Moist homemade chocolate chip banana muffin recipe. A perfect addition to any breakfast, brunch or snack break!
1 1/4Call purpose flour
1Cold fashioned oats
3/4Clight brown sugar
1C bananasroughly 2 medium
Preheat oven to 425°F. Prepare a muffin pan with liners and set aside.
In a large bowl or stand mixer, add flour, oats, sugar, baking powder and cinnamon. Give a quick mix. Mash bananas until very smooth, add to bowl followed by butter and egg. Begin mixing on low. Slowly add milk. Mix just until all ingredients are combined. Do not over mix. Stir in chocolate chips by hand.
Using a large cookie scoop, divide batter among liners with one full scoop each.
Optional: In a small bowl, combine 2 tbsp granulated sugar and 3/4 tsp cinnamon. Top off muffin batter with cinnamon sugar mixture.
Bake muffins for 15-20 minutes or until a toothpick comes out clean. Always begin checking and testing at the earliest time as all ovens cook different.
Cool in pan for a minute or two. Then transfer to a wire rack to cool completely before devouring. Store in an airtight container for up to several days or freeze - remember to always label any items you'll be freezing!
Recipe yields roughly 12-16 muffins.An original recipe from Baked by Rachel