Chocolate Chip Banana Oat Muffins

By: Brandi Schilhab

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These Chocolate Chip Banana Oat Muffins are everything good about banana bread but made in portable muffin form for a delicious, quick, on-the-go breakfast or snack option!

chocolate chip banana oat muffins on a wire baking rack on a marble surface

Do you like banana bread? Oats? CHOCOLATE? If your answer is “Yes, yes, YES!”, these Chocolate Chip Banana Oat Muffins are FOR YOU. How do I answer those questions? Well, I’m a sucker for banana bread. My mom makes a classic banana nut bread that I could eat by the loaf if left alone with it for more than 5 minutes – Mom’s banana nut bread is the iconic baked good of my childhood! Oats are one of my favorite breakfast ingredients (overnight oats are on rotation over here) and come 7 pm, you can bet your bottom dollar that I’ve got a square of chocolate in my hand, ready to satisfy my post-dinner, post-baby-bath-and-bed-time sweet tooth!

This recipe is EASY (like mash, measure, mix, pour, bake, and eat EASY) and seriously *so* good. These muffins have it ALL: the banana-y goodness of banana bread, the heart-healthy carb-y goodness of oats, and the decadent chocolatey goodness of chocolate chips…all made portable thanks to the glorious muffin tin.

side angle view of chocolate chip banana oat muffins on a wire rack on a marble surface

Ingredients for Chocolate Chip Banana Muffins

A few classic baked good ingredients and a few better-for-you swaps (because if we’re being honest, most muffins are essentially cupcakes without the icing…not exactly a healthy option!) make up the ingredient list for these banana muffins. Here’s what you’ll need:

  • Gluten-Free Flour – you’ll need 1½ cups of gluten-free flour (if you aren’t gluten-free, regular all-purpose flour does the job here too!) for this recipe. When it comes to gluten-free flour, we always use King Arthur Measure for Measure GF flour or Bob’s Red Mill 1 to 1 GF flour.

  • Rolled Oats – you’ll also need 1 cup plus 2 tablespoons of rolled oats. You’ll mix one cup into your muffin batter and use the two tablespoons to top your muffins just before they go into the oven. If you’re gluten-free, be sure to look for gluten-free labeling when shopping for your oats (oats are inherently gluten-free, but some are grown in the same fields as wheat, leading to cross-contamination). These are our favorite gluten-free oats.

  • Baking Powder + Baking Soda – classic players in the baked good world, 2 teaspoons of baking powder, and a ½ teaspoon of baking soda get added to the dry ingredient list!

  • Salt + Cinnamon – we’ll use a ½ teaspoon of each of these too. The salt cuts the sweetness *just* enough, and the cinnamon works beautifully with the banana, oat, chocolate combo!

  • Brown Sugar – a ½ cup of brown sugar does the trick to sweeten our muffins without being overly sweet (think: cupcake sweet) and lends the yummiest caramel, toffee-like flavor that only brown sugar can add! If you need to swap for coconut sugar instead, you totally can!

  • Eggs – 2 eggs do the trick to bind everything together.

  • Ripe Bananas – you’ll need 3 bananas (about 1½ cups mashed) here – the riper the better!

  • Vanilla – 2 teaspoons adds the perfect hint of vanilla!

  • Butter OR Coconut Oil – 5 tablespoons of melted butter or coconut oil will be whisked into the wet ingredients.

  • Milk – a ½ cup milk (whole or your favorite dairy-free variety) gets added at the very end, as does…

  • Chocolate Chips – …1 cup of chocolate chips! For dairy-free chocolate chips, we love these, and for sugar-free chocolate chips, these are our favorites!

chocolate chip banana oat muffins on a wire baking rack on a marble surface

How do you make banana oatmeal muffins?

These banana oatmeal chocolate chip muffins are SUPER easy…let’s get to it!

  1. Prep – preheat the oven to 350°F, and gather your ingredients!

  2. Whisk the Dry Ingredients – whisk together the flour, 1 cup of the oats, baking powder, baking soda, salt, and cinnamon in a small bowl, then set aside.

  3. Beat the Wet Ingredients – next, in a large bowl, add the brown sugar, eggs, mashed bananas, butter or oil, and vanilla, and whisk or beat with an electric or stand mixer until fully combined.

  4. Combine the Wet + Dry Ingredients – add the flour mixture to the egg mixture in ½ cup increments, beating continuously, until smooth, then stir in the milk and chocolate chips.

  5. Bake – line a muffin tin with parchment baking cups and fill ¾ of the way with the muffin mixture, then top with the remaining 2 tablespoons of oats. Bake the muffins for 25 minutes at 350°F until a toothpick comes out clean.

