Chocolate Chip Banana Oatmeal Muffins

Preheat your oven to 350°F. Spray a 12-cup muffin tin with nonstick spray or line it with cupcake liners. Set aside.
In a medium bowl, mash the bananas until smooth. Add the sugar, oil, softened butter, and eggs, mixing until well combined. Stir in the vanilla extract.
2 Ripe Bananas, 1 cup Granulated Sugar, ¼ cup Oil, ¼ cup Butter, 2 Eggs, 1 teaspoon Vanilla Extract
In a large bowl, whisk together the flour, rolled oats, baking soda, cinnamon, and salt.
1 cup All-Purpose Flour, ¾ cup Rolled Oats, 1 teaspoon Baking Soda, ½ teaspoon Cinnamon, ½ teaspoon Salt
Gradually add the dry ingredients, stirring gently until just incorporated. Do not overmix—it's okay if a few lumps remain.
Gently fold in the chocolate chips (and walnuts, if using).
½ cup Semi-Sweet Chocolate Chips, Optional: ¾ cup Chopped Walnuts
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
Bake for 17-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!