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 cup rolled oats
- 2 ripe bananas
- 1/4 cup honey
- 1/4 cup vegetable oil
- 1/2 cup milk
- 1 cup all-purpose flour
- 1 tablespoon chia seeds
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, mash the ripe bananas until smooth and creamy using a fork or potato masher.
- Add honey, vegetable oil, and milk to the mashed bananas. Whisk the wet ingredients together until well combined and smooth.
- In a separate bowl, combine the rolled oats, all-purpose flour, chia seeds, baking soda, and salt. Mix the dry ingredients thoroughly.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Fold in the chocolate chips, distributing them evenly throughout the batter.
- Use a spoon or ice cream scoop to divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle additional chia seeds on top of the muffins for extra texture and visual appeal, if desired.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
- Transfer the muffins to a wire rack to cool completely. Serve warm or at room temperature.
Tips
- Use overripe bananas for maximum natural sweetness and moisture. The browner and spottier, the better!
- Don't overmix the batter – mix just until the ingredients are combined. Overmixing can lead to tough, dense muffins.
- For extra moisture, you can substitute some of the milk with Greek yogurt.
- Make sure your baking soda is fresh to ensure proper rising and a light texture.
- For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to a month for longer preservation.
- For added nutrition, try using dark chocolate chips or sugar-free chocolate chips.
- 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