Here you'll find quality tested recipes for all things sweet, along with all the tips you'll need for success in the kitchen. *Or feel free to use a combination of white sugar and brown sugar. Allow to cool for 5 minutes in the muffin pan, then remove from the pan and continue cooling on a wire rack for 5-10 minutes before eating. They have the perfect balance of mellow bananas and chocolate. Be careful not to over mix. Store muffins in an airtight container for 24 hours, or in the fridge for up to 3 days.
In a large bowl, combine the flour, oats, brown sugar, baking powder, baking soda, and salt. Thank you for sharing it!
I love parchment liners! Glad you enjoyed the muffins, and thanks so much for reporting back. The butter adds so much flavor compared to using oil, and because it’s melted – you don’t need to wait for the butter to soften. Overmixing makes the muffins tough. Help spread the word. Excellent recipe! Measure the flour carefully.
Learn how to make Perfect Cookies Every Time! The banana is complemented by lots of vanilla and brown sugar for even more flavor. I find that muffins generally freeze quite well, assuming they’re in an airtight container. The batter will be very thick. Gently fold in the dry ingredients into the wet ingredients. Just make sure that they’re fully cooled before freezing. https://www.allrecipes.com/.../healthy-banana-chocolate-chip-oat-muffins can I use dark brown sugar? These banana chocolate chip muffins are moist, fluffy, buttery and filled with chocolate chips.
Too much flour, and your muffins can end up dry. Whisk the Dry Ingredients – whisk together the flour, 1 cup of the oats, baking powder, baking soda, salt, and cinnamon in a small bowl, then set aside.. I made them gluten free by substituting cup for cup gluten free all purpose flour.
A way shorter baking time than making banana bread. Yup – 1 tablespoon of vanilla extract (definitely not vanilla beans). They have the perfect banana bread taste that’s sweet, mellow and deliciously banana-y. Prep – preheat the oven to 350°F, and gather your ingredients!. I like to use buttermilk because it makes the muffins softer, but if you don’t have any on hand, 1%, 2% or whole milk work perfectly too. The chocolate chips make all the difference. Since I’m trying to watch sugar and calorie intake, they still taste excellent! Sign up for my email newsletter and receive my free email guide - Perfect Cookies Every Time: The 5 Best Cookie Recipes Around! Glad to hear they worked well with gluten free flour too!
Fill your muffin papers to the very top for large, perfectly domed muffins. So to recap why you’ll love these banana chocolate chip muffins: And if you love these banana chocolate chip muffins – try these other muffin recipes too: I'm the baker and blogger behind Just So Tasty! Oh no, quite the contrary. They’re soft, super moist, and filled with delicious banana bread flavors – but in fluffy muffin form and filled with chocolate chips. OK, maybe not dire.We do have these classic Healthy Banana Muffins, these blender Banana Oatmeal Muffins, plus a colorful collection of banana breads ranging from simple Healthy Banana Bread to Paleo Banana Bread to Zucchini Banana Bread to keep us fueled. I'm so glad you found my blog! I don’t have time to make fancy meals that my kids turn their noses up at. These banana oatmeal chocolate chip muffins are SUPER easy…let’s get to it!
These banana chocolate chip muffins are such an easy recipe and the perfect way to use up brown bananas.
After sifting together your dry ingredients, you’ll VERY gently fold the dry ingredients into your banana mixture using a large wooden spoon or spatula.
I made these this morning for breakfast and they were delicious. Save my name, email, and website in this browser for the next time I comment. was a great recipe, one of my favourites.
These Banana Chocolate Chip Muffins are moist, fluffy, buttery and filled with chocolate chips. They turned out amazing. Copyright © 2020 All Rights Reserved PRIVACY POLICY. Feel free to use less if you prefer. Your email address will not be published.
Bake for 16-20 minutes, or until an inserted toothpick comes out clean (except for melted chocolate).
In a second large bowl whisk together the melted butter, sugar, eggs, and vanilla. Line a muffin tin with muffin papers. My pleasure! In another bowl whisk together the eggs, oil, milk, and mashed bananas
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