Moist and delicate with buttery oatmeal crumbs, these Banana Chocolate Chip Oatmeal Muffins are perfect snack treats!
Hello everyone! I am back from a short break. I have missed writing here, and sharing recipes to all of you. I am blogging from our new home, 12 hours away from my previous one and still with mixed emotions.
You see, we have been preparing for this move for months. And this explains why I haven’t been posting new recipes on the blog lately.
But I will save this story for another time (a Thursday Thoughts, maybe?). Today, I would like to share with you the last thing I baked back home. Banana Chocolate Chip Oatmeal Muffins. Just typing this makes me miss our old apartment, my friends and family.
But, we are here. A brand new start, a brand new journey! I am excited to develop recipes in our bigger kitchen, and make memories with my husband and kids in our new home. I am blessed to be able to take this blogging job with me wherever I go. Just truly, truly blessed.
If you love muffins, also try:
Banana Chocolate Chip Oatmeal Muffins
Although I love the soft and moist crumbs, my actual favorite part of these muffins is the oatmeal crumb topping. It adds a nice crunch and texture, which is a perfect contrast to the delicate muffin.
The Crumb Topping is made of:
- Brown Sugar
First, make the oatmeal crumb toppings. In a bowl, use a pastry cutter to combine butter, rolled oats, brown sugar, cinnamon and flour. The resulting mixture should be crumbly.
Next, combine the dry ingredients. In a bowl, whisk together, all-purpose flour, baking soda, baking powder, and salt.
Then, combine the wet ingredients, and the sugars. Using a whisk, beat together the mashed banana, sour cream, oil, eggs and vanilla. Add the sugars and beat everything until combined.
Combine the wet and dry ingredients. Add the wet mixture to the bowl of the powders. Using a rubber spatula, gently fold the mixture in a few strokes, then add the oatmeal and the chocolate chips. Fold for a few more times just until combined. Do not over-mix.
Spoon the batter into a paper-lined muffin tray. Fill each liner until 3/4 full. This recipe makes 14.
Garnish and bake! Top each muffin with a generous sprinkling of the Oatmeal crumbs. Then, bake at 425 F for 7 minutes/ Lower the oven temperature to 350 F and bake for 8 more minutes, or until a toothpick tester comes out clean.
Pointers and Tips
- As you combine the wet and dry mixtures, make sure to use gentle strokes or folding and do not over-mix. The final batter should be lumpy, and not smooth.
- Over-mixing the batter will result in gummy muffins. Gentle and just enough mixing will give you delicate, crumbly muffins, the way I like them!
- The muffins initially will bake at a high temperature of 425 F for 7 minutes. This will allow them to dome up and not turn out flat. After seven minutes, the muffins are further baked at 350 F until done.
- To store these Banana Chocolate Chip Muffins, place them in a tightly covered container and store them at room temperature for up to 3 days.
- You can also refrigerate them for up to 5 days. To freeze, wrap them well in plastic, then in foil. Freeze for up to 3 weeks.
So if you want to take a banana muffin up a notch, this is the recipe for you. Filled with chewy oatmeal and decadent chocolate chips, then topped with a crunchy topping, you are in for a treat! I hope you enjoy this. Until next time!