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!
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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.
Yum! These look amazing! Can't wait to try 🙂
Linda Warren says
Thanks Sarah! I love how healthy they are and that I don't have to skip breakfast even when I'm running late. Hope you get to try them soon.