Oatmeal Chocolate Chip Muffins

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Want to know what it’s like to have a large family? (And, BTW, after seeing my cousin with her seven kids last week, mine doesn’t seem that big!)

Friday morning I decided to make muffins bright and early, before the kids came downstairs. The recipe ended up making 21 muffins. They aren’t huge muffins, certainly not bakery big, but pretty standard for homemade muffins.

My husband ate one, because I needed him to taste-test, even though he doesn’t usually eat breakfast at home. I am on Whole 30, so no yummy muffins for me.

Then the kids came downstairs. By the time we got them to school. they had eaten ten muffins among the four of them. So that’s 11 gone, 10 still left.

All the muffins were gone by the time my husband got up at 8:30 or so on Saturday morning. I don’t know why I ever make a single batch of anything. (Although if I had made a double batch, I’m sure no one would have liked them. See: Zucchini Muffin Debacle of 2017.)

Obviously these were a big hit in our family, and I’ll be making them again soon!

Oatmeal Chocolate Chip Muffins

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Yield: about 21 muffins

Oatmeal Chocolate Chip Muffins

Slightly adapted from Money Saving Mom


  • 1 1/2 cups old-fashioned oats
  • 2 2/3 cup all-purpose flour
  • 2/3 cup turbinado (raw) sugar (or regular or brown sugar)
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/2 cups whole buttermilk*
  • 1/2 cup unsweetened, plain applesauce
  • 1 cup chocolate chips (I used a combo of mini and regular)


Preheat oven to 400F. Line muffin cups with papers or silicone muffin cups.

In a large bowl, whisk together oats, flour, sugar, baking powder, and salt. In another bowl or big mixing cup, whisk together eggs, buttermilk, and applesauce. Pour wet ingredients into dry ones and stir until all the dry ingredients are moistened. Fold in chocolate chips.

Scoop batter into muffin cups, filling each cup about three-fourths full.

Bake about 18 minutes, until a tester comes out clean and tops are a little brown.

*I think whole (not lowfat or nonfat) buttermilk is the key to super delicious baked goods. I try to keep it on hand for pancakes, biscuits, cakes, and muffins. If you don't have it, you can make buttermilk with milk + lemon juice or vinegar, or just use regular milk. If you use lowfat milk, I might use oil or melted butter instead of applesauce in this recipe.


Whole Wheat Banana Bread Muffins

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I posted this recipe approximately eight million years ago, or in 2011. At the time, I wasn’t 100% happy with it, but I didn’t know why.

Last year, I started tinkering again, and found that lowering the oven temperature to let the muffins rise slightly slower and using whole-milk buttermilk did wonders. Now these are fluffy and luscious and one of my favorite muffin recipes. And they are all whole wheat, using the magic of white whole wheat flour. (Which they’ve stopped carrying at my Food City AND Walmart. GRUMP! This bag I found at Target.)

Next time you have some very ripe bananas, make these! In fact, make a double batch. Because they’re going to get gobbled up, especially if you have many small and hungry children as I do.

Whole Wheat Banana Bread Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12-16 muffins

Whole Wheat Banana Bread Muffins


  • 2 ripe bananas
  • 1/3 c. coconut oil or melted butter
  • 1 egg
  • 1/4 c. honey
  • 1/2 c. brown sugar
  • 2 tsp. vanilla
  • 3/4 c. whole buttermilk
  • 2 c. whole wheat flour (preferably white whole wheat or whole wheat pastry flour)
  • 1 T baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 T flaxseed meal
  • 12 walnut or pecan halves


Preheat oven to 375F. Grease 12 muffins cups or use paper liners.

Cream bananas, oil or butter, egg, honey, sugar, and vanilla with a mixer or a wooden spoon. Add buttermilk, then dry ingredients (all remaining except nuts). Stir until combined.

Spoon into muffin tins, filling about two-thirds full. Press a walnut or pecan half into the middle of each muffin.

Bake 20-23 minutes or until toothpick inserted in middle comes out clean.


These muffins are definitely not commercial-bakery-muffin-sugarfest. Using the ripest bananas will help contribute a good sweetness.


