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+ servings
Two muffins stacked on top of each other with the top one halved.

Banana Oatmeal Chocolate Chip Muffins

These quick and easy one bowl banana oatmeal chocolate chip muffins are tender, hearty, moist, and packed with banana flavor!
Course Breakfast, Breakfast/Brunch, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 233kcal
Author Ann Otis


  • 2 eggs
  • 1/4 cup plain yogurt
  • 1/2 cup maple syrup
  • 1/4 cup olive oil
  • 1 cup mashed banana 3 smaller or 2 large bananas*
  • 1 1/2 cups all-purpose or whole wheat flour
  • 1/2 cup rolled oats
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup chocolate chips nuts or other mix-in (optional)


  • Preheat the oven to 350F. In a large bowl, combine eggs, yogurt, maple syrup, olive oil, and mashed banana. Add the flour, oats, salt, baking powder, baking soda and stir to combine. Fold in the fresh or frozen strawberries.
  • Spray or grease a standard-size 12 cup muffin tin with cooking spray and divide the batter between each cup (they will be almost full).
  • Bake in the preheated oven for about 20 minutes, until the top springs back when pressed, or a toothpick inserted in the centre comes out clean.



*You can use a fork, immersion blender or mixer, but try to take out as many lumps as you can. 


Calories: 233kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 117mg | Potassium: 161mg | Fiber: 2g | Sugar: 18g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg