Banana Oatmeal Chocolate Chip Muffins Recipe (Small Batch)

Simple recipe for banana chocolate muffins

5 from 10 votes

Banana Oatmeal Chocolate Chip Muffins Recipe (Small Batch)

A delicious small-batch Banana Oatmeal Chocolate Chip Muffin recipe to use up those browned bananas. Super moist, tasty and full of melting chocolate, this easy muffin recipe comes together easily with pantry ingredients.

THIS RECIPE CAN BE DOUBLED OR TRIPLED TO YIELD 10 MUFFINS

Prep Time10

Cook Time15

Total Time25

Course: Muffins

Cuisine: British

Servings: muffins

Calories: 353kcal

Author: Emma Duckworth

Equipment

Ingredients

60 g unsalted butter room temperature
65 g granulated sugar
1 large egg room temperature, lightly beaten.
30 ml sour cream (or milk)
1 teaspoon vanilla extract
100 g ripe banana 1 large or 2 small, mashed
110 g plain flour (all-purpose)
45 g rolled oats
1 teaspoon baking powder
½ teaspoon baking soda
50 g milk chocolate chopped
50 g milk chocolate chips

Metric - US Customary

Instructions

Pre-heat the oven and prepare the pan. Pre-heat oven to 200°C (390°F). Line your cupcake tray with 5 cupcake cases.
Cream butter and sugar. In a medium mixing bowl, using hand-held electric beaters, cream the butter and sugar for three minutes, then scrape down the sides of the bowl.
Add the wet ingredients, then the dry. Add the egg, milk, vanilla extract and banana and mix until combined. It may look a little curdled, but don't worry.
Sift into the bowl the flour, and baking powder and baking soda. Add the oatmeal, chopped chocolate and ⅔ of the chocolate chips and using a rubber spatula, fold until just combined.
Divide between muffin cases and bake. Divide batter between 5 cupcake cases. Add remaining chocolate chips to the top. Bake at 200°C (390°F) for 5 minutes before turning down the oven to 180°C (350°F) and baking for another 12-15 minutes. If the muffin tops brown too quickly, then cover with foil until they have finished baking. The muffin needs to spring back when touched.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To Store: The best way to store Banana Chocolate Chip Muffins is to place them in an airtight container, or in a ziplock bag and store them at room temperature. They keep around 3-4 days.

To Freeze: Place muffins in a freezer-safe container and freeze for up to 2 months. Defrost overnight in the refrigerator and allow to come to room temperature before eating.

To make your own muffin liners: Cut squares of baking paper, spray with water, place over the cupcake tin and push a glass gently down into the mould. Leave for five minutes, remove the glass, and the papers will stay in shape, ready to fill. Note: this recipe will yield 4 muffins made in homemade case. Bake for 15-20 minutes.

Alternatives/Addins: Use whatever chocolate you have on hand or prefer. Alternatively, mix dark and milk. Add any chopped nuts that you like, such as walnuts or pecans.

Nutella: Adding a dollop of Nutella is optional. Microwave the Nutella in a small bowl for 15 seconds to loosen it and help with spooning it onto the muffin.

Tip 1: Use overripe banana. The more the skin browns, the sweeter the banana gets inside - which is a win in the flavour department.

Tip 2: Don't over mix. The best muffins are light and tender in the middle and mix the batter until just combined is one way of achieving this.

Tip 3: Bake correctly. We don't want to ruin all our hard work in making beautiful muffins, and then go and over bake them- it's so disappointing. To test that they are done, press the centre of the sponge top and it should spring back. Also, a toothpick inserted into the centre should come out clean.

Nutrition