My kids haven’t been eating bananas like they usually do lately. I have had more than my usual over ripe bananas to use up. This banana chip muffins recipe is another banana recipe that I love.
This recipe for banana chip muffins comes from an old Quick Cooking magazine (now Simple and Delicious). It’s another great combo of bananas and chocolate. I love the texture that the oats give this muffin. It makes it a heartier muffin.
They start by mixing some oil, eggs, and sugar together. Then mix in your mashed bananas. Next, you combine the dry ingredients together. That includes flour, oat, baking powder, baking soda, and salt. Add those dry ingredients in with the wet ingredients just until moist. Last thing you need to do is mix in some mini chocolate chips.
Scoop that batter into lined or greased muffin cups so they are 3/4 of the way full. Bake at 375 degrees for about 18 minutes until they pass the toothpick test. Allow to cool for about 5 minutes and then enjoy,
- VEGETABLE OIL
- RIPE BANANAS
- OLD-FASHIONED OATS
- BAKING SODA
- BAKING POWDER
- MINIATURE SEMISWEET CHOCOLATE CHIPS
Banana Chip Muffins
Real Mom Kitchen
- 1 egg
- ⅓ cup vegetable oil
- ¾ cup sugar
- 3 medium ripe bananas mashed (about 1-1/3 cups)
- 2 cups flour
- ½ cup old-fashioned oats
- ¾ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup miniature semisweet chocolate chips You can use regular chocolate chips and mix in with the dry ingredients so they don't sink
- In a large mixing bowl, beat egg, oil and sugar until smooth. Stir in bananas.
- Combine the flour, oats, baking soda, baking powder and salt; stir into the banana mixture just until moistened. Stir in chocolate chips.
- Fill greased muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Makes 1 dozen.
These are the photos from the original post. The above photo and video were added in October 2017.