oatmeal Banana Chocolate Chip Chia Muffins

Get ready to transform your boring breakfast routine with these absolutely irresistible Oatmeal Banana Chocolate Chip Chia Muffins! Imagine biting into a moist, fluffy muffin packed with the perfect balance of sweet bananas, rich chocolate chips, and nutrient-dense chia seeds. These aren't just any muffins – they're a morning game-changer that will satisfy your taste buds while giving you a powerful nutritional boost that'll keep you energized all morning long!

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins

Ingredients

  1. 1 cup rolled oats
  2. 2 ripe bananas
  3. 1/4 cup honey
  4. 1/4 cup vegetable oil
  5. 1/2 cup milk
  6. 1 cup all-purpose flour
  7. 1 tablespoon chia seeds
  8. 1 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 1/2 cup chocolate chips

Instructions

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
  2. In a large mixing bowl, mash the ripe bananas until smooth and creamy using a fork or potato masher.
  3. Add honey, vegetable oil, and milk to the mashed bananas. Whisk the wet ingredients together until well combined and smooth.
  4. In a separate bowl, combine the rolled oats, all-purpose flour, chia seeds, baking soda, and salt. Mix the dry ingredients thoroughly.
  5. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
  6. Fold in the chocolate chips, distributing them evenly throughout the batter.
  7. Use a spoon or ice cream scoop to divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  8. Sprinkle additional chia seeds on top of the muffins for extra texture and visual appeal, if desired.
  9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
  11. Transfer the muffins to a wire rack to cool completely. Serve warm or at room temperature.

Tips

  1. Use overripe bananas for maximum natural sweetness and moisture. The browner and spottier, the better!
  2. Don't overmix the batter – mix just until the ingredients are combined. Overmixing can lead to tough, dense muffins.
  3. For extra moisture, you can substitute some of the milk with Greek yogurt.
  4. Make sure your baking soda is fresh to ensure proper rising and a light texture.
  5. For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.
  6. Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to a month for longer preservation.
  7. For added nutrition, try using dark chocolate chips or sugar-free chocolate chips.
  8. Let the muffins cool completely before storing to prevent condensation and maintain their perfect texture.

Nutrition Facts

Calories: 250kcal

Carbohydrates: 35g

Protein: 5g

Fat: 12g

Saturated Fat: g

Cholesterol: 5mg

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