Banana Oatmeal Chocolate Chip Muffins Recipes

Steps:

• Add sugar to mashed bananas and mix.
• Add beaten egg and mix.
• In a separate bowl mix all dry ingredients.
• Add dry ingredients to the banana mixture and mix well.
• Mix in applesauce.
• Add chocolate chips and Stir.
• Spoon into medium size muffin tin (I use paper muffin cups so they won't stick) and fill 3/4's full.
• Bake for 20-25 minutes at 350.
• Enjoy!

Steps:

• Preheat oven to 325F and line muffin cups with paper liners.
• Stir together oats and milk in a small bowl and set aside.
• In a large bowl, combine flour, baking powder, baking soda, salt and chocolate chips.
• In a large bowl, cream together shortening and sugar. Blend in bananas, eggs, vanilla and oat mixture.
• Stir the wet ingredients into the dry ingredients and scoop batter into muffin cups.
• Bake for 30-35 minutes or until tester comes out clean.

Steps:

• In one bowl mix all dry ingredients. Except chocolate chips. Adding softened butter last.
• In another bowl mash bananas until smooth, but not liquidy.
• Add all other wet ingredients to mashed banana bowl.
• Once wet ingredients are thoroughly mixed pour into dry ingredient bowl.
• Stir until completely combined. Then fold in chocolate chips.
• Fill PAM sprayed muffin cups 2/3 way full.
• Bake at 375 for 18 minutes. Rotating halfway through.
• Enjoy deliciousness. :).

Steps:

• Grease two 12 cup muffin pans and set aside.
• Preheat the oven to 350 degrees F.
• Cream together the butter and sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Stir in the vanilla and mashed bananas.
• In a separate bowl, sift together the flour, baking soda, salt, and cinnamon.
• Mix the chocolate chips and nuts into the flour mixture, stir this into the bowl with the butter mixture, and mix until just blended.
• Spoon the batter into the muffin pans, filling 22-23 holes 3/4 full.
• Bake for 18-20 minutes or until a toothpick inserted in the center comes out completely clean.
• Allow muffins to cool about 5 minutes, and carefully run a dinner knife around the outside of each muffin to loosen.
• Allow muffins to cool completely before removing from pans or they will break up.
• If the bottoms are still damp, set on a wire rack for a few hours before wrapping.
• These freeze great.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with papers liners.
• Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat first egg into the butter until completely blended; beat in the vanilla extract with the remaining egg.
• Mix bananas, milk, and allspice together in a separate bowl; stir into the creamed butter mixture. Whisk flour, baking powder, and baking soda together in a separate bowl; slowly stir into banana-butter mixture until batter is just mixed. Fold oats and walnuts into batter. Scoop batter into the muffin cups using a large ice cream scoop.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 35 minutes.

Steps:

• Combine oats and milk in medium bowl, let stand at least 5 minutes.
• Combine next 5 dry ingredients in a large bowl.
• Add egg, melted butter and vanilla to oat mixture, mixing well.
• Add oat mixture to dry ingredients, and stir until moistened.
• Fold in mashed banana and chocolate chips.
• Fill greased muffin tins (or use paper baking cups) and bake at 400 degrees for 15-22 minutes, until toothpick inserted comes out clean.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.
• Stir whole wheat flour, rolled oats, sugar, baking powder, baking soda, and chocolate chips together in a bowl. Make a well in the center. Whisk eggs in a separate bowl until frothy; mix applesauce, skim milk, and banana into eggs. Pour moist ingredients into well made in dry ingredients; stir just to moisten. Batter will be lumpy. Fill prepared muffin cups about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of several muffins comes out clean, 16 to 18 minutes. Cool in pan for 5 minutes before removing to finish cooling on wire racks.

Steps:

• Combine oats and milk and allow to stand for 15 minutes. Preheat oven to 400 degrees F (205 degrees C). Grease each cup of one 12-cup muffin tin.
• Stir egg, oil, 1/2 cup of the brown sugar, chocolate chips and 1/2 cup of the pecans into the oat and milk mixture.
• Combine flour, baking powder and salt. Add oat mixture to flour mixture, stirring until just moist. Fill each cup of one 12-cup muffin tin 2/3 full. Sprinkle tops with the remaining brown sugar and pecans.
• Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.