Quick Oatmeal Banana Chocolate Chip Walnut Muffins

Muffins are my comfort food. It is rare that I have ever met a muffin I didn’t like, and these muffins are no exception.

This recipe was introduced to me by my step-mom, and are so delicious when you need a quick and dirty recipe. I had never used a muffin mix before trying these, but I love it for when you don’t have any eggs or milk in your fridge and you don’t want to buy a whole carton for one batch of muffins. (Also really great for long weekends when the stores are closed, as long as you already have the mix!)

Muffin IngredientsFor this recipe, I used Quaker Low Fat Oatmeal muffin mix, a very ripe banana, chocolate chips, and walnuts. The muffin mix only calls for water, which is super handy. I like having a hint of the banana flavour in there, but you can choose any add-on ingredients you prefer.


I started by mashing up the banana with a fork in the mixing bowl before adding the muffin mix and the water. Depending on which mix you use, the amount of water and mix will vary. This one called for 1 cup of water with 2 2/3 cups of mix.

Muffin_nutsmuffin_chipsI then added the nuts and chocolate chips. I used the 1/3 measuring cup for each since it was out of the drawer, and it turned out nicely.

Muffin_scoopUsing your handy dandy Pampered Chef scoop (or a spoon), scoop the batter into a muffin tin lined with muffin papers. I used the large scoop and it filled up 12 cups perfectly. I popped them in the oven for 20 minutes at 400 degrees F. (This may also vary depending on the mix you use, so be sure to check the package!)

muffin_coolOnce out of the oven, I let them cool for a couple minutes on my Pampered Chef cooling rack. And then it was time to indulge!

Muffin_willEven Will loved them!

Quick Oatmeal Banana Chocolate Walnut Muffins

  • 2 2/3 cups of Quaker Low Fat Oatmeal muffin mix
  • 1 cup of water
  • 1 ripe banana, mashed
  • 1/3 cup chocolate chips
  • 1/3 cup walnuts

Pre-heat oven to 400 degrees F. Mix all ingredients together in a medium-sized bowl. Line muffin tin with papers and scoop mix into the papers. Bake for 20-22 minutes. Let cool for 3-5 minutes. Enjoy!