Banana Oatmeal Chocolate Chip Muffins

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These quick and easy one bowl banana oatmeal chocolate chip muffins are tender, hearty, moist, and packed with banana flavor!

Maybe some of you can relate. I live with 3 boys that are bottomless pits, and 2 days is about as long as I can expect a batch of 12 muffins to last. So I’ve been making a lot of muffins lately!

Because of that, I’ve been working on developing some one bowl muffin recipes that are quick to make and use ingredients I usually have on hand. These soft and fluffy apple cinnamon muffins are a favorite, along with these healthy raspberry muffins, blueberry banana muffins and pumpkin oatmeal muffins!

And these healthy banana oatmeal chocolate chip muffins are the newest craze around here! They are hearty, tender, and packed with banana flavor.

They’re also adaptable! I made these with dark chocolate chips, but you can skip those, or try raisins, pecans, or walnuts instead.

I use maple syrup in these muffins because I love the flavor and I love a natural sweetener, but you could use honey instead.

If you’re a banana nut fan, I have a great recipe for banana pecan muffins that are more the bakery-style indulgent variety, and if you’re a chocolate fan, try these chocolate banana muffins. But for a healthier take, these new ones are my go-to.

Why You’ll Love these Chocolate Chip Banana Oatmeal Muffins

They’ve got the perfect flavor AND texture. The bananas add natural sweetness, the chocolate chips make these muffins a bit indulgent, and the oats give them a nice, hearty texture. They’re sweet, soft, and moist!

They’re healthy. You’ll love that these banana chocolate chip oat muffins are made with wholesome ingredients and without any refined sugar.

They’re super easy to make. This banana oatmeal chocolate chip muffins recipe is super simple and doesn’t require any fancy ingredients. Even if you’re not an experienced baker, you can whip these up without any trouble!

They’re super versatile. These muffins are perfect any time of day. Grab one for a quick snack, dessert, or even a make-ahead healthy breakfast.

They’re freezer friendly. You can make a big batch and freeze some for later. They reheat beautifully, so you can always have a delicious muffin on hand.

Why are these banana muffins healthier?

Olive Oil: I love baking with heart-healthy olive oil. If you’re interested, you can read all about the health benefits of olive oil.

Yogurt: You can use sour cream or buttermilk in place of the yogurt, but plain yogurt has gut-friendly probiotics along with plenty of other health benefits.

Oats: I love oats and add this heart-healthy grain to so much of my baking and pastries. These oat flour pancakes for instance are tender and fluffy and a favorite of my kids.

No refined sugar: White and brown sugar definitely has its place in my life, but I prefer to keep it out of our breakfasts and snacks as much as possible, so I use maple syrup in these muffins.

Let me show you how I make them!

Step-by-Step Instructions

1. Preheat the oven to 350F. In a large bowl, mash 2 large, or 3 smaller bananas with a fork, or an immersion blender. You should end up with 1 cup of mashed banana.

1. Add the eggs, olive oil, yogurt, and maple syrup and stir to combine.

1. Add the flour, oats, baking powder, baking soda, and salt. Stir to combine well.

1. Stir in the chocolate chips. Feel free to leave them out or substitute nuts or raisins.

1. Divide the batter evenly between 12 muffin cups that has been greased or sprayed with nonstick spray. The cups will be almost full.

1. Sprinkle some extra chocolate chips and extra oats on the muffins if you like.

1. Bake the muffins in the preheated oven for about 20 minutes, until they spring back when lightly pressed, or a toothpick inserted in the center comes out clean and they’re golden brown in color. Place the tin on a cooling rack and let the muffins cool for a few minutes before unmolding.

Recipe Variations

I love these banana oatmeal chocolate chip muffins as they are but there are endless possibilities of variations in this recipe!

• For a bit of crunch, toss in a handful of chopped walnuts or almonds. They add a nice texture and extra flavor.

• If you’re not a fan of chocolate chips, or just want to mix things up, try adding dried fruit like raisins or cranberries instead. White chocolate chips, peanut butter chips, or butterscotch chips are also great alternatives!

• Add a teaspoon of cinnamon or a pinch of nutmeg for a warm, spiced flavor. These spices pair perfectly with the bananas and oats.

• For a delicious twist, add a swirl of peanut butter to the batter. Drop dollops of peanut butter into the batter and gently swirl before baking. It adds a rich, nutty flavor that pairs perfectly with the bananas and chocolate chips.

Tips to Make the Best Muffins

• The riper the bananas, the sweeter and more flavorful your banana oatmeal chocolate chip muffins will be. Look for bananas with brown spots for the best results!

• Don’t overmix! Overmixing can make your muffins dense and tough. Whisk the ingredients until just combined to keep the texture light and fluffy.

• Use the proper measuring tools for your dry and wet ingredients to ensure the right balance and consistency.

• Make sure your oven is fully preheated before you put the muffin pan in. This helps them rise properly and bake evenly.

• Allow muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps them set and makes them easier to handle.

Storage Instructions

You can store these muffins in an airtight container or a resealable plastic bag at room temperature for up to 2-3 days. Place a paper towel at the bottom of the container to absorb any excess moisture.

If you need to store the muffins for a bit longer, store them in the refrigerator. They will stay fresh for up to a week. And if you want to make a big batch and freeze these for a quick snack option, wrap each muffin individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. These banana oatmeal chocolate chip muffins can be frozen for up to 3 months!

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