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.
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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.
Equipment Needed
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
Instructions
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.
Storage
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.
Similar Recipes
🍳Recipe
Oatmeal Chocolate Chip Banana Muffins
Equipment
Ingredients
- 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
Instructions
- 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!
Video
Nutrition
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.
David says
Just made these today. I was going to wait until the morning but I had to try one today. Delicious!!!
Sarah Holt says
so happy you enjoyed them ❤️