Chocolate Chip Banana Oatmeal Muffins.
These banana oatmeal muffins are the fluffy comfort food you need!
They are hearty and satisfying.
A perfect breakfast, snack or night time treat! Lovely with a pat of melty butter.
If you haven’t noticed, we’re having a leeeettle obsession with muffins right now. It’s not me, I swear. Okay, maybe it’s me a little bit.
A quick grab-and-go homemade muffin is pretty much the perfect snack while pregnant.
But! It’s also the kids. They LOVE making muffins. In fact, I think they like making muffins more than they like making cookies or cupcakes. Max is especially fond of baking and making different flavors of muffins is his favorite thing to do after school.
If you have followed along with my week in the life posts, you may have noticed that every other week or so, we make pumpkin or banana muffins. I shared the pumpkin version a few weeks ago and today, we have the banana! Many of you asked for these and instead of throwing the ingredients in the comments, I’m sharing it all here for you.
Honestly not even sure which I love more – the pumpkin or the banana. Both are so delish. I actually made the banana muffin based on the pumpkin muffin recipe, so I knew it would be good. Of course, the kids are partial to adding chocolate chips in the batter.
Not going to say I mind one bit…
However, these banana muffins (and the pumpkin ones!) are just as good without the chocolate chips too. They are just the best bite.
After testing the banana muffin quite a bit, I determined that it needed something else. Almost like it needed more “chew” – but that doesn’t necessarily make sense for a muffin. So I went with oats and they ended up being the perfect add-in. They add a (good) texture to the muffin with just the slightly amount of chew. In a great way!
They also make the muffins a bit heartier and more satisfying. I find these to be a really great snack – whether it’s in the afternoon or even before bed. I actually think I’ll be making batches often when the baby is born because they are the perfect nursing snack.
Like a little snack of sweet sustenance!
This isn’t my first foray into banana muffins, of course.
I have these spiced banana muffins with brown butter glaze, which I really love. Also, these banana streusel muffins!
The banana oatmeal muffins here are a bit simpler and straight to the point.
If I get out all the ingredients the kids can mix them up themselves. Throw it all in a bowl and go! On Fridays, sometimes I’ll throw one in Max’s lunchbox as a treat too.
It’s like snack dessert and I’m here for it.
Banana Oatmeal Muffins
- 1 ½ cups all-purpose flour
- ¾ cups old fashioned rolled oats
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 large eggs
- ½ cup sugar
- ½ cup brown sugar
- ½ cup canola oil, or another flavorless oil, or even coconut oil
- 2 teaspoons vanilla extract
- 1 cup mashed bananas, about 2 large or 3 medium
- 1 cup chocolate chips, (milk, dark, a mix of both, whatever you like!)
- Preheat the oven to 375 degrees F. Line a muffin tin with liners.
- Whisk together the flour, oats, baking soda, powder, salt and cinnamon in a bowl.
- In a large bowl, whisk together the eggs and sugars until combined. Whisk in the oil and vanilla extract until combined. Whisk in the mashed bananas.
- Stir in the dry ingredients with a spoon until just combined - do not overmix. Stir in the chocolate chips.
- Fill the muffin tins about ¾ of the way full. Bake the muffins for 18 to 20 minutes, or until set in the center. Let cool before serving!
Did you make this recipe?
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Annnnd that chocolate…
49 Comments on “Chocolate Chip Banana Oatmeal Muffins.”
These do look like the perfect nursing snack! I just made another batch of your lactation cookies yesterday but these will be next on my list! They look so yummy and easy to make and the oats are great for nursing. May try adding some flaxseed and brewers yeast for an extra bonus :)
Are these made with rolled oats? I have steel cut…wonder if that would be too much “bite”?
Might have to try!
yes rolled oats!! hmmm i can’t imagine steel cut – they are so hard and i’ve never tried to bake with them uncooked!
Sometimes I cook extra oatmeal for recipes where I want less bite and/or to add moisture rather than absorb too much moisture from the recipe, e.g. meatloaf.
You have me at oatmeal and chocolate….my favorite!
I have some frozen bananas and yes some bits and pieces of chocolate chips.
WOW. I made this recipe today. Such a delicious combination of flavors. Love the oats in the batter. I didn’t have a cupcake tin so I made it in a loaf pan and baked for longer. Absolutely delicious to slice and eat. Thank you!
Delish! Wanted a little less sugar – used 3/4 c. total (50/50 white/brown), swapped 1/2 c. of the flour for whole wheat flour, and 1/2 c. chocolate chips. Still beautifully sweet. Also accidentally assumed the recipe made 12 muffins without reading that the yield was 18 but still turned out perfect in 18 mins. Perfect afternoon pick-me-up!
These are so good! I had some batter left over so I put it in a greased donuts pan. Came out awesome!
Was wondering if I can use almond flour instead of reg flour? to make them gluten free
You can use oat flour which is super easy to make! You just blend gluten-free oats in a blender or food processor. It should be a 1:1 ratio.
Tried a similar recipe using sour dough discard and called for oats to be soaked in milk beforehand and a hotter oven…they were inedible. It happens, but I am determined to have muffins and will do these , perhaps tomorrow. Your recipe seems more logical.
