These Banana Oat Chocolate Chip Muffins are a delightful twist on the classic banana muffin, incorporating wholesome oats for added texture and nutrition.
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
Using muffin liners makes cleanup easier and ensures the muffins release easily.
In a mixing bowl, cream together the butter and brown sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Mix in the baking soda, salt, cinnamon, nutmeg, and vanilla extract until well combined.
Mix thoroughly to evenly distribute the spices.
Mash the bananas and add them to the mixture along with the honey and eggs. Mix until smooth.
Use ripe bananas for a naturally sweeter flavor.
Gradually add the whole wheat flour and oats, stirring until just combined.
Avoid overmixing to keep the muffins tender.
Fold in the chocolate chips gently.
Reserve a few chocolate chips to sprinkle on top for a decorative touch.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Use an ice cream scoop for even portioning.
Bake in the preheated oven for 23-28 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a cooling rack.
Cooling on a rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a cup of coffee or tea for a delightful treat.
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