Soft, hearty, and packed with just the right amount of sweetness, these muffins bring together the best of comforting home baking. Think of them as a cross between a classic Southern banana bread and the chewy, oat-studded treats found in European cafés.
The chocolate chips melt into pockets of indulgence, making each bite a satisfying contrast of texture and flavor. Whether warm out of the oven or chilled overnight, they never disappoint.
With whole-grain oats for fiber, bananas for natural sweetness, and just enough chocolate to make them indulgent, this recipe blends health-conscious choices with pure satisfaction.
What I Didn’t Expect About This Recipe
- It’s the perfect “grab-and-go” breakfast. I expected a treat, but I found a quick, energy-boosting snack that keeps me full for hours—ideal for busy mornings.
- No refined sugar, but still indulgent. The bananas and oats create a naturally sweet base, so I barely missed the extra sugar. Plus, the melty chocolate chips make them feel like a treat.
- The texture stays perfect for days. Some muffins dry out fast, but these stay moist thanks to the banana. I love how they hold up, even without butter.
- They taste even better the next day. The flavors deepen overnight, making them perfect for meal prep. A quick warm-up in the microwave, and they’re bakery-level good.
Oatmeal Banana Chocolate Chip Muffins Recipe
These Oatmeal Banana Chocolate Chip Muffins are soft, moist, and packed with wholesome goodness. Ripe bananas add natural sweetness, oats provide a hearty texture, and dark chocolate chips create a delicious indulgence. Perfect for breakfast or a snack, they’re easy to make and irresistibly satisfying!
Equipment
- Crock pot (slow cooker)
- Silicone spatula
- Baking sheet
- Parchment paper
- Measuring cups
- Measuring spoons
- Mixing bowl
- Cookie scoop or spoon
Ingredients
- 1 tsp pure vanilla extract
- 1½ cups all-purpose flour
- 1 cup dark chocolate chips
- ½ cup full-fat yogurt
- 1½ tsp baking powder
- ½ tsp salt
- 2 large eggs at room temperature
- ⅔ cup packed light brown sugar
- ½ tsp baking soda
- ¾ cup regular rolled oats, plus extra for topping
- 1 cup mashed ripe banana from about 2 large bananas
- ¼ cup vegetable oil
- 1 tsp ground cinnamon
Instructions
- Place semi-sweet chocolate chips, milk chocolate chips, white chocolate chips, and peanut butter chips into a crock pot.
- Add roasted peanuts on top without stirring.
- Cover and set the slow cooker to low heat, allowing the ingredients to melt for about 1 to 2 hours.
- Stir occasionally to ensure even melting and combine the mixture into a smooth consistency.
- Once fully melted and well mixed, use a spoon or cookie scoop to drop spoonfuls of the mixture onto a parchment-lined baking sheet.
- Let the clusters cool and harden at room temperature or place them in the refrigerator for a faster setting.
Notes
- Using roasted peanuts enhances the nutty flavor and provides extra crunch compared to raw peanuts.
- If you prefer a saltier contrast, sprinkle sea salt over the clusters before they set.
- Add a teaspoon of vanilla extract to deepen the chocolate flavor.
| Nutrition | Value |
| Calories | 287kcal |
| Carbohydrates | 44.5g |
| Fat | 11g |
| Protein | 5g |
Tips To Ease Your Job!
- Use Overripe Bananas – The riper the bananas, the sweeter and more flavorful your muffins will be. Mash them well for a smooth batter.
- Don’t overmix – Stir the batter until combined to keep the muffins light and tender. Overmixing can make them dense.
- Hydrate the Oats – Let the oats sit in the wet ingredients for a few minutes to absorb moisture, creating a softer texture.
- Room Temperature Ingredients – Eggs, yogurt, and milk mix better when they’re not cold, ensuring a smooth, even batter.
- Customize Your Add-Ins – Swap chocolate chips for nuts, dried fruit, or even a sprinkle of cinnamon sugar on top.
