These Banana Oatmeal Chocolate Chip Muffins are the perfect breakfast muffin! Made with mashed bananas, oats and sweetened with maple syrup these muffins will be a hit with the entire family.
Why You'll Love this Recipe
This muffin recipe is the perfect combination of banana, oatmeal and chocolate chips. The flavors make the best grab-and-go breakfast muffin.
Muffins make the perfect sweet treat throughout the day and are the perfect pick-me-up snack when you need a little something.
These banana oatmeal muffins are super easy to make. They use minimal baking ingredients that you should already have on hand and can be made in one bowl.
Ingredients and Substitutions
- Bananas- make sure the bananas are very ripe, browning and spotty. You will need 2 large bananas, about 1 cup mashed.
- Flour- I've tested this recipe with both all-purpose and all-purpose gluten-free flour.
- Oil- a mild oil, such as avocado oil or coconut oil will both work for this recipe
- Maple syrup- along with ripe bananas, the maple syrup sweetens these banana oatmeal chocolate chip muffins. You can also use honey.
- Oats- rolled and quick cook oats will both work in this recipe, use gluten-free or sprouted oats if needed for gluten sensitivities.
See the recipe card below for quantities and remaining ingredients.
What you need to make this recipe:
- Muffin tin
- Muffin liners
- Cooking spray
- Large mixing bowl
- Measuring cups and spoons needed: 1 teaspoon, ½ teaspoon, 1 cup, ¼ cup and ½ cup.
- Mixing utensil- whisk or spatula
This recipe only requires one large bowl, let's get to it!
- Prep. Preheat the oven and grease a muffin tin with cooking spray or line with muffin liners. Mash 2 extra ripe bananas.
- Mix everything in one bowl to combine then fold in the oats and chocolate chips.
- Fill the muffin tin with batter.
- Bake the muffins for about 20-25 minutes.
These muffins can be stored in an airtight container at room temperature for a few days. However, if you want to store the muffins for longer, keep them in the fridge for up to 1 week or in the freezer for a few months. If you freeze the muffins, make sure they are in a freezer-safe bag or container.
Tip: make sure to allow the muffins to cool completely before storing to ensure they don't get soggy.
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Oatmeal Chocolate Chip Banana Muffins
- 2 ripe bananas, mashed, about 1 cup
- 1 ½ cups all-purpose flour or gluten-free all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup avocado or melted and cooled coconut oil
- 2 eggs
- 1 teaspoon cinnamon
- ½ cup maple syrup
- ½ cup oats
- ½ cup chocolate chips
- Preheat the oven to 350 degrees F. Grease a muffin tin with cooking spray or line with muffin liners.
- Add all of the ingredients to a large bowl, aside from the chocolate chips.
- Mix everything to combine, then fold in the chocolate chips.
- Evenly distribute the batter throughout the muffin tin, filling each cup almost to the top, about ¾ way full.
- Sprinkle additional oats and chocolate chips on the top of each muffin, if desired.
- Bake the muffins for 20-25 minutes or until a toothpick comes out clean. Allow them to cool on a cooling rack for about 15 minutes and enjoy!
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.