Chocolate Chip Banana Oat Muffinsjump to recipe
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!
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.
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…
How do you make banana oatmeal muffins?
These banana oatmeal chocolate chip muffins are SUPER easy…let’s get to it!
Prep – preheat the oven to 350°F, and gather your ingredients!
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.
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.
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.
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.
Let Cool + Enjoy!
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:
Chopped Nuts – just like in classic banana nut bread, chopped walnuts would be a fantastic add here!
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!
How to Store 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 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
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Chocolate Chip Banana Oat Muffins
These banana oat muffins are moist, fluffy, and filled with whole grains for the perfect breakfast treat!
- 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
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
- 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, 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 milk and 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.
Keywords: banana, oats, chocolate chips, banana nut, gluten-free