Food

Chocolate Chip Banana Oat Muffins

at a glance
Prep Time 15 minutes
Cook Time 25 minutes
Servings 15 muffins
4.8 — Votes 18 votes

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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:

  • 1 ½ cups of gluten-free flour (we always use King Arthur Measure for Measure GF flour)
  • 1 cup plus 2 tablespoons of rolled oats (these are our favorite gluten-free oats)
  • 2 teaspoons of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon of salt
  • ½ teaspoon of cinnamon
  • ½ cup of brown sugar (if you need to swap for coconut sugar instead, you totally can!)
  • 2 eggs
  • 3 ripe bananas (about 1 ½ cups mashed)
  • 2 teaspoons vanilla extract
  • 5 tablespoons of melted butter or coconut oil
  • ½ cup milk (whole milk or your favorite dairy-free variety)
  • 1 cup of chocolate chips
chocolate chip banana oat muffins on a wire baking rack on a marble surface

How to 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!

Video

side angle view of chocolate chip banana oat muffins on a wire rack on a marble ssurface
Q How do I Store Banana Oats Muffins?
A

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!).

Q How do you freeze and reheat oatmeal chocolate chip muffins?
A

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).

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Chocolate Chip Banana Oat Muffins

By: Brandi Schilhab
4.8 — Votes 18 votes
Prep Time: 15 mins
Cook Time: 25 mins
Servings: 15 muffins
These banana oat muffins are moist, fluffy, and filled with whole grains for the perfect breakfast treat!

Ingredients  

  • 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

Instructions

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

Nutrition Information

Nutrition Facts
Chocolate Chip Banana Oat Muffins
Amount per Serving
Calories
233
% Daily Value*
Fat
 
9.9
g
15
%
Saturated Fat
 
6.6
g
41
%
Cholesterol
 
25.5
mg
9
%
Sodium
 
139.9
mg
6
%
Carbohydrates
 
31.8
g
11
%
Fiber
 
2.5
g
10
%
Sugar
 
13.6
g
15
%
Protein
 
3.8
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

  • If using a hand mixer, fold the flour mixture into the egg mixture with a spoon.
Meet the Author
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Brandi Schilhab

Brandi leads our efforts on content audits, outline construction, website calendar management, and a great deal of writing. She could unashamedly watch reruns of Friends + Harry Potter movies and never get bored!⁠ ⁠ ⁠
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    Recipe Rating




  1. Wendi Huff says

    Wendi Huff —  07/07/2020 At 17:00

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

    • Brandi Schilhab says

      Brandi Schilhab —  07/08/2020 At 11:06

      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!

    • Amy says

      Amy —  02/21/2021 At 12:31

      Just made these muffins and they are so good!! I subbed maple syrup instead of brown sugar and it worked perfect. We will definitely be making again!

  2. Julie says

    Julie —  07/07/2020 At 21:19

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

    • Brandi Schilhab says

      Brandi Schilhab —  07/08/2020 At 12:38

      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

    Amber —  07/11/2020 At 09:19

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

    • Brandi Schilhab says

      Brandi Schilhab —  07/12/2020 At 18:31

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

  4. Lauren says

    Lauren —  07/12/2020 At 18:24

    5 stars
    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!!

    • Brandi Schilhab says

      Brandi Schilhab —  07/12/2020 At 18:55

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

  5. Dionna says

    Dionna —  07/13/2020 At 08:12

    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?

    • Brandi Schilhab says

      Brandi Schilhab —  07/13/2020 At 08:53

      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

    Kathryn —  07/13/2020 At 09:27

    Could I add in collagen protein to the dry ingredients?

    • Brandi Schilhab says

      Brandi Schilhab —  07/13/2020 At 12:33

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

  7. Kaitlyn G says

    Kaitlyn G —  07/14/2020 At 14:04

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

    • Brandi Schilhab says

      Brandi Schilhab —  07/14/2020 At 19:09

      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

    Brittany —  07/15/2020 At 07:14

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

    • Brandi Schilhab says

      Brandi Schilhab —  07/15/2020 At 11:38

      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

    Lindsey —  07/17/2020 At 10:38

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

    • Brandi Schilhab says

      Brandi Schilhab —  07/17/2020 At 10:53

      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

    Robin —  07/17/2020 At 20:43

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

  11. Elena says

    Elena —  07/19/2020 At 20:39

    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.

