Chocolate Chip Oat Muffins

These chocolate chip oat muffins are a soft sweet treat! They require only a few ingredients, freeze well, and make a great breakfast or snack!

I love incorporating oats into baked goods because they are so nutritious. I added in a few chocolate chips into these oat muffins for a special sweet treat for my boys, but they can be replaced with blueberries for bursts of sweetness in every bite!

WHAT YOU’LL NEED

Here is what you’ll need to make these chocolate chip oat muffins:

• Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these spinach banana muffins gluten-free.
• Bananas: The main source of sweetness for these muffins. Try to use bananas that are very ripe with several brown spots. The riper the bananas, the sweeter the muffins!
• Eggs: Used as a binder to help hold the muffins together.
• Maple Syrup: Optional ingredient for a little added sweetness to the muffins. 
• Cinnamon: Warm spice for added flavor.
• Baking Powder: Leavening agents to help the muffins rise.
• Chocolate Chips: I used mini chocolate chips for these mini muffins, but you may use regular chocolate chips or replace them with a fruit, like blueberries.

PROCESS

1. Blend the oats, bananas, eggs, maple syrup, cinnamon, and baking powder together until smooth.
2. Fold in the chocolate chips until combined.
3. Pour the mixture equally into a mini muffin pan and sprinkle the top with a few extra chocolate chips if you’d like. 
4. Bake the muffins at 350 degrees F for about 15 minutes or until a toothpick inserted comes out clean. If using a normal-sized muffin pan, bake a few minutes longer.

STORAGE INSTRUCTIONS

Let the muffins completely cool and store them in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge. To freeze, store in a freezer-safe Ziploc bag once cooled for up to 3 months. To reheat, simply microwave the muffins for 20-30 seconds, or until warmed through!

SUBSTITUTIONS

• Eggs: You may replace the egg with a flax egg. To make a flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
• Chocolate chips: You may replace the chocolate chips with pieces of fruits, such as blueberries.
• Maple syrup: The maple syrup adds a little extra sweetness to the muffins, but may be omitted. If you are omitting the maple syrup, be sure that the bananas are are overripe with several brown spots for maximum sweetness.

RECIPE NOTES

• This recipe makes 20 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time.
• I love using this nutribullet blender to blend the ingredients into a smooth batter.
• I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand. 
• I like to use very ripe bananas with several brown spots (even riper than the ones shown in the photo above). The riper the bananas, the sweeter the muffins. If you prefer a sweeter muffin, add 1-2 tablespoons of maple syrup to the batter.

You may also like:

• Peanut Butter and Jelly Muffins
• Banana Nut Muffins
• Pumpkin Muffins