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+ servings
Oatmeal chocolate chip muffins on a cooling rack.
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5 from 2 votes

Banana Oatmeal Chocolate Chip Muffins

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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Baked Goods, Breakfast
Cuisine: American
Servings: 12 Muffins
Calories: 77.77kcal
Author: Sarah Hill

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

Notes

  • 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.

Nutrition

Serving: 1Muffin | Calories: 77.77kcal | Carbohydrates: 16.19g | Protein: 1.59g | Fat: 0.98g | Saturated Fat: 0.29g | Trans Fat: 0.01g | Cholesterol: 27.28mg | Sodium: 179.6mg | Potassium: 123.8mg | Fiber: 0.94g | Sugar: 10.51g | Vitamin A: 52.68IU | Vitamin C: 1.72mg | Calcium: 62.37mg | Iron: 0.43mg