Banana Chocolate Chip Muffins
These muffins are made with creamy bananas, oat four, and mini chocolate chips for added deliciousness. Great for a yummy treat, kids school snack bag, breakfast, or you can freeze them for another day.
Servings: 12 muffins
- 1 cup all-purpose flour (fluff the flour in the bag with a fork before measuring)
- 1/2 cup oat flour (fluff the flour in the bag with a fork before measuring)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large bananas mashed
- 1/2 cup brown sugar
- 2 large eggs
- 1/3 cup canola, or vegetable oil
- 1/2 cup mini chocolate chips (for less sweet, add only 1/4 cup)
- 1/2 cup walnuts pieces (optional)
Preheat oven to 350º degrees. Ovens may vary with temperature.
Spray muffin pan with a non-stick spray, or use paper liners.
In a medium bowl combine flour, oat flour, baking powder, baking soda, and salt. Using a fork mix the dry mixture so it combines evenly. Set aside.
In a large mixing bowl add the bananas and mash them using masher or a fork. Then add the brown sugar, eggs, and oil. Mix on a low-med speed until well combined, or you can do this by hand.
Now, add the wet mixture into the mixing bowl with the dry ingredients; adding a small amount at a time until smooth and well mixed.(Do not over mix!) Fold in the chocolate chips, and walnut if including in the recipe.
Pour or spoon the batter into the pre-greases muffin tin, or muffin liners.
Pour the batter 3/4 way up the greased muffins tins, or muffin liners. If you want these bakery style muffins, then fill the liners up to the muffin tin mark. If you make them this way, then you will get 10 muffins, instead of 12.
The bakery style muffin is the best. They look amazing, and are fluffy, chocolatey, and oh so good!
Serving: 1g | Calories: 194kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 208mg | Potassium: 86mg | Fiber: 1g | Sugar: 14g | Vitamin A: 56IU | Calcium: 39mg | Iron: 1mg