  6. Let Cool + Enjoy! 

Oatmeal Muffins Baking Times

If you're using a regular-sized muffin pan, 25 minutes at 350°F should be the perfect amount of time, but if you're making these into mini muffins (or even in a loaf pan), you'll need to adjust the time. We'd recommend checking your muffins after about 12-15 minutes if you're baking them in a mini muffin tin, and after about 35 minutes if you're using a loaf pan. Be sure to do the toothpick test (insert a toothpick in the thickest part of the muffin/loaf and check to see if it comes out clean) before pulling your banana oat muffin from the oven!

Banana Oat Muffin Variations + Mix-Ins

Though these muffins are absolutely amazing as written, you can definitely add your favorite mix-ins to make them your own. Here are a few mix-in ideas:

How to Enjoy Chocolate Chip Banana Oat Muffins

Of course, you can totally grab a couple of muffins as a quick, to-go breakfast as you run out the door, but we’ve got a few other creative ways to enjoy these muffins if you have a few extra minutes to spare!

  • Smear your muffins with a glob of your favorite nut butter (peanut butter is SO good with the banana, chocolate, oat combo!) before enjoying.

  • Crumble a muffin on top of a bowl of full-fat plain yogurt (THIS is our favorite!), add a few sliced strawberries, and a drizzle of nut butter + maple syrup for a really delicious, filling, probiotic-packed breakfast!

  • Pair a chocolate chip banana oat muffin with a couple of eggs, bacon, and lemony kale for a great carby addition to your typical savory breakfast!

side angle view of chocolate chip banana oat muffins on a wire rack on a marble ssurface

How to Store Banana Oats Muffins

Let the muffins cool to room temperature, then load them into an airtight container (these are our favorites!) and store them in the fridge. These banana oat muffins can be enjoyed straight from the fridge or warmed in the microwave (about 30 seconds will do the trick!).

How do you freeze and reheat oatmeal chocolate chip muffins?

The best way to freeze muffins (so that they don’t freeze together) is to first pop them in the freezer on a parchment-lined sheet pan for 3-4 hours, and then transferring them to a freezer-friendly gallon bag to store in the freezer until you’re ready to enjoy. To reheat from frozen, just microwave your muffin for 1-2 minutes (start with 1 minute, and continue microwaving in 30-second increments until heated through if needed).

More Baked Good Breakfast Recipes

More Easy Oat Recipes


Chocolate Chip Banana Oat Muffins

side angle view of chocolate chip banana oat muffins on a wire rack on a marble surface

These banana oat muffins are moist, fluffy, and filled with whole grains for the perfect breakfast treat!

  • Author: Cassy Garcia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 15 muffins 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


1 1/2 cups flour (we use this one for gluten-free)
1 cup plus 2 tablespoons rolled oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup brown sugar
2 eggs
3 overripe bananas, mashed (about 1 1/2 cups)
2 teaspoons vanilla extract
5 tablespoons butter or coconut oil, melted
1/2 cup milk (whole milk or your favorite dairy-free option)
1 cup dark chocolate chips


  1. Preheat the oven to 350 F.
  2. Whisk together the flour, 1 cup of the oats, baking powder, baking soda, salt, and cinnamon in a small bowl and set aside.
  3. In a large bowl, add the brown sugar, eggs, mashed bananas, butter or oil, and vanilla and whisk or beat with an electric or stand mixer until fully combined.
  4. Add the flour mixture to the egg mixture 1/2 cup at a time, beating continuously, until smooth, then stir in the milk and chocolate chips.
  5. Line 15 muffin tins with parchment baking cups and fill 3/4 of the way with the muffin mixture, then top with the remaining 2 tablespoons of oats.
  6. Bake for 25 minutes at 350 F until a toothpick comes out clean.

Keywords: banana, oats, chocolate chips, banana nut, gluten-free

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  1. Wendi Huff says:

    Could applesauce be used instead of bananas or what would you suggest if applesauce can’t be used? Amount?

    1. Brandi Schilhab says:

      We haven’t tried it, but my guess would be 1 cup of applesauce OR 1.5 cups of pumpkin puree! These Apple Cinnamon Muffins may be a good recipe for you to try also!

  2. Julie says:

    Do you think maple syrup would work as a sweetener in place of the sugar?

    1. Brandi Schilhab says:

      We haven’t tried it, so we can’t say for sure, but we’re thinking a 1:1 swap would work just fine!

  3. Amber says:

    Love these muffins!! I sprinkled cinnamon on top as well with the oats!

