Easy Oat & Banana Muffins Recipe – Chocolate Chip Breakfast Ideas

Last Updated on 2 months by Neha Deshmukh

Easy Oat & Banana Muffins Recipe – Chocolate Chip Breakfast Ideas

Hey everyone! If you’re anything like me, mornings can be… chaotic. Between getting ready and rushing out the door, a quick and easy breakfast is a lifesaver. These oat and banana muffins are exactly that – a delicious, wholesome treat that comes together in under an hour. I first made these when my little one started school, and they’ve been a breakfast staple ever since! They’re perfect for busy weekdays, weekend brunches, or even a little afternoon pick-me-up.

Why You’ll Love This Recipe

These muffins aren’t just convenient; they’re genuinely good for you! They’re packed with the goodness of oats and bananas, naturally sweetened with honey, and oh-so-moist. Plus, the chocolate chips? Well, they just make everything better, don’t they? They’re a fantastic way to use up those overripe bananas sitting on your counter, too.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful muffins:

• 3 cups rolled oats (approx. 300g)
• 3 medium ripe bananas (approx. 360g)
• ½ cup honey (approx. 120ml)
• 2 eggs
• 1 cup milk (approx. 240ml)
• 2 tsp baking powder (approx. 10g)
• 1 tsp vanilla extract (approx. 5ml)
• 1 tsp salt (approx. 5g)
• A handful of chocolate chips (approx. 50-75g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Rolled Oats: Types & Benefits
I prefer using rolled oats (also known as old-fashioned oats) for these muffins. They give a lovely texture. Quick oats will work in a pinch, but the muffins might be a little softer. Oats are a fantastic source of fiber, keeping you feeling full and energized.

Ripe Bananas: Achieving the Perfect Sweetness
The riper the bananas, the sweeter and more flavorful your muffins will be! Those bananas with brown spots are perfect. They mash easily and add a natural sweetness that reduces the need for extra sugar.

Honey: Alternatives & Flavor Profile
Honey adds a lovely subtle sweetness and moisture. You can substitute it with maple syrup or agave nectar if you prefer. Just keep in mind that maple syrup has a slightly different flavor profile.

Milk: Dairy vs. Non-Dairy Options
Feel free to use any kind of milk you like! Dairy milk works beautifully, but almond milk, soy milk, or oat milk are all great alternatives for a vegan option or if you have dietary restrictions.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (360°F) and position the oven rack in the center. This ensures even baking.
2. Now, grind those rolled oats into a fine flour using a blender or food processor. Don’t worry about getting it super fine, a little texture is nice.
3. In a large bowl, combine the oat flour, baking powder, and salt. Give it a good mix.
4. In a separate bowl, mash those ripe bananas until they’re nice and smooth. Then, whisk in the eggs, milk, honey, and vanilla extract.
5. Gently fold the dry oat mixture into the wet ingredients. Be careful not to overmix! A few lumps are okay. Overmixing can lead to tough muffins.
6. Line a 12-cup muffin tray with liners and lightly grease them. This prevents sticking and makes cleanup a breeze.
7. Divide the batter evenly among the muffin cups. Then, sprinkle 6-7 chocolate chips on top of each muffin.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool on a wire rack for about 15 minutes before serving. Trust me, the wait is worth it!

Expert Tips

• Don’t overfill the muffin cups! About ¾ full is perfect.
• For extra chocolatey muffins, add a tablespoon of cocoa powder to the dry ingredients.
• A little sprinkle of cinnamon on top before baking adds a lovely warmth.

Variations

These muffins are a great base for experimentation! Here are a few ideas:

Vegan Oat & Banana Muffins
Simply replace the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use a plant-based milk.

Gluten-Free Oat & Banana Muffins (Certified Oats)
Make sure to use certified gluten-free oats if you have a gluten intolerance. Regular oats can sometimes be processed in facilities that also handle wheat.

Spice Level Adaptations (Cinnamon, Nutmeg)
My friend, Priya, loves adding a teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients for a warmer, spicier flavor.

Festival Adaptations (Adding Dried Fruits for Diwali/Holidays)
During Diwali, my family loves adding a handful of chopped dried fruits like dates and figs to the batter. It adds a festive touch!

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a dollop of yogurt or a smear of peanut butter. They also pair perfectly with a cup of chai or coffee.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Can I use quick oats instead of rolled oats?
Yes, you can! But the muffins will be a bit softer.

How can I make these muffins less sweet?
Reduce the amount of honey to ¼ cup or substitute it with unsweetened applesauce.

Can I freeze these muffins?
Absolutely! Let them cool completely, then freeze them in an airtight container for up to 2 months.

What’s the best way to store leftover muffins?
An airtight container at room temperature is best for a few days. For longer storage, freeze them!

Can I add nuts or seeds to this recipe?
Definitely! Walnuts, pecans, or chia seeds would all be delicious additions.

Enjoy these muffins, and happy baking! Let me know in the comments how they turn out for you.