Banana & Chocolate Chip Oat Muffins

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Leftover muffins can be frozen for up to two weeks

Preparation time: 5min
Cooking time: 16min

Serves: 9 muffins


2 mashed ripe bananas (about 3/4 cup)

2 tbsp canola oil

1 egg

1/2 cup fat-free milk

3/4 tsp vanilla extract

2/3 cup white whole-wheat flour (such as King Arthur) or whole-wheat flour

1/2 cup quick-cooking oats

1/4 cup sugar

1 3/4 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp salt

Cooking spray


1. Preheat oven to 375º.
2. Combine bananas and next 4 ingredients (through vanilla) in a medium bowl; mix well, and set aside.
3. Lightly spoon flour into a dry measuring cup and level with a knife. Whisk together flour and next 5 ingredients (through salt) in a small bowl.
4. Stir the flour mixture into the banana mixture until they are just combined.
5. Spray 9 muffin cups with cooking spray (or use paper liners), and spoon 1/3 cup batter into each cup (cups will be full).
6. Bake 16 minutes or until a wooden pick inserted in center comes out clean.

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