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One of the ‘problems’ with living in Hawaii is that fruit tends to ripen really fast – it’s always at least sort of warm and our place doesn’t have any air-conditioning! This tends to leave me with lots of bananas all transforming from green to ripe overnight. There are only so many loaves of banana bread I can stand to bake up, so I decided to take a different approach with some of our recent ripe bananas. The result was these tasty banana oatmeal muffins with just a hint of chocolate chips. They’re not too super sweet, have staying power, and are a great way to use up a couple overly ripe bananas! I hope you enjoy this oatmeal banana chocolate chip muffins recipe!
Of course, I won’t judge if you decide 1/2 a cup of chocolate chips simply isn’t enough, I just thought I should be “good” every once in a while. (Though I do have to admit that I immediately hid some of these in the freezer to save them for later. It’s a good thing, too, because Papi Chulo attacked them when he got home!)
This recipe is written for a standing mixer. I received a Kitchenaid mixer for Christmas from my amazing man and have used it at least once a week since then. In a fit of hopefulness, put the ice-cream churn attachment on our wedding registry. Fingers crossed and all that! Anyway, you can make with a hand mixer, it will just take some staying power and commitment. Please don’t let a lack of a standing mixer stop you from making these tasty muffins!
As a final note, I decided to bake these muffins at 350 degrees. I’ve baked banana muffins at 400 before, but I decided I like having them at a lower heat for a little bit longer. If it takes you a few minutes beyond the 18-20 given, that’s fine. Ovens and pans to vary, so trust your judgement over the timer!
If you want to freeze some of these for later, set the cooled muffins on a baking tray and place the whole tray in the freezer for about 15 minutes before transferring the muffins to a freezer bag. This will keep them from freezing into one solid mass of muffin and will ensure you can take just one or two out at a time!
I’m sure I’ll be able to continue experimenting with bananas as long as we live in a place that 1) grows them and 2) causes them to ripen quickly. What’s your favorite way to use up suddenly ripe bananas?
Natasha is a former classroom teacher turned WAHM. She also is a registered yoga teacher & holds a certificate in natural skincare formulation from the School of Natural Skincare. She shares her passion for education, positive parenting, free printables, and recipes for DIY bath & home products. Learn more about Natasha and where she’s been featured.