The All-In Banana Muffins are just that – you put it all in (bananas, chocolate chips and oats). These muffins are delightfully dense and full of texture making for a tasty breakfast or filling snack. 

Serving Size: 12 Muffins

Ingredients:

•  1 1/2 C flour
• 1 tsp baking soda
• 1 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3-4 ripe bananas (do 4 if using small bananas)
• 1 stick or 8 tbsp butter (melted)
• 2/3 C brown sugar
• 1 egg
• 1 tsp vanilla extract 
• 2 tbsp milk
• 1 C chocolate chips (I prefer semi-sweet)
• 1/2 C oats (instant)

Instructions:

1. Preheat oven to 375 degrees. 
2. Line muffin pan with liners (12 muffins) – if doing mini muffins the batter makes about 32 muffins.
3. Whisk flour, baking soda, salt, cinnamon, and nutmeg together in a bowl.
4. In a separate bowl, mash the bananas to slightly lumpy consistency (I like to use my stand mixer). 
5. In the bowl with the mashed bananas, on medium speed, beat in the melted butter, brown sugar, egg, vanilla extract, and milk until well combined.  
6. Add the dry ingredients into the banana mixture and continue to beat on medium speed until well combined. 
7. Fold in the chocolate chips and oats. 
8. Spoon the batter into the muffin pan, filling each liner to the top. 
9. Bake at 375 degrees for 18-20 minutes, until the muffins are cooked through and slightly browned. For mini muffins, cook 14-16 minutes. 
10. Store in the refrigerator.