These Chocolate Chip Banana Oatmeal Muffins are everything good about banana bread but made in portable muffin form for a delicious, quick, on-the-go breakfast or snack option!
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This recipe is…
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.
Ingredients Needed
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
How to Make
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!
Oatmeal Muffin 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!
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!
- Dried Fruit – swap the chocolate chips for dried cranberries or cherries for a tart, fruity twist!
- Spices – swap the cinnamon for pumpkin pie or apple pie spice for a yummy, fall-inspired banana oat muffin!
How to Enjoy These 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!
Frequently Asked Questions
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!).
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 transfer 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).
Video
More Favorite Muffin Recipes
Healthy Banana Oatmeal Muffins with Chocolate Chips
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.
Recipe Notes
- If using a hand mixer, fold the flour mixture into the egg mixture with a spoon.
Nutrition
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Just made these and forgot to add vanilla. Oops! Waiting to see how they turn out.
I bet they still turned out great, Stacey! We hope you love them!
These have become a staple around here! Our whole family LOVES them! They come out perfect every time
So glad to hear that, Kelly! I love these too!!
These are so delicious and moist! The whole family loved them.
That’s so great to hear! Thank you for sharing this with us!
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.
So glad to hear that, Michelle. Thank you for sharing this with us!
You should add your note at the end to step 4, I didn’t see it until after I was done and overmixed a bit. I recommend spritzing some oil on the parchments before filling mine seemed to stick a bit. Tasted very good though, made for my sister who’s about to have baby #2.
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!
I forgot to mention I always use all purpose flour and sift it.
That’s so great, Karen! We’re so glad you’ve had such great success even when accidentally leaving out ingredients!!
Won’t make these again stuck to liner and wasted the bottom of muffins!
We’re so sorry that happened, Joyce!
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.
That’s awesome, Jessica! We’re so glad you enjoyed them and the subs worked so well!
Would you be able to use almond flour, in place of gluten free flour?
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!
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!
So good to know, Sarah! Thank you so much for the update!
These look amazing! I just started weight watchers, is the nutrition facts for one serving?
They are *so* yummy!! Yes, the nutrition facts are for one serving!
Awesome!
So glad you enjoyed these, Jody!
Love these muffins, had them for Sunday breakfast with our family.
So glad you enjoyed them, Jeannine! Thanks for sharing this with us!
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. 🙂
Thanks for the suggestion, Chelsey – that’s super helpful info! So glad you enjoyed these!
Ummmm…when do you add the milk lol?
Step 4!
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!
They’re one of my very favorites! Thank you for sharing this with us!
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?
So glad, Leah!! We’ve got some really neat things coming, so stay tuned!!