Banana Chocolate Chip Oatmeal Muffins
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
Ingredients
Scale
- 1 large egg
- 1/2 cup mashed banana (about 1 medium-large banana)
- 1/2 cup milk
- 1/3 cup brown sugar, packed
- 1/4 cup maple syrup
- 1/4 cup vegetable oil
- 2 teaspoons vanilla
- 2 teaspoons pumpkin pie spice
- Pinch of salt
- 3 cups whole rolled oats (the regular old-fashioned kind)
- 1/4 cup flour
- 2 teaspoons baking powder
- 1/2 cup semi-sweet mini chocolate chips, dusted with flour (mini are, to my mind, better proportioned for these, and the flour helps them not sink in the oat batter)
Instructions
- Preheat oven to 350F. Grease and flour the pan in 11 of the cavities.
- To a large bowl, add the first 9 ingredients (through optional salt), and whisk to combine.
- Add the oats, flour, baking powder, and stir to combine. Stir in the chocolate chips. The batter will be wet; don’t worry about it.
- Evenly distribute the “batter” into the 11 cavities. Each cavity will be basically full, since muffins don’t rise much. You can also take this opportunity to gently shape the tops a bit with a spoon.
- Bake for about 23 minutes, or until a toothpick stabbed into a muffin comes out clean. Remove from pan to cool on a wire rack.