    1. Brandi Schilhab says:

      That is a fabulous idea…I’m doing that next time!

  4. Lauren says:

    Made these tonight and they were DELICIOUS! I used Bob’s Red Mill GF 1:1 flour, butter and whole milk and they were perfect. Can’t wait to try one of the other variations using dried fruit. Thank you for an amazing recipe!!

    1. Brandi Schilhab says:

      We’re so glad you loved them, Lauren! They’re my favorite muffins, for sure!

  5. Dionna says:

    I know this is a weird ask, but I hate turning on my oven in the summer (small apartment + no central air = no oven ). Have you ever tried baking these in an air fryer? Any suggestions?

    1. Brandi Schilhab says:

      We haven’t tried these in the air fryer, Dionna, so I’m not sure how they’d turn out! If you try it, please come back and let us know how it went!

  6. Kathryn says:

    Could I add in collagen protein to the dry ingredients?

    1. Brandi Schilhab says:

      I haven’t tried it, but I think it’ll work!! Let us know how it goes!

  7. Kaitlyn G says:

    Do you think these would be ok as mini muffins? If so what would your suggestions be for cooking temperature and time? Thanks!

    1. Brandi Schilhab says:

      Definitely! We haven’t made these as mini muffins, but the temperature should stay the same, and I’d just pull them after 15 minutes and check to see if they’re done with a toothpick!

  8. Brittany says:

    Hi there! Have yall tried these using alternate flour options like almond, cassava and/or coconut flour?

    1. Brandi Schilhab says:

      We haven’t, but others have had success with almond flour. Coconut flour is much denser, so I’m not sure that would work. Let us know if you try it though!

  9. Lindsey says:

    Can you substitute anything for the eggs? We have an egg allergy in our house but this recipe sounds so yummy!

    1. Brandi Schilhab says:

      We haven’t tried an egg substitute, but using a flax egg is typically a good place to start! If you try it out, please let us know how it goes!

  10. Robin says:

    I would like to add a plant based protein powder to the recipe. How much would you recommend adding?

  11. Elena says:

    I just made these muffins today! I used a flax substitute for eggs, but did not notice any issue with flavor or texture. I also did 1/2 cup chopped walnuts and 1/2 cup chocolate chips. I am looking forward to sharing with my family and of course eating them myself.

    1. Brandi Schilhab says:

      Thanks so much for letting us know that the flax egg worked! We’re glad you enjoyed them!!

  12. Jackie says:

    I’ve tried tons of gluten free muffin recipes and this is one of the best! Without the use of super expensive ingredients like almond butter. My whole family devoured them.

    1. Brandi Schilhab says:

      Awesome! I totally agree – these muffins are my favorite! Thanks so much for sharing this with us, Jackie!

  13. Marissa B. says:

    These are amazing! And now my kids have decided they won’t eat them – so I guess that means more for me?? Thanks for the great recipe!

    1. Brandi Schilhab says:

      Lucky you!! We’re glad you love these, Marissa!

  14. Vee says:

    My 17 month old daughter and I enjoyed making (and eating) these today! Thank you for this healthy, delicious and easy recipe.

    1. Brandi Schilhab says:

      Wahoo! So glad, Vee! Thank you for sharing this with us!

  15. Sarah Carner says:

    This came out fantastic, as usual with Fed and Fit recipes. I subbed coconut sugar with a half TB of blackstrap molasses for the brown sugar and quick oats for rolled. Made it a full tsp of cinnamon. So delicious. I used mini chips and only needed 1/2 – 3/4 cup of chips. When they’re small they spread out better. And I didn’t need the full time. They were perfectly done at about 22 mins with 20 muffins. I’ve noticed when i use my silicone muffin pans they don’t bake as well so i used my metal ones with parchment liners.

    1. Brandi Schilhab says:

      That’s awesome, Sarah! We’re so glad you enjoyed these!

  16. Leah Ford says:

    Delicious! Kids devoured them!

    On a side note…were loving the the cook once eat all week book! Do you have any breakfast meal prep book plans?

    1. Brandi Schilhab says:

      So glad, Leah!! We’ve got some really neat things coming, so stay tuned!!

  17. Mary U. says:

    I made these today. They are very tasty! I used raw sugar since I didn’t have brown sugar and used APF. I wish I would’ve doubled the recipe; my kids will eat them all up quick!

    1. Brandi Schilhab says:

      They’re one of my very favorites! Thank you for sharing this with us!

  18. Jenn says:

    Ummmm…when do you add the milk lol?

    1. Brandi Schilhab says:

      Step 4!