Oatmeal Banana Muffins
These muffins are so quick to throw together and the perfect blend of healthy and sweet. You'll love making these for a weekday breakfast, so everyone in your family can just grab them and go.
10 tbsp. melted butter
⅔ cups brown sugar
1¼ cups mashed overly ripe banana (3)
½ cups buttermilk
2 cups all-purpose flour
⅔ cups old-fashioned rolled oats (not quick cooking)
2 tsp. vanilla
1 tsp. baking soda
½ tsp. salt
¼ tsp. cinnamon
1 cup chocolate chips
Preheat oven to 350 degrees.
In a stand mixer, beat together melted butter and sugar. Add the buttermilk and mashed bananas, mix on low for 30 seconds. Add the eggs and vanilla, mix until just combined.
*Optional: Process the oats in the food processor, it makes for a smoother texture in the muffins
In a small mixing bowl, combine flour, oats, baking soda, salt and cinnamon. Whisk together then with mixing speed on low, gradually add dry ingredients. Mix in chocolate chips. Do not overmix.
Fill each muffin pan well ¾ of the way full. Place in the oven and bake for 18-22 minutes. The tops should be lightly golden brown and they should be nice and firm. Remove from oven and allow to cool in pans for 2-3 minutes before removing and transferring to a wire rack to cool completely.
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