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Muffins  / 

Banana Oat Chocolate Chunk Muffins (or Mini Muffins!)

by Jennifer Preston
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Hi friends, here is the recipe you’ve all been waiting for: Banana Oat Chocolate Chunk Muffins! I am just so excited to FINALLY be posting this recipe–mostly because I’ve baked these muffins like a hundred times and the recipe is too good not to be shared with the people I love!

Banana Oat Chocolate Chunk Muffins Recipe Flour & Floral

Why This Recipe is Amazing:

It’s made with ingredients you already have.

Besides the fact that these Banana Oat Chocolate Chunk Muffins are amazingly moist and delicious, one of the best things about this recipe is that it’s made with ingredients you probably have sitting in your pantry.

Bananas? Check.

Flour? Check.

Oats? Check.

Chocolate Chips? Yup. (Um…always!)

If you live in the beautiful continent of North America, there’s nothing foreign about this recipe.

Banana Oat Chocolate Chunk Muffins Recipe Flour & Floral

It’s the perfect way to use up your overripe bananas!

I used to think that a brown banana was no good, that it was rotten and past its prime. NO NO NO! Don’t even think about throwing those weird lookin’ long brown things away. If you didn’t get a chance to eat up your bananas while they were ripe and don’t have the time to bake with them at this very moment, just toss them in the freezer!

(I mean…some people are a little more organized, but I literally find myself tossing them in my freezer, Ha!)

Overripe bananas freeze so well! And when you’re ready to use them, place them on a plate and let them thaw to room temperature for a couple of hours. Because you are gonna want to use them for this recipe–overripe bananas give the best flavour!

And honestly, how many of us have like 20 bananas sitting in our freezers right now? Haha! We need to do some baking with those babies!

Banana Oat Chocolate Chunk Muffins Recipe Flour & Floral

No electric mixer required!

All you need to whip up a batch of these Banana Oat Chocolate Chunk Muffins is a couple of bowls and a wooden spoon (and a plate and fork to mash your bananas). This is a major reason why I LOVE to bake muffins because they’re super fast, easy, and of course the clean-up is quick too.

They freeze really well.

I love having muffins stocked away in my freezer because they make the perfect quick breakfast. You’ll find me almost always doubling a recipe for this very reason, so that I can have extras to keep in the freezer!

For uber-quick thawing, just unwrap them, place them on a paper towel and let them go in the microwave for a few seconds. Breakfast is served, my friends!

Baking these Banana Oat Chocolate Chunk Muffins

Mash those bananas!

The first thing you want to make sure of is that your overripe bananas are thawed and ready to be mashed. It really depends on the size of your bananas, but for this recipe I can use anywhere between 2 and 3 bananas. Just mash ’em on a plate with a fork and fill a 1-cup measuring cup as you go. And why not go ahead and make yourself a smoothie with any leftovers you may have? 😉

Banana Oat Chocolate Chunk Muffins Recipe Flour & Floral

To bake standard size muffins or mini muffins…

THAT is the question and just another reason why I love this recipe–you can bake regular size muffins or MINI muffins (mini muffins are so fun)!! I actually like to do half and half: bake 6 standard size muffins, and 24 mini muffins. It’s the best of both worlds.

I find that standard size muffins are perfect for eating in the comfort of your own home, for when you need a substantial breakfast. Whereas the mini muffins are perfect to just pop in your mouth for breakfast’ and snacks on the go.

Mini muffins are also great to bring to special events like potlucks at church, or bridal showers/baby showers–where guests just need a tiny little taste of something dainty-er.

Because of their obvious size difference these different sized Banana Oat Chocolate Chunk Muffins require different baking times (which is all in the recipe below, no worries). If you decide to bake both mini and standard size, because the baking temperature is the same you can bake them in the oven together on the same rack; just take the mini muffins out after 10 minutes of baking, and leave the regular muffins in longer.

Banana Oat Chocolate Chunk Muffins Recipe Flour & Floral

The secret to beautiful looking muffins:

So, after you’ve gently folded your muffin batter together, I say folded because you never want to overmix your muffins (this results in a dense and tough texture), divide your batter into the greased muffin tins. I don’t use paper baking cups for this recipe, as I find that these muffins come off really easily from the tin itself, but feel free to use them!

