Banana Oatmeal Muffins

These Banana Oatmeal Muffins are a healthy and delicious way to start your day or enjoy as a snack. They're packed with wholesome ingredients and are easy to make!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 18

Total Time 28

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

2.5 peeled medium ripe bananas roughly chopped or broken
0.5 cup sour cream at room temperature
2 eggs at room temperature, beaten
1 teaspoon pure vanilla extract
0.5 cup coconut palm sugar or use light brown sugar by weight
2.25 cups old-fashioned rolled oats gluten-free, if necessary
1.5 teaspoons baking powder
0.5 teaspoon baking soda
0.25 teaspoon kosher salt
4 ounces semi-sweet chocolate chips plus more as desired

Method

Preheat oven to 350°F. Grease or line muffin tin.
Blend bananas, sour cream, eggs, vanilla, sugar, oats, baking powder, baking soda, and salt until smooth.
Let batter rest for 20 minutes to thicken.
Fold in ¾ of the chocolate chips.
Divide batter into muffin tin. Sprinkle with remaining chocolate chips.
Bake for 18 minutes, or until a toothpick comes out with moist crumbs.
Cool in pan for 5 minutes, then transfer to a wire rack.
Enjoy fresh or freeze for later.

Notes

For best results, use ripe bananas and don't over-blend the batter.