    • Brandi Schilhab says

      Brandi Schilhab —  07/20/2020 At 10:24

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

  12. Jackie says

    Jackie —  07/22/2020 At 12:44

    5 stars
    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.

    • Brandi Schilhab says

      Brandi Schilhab —  07/22/2020 At 12:45

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

  13. Marissa B. says

    Marissa B. —  07/28/2020 At 13:44

    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!

    • Brandi Schilhab says

      Brandi Schilhab —  07/30/2020 At 07:41

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

  14. Vee says

    Vee —  10/13/2020 At 01:15

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

    • Brandi Schilhab says

      Brandi Schilhab —  10/13/2020 At 09:21

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

  15. Sarah Carner says

    Sarah Carner —  10/14/2020 At 13:56

    5 stars
    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.

    • Brandi Schilhab says

      Brandi Schilhab —  10/14/2020 At 14:53

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

  16. Leah Ford says

    Leah Ford —  11/14/2020 At 08:42

    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?

    • Brandi Schilhab says

      Brandi Schilhab —  11/16/2020 At 10:18

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

  17. Mary U. says

    Mary U. —  11/17/2020 At 06:35

    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!

    • Brandi Schilhab says

      Brandi Schilhab —  11/17/2020 At 14:17

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

  18. Jenn says

    Jenn —  01/03/2021 At 08:06

    Ummmm…when do you add the milk lol?

    • Brandi Schilhab says

      Brandi Schilhab —  01/04/2021 At 12:22

      Step 4!

  19. Chelsey says

    Chelsey —  02/01/2021 At 10:40

    5 stars
    For anyone else who is unable to have eggs: I was able to substitute the two eggs for two flax eggs. I sprinkled in a little bit of gelatin as well, to help prevent them from collapsing. They turned out perfect! It’s a lovely recipe. 🙂

    • Brandi Schilhab says

      Brandi Schilhab —  02/01/2021 At 11:42

      Thanks for the suggestion, Chelsey – that’s super helpful info! So glad you enjoyed these!

  20. Jeannine Lemley says

    Jeannine Lemley —  02/07/2021 At 11:43

    Love these muffins, had them for Sunday breakfast with our family.

    • Brandi Schilhab says

      Brandi Schilhab —  02/08/2021 At 09:14

      So glad you enjoyed them, Jeannine! Thanks for sharing this with us!

  21. Jody says

    Jody —  03/07/2021 At 12:51

    5 stars
    Awesome!

    • Brandi Schilhab says

      Brandi Schilhab —  03/09/2021 At 09:25

      So glad you enjoyed these, Jody!

  22. Whitney says

    Whitney —  03/19/2021 At 11:12

    These look amazing! I just started weight watchers, is the nutrition facts for one serving?

    • Brandi Schilhab says

      Brandi Schilhab —  03/19/2021 At 12:57

      They are *so* yummy!! Yes, the nutrition facts are for one serving!

  23. Sarah says

    Sarah —  05/21/2021 At 06:07

    Would you be able to use almond flour, in place of gluten free flour?

    • Brandi Schilhab says

      Brandi Schilhab —  05/21/2021 At 09:22

      Almond flour is a lot denser than regular flour, Sarah, so I’m not sure if it would work (we haven’t tried it). Let us know if you try it, though, and how it turns out!

    • Sarah says

      Sarah —  05/23/2021 At 12:59

      I used almond flour and it worked very well! I added about 1/4 more flour than the recipe called for and used 3 eggs instead of 2. I also added extra cinnamon. They were a huge hit with my small kiddos!

    • Brandi Schilhab says

      Brandi Schilhab —  05/24/2021 At 08:20

      So good to know, Sarah! Thank you so much for the update!

  24. Jessica Morris says

    Jessica Morris —  05/22/2021 At 08:57

    5 stars
    These are incredible. I used Bob’s Red Mill 1:1 flour and actually had two overripe plantains so I used those. Really good texture, flavor, perfect bake time.

    • Brandi Schilhab says

      Brandi Schilhab —  05/24/2021 At 08:16

      That’s awesome, Jessica! We’re so glad you enjoyed them and the subs worked so well!

  25. Joyce says

    Joyce —  06/07/2021 At 11:32

    2 stars
    Won’t make these again stuck to liner and wasted the bottom of muffins!

    • Brandi Schilhab says

      Brandi Schilhab —  06/07/2021 At 11:54

      We’re so sorry that happened, Joyce!

