These muffins are next level delicious! They are Oatmeal Chocolate Banana Muffins. They have sweet bananas, oats, brown sugar, and chocolate in every bite. If you love the banana chocolate combo, you will love these muffins!
Okay, I personally think that the chocolate banana combo is top tier. It's always been one of my favourites!!!
These muffins are hands-down one of my favourites on the blog. The texture is insane and they're just jam-packed with so much goodness.
Let's get to baking!
For more muffin recipes, try Olive Oil Blueberry Muffins, Classic Chocolate Chip Muffins, and Applesauce Muffins.
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Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
- All-purpose flour – This flour is used for the muffins and cannot be substituted for any other.
- Bananas – 2 large bananas are used in this recipe. You can use fresh or frozen bananas. If using frozen bananas, thaw and drain any excess liquid before adding into the bowl.
- Brown sugar – I used dark brown sugar, but light brown sugar works too!
- Cornstarch – Used to enhance the texture. While it's technically optional, I recommend using it if you can. If you don't use cornstarch, substitute with more all-purpose flour.
- Eggs – Must be at room temperature before starting.
- Oil – I used sunflower oil. You can use any type of oil, but flavoured ones will slightly change the taste.
- Oats - Make sure to use rolled oats, also known as large flake oats. Quick oats will not work for this recipe as they are small and have a different structure.
- Sour Cream – The secret ingredient that makes these muffins so amazing! This also stabilizes the muffins and brings out soo much texture. If you don't have sour cream on hand, use greek yogurt.
Step by step instructions
Here is how to make and bake these Banana Chocolate Oatmeal Muffins. You will need two 12 muffin tins, muffin liners, 3 mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line 2 muffin liners with 12 liners and set aside. If you need a recommendation, this is my favourite tin. Mash bananas in a large bowl.
Step 3 – Mix together dry ingredients. In a medium-sized bowl, add in flour, cocoa powder, oats, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.
Step 4 – Whisk wet ingredients. In a large bowl, whisk mashed bananas, oil, eggs, vanilla, sour cream, and brown sugar. Whisk until well combined. There may be lumps from the bananas but that is okay.
Step 5 - Combine dry and wet ingredients. Add the dry into the wet and using a spatula, gently fold until a soft batter forms.
Step 6 - Mix in chocolate chips. Add in the chocolate chips and gently mix until evenly distributed. Don't over-mix!
Step 7 – Scoop. Evenly divide the batter between 14 liners, they should be almost or all the way full. I recommend using a cookie scooper as it helps to minimize the mess with transferring and scooping the batter. Sprinkle extra chocolate chips on top.
Step 8 – Bake. Bake the muffins at 425℉ for 5 minutes, then 375°F for 15-20 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter. If it is wet, continue to bake for 3 minute intervals.
These muffins are best served fresh, but stay good at room temperature for up to 3 days, and in an airtight container in the refrigerator for up to a week!
I love these muffins and I hope you do too!
FAQ
Why do you bake at 2 different temperatures?
The first temperature is a super high and quick temperature. It is meant for the leavening agents in the muffins to activate, giving a tall muffin dome. Then after 5 minutes, the temperature is lowered, and the inside of the muffins continues to bake.
I've found that doing 2 temperatures like this gives a taller muffin!
Do I have to add chocolate chips?
No! Feel free to leave them out.
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Strain off excess liquid from frozen bananas. As bananas thaw, they let out liquid. This must be strained and removed before using. If you add the liquid into the batter, it will thin out and ruin the muffin batter. Allow your frozen bananas to come to room temperature, then drain the excess liquid from your plate before mashing and measuring out your bananas.
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Do not over-mix! A big reason muffins don’t rise or turn out bad is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- The riper the banana, the better. You want to use bananas that are super brown, spotty, and super-ripe. This will give you that sweetness!
Check out more banana recipes
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Oatmeal Chocolate Banana Muffins
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder sifted*
- 1 1/2 tsps baking powder
- 1 tsp baking soda
- 1 1/4 cups rolled oats
- 1 tsp cornstarch
- 1/4 tsp salt
- 3/4 cups dark brown sugar or light brown sugar
- 1 tbsp vanilla
- 1/2 cup oil
- 2 large eggs room temperature
- 2/3 cups full-fat sour cream room temperature
- 1 1/4 cups bananas 3 medium or 2 large, very ripe
- 3/4 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 425℉. Line 2 muffin liners with 14 liners total and set aside. Mash bananas in a large bowl and set aside.1 1/4 cups bananas 3 medium
- In a medium-sized bowl, add in flour, sifted cocoa powder, oats, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.1 1/4 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 1/2 tsps baking powder, 1 tsp baking soda, 1 1/4 cups rolled oats, 1 tsp cornstarch, 1/4 tsp salt
- In a large bowl, whisk mashed bananas, oil, eggs, vanilla, sour cream, and brown sugar. Whisk until well combined. There may be lumps from the bananas but that is okay.3/4 cups dark brown sugar, 1 tbsp vanilla, 1/2 cup oil, 2 large eggs, 2/3 cups full-fat sour cream, 1 1/4 cups bananas 3 medium
- Add the dry into the wet and using a spatula, gently fold until a soft batter forms. Do not over-mix!
- Add in the chocolate chips and mix in a few times. Don't over-mix!3/4 cups semi-sweet chocolate chips
- Evenly divide the batter between 14 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle some extra chocolate chips on top.
- Bake the muffins at 425℉ for 5 minutes, then reduce the temperature to 375°F and continue baking for 15-20 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.
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