These muffins are a delightful twist on the classic banana bread, with the addition of oats for texture and chocolate chips for a sweet touch.
Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release smoothly.
In a large bowl, cream together the butter, vanilla extract, and sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs one at a time to the creamed mixture, beating well after each addition.
Crack the eggs into a separate bowl first to avoid shell pieces.
In another bowl, whisk together the flour, oats, salt, and baking soda.
Whisking the dry ingredients helps distribute the baking soda evenly.
Gradually add the dry ingredients to the wet mixture, alternating with the mashed bananas. Mix until just combined.
Do not overmix to keep the muffins tender.
Fold in the chocolate chips gently.
Reserve a few chocolate chips to sprinkle on top for decoration.
Spoon the batter evenly into the prepared muffin tin.
Fill each cup about three-quarters full for nicely domed muffins.
Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a hot beverage for a comforting treat.
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