The 2011 Jessie would have never believed she could take a picture that good with a phone. Kind of amazing! After holding out on getting a smartphone for a long time, we caved two years ago. And about two weeks ago, I upgraded to the iPhone 7 plus. It takes pretty pictures. And you know I need those of my babies.

(Four. Have I mentioned I have four kids now? It’s been almost 10 months and it still feels surreal.)

Pumpkin Banana Muffins {Secret Recipe Club}

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Pumpkin Banana Cinnamon Chip Muffins

I so enjoyed looking through my assignment for the Secret Recipe Club this month. I had Amy’s Cooking Adventures; Amy is a mom to three children – two boys on earth who are 6 and 4, and one daughter who was stillborn. She not only writes and photographs amazing recipes, she also talks about dealing with life as a grieving mother.

My kids are just-7, 4, and 2, and I am right with Amy when it comes to picky eaters and trying to expand their little palates. I have found that my kids will eat almost anything if I put it in a muffin. They love Spinach Muffins, even! So I decided to try two new muffin recipes from Amy, because I had a couple of very ripe bananas and I couldn’t decide between these two recipes!

The Pumpkin Banana Muffins above are sweetened only with banana and a small amount of real maple syrup or honey and the cinnamon (or chocolate) chips. I thought they were delicious, moist, and I’m so glad to have that recipe at hand! I should have used chocolate chips, because two of my three kids apparently don’t like the cinnamon chips. Oh well, more for me!

Zucchini Banana Muffins

These Zucchini Banana Muffins are actually very similar to the Double Chocolate Zucchini Spice Muffins I have on my site already, but with the addition of banana and a little less sugar. I liked the additional sweetness and moisture from the banana, plus it helped me use up those almost-entirely-brown ones on the counter. These were gobbled up by my children and our dorm boys! Hence, the iPhone photo – they all got eaten before I could get a good pic. Whoops. (I made 12 muffins and one small loaf of bread.)

Thanks, Amy, for the great recipes! Her site has tons and tons of recipes I would like to try, including this Rosemary-Basil Bread, which I almost made in addition to the muffins!

Naturally Sweetened Pumpkin-Banana Muffins

Yield: 12 muffins


  • 1 c. whole wheat flour
  • 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 1 medium ripe banana, mashed (about 1/2 c.)
  • 1/2 c. pumpkin puree
  • 1/2 c. melted coconut oil
  • 2 eggs
  • 4 tsp. maple syrup or honey
  • 1/4 c. cinnamon or chocolate chips (optional - obviously these have sugar unless you have made your own!)


Preheat oven to 350F.

In a mixing bowl, whisk together flours, baking soda, cinnamon, nutmeg, and salt.

In another bowl, mix together banana, pumpkin puree, and oil. Add in eggs and syrup/honey and mix well. Add wet ingredients to dry and stir until combined. Fold in chips.

Fill muffin cups about two-thirds full. Sprinkle with additional chips if desired. Bake 15-18 minutes, until a tester comes out clean.


Find the Chocolate Zucchini Banana Muffin recipe on Amy’s Cooking Adventures!

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Irresistible Peanut Butter Muffins

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peanut butter muffins


If, like me, you are a great lover of all things peanut butter, these muffins are for you. They are light and fluffy, specked with just enough chocolate to tickle your tastebuds, and make a perfect breakfast or grab-and-go snack.

I love muffins and I cannot lie. And the goodness of these, you cannot deny.

Unless you don’t like peanut butter. In which case, well, I am very, very sorry.

Irresistible Peanut Butter Muffins

Yield: about 16 small muffins or 12 larger ones


  • 1/2 c. peanut butter (preferably natural)
  • 2 T coconut oil
  • 7/8 c. sugar
  • 1 egg
  • 1 T vanilla
  • 1 1/4 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. milk
  • 1 T lemon or lime juice
  • 1/4 c. mini chocolate chips


In a mixing bowl, stir together peanut butter and oil until uniform. Stir in sugar, then egg and vanilla. Set aside.

In a small bowl, whisk together flour, baking powder, baking soda, and salt. Dump on top of the peanut butter mixture.

Pour milk and lemon or lime juice over the top, then stir all together until just combined. Fold in mini chocolate chips.

