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One of the ‘problems’ with living in Hawaii is that fruit tends to ripen really fast – it’s always at least sort of warm and our place doesn’t have any air-conditioning! This tends to leave me with lots of bananas all transforming from green to ripe overnight. There are only so many loaves of banana bread I can stand to bake up, so I decided to take a different approach with some of our recent ripe bananas. The result was these tasty banana oatmeal muffins with just a hint of chocolate chips. They’re not too super sweet, have staying power, and are a great way to use up a couple overly ripe bananas! I hope you enjoy this oatmeal banana chocolate chip muffins recipe!
Of course, I won’t judge if you decide 1/2 a cup of chocolate chips simply isn’t enough, I just thought I should be “good” every once in a while. (Though I do have to admit that I immediately hid some of these in the freezer to save them for later. It’s a good thing, too, because Papi Chulo attacked them when he got home!)
This recipe is written for a standing mixer. I received a Kitchenaid mixer for Christmas from my amazing man and have used it at least once a week since then. In a fit of hopefulness, put the ice-cream churn attachment on our wedding registry. Fingers crossed and all that! Anyway, you can make with a hand mixer, it will just take some staying power and commitment. Please don’t let a lack of a standing mixer stop you from making these tasty muffins!
As a final note, I decided to bake these muffins at 350 degrees. I’ve baked banana muffins at 400 before, but I decided I like having them at a lower heat for a little bit longer. If it takes you a few minutes beyond the 18-20 given, that’s fine. Ovens and pans to vary, so trust your judgement over the timer!
- 1 cup bananas, mashed (about 2 small/medium bananas)
- 1½ cups all-purpose flour
- 1 cup old-fashioned oats
- ¼ cup sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 eggs
- ¾ cup milk (I used almond)
- ⅓ cup oil (I used coconut)
- 1 teaspoon vanilla extract
- ½ cup of semi-sweet (or dark) chocolate chips
- Preheat your oven to 350 degrees Fahrenheit.
- Combine the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt in a medium bowl and whisk to combine.
- In the bowl of a standing mixer, beat the eggs with the paddle attachment on low until it is foamy and almost doubled in volume. This may take several minutes - don't give up! It is absolutely key to getting the muffins to rise nicely instead of being low and dense.
- While the mixer is running, carefully add the milk, then the oil, and finally the vanilla and then mix until combined.
- While the mixer is running, add the dry ingredients about ½ a cup at a time, allowing each addition to become just barely combined before making the next addition. (If you beat the batter for too long after each addition, it can become stiff and chewy.)
- Turn the mixer off, add all of the mashed banana, and then mix until just combined.
- Fold the chocolate chips by hand with a spatula.
- Prepare a 12 cavity muffin pan by spraying each cavity lightly with cooking spray.
- Portion the batter out into the 12 cavities. Each cavity should be about ¾ of the way full.
- Bake until the muffins are lightly golden brown on top and a toothpick inserted in a muffin comes out clean. This should take 18-20 minutes, but make sure to check on them because pans and ovens vary.
- Allow the baked muffins to cool on a wire rack and then enjoy eating them!
If you want to freeze some of these for later, set the cooled muffins on a baking tray and place the whole tray in the freezer for about 15 minutes before transferring the muffins to a freezer bag. This will keep them from freezing into one solid mass of muffin and will ensure you can take just one or two out at a time!
I’m sure I’ll be able to continue experimenting with bananas as long as we live in a place that 1) grows them and 2) causes them to ripen quickly. What’s your favorite way to use up suddenly ripe bananas?