Let’s talk about mistakes.
I think I make way too many of them. Yeah. I make a whole lot of those in life for sure, but I learn from those (hopefully). In baking I just end up with a mess.
My problem is I try to change too many things about a recipe and then well, they just fall flat. The flavor may be there, but the texture and shape are lost.
In the process I tear the kitchen apart. It looks like someone tore through there, made a batch of cookie dough and then proceeded to paint the walls with the said cookie dough. Then I will go ahead and start a completely new recipe without cleaning up the cookie dough. I then decide the new recipe is delicious. From here I move the food to the window and start taking an obsessive amount of pictures. And when I say obsessive I mean OBSESSIVE. Like three hundreds pictures. Yes, 300. And Yes, I may only use maybe six or eight of the three hundred.
I know, you can now call me the crazy lady who takes waaay too many pictures of her food.
Anyway, sometimes what I thought was going to be yet another failure turns out to be down right awesome.
Like those Triple Chocolate Cake Balls, Double Chocolate Truffle Cookies Stuffed with Peanut Butter and Vegetable Chip Chicken.
You can add these Chocolate Chip Cookie muffins to that list.
It’s Chocolate Chip Cookie on top and moist Banana Muffin underneath.
Seriously, it is an amazing combo. The cookie muffin! Tastes like a cookie, but soft like a muffin.
Oh, and they are mini so you can eat like three!
Chocolate Chip Cookie Banana Muffins
Servings: 30 mini muffins
Calories Per Serving: 119 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1 3/4 cup flour
- 1/2 cup old fashioned oatmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup stick butter softened, 1/2
- 1/2 cup mashed banana about 1 large
- 3/4 cup packed light brown sugar
- 1/4 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips
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- Preheat oven to 350° F.
- Line a mini muffin tin with mini cupcake liners.
- Combine the flour, oatmeal, baking soda and salt in small bowl. In a large mixing bowl, or bowl of a stand mixer, beat the butter until light and fluffy. Beat in the mashed banana. Add the brown sugar, sugar and vanilla extract and beat until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips using more or less depending on how much chocolate you like. Obviously, around here the only choice is - very chocolatey!
- Drop about a teaspoon or so of batter into each cupcake liner. Liners should be filled pretty close to the top, but with just a little room left.
- Bake for 13 to 18 minutes or until the tops of the muffins have crisped and turned golden brown. Allow to cool (or not).
Or maybe five, it is friday after all.
Shared with: Inside BruCru Life, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom on Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook, Whipperberry
So excited to make these with my little one! Can these be made without the oatmeal?
Sure, I would just add a touch more flour. Please let me know if you give this recipe a try, I hope you love it! xx
Oops used a regular muffin pan and they were still great!
Thanks for trying the recipe Christy!!
I had so many ripe bananas that I made a few of your banana muffin recipes this weekend which included this one and your cheesecake banana muffins haha. These were amazing and again, super easy to make which I appreciate. I don’t have a mini muffin pan so I used a regular one and they turned out wonderful! I think I overcooked them slightly because they were a bit dry (still incredible though) but that was on me. I love that the banana flavor isn’t overpowering in these either! Thank you so much for posting this recipe!
Thanks for your feedback! I love to hear that this recipe was enjoyed, thanks for making it:) Have the best week! xxT
Is there a way to reduce the sugar? Thx!
Sorry, I have not tried this, I would follow the recipe as is. Please let me know if you give it a try! xTieghan
The butter amount is confusing- is it 1 cup or 1/2 cup, ???
Sorry for the confusion, you will want to use 1 stick of butter which is equal to 1/2 cup. I hope you love the recipe, please let me know how the recipe turns out! xTieghan
I make these every week so I can eat one for breakfast every day.
Thank you Kayla! I am really glad you liked these! xTieghan
Just to double check, you mean oatmeal and not whole old fashioned oats, correct? Are you just soaking the oats in milk to create a thicker batter or are you actually using cooked oatmeal? Thanks!! Brian
Hi! I use old fashioned oats, yes. Do not use already cooked oatmeal. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Really great! made this, everyone loved. I used regular muffin tins. But next time i’ll make 10 or 11, so they are all filled to top to get that cookie look it spreads out to on the top of all of them. Really love the cookie top & muffin bottom.
Kids loved this. Will make again.
Hi Karen, so happy you made these! Thank you!!
By 1 (1/2) cup of butter you means 1 AND 1/2 cup or 1 OR 1/2?
HI! I mean, 1 stick of butter. So 1/2 cup butter. Make sense? Let me know if you have questions. Thanks!
Oh wow. Thank you for sharing this fantastic recipe! I’m going to try it right now!
I’m so happy and glad that I found your amazing blog by chance, while Googling muffin recipes to bake for my boys’ breakfast tomorrow… (Yes, I’ve been living under a rock!)
Thank you! I’m bookmarking your blog right now! :o)