Easy to make grab 'n go banana oatmeal chocolate chip muffins are a great way to start any day. It's oatmeal with all its benefits in muffin form! Make them on the weekend & have a quick, healthy breakfast all week. Bonus - they're gluten-free too!
Table of Contents
- Healthy Homemade Muffins for Breakfast
- Top 10 Health Benefits of Oats
- Why You'll Love These Banana Oat Chocolate Chip Muffins
- Ingredient Notes and Substitutions
- How to Make Banana Oatmeal Muffins with Chocolate Chips
- Recipe Variations
- How to Store, Freeze, and Reheat
- Muffins for Breakfast On-The-Go
Healthy Homemade Muffins for Breakfast
Oatmeal is a great way to eat healthy and it gets even better when baked in muffin form. These easy-to-make, gluten-free banana oatmeal muffins bake up moist and delicious and are totally satisfying. The dark chocolate adds a bit of sweetness while still keeping them on the healthy side. Have them for a hearty breakfast or a pick-me-up afternoon snack.
These banana oat muffins freeze well too! So make them on the weekend and take them out when your early morning gets a little hectic. And if you love grab-n-go muffins, try my Peach Almond Oatmeal Muffins, or Blueberry Oatmeal Muffins for a change of pace.
Top 10 Health Benefits of Oats
- High in soluble fiber & protein
- More antioxidants than broccoli
- Boosts nutrition of gluten-free diets
- Strengthens immune system
- Aids in weight loss
- Reduces risk of cardiovascular disease
- Protects against breast cancer
- Lowers bad cholesterol
- Controls blood pressure
- Lowers risk of diabetes type 2
Why You'll Love These Banana Oat Chocolate Chip Muffins
They taste like banana bread made with oats instead of wheat
No flour banana oatmeal muffins make them an excellent gluten-free treat
Using oats makes them a hearty breakfast with all the healthy benefits of oats
Moist and banana-rich muffins make a great grab-n-go breakfast
Bonus! These banana oatmeal chocolate chip muffins freeze well. Wrap them individually and freeze them for up to 3 months.
- Old-fashioned rolled oats - quick oats can also be substituted
- Brown sugar - used for sweetening
- Cinnamon - gives a richer flavor
- Baking powder
- Bananas - make sure they are ripe, the riper the banana, the sweeter it is
- Olive oil - adds moistness
- Eggs - help hold the muffin together
- Vanilla extract
- Milk - any milk can be substituted
- Mini chocolate chips - use dark chocolate for a healthier option
Ingredient Notes and Substitutions
- Oats - You can use quick oats but do not use steel-cut oats.
- Olive Oil - Light and extra light olive oil have a neutral flavor and are great for baking. You can use avocado or vegetable oil instead of olive oil.
- Brown Sugar - You can substitute the brown sugar with honey but only use 2 tablespoons of honey.
- Milk - You can use regular, low-fat, or skim milk. You can also use plant-based milk to make dairy free banana oatmeal muffins. Nut milk such as almond or walnut milk would be great.
- Buttermilk - If you want to make banana oatmeal buttermilk muffins, substitute the milk with buttermilk. You'll also need to omit the baking powder and use ½ teaspoon of baking soda instead.
- Yogurt - If you want to make banana oatmeal yogurt muffins, substitute the milk with yogurt. You'll need to use 1½ cups of yogurt mixed with ½ cup of water.
- Extra Fiber - Add 1 tablespoon of ground flaxseed to the batter.
How to Make Banana Oatmeal Muffins with Chocolate Chips
- In a large mixing bowl, combine oats, brown sugar, cinnamon, salt and baking powder.
- In a medium bowl, combine mashed bananas, eggs and vanilla extract.
- Add olive oil or substitute avocado oil. Stir.
- Pour in milk.
- Pour the liquid ingredients into the dry ingredients and stir well.
- Fold in mini chocolate chips.
- Divide batter evenly into a sprayed 12-cup muffin pan.
- Bake at 350 degrees for 20-25 minutes.
Banana Blueberry Oatmeal Muffins - substitute the chocolate chips with dried or fresh blueberries. If using fresh, toss them with flour before adding them to the batter.
Oatmeal Banana Nut Muffins - Substitute the chocolate chips with chopped nuts. Banana walnut oatmeal muffins are the most popular flavor.
Banana Oatmeal Raisin Muffins - Substitute the chocolate chips with raisins. You can use regular or golden raisins. Dried cranberries also are great to use.
Banana Oatmeal Mini Muffins - Use a mini muffin pan and bake for 10 to 15 minutes, or until done.
How to Store, Freeze, and Reheat
To Store: Allow the muffins to cool completely. Place them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
To Freeze: Allow the muffins to cool completely. Wrap the muffins in plastic wrap, place them in a single layer on a baking sheet and freeze them for about 2 hours, or until they are frozen. Transfer the frozen muffins to a plastic freezer bag or an airtight container. Freeze them for up to 3 months.
To Reheat: Microwave the muffins for about 30 seconds if thawed or 1 minute if frozen, or until heated through.
Muffins for Breakfast On-The-Go
Zucchini Bran Muffins - are super easy to make and pack a nutritious punch. Full of veggies, yogurt & bran cereal, they make an energy-packed snack or grab-n-go breakfast.
Banana Chocolate Chip Smoothie Muffins - are like eating a healthy smoothie minus the glass. They’re simple to make and have no sugar and no eggs. They are gluten-free and dairy-free.
Pineapple Carrot Muffins - are the perfect snack-time treat for the kids. Fresh carrots, a little sugar, a touch of cinnamon, and pineapple juice make these muffins both moist and delicious.
Find more delicious muffin recipes on 2CM!
Banana Oatmeal Chocolate Chip Muffins
- 3 cups old fashioned oats
- 3 Tablespoons brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 1 cup mashed banana about 2 large bananas
- 2 Tablespoons olive oil (avocado oil or vegetable oil can be substituted)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups milk
- ½ cup mini chocolate chips
- Preheat oven to 350 degrees. Spray a 12-cup muffin pan with a non-stick spray.
- Combine dry ingredients in a large bowl.
- In a medium bowl, mash bananas and whisk with the remaining ingredients except for chocolate chips.
- Add the banana mixture to the dry ingredients.
- Stir in chocolate chips.
- Divide evenly into prepared muffin pan making sure each has about the same amount of liquid and oats.
- Bake for 20-25 minutes or until set. They should be slightly brown around edges.
- Set the muffin pan on a wire rack and let the muffins cool completely. When cooled, remove from the pan by carefully running a knife around the outside then inserting a fork or small spatula down the side and lifting slowly. Set them on a wire rack to finish cooling.
This post has been updated with better directions and new photos. It was first published on April 15, 2016.