Banana Bread Muffins with Oats and Chocolate

One of the dreamiest muffins ever! Moist and sweet from bananas, cozy with oats, studded with chocolate, unbelievably healthy, and ready in minutes. Like if chocolate chip banana bread and a warm bowl of oatmeal had a baby. Gluten-free friendly too. Now you just need to make them - in ONE bowl. Watch me make them HERE!

I say "one" bowl, which is true. But, if you watch my YouTube video, you'll see that I actually prefer making the batter in my food processor. That way, I can mash the bananas first, and then build the batter from there. Plus, when you use your food processor, there's no need to mix the dry ingredients first, as is typical of other muffin, cake and quick bread recipes. That said, if you don't want to use your food processor (sometimes I'm super lazy and don't feel like cleaning mine): Mix the wet ingredients together as instructed below. Then, mix the dry ingredients together first (flour, oats, sugar, baking powder, and salt) before adding them to the banana mixture.

For a gluten-free version, use gluten-free baking mix! No need to change/alter anything else.

To make banana bread: Pour the batter into an 8- or 9-inch loaf pan that's been coated with cooking spray. Bake for 50 to 60 minutes, until a wooden pick comes out clean or with little moist bits clinging to it. Cool the bread in the pan, on a wire rack, before slicing and serving.

To make regular-size muffins: Spoon the batter into regular-size muffin cups that have been sprayed with cooking spray or lined with paper liners. Bake for 12 to 15 minutes, until a wooden pick comes out clean or with little moist bits clinging to it. Cool the muffins in the pan, on a wire rack, for a few minutes before serving.

Banana Bread Muffins with Oats and Chocolate 

Cooking spray
3 mashed over-ripe bananas
1/4 cup milk
2 tablespoons vegetable oil
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour, or gluten-free baking mix
1 cup instant oats
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chocolate chips, plus more for sprinkling over top

Preheat the oven to 375 degrees. Coat 36 cups of mini muffin pans with cooking spray.
In a food processor, combine the bananas, milk, oil, egg, and vanilla. Process until blended. Add the flour, oats, sugar, baking powder, and salt and process until just blended. Add the chocolate chips and pulse until just mixed in.
Spoon the batter into the prepared pan, filling each cup about 2/3 to 3/4 full. Sprinkle extra chips over top.
Bake for 8 to 10 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
Cool the muffins in the pan, on a wire rack, for about 5 minutes. Transfer the muffins to the rack to cool completely. Store leftovers in an airtight container.
Makes 36 mini muffins