Oatmeal Chocolate Banana Muffins
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!
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.
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.