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Banana Oatmeal Chocolate Chip Muffins

Deliciously moist banana oatmeal chocolate chip muffin with a crumbly streusel topping.
Course Muffin
Calories 0
Author Marisa

Ingredients

  • CRUMB TOPPING MIX
  • 1/3 cup flaked rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup golden brown sugar
  • 4 tablespoons unsalted butter
  • MUFFINS
  • 4 tablespoons unsalted butter softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup ground oat flakes
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1/2 cup sour cream
  • 3/4 cup semi-sweet mini chocolate chips
  • 3 ripe bananas peeled and mashed

Instructions

  • Streusel Crumb Topping
  • Place all ingredients for the streusel topping in a small bowl. Use your hands to work the dry ingredients with the butter till they resemble crumb like morsels.
  • Chill till ready to use.
  • Muffins
  • Preheat the oven to 350 degrees F.
  • In a medium size bowl, whisk together the all purpose flour, ground oats, baking powder and the baking soda and set aside.
  • Grease a 12 cup muffin pan or line with paper muffin cups.
  • In a large bowl, cream together the butter, sugar and the vanilla.
  • Mix in the egg until combined.
  • Mix in 1/4 cup of sour cream and half the flour mixture.
  • Repeat with the remaining sour cream and then the remaining flour.
  • Fold in the mini chocolate chips and the mashed bananas.
  • Divide the batter equally among the 12 muffin cups. ( I used an ice cream scoop)
  • Top each muffin with a heaping tablespoon of the prepared crumb mixture.
  • Bake for 25 minutes to 30 minutes, or just until a toothpick inserted in the middle comes out clean.
  • If you are not using the paper liners be sure to let the muffins cool for about10 minutes before releasing them from the pan.