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    Home » Breads, Muffins & Donuts » Banana Oatmeal Chocolate Chip Muffins

    Banana Oatmeal Chocolate Chip Muffins

    Published: Jan 18, 2023 by Linda Warren

    Jump to Recipe

    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!

    Stack of banana oatmeal chocolate chip muffins with scattered oats.

    Table of Contents

    • Healthy Homemade Muffins for Breakfast
    • Top 10 Health Benefits of Oats
    • Why You'll Love These Banana Oat Chocolate Chip Muffins
    • Ingredients
    • 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.

    Holding halved muffin.

    Top 10 Health Benefits of Oats

    1. High in soluble fiber & protein
    2. More antioxidants than broccoli
    3. Boosts nutrition of gluten-free diets
    4. Strengthens immune system
    5. Aids in weight loss
    6. Reduces risk of cardiovascular disease
    7. Protects against breast cancer
    8. Lowers bad cholesterol
    9. Controls blood pressure
    10. 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.

    Ingredients

    Ingredients for banana oatmeal muffins.
    • Old-fashioned rolled oats - quick oats can also be substituted
    • Brown sugar - used for sweetening
    • Cinnamon - gives a richer flavor
    • Salt
    • 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

    Collage of steps 1-4 to make oatmeal muffins.
    1. In a large mixing bowl, combine oats, brown sugar, cinnamon, salt and baking powder.
    2. In a medium bowl, combine mashed bananas, eggs and vanilla extract.
    3. Add olive oil or substitute avocado oil. Stir.
    4. Pour in milk.
    Finishing steps to make muffins.
    1. Pour the liquid ingredients into the dry ingredients and stir well.
    2. Fold in mini chocolate chips.
    3. Divide batter evenly into a sprayed 12-cup muffin pan.
    4. Bake at 350 degrees for 20-25 minutes.

    Recipe Variations

    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. 

    Strawberry Banana Muffins - are deliciously fruity, with juicy ripe strawberries and rich banana flavor that is reminiscent of banana bread.

    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!

    LOVE QUICK & EASY RECIPES? FOLLOW ME ON INSTAGRAM, FACEBOOK, & PINTEREST FOR ALL THE LATEST RECIPE INSPIRATION! PLUS JOIN MY EMAIL LIST AND RECEIVE A FREE E-BOOK. 

    Stack of banana oat muffins with chocolate chips.

    Banana Oatmeal Chocolate Chip Muffins

    Easy to make grab 'n go banana oatmeal muffins. It's oatmeal in muffin form! Make on the weekend & have a healthy breakfast all week. And they're gluten-free too!
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    Print Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 12 - 14 muffins
    Calories: 200kcal
    Author: Linda Warren

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    STORE/FREEZE/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.

    Nutrition

    Calories: 200kcal | Carbohydrates: 28g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 33mg | Sodium: 82mg | Potassium: 284mg | Fiber: 3g | Sugar: 12g | Vitamin A: 135IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 1mg

    This post has been updated with better directions and new photos. It was first published on April 15, 2016.

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    Hey, I’m Linda, the recipe creator, photographer and cocktail lover at 2 Cookin Mamas. Here you’ll find easy recipes that are not only delicious but can get you out of the kitchen ASAP. Come and join me and let me take you on a tasty trip through your kitchen. Thanks for stopping by! Learn more about me

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