Today I have a breakfast on the go recipe for you. This recipe makes about 3-4 dozen muffins. I make a big batch, keep a dozen out and throw the other 2 dozen in the freezer to whip out and heat up when needed.
Banana Chocolate Chip Oatmeal Muffins
2 cups (about 4 large) bananas, mashed
2 cups oats, uncooked
1 cup milk
1 cup butter, softened to room temperature
2 cups sugar
4 cups flour
1 Tablespoon baking powder
2 teaspoons baking soda
1 teaspoon of salt
2 teaspoons of cinnamon
2 cups of chocolate chips
Preheat the oven to 375`F. In a medium bowl, combine the bananas, oats, and milk. Set the mixture aside and in a large bowl cream the sugar and butter together until light and fluffy. Add the eggs one at a time, mixing well before adding the next egg. Combine the flour, baking powder, baking soda, salt, and cinnamon in a bowl. Add the flour mixture and the banana mixture alternately to the butter and sugar mixture.
Spray a muffin pan with non-stick cooking spray, and spoon the mixture into the cups. Fill each cup about 3/4 full. Bake for 18 to 20 minutes, or until a toothpick inserted into the middle of the muffin comes out clean. Remove the muffins from the pan and let them cool on a wire rack.
Bag the muffins up, and freeze them for up to 3 months. Pull them out for a quick breakfast, or snack. Slip them in the microwave for 20-30 seconds to warm them up when you’re in a hurry.
6 thoughts on “Breakfast On The Go~ Banana Chocolate Chip Oatmeal Muffins”
I love the addition of oats and chocolate chips. I was getting tired of plain ol’ banana bread.
Great fluffy muffins! I added an extra banana and they have a nice flavour. Make sure you have a big big bowl for this big batch. Thanks for the recipe.
This recipe is great, easy and fun to make! Definitely would reccomend trying this!
Do steel cut oats work for this recipe?
I think they should work!