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Chef Megan Mitchell

Online Cookbook

Chocolate Chip Banana Oat Muffins

Chocolate Chip Banana Oat Muffins


  • Cooking spray
  • 1 1/2 cups AP flour
  • 1 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. fine sea salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, gently packed
  • 3 large eggs
  • 1 tbsp. vanilla extract
  • 4 super ripe bananas, mashed
  • 1 1/2 cups semi-sweet chocolate chips, plus more for sprinkling
  • 1/2 cup old fashioned rolled oats


  1. Line two 12-count muffin tins with 18 liners. Lightly spray with cooking spray.

    Preheat oven to 350°F.

  2. In a small bowl combine the flour, baking soda, cinnamon and salt.

  3. To a large bowl add the butter and both sugars. Whisk until combined, about 1 minute. Next, add in the eggs and vanilla. Whisk until smooth. Lastly whisk in the mashed bananas.

  4. Add the dry ingredients into the wet and mix until you no longer see any flour. Lastly stir in the chocolate chips and oats with a silicone spatula just until mixed through.

  5. Using a portion scoop, fill the liners 3/4 full with batter then top with a few chocolate chips. Place in the oven and bake for 15 minutes then rotate the pans and bake another 10-12 or until puffed, golden brown around the edges and a toothpick inserted in the middle comes out clean.

  6. Let cool slightly in the pans and then remove to let cool fully.

    Makes 18 muffins.

    Recipe Courtesy of Megan Mitchell

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