Unlike cupcake batter, you’ll want to fill your muffin tins right to the top. These muffins just rise and take shape so beautifully!

Banana Oat Chocolate Chunk Muffins Recipe Flour & Floral

You guys, this is the secret to beautiful looking muffins: sprinkle reserved (or extra) oats, chopped nuts, and chopped chocolate chunks on top of the muffin batter. And then bake! You’ll be surprised at how much better muffins look when you can see the ingredients that make these muffins taste so good, sitting right on top!

I almost always do this fancy trick with any cookies that I bake, such as my Peanut Butter Oatmeal Cookies with chocolate chunks and M&Ms! Seriously guys, do this and take pictures so I can see your beautiful creations! 🙂

Banana Oat Chocolate Chunk Muffins Recipe Flour & Floral

The Recipe for Banana Oat Chocolate Chunk Muffins:

And there you have it! It’s time to start thawing those brown bananas from your freezer and bake something amazing with them like these Banana Oat Chocolate Chunk Muffins!

I hope you love these muffins as much as I do, and if you end up baking these, TAG me in your photos on Instagram by tagging Flour & Floral and using the hashtag: #flourandfloral.

You guys are awesome, thank you!! And happy baking!

The Products I Used To Make This Recipe Happen:

Banana Oat Chocolate Chunk Muffins Recipe Flour & Floral
5 from 4 votes
Print This Recipe

Banana Oat Chocolate Chunk Muffins

Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 standard-size muffins or 48 mini muffins
Author Jennifer Preston / Flour & Floral

Ingredients

Flour Mixture

  • 1 1/2 cups All-Purpose Flour
  • 1/2 cup Sugar I used Cane Sugar
  • 1 cup Rolled Oats
  • 1 tsp Baking Soda
  • 2 tsp Baking Powder
  • 3/4 tsp Salt

Banana Mixture

  • 1 Egg
  • 3/4 cup Milk Dairy or Almond is fine
  • 1 tsp Pure Vanilla Extract/Paste
  • 1/3 cup Vegetable Oil I used Avocado Oil
  • 1 cup mashed Bananas 2-3 overripe bananas, depending on their size
  • 3/4 cup chopped Walnuts or Pecans, or none at all!
  • 3/4 cup Semi-Sweet Chocolate Chunks a bar that's been chopped into chunks, or Mini Chocolate Chips which are great for the mini muffins

Instructions

  1. Preheat oven to 400 degrees F. Grease your 12-cup standard muffin tin or your 24-cup mini muffin tin.

  2. In a medium bowl combine flour, sugar, oats, baking soda, baking powder, and salt. Set aside.

  3. In a large bowl beat the egg with a fork. Stir in the milk, vanilla extract, and oil. Place peeled ripe bananas on a large plate and using a fork mash until smooth. Add this to the egg mixture and stir to combine.

  4. Using a wooden spoon, gently fold in the flour mixture into the banana mixture. Once combined, gently fold in the chocolate and chopped nuts. (optional: reserve some to top the muffin batter)

  5. If making standard size muffins, divide the batter evenly among the tin, (optional: top each muffin with a sprinkle of oats, nuts, and chocolate), and bake at 400 degrees F for 15-20 minutes until toothpick comes out clean.

    If making mini muffins, fill the batter right to the tops. (optional: top each muffin with a sprinkle of oats, nuts, and chocolate), and bake at 400 degrees F for 10 minutes until toothpick comes out clean.

  6. Set on cooling rack and enjoy!

Notes

Storage: After completely cooled down to room temperature, store in ziplock bags or sealed tupperware container on counter up to 4 days.

Freezing: These muffins freeze really well! After they're completely cooled down to room temperature, wrap each muffin in plastic wrap, place in ziplock bag or tupperware container and place in freezer for up to 3 months.

Thawing: These can be slowly thawed at room temperature, or microwaved unwrapped, or wrapped in foil in the oven and baked at 350 degrees F for 10-15 minutes.

