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These oatmeal banana chocolate chip muffins are the perfect recipe to make when you’ve got some ripe bananas on your kitchen counter! Made with just 11 simple pantry ingredients, these banana oat muffins are perfect for breakfast or as a snack on the move! Plus, you don’t even need a mixer to make them.

two banana chocolate chip oat muffins stacked on top of each other

Who can say no to a banana muffin? Not me! I’ve always got some ripe bananas in my kitchen that need to be used up. If you’re like me, use those bananas for these healthy banana oatmeal muffins! 

Made with rolled oats and whole wheat flour, these banana oat muffins are perfect for a grab and go breakfast or snack. If you’re looking for a protein version of these muffins, you have to try my banana protein muffins! 

Why You’ll Love My Oatmeal Banana Chocolate Chip Muffins

  • You only need a couple of bowls, a whisk and a spoon to make these oatmeal banana muffins – no stand mixer or hand mixer required!
  • I love making these muffins and freezing them so I always have breakfast or a snack ready to go.
  • Think of these as a healthier version of your favorite banana muffin! These muffins are made with rolled oats, bananas and whole wheat flour.
  • No fancy ingredients here, just simple pantry ingredients that I bet you already have in your kitchen.

Ingredients Needed

Oatmeal Banana Chocolate Chip Muffins ingredients in small bowls
  • Oil: I recommend using a neutral oil like sunflower oil, canola oil or vegetable oil. In a pinch, you can use olive oil. 
  • Chocolate Chips: use your favorite chocolate chips here! I love using semisweet chocolate chips but you can use regular chocolate chips if you prefer. You can also use vegan chocolate chips if you’re dairy-free.
  • Oats: make sure you’re using old fashioned oats or rolled oats and not steel cut oats. 
  • Bananas: it’s super important to use ripe bananas that are freckly with brown spots! They’re going to be easier to mash and sweeter. 
  • Milk: you can use regular milk or dairy-free milk.
  • Whole Wheat Flour: you can swap out whole wheat flour for white whole wheat flour. 

Step by Step Instructions

Oatmeal Banana Chocolate Chip Muffins process in four steps

Step 1: Preheat your oven to 350°Fahrenheit and line a muffin pan with liners.

Step 2: In a large mixing bowl, whisk together the oil, milk, vanilla extract, light brown sugar and eggs.

Step 3: Mash the bananas with a fork and mix it into the other wet ingredients.

Step 4: Add the oats, flour, salt and baking soda. Whisk together, then stir in the chocolate chips.

Step 5: Divide the muffin batter evenly between the liners, filling them so they’re almost full. Feel free to sprinkle over extra chocolate chips! Bake in the oven for 14-19 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.

Step 6: After 5 minutes of cooling in the pan, transfer the muffins to a wire cooling rack to cool completely. 

Oatmeal Banana Chocolate Chip Muffin in a muffin tin with a bite taken out of it

Expert Tips

  • I always recommend using a kitchen scale to weigh out your flour! It’s so easy to add too much flour if you’re using measuring cups, which will make your banana oat muffins dry.
  • If you don’t have a kitchen scale, I recommend using the scoop and level method to weigh out your flour.
  • If you want that bakery style look, add chocolate chips to the tops of the muffins just before baking!
  • Make these oatmeal banana chocolate chip muffins dairy-free with dairy-free milk and chocolate chips. 
  • Feel free to add some chopped nuts to these muffins along with the chocolate chips! Pecans or walnuts would be so good here.

Storage Instructions

Store these muffins in an airtight container at room temperature for up to 3 days. Freeze in a ziploc bag for up to 3 months. Let them thaw at room temperature or heat them up in the microwave.

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If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

two banana chocolate chip oat muffins stacked on top of each other
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Oatmeal Banana Chocolate Chip Muffins

Gabby Kislanko
These oatmeal banana chocolate chip muffins are the perfect recipe to make when you’ve got some ripe bananas on your kitchen counter! Made with just 11 simple pantry ingredients, these banana oat muffins are perfect for breakfast or as a snack on the move!
Prep Time: 10 minutes
Bake: 17 minutes
Total Time: 25 minutes
Servings: 20 muffins
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Ingredients
 

  • ¼ cup (54 ml) sunflower, canola, or olive oil
  • ¼ cup (63 ml) milk of choice, (regular or dairy free)
  • 1 tsp vanilla extract
  • 2 eggs
  • ½ cup (100 g) light brown sugar
  • 1½ cup (420 g) ripe mashed bananas (3-4 ripe bananas)
  • 1¼ cup (100 g) old fashioned oats (rolled oats)
  • 1¾ cup (219 g) whole wheat flour
  • ¼ tsp salt
  • 1 tsp baking soda
  • ½ cup semisweet chocolate chips, (dairy free or regular)

Instructions
 

  • Preheat oven to 350°F. Line muffin tins with liners.
  • In a large mixing bowl, add oil, milk, vanilla extract, brown sugar and eggs. Whisk until smooth.
  • Mash the bananas with a fork to remove large clumps. Mix it in with the other wet ingredients.
  • Add in the flour, oats, salt, and baking soda, then whisk. Stir in chocolate chips.
  • Divide the batter between the liners, filling each one almost full. Sprinkle more chocolate chips on top if desired. Bake in preheated oven for 14-19 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
  • After 5 minutes, transfer the muffins to a cooling rack. Enjoy!

Equipment

Whisk
Muffin tin
Muffin tin

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the “Metric” tab.
Flour: It is very important that you measure your flour properly! The right way to measure your flour is to weigh it using a kitchen scale, or use the scoop and level method.
If you want to make whole wheat banana muffins, you can swap the whole wheat flour at a 1:1 ratio with all purpose flour or white whole wheat flour.
Storage and Freezing Instructions:
Store in an airtight container at cool room temperature for up to 3 days. Freeze for up to 3 months by placing in a Ziploc bag. Thaw at room temp or heat one at a time in the microwave before serving. 
Calories: 119kcal, Carbohydrates: 21g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 17mg, Sodium: 97mg, Potassium: 136mg, Fiber: 2g, Sugar: 8g, Vitamin A: 34IU, Vitamin C: 1mg, Calcium: 20mg, Iron: 1mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.