  26. Karen says

    Karen —  06/26/2021 At 09:43

    I love these muffins! Twice I have left out ingredients and they are still delicious. The first time was the eggs – muffins were denser. Today I left out the melted butter and by the time I discovered it in microwave, muffins were baking! They still rose and were delicious and I simply brush the melted butter on when I cut muffins in half. Great recipe!!!very satisfying and a great way to get rid of leftover chocolate bars!

    • Karen says

      Karen —  06/26/2021 At 09:47

      I forgot to mention I always use all purpose flour and sift it.

    • Brandi Schilhab says

      Brandi Schilhab —  06/28/2021 At 08:20

      That’s so great, Karen! We’re so glad you’ve had such great success even when accidentally leaving out ingredients!!

  27. Michelle says

    Michelle —  07/22/2021 At 09:10

    5 stars
    These muffins were a huge hit with my family!! The muffins are so moist and flavorful with just the perfect amount of sweetness. This recipe is a keeper.

    • Brandi Schilhab says

      Brandi Schilhab —  07/26/2021 At 08:52

      So glad to hear that, Michelle. Thank you for sharing this with us!

  28. SV says

    SV —  08/11/2021 At 06:54

    5 stars
    These are so delicious and moist! The whole family loved them.

    • Brandi Schilhab says

      Brandi Schilhab —  08/12/2021 At 08:29

      That’s so great to hear! Thank you for sharing this with us!

  29. Kelly says

    Kelly —  08/24/2021 At 13:00

    5 stars
    These have become a staple around here! Our whole family LOVES them! They come out perfect every time

    • Brandi Schilhab says

      Brandi Schilhab —  08/26/2021 At 08:20

      So glad to hear that, Kelly! I love these too!!

  30. Stacey Carlson says

    Stacey Carlson —  09/16/2021 At 09:00

    Just made these and forgot to add vanilla. Oops! Waiting to see how they turn out.

    • Brandi Schilhab says

      Brandi Schilhab —  09/17/2021 At 08:28

      I bet they still turned out great, Stacey! We hope you love them!

  31. Adrienne says

    Adrienne —  10/07/2021 At 08:52

    5 stars
    Delicious, easy and love that they’re on the healthier side.

    • Brandi Schilhab says

      Brandi Schilhab —  10/08/2021 At 08:07

      Wahoo, so glad you enjoyed these, Adrienne!

  32. Jill says

    Jill —  10/16/2021 At 20:21

    5 stars
    After watching Casey demo this on IG I wanted to make them. I bought bananas and let them go “ bad” just for this recipe. The muffins turned out great. I am going to use the freezer tips so I can enjoy them over the next couple weeks.

    • Brandi Schilhab says

      Brandi Schilhab —  10/20/2021 At 08:31

      Wahoo! This is one of my favorite recipes, Jill! So glad you enjoyed it!

  33. Mallaree Niner says

    Mallaree Niner —  12/07/2021 At 14:08

    5 stars
    Absolutely delicious! My toddlers loved helping me make these and we all enjoyed them.

    • Brandi Schilhab says

      Brandi Schilhab —  12/08/2021 At 09:23

      I’m so glad to hear that, Mallaree! Thank you so much for taking the time to share this with us!

  34. Nicki says

    Nicki —  06/10/2022 At 15:20

    Wanted a quick banana muffin recipe so looked on your site and wow! So perfect! Only modifications we did were adding 2 scoops of collagen and omitted the oats (we didn’t have any GF). Loved!! The texture was perfect and they were delicious (I haven’t baked with butter in years- may have to do this again!).

  35. Jess says

    Jess —  07/13/2022 At 15:40

    These muffins are incredible and so easy! Thank you for another great recipe. Had one warm out of the oven with some butter on it.

    • Melissa Guevara says

      Melissa Guevara —  07/19/2022 At 10:23

      Hi Jess! We are so glad you enjoyed the muffins. Thank you for taking the time to share with us! -Team F&F

  36. Lena says

    Lena —  07/13/2022 At 21:04

    5 stars
    These were so delicious! My whole family enjoyed them even my uncle who doesn’t like dessert. I will definitely make them again. Thank you for the recipe!

    • Melissa Guevara says

      Melissa Guevara —  07/19/2022 At 10:33

      We are so glad that these were a family hit all around! Thank you so much for taking the time to share your feedback with us. -Team F&F

  37. Michaela says

    Michaela —  07/29/2022 At 10:16

    Anyone used this recipe with zucchini instead of bananas?

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