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.
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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.
Instructions
Step 1: 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.
Step 2: Fill the muffin tin with batter. Bake the muffins for about 20-25 minutes.
Recipe FAQs
Both old-fashioned rolled oats and quick-cook oats will work for these muffins. I don't recommend steel-cut oats.
Yes, you can omit the chocolate chips if you prefer. You can also replace them with chopped nuts, butterscotch chips or white chocolate chips.
These banana muffins can be made gluten-free by using a gluten-free flour blend. I have not tested this recipe as vegan so I can't guarantee it will work, but you can try replacing the eggs with an egg substitute.
Top Tips
- 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.
- Make sure to allow the muffins to cool completely before storing to ensure they don't get soggy.
- Use ripe or slightly overripe bananas for these muffins. They should be slightly browned and spotty.
- Don't overmix the batter as it can result in dense and tough muffins. The batter can be slightly lumpy.
- Fill each muffin cup about ¾ of the way full with batter. Too much and they can overflow.
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Banana Oatmeal Chocolate Chip Muffins
KITCHEN TOOLS NEEDED
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
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!
Sarah's Tips
- 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.
- Make sure to allow the muffins to cool completely before storing to ensure they don't get soggy.
- Use ripe or slightly overripe bananas for these muffins. They should be slightly browned and spotty.
- Don't overmix the batter as it can result in dense and tough muffins. The batter can be slightly lumpy.
- Fill each muffin cup about ¾ of the way full with batter. Too much and they can overflow.
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 ❤️