Fellow Bakers and Food Photographers:

If you’re wondering how I styled these Banana Oat Chocolate Chunk Muffins to be photographed, I wrote a blog post all about it here:

 How to Style Food for Food Photography

How to Style Food For Food Photography Food Blog Tips Step by Step Guide

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5 comments

  • Laura

    I am not exaggerating when I say I was in heaven while eating these. I followed everything to a T and they could not have been more perfect. Not overly sweet, which I am all for. This is so great! Quick little pick-me up for the week. Thank you so much for this!!! I will be making this again very soon.

    Reply
  • Margo

    Absolutely divine! Moist, not overly sweet, quick and easy to make. Thank you very much. All the way from Aotearoa.👌👍🏼😀

    Reply
  • Jane

    I doubled the recipe and made 30 small and 16 standard. Delicious. Will definitely make again.

    Reply
  • Lori

    Best tasting muffins I ever made. I did change a couple ingredients, whole wheat flour, olive oil and regular size chocolate chips. I did use walnuts . Very moist and tasty.

    Reply
  • Linda

    These are my new favourite muffins. I absolutely loved the texture and the taste! I am a fan of muffins and always seem to have extra bananas. I did not have walnuts so I added 1/4 cup of pumpkin seeds and 1/2 cup of All Bran cereal for the crunch. Your food photography is beautiful! I am looking forward to trying more of your recipes.

    Reply

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Recipe Rating




Jennifer Preston Flour & Floral food photographer cake decorator (1)

Hi! I’m Jennifer and I LOVE to bake, style, and photograph beautiful desserts–I also have an eternal weakness for pastels, berries, and silky buttercreams.

What brings me even more joy is sharing my love of baking with others. Whether that is through recipe development, decorating how-tos, or food photography tips, I want to share everything I have learned with YOU!

I believe in creating food with high quality ingredients and making it look GORGEOUS. I also believe that every dessert deserves a photoshoot, and that food is meant to be shared.

And butter; I believe in lots of butter.

Flour and Floral about me

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Follow My Baking Adventures On Instagram

Who else is SO excited for heart shaped desserts?! Who else is SO excited for heart shaped desserts?! Valentines Day desserts are seriously my favourite. 🥰

There’s a full (photo + video) tutorial on my site so you can make these strawberry pies too! 🍓✨
I don’t know about you, but I am all for meal id I don’t know about you, but I am all for meal ideas that are quick, super simple to make, delicious, AND healthy. 🙌🏻

Yes, I said healthy. And that doesn’t have to mean chomping on celery sticks for breakfast, lunch, and dinner. 😝Healthy is a balanced meal that gives you energy and nutrients; a meal that you actually ENJOY eating.

Like this delicious Greek Chicken Naan! 😍 You guys HAVE to check out my stories to see just how easy it is to make! It’s an amazing meal that I’m so excited to share with you guys! I’ve never bought Tzatziki Sauce in my life, but after this, I’m hooked. I wanna put it on everything.

Go to the @SaveOnFoods website and check out the “Ready, Set, Refresh” guide—providing you with 31 quick and easy dinner solutions (This Greek Chicken Naan being one of them!) 👏🏻 And you can add the exact items you need into your cart. It’s so easy!

@SaveOnFoods is where you can get great value on amazing ingredients that are fresh, colourful, inspiring (and often local) to help you make this fresh start inspiring to your family, and others! ❤️

Greek Chicken Naan Recipe

Ingredients:
Bake Shop Greek Style Pita Shells - 5.5 inch
Red Peppers
Tomatoes
Red Onion
WF Frozen Chicken Breast 3kg box
WF Tzatziki Sauce

Instructions:
Lay chicken breast on sheet pan and bake. Once cooked, then slice.
Dice red peppers and tomatoes. And thinly slice red onion.
Optional: Heat non stick sautée pan and lay pita on and flip until nicely warmed and colored.
Fill pita with desired amount of above ingredients and add dollops of Tzatziki sauce to it. Enjoy!

#SaveOnFoods
#ReadySetRefresh
@SaveOnFoods
#MyWesternFamily and @WesternFamilyCA
Today, I turn 30! THIRTY. 😱 I’ve officially e Today, I turn 30! THIRTY. 😱 I’ve officially entered into a whole new decade. As eventful and exciting as my 20s were, I’m actually OK with saying goodbye to them. But before I say adios, I just wanted to do a fun recap what happened in my 20s:

I turned 20 while at Bible school in Germany. It was where I met my husband and was probably the best year of my life.

