Banana Chocolate Oatmeal Muffins
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!
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 the dry ingredients. Mix with a spatula until combined and set aside.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. There may be lumps from the mashed bananas.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 and wet together. With a spatula, fold until a soft muffin batter forms. Do not over-mix!
- Add the chocolate chips in and mix in a few times. Don't over-mix!3/4 cups semi-sweet chocolate chips
- Evenly divide the batter between the liners, they should be almost or all the way full. 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.
Notes
Unsweetened cocoa powder - There are lots of different cocoa powder you can use while baking. I always recommend using a high quality unsweetened cocoa powder. My favourite one's to use are Hershey's or Fry's.
Cornstarch - While cornstarch is technically optional, it adds an incredible texture to the muffins! If you don't use cornstarch, replace it with all-purpose flour.
Brown sugar - I used dark brown sugar, but light brown sugar works well too! Don't use demerara or white sugar.
Sour cream - I always recommend a thick full-fat sour cream in muffins, it creates the best muffins (super moist!). If you don't have sour cream, use Greek yogurt instead.
Amount of muffins - This recipe makes anywhere for 14-16 muffins, depending on how much you scoop into each liner.