Chocolate Chip Banana Oatmeal Muffins.
These banana oatmeal muffins are the fluffy comfort food you need!
They are hearty and satisfying.
SO good.
A perfect breakfast, snack or night time treat! Lovely with a pat of melty butter.
If you haven’t noticed, we’re having a leeeettle obsession with muffins right now. It’s not me, I swear. Okay, maybe it’s me a little bit.
A quick grab-and-go homemade muffin is pretty much the perfect snack while pregnant.
But! It’s also the kids. They LOVE making muffins. In fact, I think they like making muffins more than they like making cookies or cupcakes. Max is especially fond of baking and making different flavors of muffins is his favorite thing to do after school.
If you have followed along with my week in the life posts, you may have noticed that every other week or so, we make pumpkin or banana muffins. I shared the pumpkin version a few weeks ago and today, we have the banana! Many of you asked for these and instead of throwing the ingredients in the comments, I’m sharing it all here for you.
Honestly not even sure which I love more – the pumpkin or the banana. Both are so delish. I actually made the banana muffin based on the pumpkin muffin recipe, so I knew it would be good. Of course, the kids are partial to adding chocolate chips in the batter.
Not going to say I mind one bit…
However, these banana muffins (and the pumpkin ones!) are just as good without the chocolate chips too. They are just the best bite.
After testing the banana muffin quite a bit, I determined that it needed something else. Almost like it needed more “chew” – but that doesn’t necessarily make sense for a muffin. So I went with oats and they ended up being the perfect add-in. They add a (good) texture to the muffin with just the slightly amount of chew. In a great way!
They also make the muffins a bit heartier and more satisfying. I find these to be a really great snack – whether it’s in the afternoon or even before bed. I actually think I’ll be making batches often when the baby is born because they are the perfect nursing snack.
Like a little snack of sweet sustenance!
This isn’t my first foray into banana muffins, of course.
I have these spiced banana muffins with brown butter glaze, which I really love. Also, these banana streusel muffins!
The banana oatmeal muffins here are a bit simpler and straight to the point.
If I get out all the ingredients the kids can mix them up themselves. Throw it all in a bowl and go! On Fridays, sometimes I’ll throw one in Max’s lunchbox as a treat too.
It’s like snack dessert and I’m here for it.
Banana Muffins
Banana Oatmeal Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cups old fashioned rolled oats
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 large eggs
- ½ cup sugar
- ½ cup brown sugar
- ½ cup canola oil, or another flavorless oil, or even coconut oil
- 2 teaspoons vanilla extract
- 1 cup mashed bananas, about 2 large or 3 medium
- 1 cup chocolate chips, (milk, dark, a mix of both, whatever you like!)
Instructions
- Preheat the oven to 375 degrees F. Line a muffin tin with liners.
- Whisk together the flour, oats, baking soda, powder, salt and cinnamon in a bowl.
- In a large bowl, whisk together the eggs and sugars until combined. Whisk in the oil and vanilla extract until combined. Whisk in the mashed bananas.
- Stir in the dry ingredients with a spoon until just combined - do not overmix. Stir in the chocolate chips.
- Fill the muffin tins about ¾ of the way full. Bake the muffins for 18 to 20 minutes, or until set in the center. Let cool before serving!
Did you make this recipe?
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I appreciate you so much!
Annnnd that chocolate…
87 Comments on “Chocolate Chip Banana Oatmeal Muffins.”
Can I use butter instead of oil? Thank you
A co-worker brought some of these muffins to work, and they were so good! I had to make them for myself, and they didn’t disappoint!
Can we substitute some of the flour with white whole wheat flour without compromising the texture? Any other modifications to make it slightly more healthy? Thanks!
Easy to make. Can these be frozen?
Doubled the recipe and they didn’t last 5 days in my house haha! Absolutely delicious. Subbed sugar for coconut sugar and the oil was coconut oil. Amazing!
It says they are banana muffins but I don’t see banana on the ingredient list?
