Oatmeal Banana Chocolate Chip Muffins Recipe
These Oatmeal Banana Chocolate Chip Muffins are soft, moist, and packed with wholesome goodness. Ripe bananas add natural sweetness, oats provide a hearty texture, and dark chocolate chips create a delicious indulgence. Perfect for breakfast or a snack, they’re easy to make and irresistibly satisfying!
Equipment
- Crock pot (slow cooker)
- Silicone spatula
- Baking sheet
- Parchment paper
- Measuring cups
- Measuring spoons
- Mixing bowl
- Cookie scoop or spoon
Ingredients
- 1 tsp pure vanilla extract
- 1½ cups all-purpose flour
- 1 cup dark chocolate chips
- ½ cup full-fat yogurt
- 1½ tsp baking powder
- ½ tsp salt
- 2 large eggs at room temperature
- ⅔ cup packed light brown sugar
- ½ tsp baking soda
- ¾ cup regular rolled oats, plus extra for topping
- 1 cup mashed ripe banana from about 2 large bananas
- ¼ cup vegetable oil
- 1 tsp ground cinnamon
Instructions
- Place semi-sweet chocolate chips, milk chocolate chips, white chocolate chips, and peanut butter chips into a crock pot.
- Add roasted peanuts on top without stirring.
- Cover and set the slow cooker to low heat, allowing the ingredients to melt for about 1 to 2 hours.
- Stir occasionally to ensure even melting and combine the mixture into a smooth consistency.
- Once fully melted and well mixed, use a spoon or cookie scoop to drop spoonfuls of the mixture onto a parchment-lined baking sheet.
- Let the clusters cool and harden at room temperature or place them in the refrigerator for a faster setting.
Notes
- Using roasted peanuts enhances the nutty flavor and provides extra crunch compared to raw peanuts.
- If you prefer a saltier contrast, sprinkle sea salt over the clusters before they set.
- Add a teaspoon of vanilla extract to deepen the chocolate flavor.