Chocolate Chip Banana Oat Muffins

These banana oatmeal muffins are the perfect balance of hearty and sweet. Packed with rolled oats, mashed bananas, and melty chocolate chips, they’re a satisfying breakfast or snack that feels indulgent but is made with wholesome ingredients. With a moist crumb and irresistible flavor, these muffins are sure to become a family favorite.

Why You’ll Love This Recipe

These muffins check all the boxes: easy to make, naturally sweetened with bananas, and filled with satisfying texture from oats and chocolate chips. They’re perfect for meal prepping, kid-approved, and great for using up overripe bananas. Best of all, they come together quickly with pantry staples and minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ½ cups all-purpose flour

• ¾ cup old fashioned rolled oats

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon cinnamon

• ½ teaspoon salt

• 2 large eggs

• ½ cup sugar

• ½ cup brown sugar

• ½ cup canola oil (or another flavorless oil, or coconut oil)

• 2 teaspoons vanilla extract

• 1 cup mashed bananas (about 2 large or 3 medium bananas)

• 1 cup chocolate chips (milk, dark, or a mix—your choice)

Directions

1. Preheat your oven to 375°F. Line a standard muffin tin with paper liners.

2. In a medium bowl, whisk together the flour, oats, baking soda, baking powder, salt, and cinnamon.

3. In a large bowl, whisk together the eggs, sugar, and brown sugar until smooth. Add in the oil and vanilla, and whisk again until fully incorporated.

4. Stir in the mashed bananas until combined.

5. Add the dry ingredients to the wet ingredients and stir gently with a spoon until just combined—do not overmix.

6. Fold in the chocolate chips.

7. Fill each muffin cup about ¾ full with the batter.

8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Servings and timing

Yield: 18 muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

• Add nuts: Stir in chopped walnuts or pecans for extra crunch and flavor.

• Skip the chocolate chips: Leave them out for a more traditional banana muffin.

• Make them gluten-free: Use a 1:1 gluten-free flour blend and certified gluten-free oats.

• Add seeds: Sprinkle chia or flax seeds into the batter for a fiber boost.

• Mini muffins: Use a mini muffin tin and reduce the baking time to 10–12 minutes.

Storage/Reheating

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. To reheat, microwave for about 15–20 seconds or warm in a low oven until heated through.

FAQs

Can I freeze banana oatmeal muffins?

Yes, they freeze beautifully. Wrap individually or store in a freezer-safe bag. Thaw at room temperature or microwave before serving.

Can I make these muffins dairy-free?

Absolutely—just use dairy-free chocolate chips and check your oil brand for dairy-free certification.

Do I have to use chocolate chips?

Not at all. You can replace them with dried fruit, nuts, or skip them for a simpler muffin.

Can I use quick oats instead of old fashioned oats?

You can, but the texture may be slightly different. Old fashioned oats give a better structure and chew.

What’s the best oil to use?

Any neutral oil like canola, vegetable, or melted coconut oil will work well in this recipe.

Can I use whole wheat flour?

Yes, you can replace up to half of the all-purpose flour with whole wheat flour. Full replacement may make the muffins denser.

How ripe should the bananas be?

The riper, the better. Bananas with lots of brown spots are ideal for both sweetness and moisture.

Why are my muffins dense or dry?

Overmixing the batter or baking too long can lead to dry muffins. Mix just until combined and keep an eye on baking time.

Can I reduce the sugar?

Yes, you can slightly reduce the sugar without affecting texture too much, especially if your bananas are very ripe.

How do I keep the muffins moist?

Store them in an airtight container and avoid overbaking. Adding a slice of bread to the container can also help retain moisture.

Conclusion

These banana oatmeal muffins are everything you want in a homemade treat—warm, hearty, chocolatey, and easy to make. Whether you’re grabbing one on a busy morning or enjoying it with your coffee, these muffins are a delicious and reliable recipe you’ll turn to again and again.

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