Nevermind I see the banana down at the bottom :) !
I was wondering if I can grind the oat and swirl it with 1 Tablespoon of Nutella?
I made these today! They are really good! I did use melted butter instead of oil and added 1/2 cup chopped pecans.
Thank you!
This is the PERFECT recipe!
Made it with coconut oil and mini semi-sweet chocolate chips. It was a huge it!
These muffins are splendid! Lovely crumb.
Great flour to oats ratio.
After reading every single comment, I decided upon the following:
-Double the recipe (seems risky to do so when baking from a recipe for the first time, but I’m so glad I did it!)
-Sub out half of the oil content for sour cream/greek or Mediterranean style yogurt
-Upon doubling, don’t fully double the sugar (only used 3/4 c of each kind)
Sprinkled a few mini chocolate chips on top of some of the muffins before baking. Voila! Baby, child and adult-approved in this household.
So good, and came together very quickly. Will definitely make them again :)
Delish recipe!! What are the macros?!
Love this recipe have made it three times already. By any chance can anyone let me know how many calories these are? I feel blind I’m not seeing it.
Delicious muffins!! Docked one star because this recipe yielded me a dozen muffins not 18 :)
OMG just made these! Delicious just the way the author did it! No subs needed! Can you freeze them? My Granddaughter is going to LOVE them!
These turned out really well! Thank you for the recipe. I replaced the sugar with maple syrup and it worked great!
Do we know kcal per muffin?
do you know the calorie count?
These were fabulous! (And quick too)
Like another reviewer, I took away a star because it made 12 (possibly 13 or 14) but not sure how you’d get 18. I added skor bits as well (inside and on the top when out of the oven). So good!! 😋
I only had quick oats, and used whole wheat flour, and mini chocolate chips with this recipe!
I also used my 2.5 ripest bananas for that rich banana flavor. My 2 year old and I loved these muffins! Both batches were done baking around 15-16 minutes. Very sweet snack! Would not recommend for breakfast lol.
Vegan and other subs…
Used chick pea flour for the eggs
1/2 cup maple syrup
1/2 cup coconut sugar
1/2 cup sugar (didn’t have brown sugar)
I added probably 1/4 more oats to use up what I had
4 small bananas because I didn’t want to waste my overripe fruit
One additional tsp vanilla
A bit more cinnamon
Vegan chocolate and peanut butter chips because I had some of both left over
I love and appreciate your recipe so much! Thank you. I’ve made it twice now. I do like substituting Greek yogurt for the oil. I admit that separately mixing the dry ingredients (I add the chocolate chips to the dry mix) and wet ingredients separately really does help. Your lovely recipe has replaced my long-time go-to recipe for banana muffins, and I’m grateful.
does anyone know the calories??
Yummy muffins! I followed the recipe and it gave me 18 large muffins.
Also here’s the nutritional info for 1 muffin
• Calories: 216 kcal
• Protein: 2.8 g
• Fat: 9.8 g
• Carbohydrates: 25.2 g
• Fiber: 1.4 g
• Sugar: 18.2 g
• Sodium: 147 mg
• Cholesterol: 20.6 mg
• Potassium: 47.8 mg
I have made this recipe twice now! First time I had to substitute honey for some of the sugar and I added walnuts— a little too sweet but still awesome! Came back to this recipe again and used whole wheat flour and otherwise did everything as the recipe calls for (plus walnut pieces again). Even better, and I feel a little “healthier” using whole wheat flour (even if the sugar and chocolate are still there… let me be delusional, ok?!). GREAT recipe, I will always use this one! So happy that after trying like 27 different banana muffin/bread recipes, I have found one everyone always loves.
So good. Used extra virgin olive oil, quick oats and mini chips. I tend to fill the cups a little more than 3/4 and got 16. Definitely saving this recipe!
Easy recipe to follow and to make. I substituted walnuts for the chocolate chips, as have a family member that is trying to eat less chocolate.
I made this recipe and it is delicious moist great muffins