Fill greased or papered muffin cups halfway full. Bake 15-17 minutes, until a tester comes out clean. If your muffin cups are bigger, it may take longer - mine are on the small side.

Enjoy warm or cool.


What’s your favorite kind of muffin?

Crumby Banana Muffins

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banana muffins

I’m trying to start the morning out right. I’ve done my Bible study, savoring the last week of A Woman’s Heart during this Holy Week. I’ve thrown a load of laundry in the washer, started the coffee, and shoved in my contacts, thrown on yoga pants. (It’s an at-home day. I’ll change later … this afternoon.)

I know the first words out of their mouths every morning – “Mommy, I’m hungry! Can I have somefing to eat?” If I’m lucky, I’ll have ‘somefing’ ready before Libbie starts looting in the pantry and decides she will eat pretzels for breakfast.

Before they even woke this morning (albeit wiped out from travel, they slept a little late … and by that I mean until 7:20), I started muffins. Trying to beat them at their own game. Trying to be Mother.

I’ve had a kind of abysmal parenting day so far. But at least I gave them muffins. And they were good.

Crumby Banana Muffins

Yield: 12 muffins

Crumby Banana Muffins


  • 1/3 c. milk
  • 1/4 c. butter, melted
  • 1 egg
  • 1 ripe banana
  • 2 c. flour
  • 1/2 c. brown sugar
  • 2 tsp. baking power
  • 1/2 tsp. salt
  • Crumb Topping
  • 1/4 c. flour
  • 1/4 c. brown sugar, packed
  • 1/4 tsp. cinnamon
  • 2 T cold butter


Pre-heat oven to 400F. Spray muffin tin with cooking spray.

Make streusel topping in a bowl. With a fork mix together 1/4 c. flour, 1/4 c. brown sugar, and cinnamon until well-combined. Cut in butter with a pastry cutter until it is coarse crumbs. Set aside.

In a mixing bowl, whisk egg, milk, and butter together; add banana and mash together.

In a small bowl, whisk together flour, brown sugar, baking powder, and salt. Add to wet ingredients and stir until just combined. If it is too dry to come together, add some more milk.

Divide among 12 muffin cups. Sprinkle each muffin with about 1 T of streusel.

Bake about 20-22 minutes, until a tester comes out clean.


Gluten-Free Banana Nut Muffins with Coconut Flour

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banana nut coconut flour muffins

While our family doesn’t eat gluten-free, I enjoy experimenting in gluten-free cooking, especially because my sister doesn’t eat gluten. I do also try not to overdo it on wheat flours – despite the fact that my kids would live on pancakes, sandwiches, muffins, and cookies sometimes.

Coconut flour is high in fiber and a good source of protein. You only need small amounts to bake a whole batch of goodies – although you need a lot of eggs to work with it. It’s a very “thirsty” flour!

Instead of a more traditional walnut, I went with pecans for these muffins, which I like a lot more. I decided this makes me truly Southern while I was baking these. Even if no other family of mine has ever lived in the South, we do and intend to stay. And dang it, I love some pecans. Walnuts are for the birds.

{Unless they’re candied. On a salad with dried cranberries. Yummm.}

I made these without nuts for my kids, but they really need the nuts for texture, since the muffins are less fluffy than those made with wheat flour.

Gluten-Free Banana Nut Muffins with Coconut Flour

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Yield: 12 muffins

Adapted from The Missy


  • 1 ripe banana
  • 4 T butter, melted
  • 1/4 c. milk
  • 6 T brown sugar
  • 6 eggs
  • 2 T water
  • 1/2 tsp. vanilla
  • 1/2 tsp. salt
  • 1/2 c. coconut flour
  • 1/2 tsp. baking powder
  • 1 1/2 tsp. cinnamon
  • 1/2 c. pecan pieces


Preheat oven to 400F. Line 12 muffin cups with liners (mine are silicone cups from Pantry Elements).

In a mixing bowl, mash together banana and melted butter. Add milk, eggs, brown sugar, water and vanilla.

Whisk together salt, coconut flour, baking powder, and cinnamon. Add to wet ingredients and stir until uniform. Fold in pecan pieces.

Scoop into prepared muffin tin. Bake for 22 minutes or until a toothpick inserted in a muffin comes out clean. Let cool.