We then started our long distance relationship.

I got my associates degree in Social Sciences (yeahhh, not using that at all today haha!)

Got engaged! 💍 

Went to culinary school (that was so fun) near Niagara Falls.

Got married, had a big outdoor wedding and my bridesmaids wore pastels.

Moved to the USA and honeymooned at DisneyWorld.

Worked 3 different chef jobs, (never getting that bakery job I always wanted).

Got a digital camera for Christmas and started taking photos of my baking just for fun.

Started selling my baking/even made wedding cakes! 

Launched my food blog and got paid by brands to content create for them.

Ate out at the most incredible restaurants and had soo much brunch and southern cuisine. 🤤

Explored and fell in love with some amazing places in the US like Charleston, NYC, and Alys Beach.

Moved back to my hometown in Canada.

Bought a 1970s house.

Gave birth to a baby boy. 🥰

Celebrated our 6 year wedding anniversary!

And oh yes, backed our van into our garage door. 💁🏼‍♀️

Hello 30!! 💕
I think it’s safe to say that 2020 has been toug I think it’s safe to say that 2020 has been tough on everyone. ❤️ So I say that this month we give ourselves grace in the kitchen. At this point any delicious homemade treat, no matter how easy/simple the recipe may be, is such a WIN and should be celebrated! 

My recipe for Puppy Chow is my favourite treat to make this time of year and it’s SO EASY. (And before we go any further—it’s for humans, not doggos!😅) 

Let’s take the time to celebrate any and everything we whip up in the kitchen and enjoy indulging in these delicious treats with our families. 

And your kiddos will love participating in making the Puppy Chow! (And let’s be honest, any situation that involves powdered sugar and kids is always a recipe for a mess, but it’ll be a beautiful mess!)

With just 6 everyday ingredients and one pot, this might be the easiest recipe EVER. 🙌🏻 I documented the whole thing in my stories for you to watch just how simple it is!

I’m so happy for this partnership with @SaveOnFoods and for the great reminder to celebrate all the little wins and beautiful messes despite the exhausting year we’ve had! 💕

Are you gonna make this? 🥰

RECIPE:

3/4 cup Butter
1 1/2 cups Semi-Sweet Chocolate Chips
3/4 cup Peanut Butter
1 tsp Vanilla Extract
1 box Crispix Cereal (or Chex)
2 1/2 cups Powdered Sugar

In a large pot melt the first 4 ingredients together until smooth.
Remove from heat, pour in cereal and gently stir until evenly coated.
Dump in powdered sugar and with the lid securely on the pot, shake shake shake!
Once cooled, store in containers or baggies at room temp, fridge, or freezer. (They taste really good chilled!) Enjoy!!

#SaveOnFoods #MyWesternFamily @WesternFamilyCA #LetTheHolidaysBegin
I baked these vanilla bean sugar cookies a year ag I baked these vanilla bean sugar cookies a year ago and I’m still in love with them. 😍 Those vanilla bean specks in the cookies and that pastel pink colour palette is what my sugar cookie dreams are made of. 💕

I’d totally eat these for breakfast. Would you??

If you’re looking for a sugar cookie recipe with buttercream frosting, head to my site! You’ll find it under Recipes! Happy baking!! 🥰
Is there a certain dish/dessert that just intimida Is there a certain dish/dessert that just intimidates you like crazy? One that makes you think “oh I could NEVER make that!”?

One of those desserts for me was cream puffs (choux pastry). But with 2020 being such a strange year with more time spent at home than ever, I’m proud to say that I’ve conquered cream puffs TWICE this year! 🥰

Even though they’re definitely not perfect looking, they taste amazing!! And also, I feel super proud of myself for taking on this challenge and learning something new!

Baking is such a great activity at home with family and I really encourage it! Don’t take it too seriously and just have fun with experimenting. ❤️ Head to @SaveOnFoods to pick up the quality ingredients you need to tackle that certain dessert you’ve been too intimidated to try!

Have you ever made cream puffs/choux pastry before? Check out my stories to see the process!

#SaveOnFoods #MyWesternFamily @MyWesternFamilyCA

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