Banana Oatmeal Muffins
These banana oatmeal muffins are a delicious and healthier option for breakfast or snack time. Packed with gluten-free oats, ripe bananas, and optional chocolate chips, they deliver nutrition without sacrificing taste. Easy to make and freezer-friendly, they are your new favorite indulgence!
Ingredients
- 2 ½ (250 g) peeled medium ripe bananas, roughly chopped or broken
- ½ cup (114 g) sour cream, at room temperature
- 2 (100 g, weighed out of shell) eggs, at room temperature, beaten
- 1 teaspoon pure vanilla extract
- ½ cup (80 g) coconut palm sugar (or use light brown sugar by weight)
- 2 ¼ cups (225 g) old-fashioned rolled oats (gluten-free, if necessary)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 4 ounces semi-sweet chocolate chips, plus more as desired
Instructions
- Preheat your oven to 350°F. Grease or line the wells of a standard 12-cup muffin tin and set aside.
- In a blender or food processor, combine the bananas, sour cream, eggs, vanilla, sugar, oats, baking powder, baking soda, and salt. Blend on high until smooth but still thick—be careful not to over-blend to avoid a runny texture.
- Allow the batter to rest at room temperature for about 20 minutes. As the oats hydrate, the mixture will naturally thicken.
- Fold in ¾ of the chocolate chips by hand, ensuring even distribution in the batter.
- Divide batter evenly among the prepared muffin tin wells. Sprinkle the tops with the remaining chocolate chips for an extra visual and flavorful pop. Lightly shake the pan to level the batter.
- Bake in the center of the preheated oven for 18 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs attached.
- Cool muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy them fresh or store tightly wrapped in the freezer to enjoy anytime (defrost at room temperature before serving).
Notes
Pro Tip: If you're out of rolled oats, oat flour can be used in equal weight (225 g). Just adjust mixing techniques accordingly (see Notes below).