Oatmeal Banana Chocolate Chip Muffins
These Oatmeal Banana Chocolate Chip Muffins are tender, just sweet enough, and packed with hearty oats and melty chocolate chips. The mashed bananas add moisture and natural sweetness, while the oats give a satisfying bite. Each muffin clocks in lighter thanks to better-for-you ingredients like honey and coconut oil, making them a low-calorie treat you can feel good about.
These muffins come together quickly with pantry staples, making them a go-to for busy mornings or snack prep. The ripe bananas are the hero here, giving the muffins a rich, naturally sweet flavor that pairs so well with warm cinnamon and gooey chocolate chips. Using oats not only boosts the texture but also gives them more fiber and staying power. These muffins bake up golden and tender, perfect for kids and adults alike.
Mini or regular chocolate chips work well, and you can tweak the sweetness to your liking by choosing honey or brown sugar. Coconut oil adds a subtle nutty note, but melted butter brings a classic taste if that’s your thing. This is a solid base recipe you can easily switch up with nuts, seeds, or berries.
Because the ingredients are naturally moist, there’s no need for extra oil or heavy mix-ins. These muffins stay soft for days and are freezer-friendly too. Great for meal prep or a mid-afternoon pick-me-up.
If you love muffin recipes, you need to try these Banana Protein Muffins or these Strawberry Mini Muffins.
Ingredients
Here is a quick look at what you will need. You can find the full measurements in the recipe card below.
- Bananas: Use very ripe bananas with lots of brown spots. They add natural sweetness and keep the muffins moist without extra fat. Mashing them thoroughly ensures even texture throughout.
- Melted butter or coconut oil: Butter brings richness while coconut oil gives a light, nutty flavor. Both work beautifully, so choose based on your preference. Keep it fully melted before mixing in.
- Honey or brown sugar: Honey makes these muffins refined sugar-free and keeps them moist. Brown sugar gives a deeper, molasses-like sweetness. Either will create a soft, tender crumb.
- Egg: Helps hold the muffins together and adds structure. One large egg is all you need here. Make sure it’s fully mixed in with the wet ingredients.
- Vanilla extract: Adds warmth and enhances the banana and chocolate flavors. Even a small amount goes a long way. Use pure vanilla for best results.
- Milk: Loosens the batter just enough to keep it scoopable but thick. Any milk works, dairy or plant-based. It balances the oats and flour nicely.
- Old-fashioned oats: Add a chewy texture and a dose of whole grain. They soften slightly as they bake, blending into the muffin. Don’t substitute quick oats here.
- All-purpose flour: Keeps the muffins light and soft while still holding their shape. You can swap for whole wheat flour for more fiber. Measure lightly to avoid dense muffins.
- Baking soda and baking powder: These leaveners work together to help the muffins rise. The combo gives a nice dome and fluffy texture. Make sure both are fresh.
- Salt: Just a pinch brings all the flavors to life. It balances the sweetness and enhances the chocolate and banana. Don’t skip it.
- Cinnamon: Adds a cozy warmth that pairs beautifully with banana. A little goes a long way. It’s optional but definitely recommended.
- Chocolate chips: Mini chips spread more evenly, while regular chips give larger bites of chocolate. Use what you have on hand. Stir them in gently to avoid overmixing.
See recipe card for quantities.
How to Make these chocolate chip oat muffins
This is a quick overview of the steps. See the Recipe card below for the rest.
Step 1: In a large bowl, mix mashed bananas, melted butter, and honey. Stir in the egg, vanilla, and milk.
Step 2: Add oats, flour, baking soda, baking powder, salt, and cinnamon. Stir just until combined. Fold in the chocolate chips.
Step 3: Preheat your oven. Line a 12-cup muffin tin with paper liners or lightly grease each cup. Divide the batter evenly among the muffin cups.
Step 4: Bake until a toothpick comes out clean. Cool in the pan, then transfer to a wire rack.
Variations and Substitutions
- Whole wheat flour: Swap half or all of the all-purpose flour for whole wheat to make these more wholesome.
- Dairy-free: Use almond milk or oat milk and stick with coconut oil to keep them fully dairy-free.
- Add-ins: Try chopped walnuts or pecans for a little crunch. Blueberries also pair nicely with bananas and chocolate.
Serving Suggestions
- A stack of Oatmeal Flour Pancakes works beautifully for brunch. Serve warm pancakes beside your muffins with a drizzle of sugar‑free maple syrup for a comforting, hearty meal.
- For a fun, elegant treat, offer a plate of Frozen Chocolate-Dipped Strawberries. Their crisp chill contrasts the warm muffins, keeping the chocolate theme going while staying light and fruity.
- Balance sweet and savory by serving a small side of High‑Protein Pasta Salad in a ramekin. Its crunchy veggies and tangy dressing help tone down the sweetness and add a filling, refreshing element.
Storage
- Storage: Keep in an airtight container at room temperature for up to 3 days. Place a paper towel underneath to absorb any extra moisture.
- Freezing: Wrap muffins individually and freeze for up to 3 months. Thaw overnight or microwave for a quick fix.
- Reheat: Microwave for 15–20 seconds or warm in a low oven until heated through.
💡 Pro Tips
- Use very ripe bananas: Brown, spotty bananas bring the best sweetness and texture. Don’t use green or barely yellow ones.
- Don’t overmix: Stir just until the dry ingredients are absorbed. Overmixing leads to dense muffins.
- Cool completely before storing: Prevent soggy muffins by letting them cool fully before putting them in containers.
FAQ
Pop them in a 300°F oven for 15 minutes with the peel on until blackened. Let them cool before using.
Absolutely. You can leave them out or replace them with chopped nuts, dried fruit, or even a swirl of peanut butter.
Oatmeal Banana Chocolate Chip Muffins
Equipment
- Paper liners or cooking spray
- Mixing spoon or spatula
- Toothpick
- Wire cooling rack
Ingredients
- 3 ripe bananas mashed
- 1/3 cup Light butter
- 1/3 cup Swerve brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup 1% milk
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup Lilys chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large bowl, mix mashed bananas, melted butter, and honey. Stir in the egg, vanilla, and milk.
- Add oats, flour, baking soda, baking powder, salt, and cinnamon. Stir just until combined.
- Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
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