These banana oat muffins have been breakfast, lunch and snacks for the last week or so. I made a giant batch and stashed them in the freezer for something quick to grab whenever I needed lunch box snacks or a quick breakfast. They are perfect. Soft and fluffy and loaded with bananas and oats. And some chocolate because banana muffins just aren’t as good without chocolate chips. They really aren’t.
This recipe is actually one my mom has made for years, and I just found it in my recipe stash and decided to make it again. I haven’t made them in quite some time, because there’s just too many other recipes to try! Does anyone else have that problem? I feel like there are soooo many different recipes that I want to try, and there’s never any way that I could possibly try them all! So the old favourites don’t get made as often as I would like.
But these banana oat muffins are a favourite, and I’m glad I decided to make them again. Actually, full disclosure, I ended up making them again in the midst of typing up this post, because I’m a horrible food blogger and don’t take proper notes! As I was writing this recipe up, I felt like I had changed the amount of baking powder and soda, but there was no note. And, since I couldn’t remember, I had to go make them again. There could be worse problems! I blame baking with a 3 year old, or the lack of any kind of a memory ever since having kids. Or I just need to remember that I may need actual measurements if I want to share things on the internets! Possibly.
Anywho, I got more chocolate chip banana oat muffins, and you get a recipe with actual measurements in it! It’s all good.