These Banana Oat Chocolate Chip Muffins are a delightful and healthy treat, perfect for breakfast or a snack.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a large bowl, mash the bananas until smooth. Add the applesauce, egg, and brown sugar, and whisk until well combined.
Ensure the bananas are fully mashed for a smoother batter.
In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, and salt.
Sifting the dry ingredients can help prevent lumps in the batter.
Gradually fold the dry ingredients into the wet mixture until just combined.
Avoid overmixing to keep the muffins tender.
Gently fold in the oats, flaxseed meal, and chocolate chips.
Reserve a few chocolate chips to sprinkle on top for presentation.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Use an ice cream scoop for even portions.
Bake in the preheated oven for 20-25 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 to a wire rack to cool completely.
Cooling on a wire rack prevents the bottoms from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a cup of coffee or tea for a delightful snack.
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