Delicious! My recipe, however, gets messed up by one of the ads, which cuts off the amount of flour half way through and makes it look like its only a half cup! Fortunately I figured it out before I baked as it was way too runny. Not sure if you can change ad placement but half way through a recipe seems like a terrible spot! I subbed some cacoa nibs for chocolate chips which add a nice crunch but don’t change the overall chocolatey-ness.
these were delicious! made them for my family for whom banana is not a typical dessert favorite, but they ate them right up! will be making again in the near future for sure!
Can you give the ingredients in uk ounces or grams as our cups are not a standard size in the uk thank you xx
Just pulled these out of the oven. They are delicious! They are pretty well done on the bottoms and some that I had in a smaller tin are almost a bit burned so I may try 350 for a little longer next time knowing that there is something off with my pan/oven combo. Do you happen to know if they freeze well? I made too many for just the two of us! Thank you!
Can you use applesauce in place of the oil??
i haven’t tried applesauce here, i’m not sure how the applesauce + banana combo would turn out!
Would 1/2 of butter work? Might make a more dense muffin but all I have is olive oil and iiiiii don’t think thatd work
you can use all butter, or use all olive oil (tho it may taste like olive oil) – you can also use coconut oil!
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Doubled the recipe (all ingredients except for the sugar and choc chips — kept this the same since my bananas were pretty ripe) and made four mini loaves instead in my Chicago Metallic mini loaf pans. Baked for almost double the time and slowly tapered the heat back to 325 towards the end to avoid over-browning. So good!
I’m going to make these tonight! I can’t tell, are these “regular” size muffins or mini muffins? Want to make sure I use the right pan!
Have been looking for a moist banana muffin recipe and these look amazing!! I am wanting to try peanut butter in place of the oil – would you suggest?
hmmm i don’t think you can fully replace the oil with peanut butter – it’s just too much of a different consistency! i do think you could add in a few spoonfuls of peanut butter to the batter? maybe 3 T?
Do you think I could use this recipe and use a 8×8 or 9×9 pan?
I make these almost weekly and I am obsessed! I add peanut butter usually and have been omitting the chocolate chips lately – the banana and peanut butter combo is enough!
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They are delicious, the texture is great! They’re moist and sweet :)
I’ve been on the hunt for a recipe for banana chocolate chip muffins with oats for years! So happy to find yours! Delicious! These will become a staple in our house!
Also, I did swap out some white sugar for coconut sugar, and some white flour for whole wheat pastry flour (about half of what the recipe calls for), as I do with most recipes!
Great recipe. I used 1/2cup oats and 1/4 cup ground cheap store brand chocolate chip cookies. Used 3/4 c white sugar. 4T oil and 4T applesauce. Added an ounce of toasted sunflower seeds. Fast and easy. Thank you
I made these muffins with my kids who wanted to bake something. I had banana and oatmeal and came across this recipe. It came out delicious! Kids loved it!
Since I’m trying to cut down on sugar, I might do half the amount of sugar next time. Definitely a keeper! Thank you!
Calorie content per muffin would be welcome.
Do you know the calories, serving size, and macro nutrients of the muffins?
Pam October 21, 2021
Made these instead of my “go to” banana bread. They were delicious! My husband likes the muffins better than the banana bread. I did add peanut butter chips, husband doesn’t care for chocolate chips. Really tasted good with the banana. Thanks so much for this new “go to” when we need to use our bananas!
These are in the oven right now! Made a double batch and did one cup semi sweet one milk chocolate chips, added maple extract with the vanilla then put a small amount of peanut butter in the centre and sprinkled walnuts on top and raw turbinado sugar and made them extra big!
In addition to my last comment I also subbed in applesauce for the oil!
These are some of my favorite banana muffins. They are heartier than traditional banana bread muffins and my whole family loves them!
This is a great and super yummy recipe! The only charge I did was the oil for sour cream. This gave a lot more moisture into the cupcakes. And lots of less calories too.
My kiddos and husband loved it! Thanks
Great recipe! I made mini muffins so i had to fine tune the time. Doubled the recipe and reduced the sugar. Oh and added 2 more bananas. So perfect, big hit with my kids and husband lol.
Thanks saving this one
Decided to try these today after seeing them recommended by someone on Instagram. I have a go to banana bread recipe but thought I’d give them a try. So happy I did! They are delicious and a great texture. They aren’t overly sweet which I like and I love the hint of cinnamon. I even enjoyed them in the midsts of my 1st trimester nausea. Will definitely make them again!
Easy to make and delicious.
We somehow ended up with two huge cans of quick oats at our house I think maybe a grocery order pickup snafu like usual lol. Can I use quick oats if I’m out of old fashioned rolled oats?
hi, can I convert to banana bread instead of doing muffins!?
I’m trying to include collagen peptides into my everyday diet. Even the flavorless has a slight flavor so need a way to hide it! Haha
Do you think it would work in these muffins?
This recipe was so fabulous! They came out deliciously moist and the perfect amount of sweetness! The recipe proportions allowed me to divide the flour between 1/2 cups of almond flour/whole wheat flour/all purpose flour and it was perfect! This recipe is definitely a keeper!
Perfect muffins! My 2.5 y/o daughter enjoyed ‘helping’ make them. They were very simple to whip up.
I like the extra texture that the oats add and I did not find them too sweet.
My one tweak is I always halve the amount of chocolate chips in cookie and muffin recipes since I prefer to taste more of the cookie/muffin base than the chocolate chips.
These are so good, I had to freeze them to keep from eating them all! Now I get to enjoy them with my morning coffee. Yumm!