“Derived from #8845 but with enough changes that I wanted to enter it as new. These are SO moist. I was making them to freeze for when school starts and had to flash freeze them not touching so they wouldn't stick, they were that moist!”
18 muffins

Ingredients Nutrition


  1. Preheat oven to 375. Grease muffin cups thoroughly.
  2. Combine the oats, flours, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Mix well (I use a stand mixer).
  3. With a hand mixer in a medium bowl, beat bananas into mush. I beat mine a lot since we don't like chunks of banana in ours. Add egg, applesauce, and cinnamon and beat til smooth and well-blended.
  4. With mixer on slow or stir, slowly add banana mixture to dry mix. Mix til all ingredients are completely incorporated and moist.
  5. Fold in mini chocolate chips by hand or with mixer on "stir" (this is a wet, thick batter, so hand mixing will be a work out!).
  6. Spoon into muffin cups until they are almost completely full.
  7. Bake for 22 minutes or til lightly springy to the touch.
  8. Let cool completely on wire racks before removing from pan--these are so moist that if you don't they'll fall apart in your hands.
  9. These freeze great for quick, healthy school day breakfasts!

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