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- 2 ripe bananas, mashed - 1 cup rolled oats - 1 cup all-purpose flour - 1/2 cup brown sugar, packed - 1/2 teaspoon baking soda - 1 teaspoon baking powder - 1/2 teaspoon salt - 1/2 teaspoon ground cinnamon - 1/2 cup milk (or plant-based milk) - 1/3 cup vegetable oil (or melted coconut oil) - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup semisweet chocolate chips (plus extra for topping) Using ripe bananas makes a big difference. They should be soft and sweet. Mash them well before adding to your mix. Measure your rolled oats and flour correctly for the best texture. Use a spoon to scoop and level them off. For a richer flavor, try using fresh ground cinnamon. It adds warmth and depth. If you need to make this recipe dairy-free, use any plant-based milk. Almond or oat milk work well. You can swap vegetable oil for melted coconut oil if you prefer. For a gluten-free option, use gluten-free all-purpose flour. If you want to skip the egg, use a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Start by preheating your oven to 350°F (175°C). This step is key to ensure even baking. While the oven warms up, grab your muffin tin. You can line it with paper liners or lightly grease it with oil. This choice helps the muffins pop out easily after baking. In a large mixing bowl, mash the two ripe bananas until smooth. Add in the packed brown sugar. Mix these two until they blend well. Next, pour in the milk, vegetable oil, and one large egg. Don’t forget the teaspoon of vanilla extract! Whisk everything together until the mixture is creamy and well combined. In a separate bowl, combine the rolled oats, all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Stir these dry ingredients together. This step ensures that the baking powder and baking soda distribute evenly throughout the muffins. Now, it’s time to mix the dry ingredients with the wet ones. Gradually add the dry mix to the banana mixture. Stir gently until just combined. Be careful not to overmix. Once combined, fold in the semisweet chocolate chips, saving a few for topping the muffins later. Scoop the batter into your prepared muffin tin. Fill each cup about 3/4 full. This allows room for the muffins to rise. Sprinkle the reserved chocolate chips on top of each muffin for an extra treat. Bake in your preheated oven for 18 to 22 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, they are ready! After baking, remove the muffins from the oven and let them cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely. These muffins are best served warm. You can dust them with a little powdered sugar if you like. Enjoy them with a cup of coffee or tea for a perfect snack! To get soft and moist muffins, use ripe bananas. The more spots, the sweeter they are. Mix wet and dry ingredients separately. This keeps the muffins light. Do not overmix the batter. Stir just until you see no dry flour. This keeps your muffins fluffy. One big mistake is using cold ingredients. Always use room temperature eggs and milk. This helps the batter mix well. Another mistake is skipping the muffin liners. They help with easy removal and keep the muffins from sticking. Lastly, do not open the oven door too early. It can make your muffins sink. Store muffins in an airtight container. This keeps them soft and tasty. If you want them to last longer, freeze them. Just place them in a freezer bag. When you want one, let it thaw at room temperature. You can also heat it in the microwave for a few seconds. Enjoy them fresh! {{image_2}} You can make these muffins gluten-free. Replace the all-purpose flour with gluten-free flour. Use a blend that works well for baking. Many brands offer tasty options. This will keep the muffins light and fluffy. Always check for a gluten-free label on the flour you choose. Feel free to get creative with add-ins! Walnuts or pecans add a nice crunch. Dried cranberries or raisins bring sweetness and chewiness. You can also try shredded coconut for a tropical twist. Mix in about 1/2 cup of your chosen add-ins. Just remember to adjust the chocolate chips if you want a balance of flavors. To cut down on sugar, you can use less brown sugar. Try 1/3 cup instead of 1/2 cup. You can also use ripe bananas for extra sweetness. Another option is to use a sugar substitute, like stevia or monk fruit. Just follow the package instructions for a sweet flavor without the extra calories. To keep your muffins fresh, store them in an airtight container. This helps maintain moisture and flavor. Place a paper towel at the bottom of the container to absorb excess moisture. You can store them at room temperature for up to three days. If you want to keep them longer, consider freezing. Freezing muffins is easy and effective. First, let them cool completely. Then, wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer bag, removing as much air as possible. Label the bag with the date. Frozen muffins can last for about three months. When you're ready to enjoy them, simply thaw at room temperature. To enjoy your muffins warm, use an oven or microwave. For the oven, preheat it to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. This method keeps the texture nice. If using a microwave, heat each muffin for about 15-20 seconds. This method is quick but may make the muffin a bit softer. Enjoy your delicious muffins warm! Yes, you can use frozen bananas. Just thaw them first. This helps them mash easily. Frozen bananas add great flavor and moisture to the muffins. You can use a few options to replace eggs. Try 1/4 cup of unsweetened applesauce. You can also use a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes before adding it to the mix. Check the muffins after 18 minutes. Insert a toothpick in the center. If it comes out clean, the muffins are ready. They should be golden brown on top. Yes, you can make mini muffins! Just adjust the baking time. Bake them for about 10-12 minutes. Keep an eye on them, as they bake faster than regular muffins. This blog post covered a simple and tasty muffin recipe that uses basic ingredients. I shared tips for preparing and baking, plus variations to suit your taste. You learned how to store and freeze muffins for later enjoyment. Remember, experimenting with flavors can make your muffins even better. Whether you’re a beginner or a pro in the kitchen, these muffins bring joy. Enjoy baking and sharing these delightful treats with friends and family!

Chocolate Chip Banana Oatmeal Muffins

Whip up a batch of delicious chocolate chip banana oatmeal muffins that everyone will love! These easy-to-follow recipes blend ripe bananas, wholesome oats, and rich chocolate chips for a delightful treat. Perfect for breakfast or sweet snacks, they're quick to prepare and bake in just 35 minutes. Ready to bring warmth and flavor to your kitchen? Click through to discover the full recipe and make these scrumptious muffins today!
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Ingredients
  

2 ripe bananas, mashed

1 cup rolled oats

1 cup all-purpose flour

1/2 cup brown sugar, packed

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup milk (or plant-based milk)

1/3 cup vegetable oil (or melted coconut oil)

1 large egg

1 teaspoon vanilla extract

1/2 cup semisweet chocolate chips (plus extra for topping)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

    In a large mixing bowl, combine the mashed bananas and brown sugar until smooth.

      Add the milk, oil, egg, and vanilla extract to the banana mixture and whisk until well combined.

        In another bowl, mix the rolled oats, all-purpose flour, baking soda, baking powder, salt, and cinnamon together.

          Gradually add the dry mixture to the wet ingredients, stirring gently just until combined. Avoid overmixing.

            Fold in the chocolate chips, reserving a few for topping the muffins.

              Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.

                Sprinkle the reserved chocolate chips on top of each muffin.

                  Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

                    Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                        - Presentation Tips: Serve warm, dusted with a little powdered sugar if desired, and enjoy alongside a cup of coffee or tea!