These Banana Oatmeal Chocolate Chip Muffins are sweetened with banana and maple syrup and can be made gluten-free. The perfect breakfast muffin!
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.
What you need for these banana oatmeal chocolate chip muffins:
- 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.
- Baking powder
- 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.
- Oats- rolled and quick cook oats will both work in this recipe, use gluten-free or sprouted oats if needed for gluten sensitivities.
- Chocolate chips- use dairy-free chocolate chips, semi-sweet, dark chocolate chips or your favorite baking chips.
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!
Mash the bananas in a large bowl, then add the rest of the ingredients, aside from the oats and the chocolate chips
Mix everything to combine then fold in the oats and chocolate chips.
Evenly distribute the batter throughout the muffin tin, filling each cup almost to the top, about ¾ way full.
Sprinkle each muffin with additional oats and chocolate chips, if desired.
Bake the muffins for 20-25 minutes or until a toothpick comes out clean. Allow the muffins to cool on a cooling rack for about 15 minutes and enjoy!
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 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 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 oats and the chocolate chips
- Mix everything to combine, then fold in the oats and 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!