These muffins are next level delicious! They are Banana Chocolate Oatmeal 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 in these muffins.
- Bananas – 2 fresh large bananas are used in this recipe.
- Brown sugar – I used dark brown sugar, but light brown sugar works too!
- Cornstarch – While it's technically optional, I recommend using cornstarch as it helps with the texture. 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 soft for days! If you don't have sour cream on hand, use 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 the muffin tins with 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 the dry ingredients. Using a spatula, mix until just completely combined.
Step 4 – Whisk wet ingredients. In a large bowl, whisk together the wet ingredients until well combined. There may be lumps from the bananas, that's normal!
Step 5 - Combine dry and wet ingredients. Add the dry into the wet and with a spatula, gently fold together just until the dry streaks disappear.
Step 6 - Mix in chocolate chips. Add in the chocolate chips and gently mix until just distributed. Don't over-mix!
Step 7 – Scoop. Evenly divide the batter between the 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 on the counter for a few days and in an airtight container 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 to give a tall muffin dome. Then the temperature is lowered, and the inside of the muffins continues to bake.
Do I have to add chocolate chips?
No! This is optional and adds extra gooeyness.
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- 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! Only mix until the dry streaks just disappear.
- 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!
Banana Chocolate Oatmeal 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
- 2 tsps cornstarch
- 1/4 tsp salt
- 3/4 cups dark brown sugar or light brown sugar
- 1 tsp vanilla
- 1/2 cup oil
- 2 large eggs room temperature
- 2/3 cups full-fat sour cream room temperature
- 1 1/4 cups bananas mashed, approx 3 medium or 2 large, very ripe
- 3/4 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 425℉. Line 2 muffin tins with 14 liners total and set aside. Mash bananas in a large bowl and set aside.1 1/4 cups bananas
- 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, 2 tsps 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 tsp vanilla, 1/2 cup oil, 2 large eggs, 2/3 cups full-fat sour cream, 1 1/4 cups bananas
- 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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