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Banana-Chip Oat Muffins

 Banana-Chip Oat Muffins
These tender banana muffins are so full of chocolate chips that folks won't realize they're made with wholesome oats and whole wheat flour. Kristine Sims of St Joseph, Michigan likes to bake a batch to enjoy in the morning...or anytime.
12 ServingsPrep: 25 min. Bake: 15 min.

Ingredients

  • 1 cup quick-cooking oats
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons butter, softened
  • 1/2 cup packed brown sugar
  • 3 medium ripe bananas, mashed
  • 1 egg
  • 2 tablespoons unsweetened applesauce
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 cup miniature semisweet chocolate chips

Directions

  • In a large bowl, combine the dry ingredients. In another large bowl,
  • beat butter and brown sugar until crumbly. Beat in the bananas, egg,
  • applesauce and vanilla. Stir into dry ingredients just until
  • moistened. Fold in chocolate chips.
  • Coat muffin cups with cooking spray or line with paper liners; fill
  • three-fourths full. Bake at 350° for 15-20 minutes or until a
  • toothpick comes out clean. Cool for 5 minutes before removing from
  • pan to a wire rack. Serve warm. Yield: 1 dozen.

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Banana-Chip Oat Muffins (continued)

Nutritional Facts: 1 muffin equals 218 calories, 6 g fat (3 g saturated fat), 23 mg cholesterol, 174 mg sodium, 39 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit, 1/2 fat.