These simple oatmeal banana chocolate chip muffins are soft, fluffy, and only take 10 minutes to prep! They are filled with nourishing and healthy ingredients and make the perfect quick breakfast.
This recipe was originally published in March 2021. It has since been updated with new images.
These healthy muffins are perfect for quick weekday breakfasts! Whenever I make a batch of muffins, like these or banana carrot muffins, I make sure to freeze a couple. Then when I want a quick and healthy breakfast, I just defrost it in the microwave!
These chocolate chip banana oatmeal muffins are like banana bread but in a muffin. These make such an easy breakfast or quick snack. I love making a double batch so I can freeze plenty!
Why you’ll love these muffins
- Flavour: These banana oatmeal chocolate chip muffins are lightly spiced with cinnamon and nutmeg, with a hint of banana flavour.
- Texture: It’s a super soft and fluffy muffin with chocolate chips running through it. I also added a sprinkle of coarse sugar on top to give the muffin top more texture.
- Ease: This recipe is so easy! A beginner could definitely tackle it.
- Time: These muffins only take 10 minutes to put together, and then about 23 minutes in the oven.
- Would I make these again? Oh definitely! I’m already planning some future recipes with this base recipe and adding some different mix-ins. These are perfect for when you need breakfast for a busy morning, as an afternoon snack or for school lunches.
Flour: I used all purpose flour in this recipe. I have not tested this with gluten free flour, but you could probably use all purpose 1:1 gluten free flour.
Milk: I used whole milk, you could also use dairy free milk like almond milk, oat milk or soy milk!
Butter: I always use unsalted butter, I also prefer to use European style butter as it is richer and creamier.
Bananas: make sure you are using overripe bananas in this recipe!
Oat Flour: you can buy oat flour ready made, or you can make your own! In a blender or food processor, blend whole rolled oats until you have a fine powder.
Chocolate Chips: I prefer to use mini chocolate chips, but you can use regular ones if you prefer.
Large Eggs: I always use large eggs in my baking. I have not tested this with a flax egg!
Step by Step Instructions
You’ll need a stand mixer with the paddle attachment or a large bowl with a hand held mixer. You’ll also need a muffin pan and muffin liners.
Step One: In a large mixing bowl, whisk together all of the dry ingredients until smooth.
Step Two: Mash your bananas in a large bowl using a potato masher, fork or place them in a bowl in a stand mixer fitted with the paddle attachment and have the paddle mash them. Add the sugar, eggs, butter, vanilla and milk to the mashed banana and beat until combined. It is going to look chunky which is fine!
Step Three: Pour the dry ingredients into the wet ingredients and fold until everything is well combined. Fold in your chocolate chips, but keep a small handful to the side.
Step Four: Preheat the oven to 425°Fahrenheit/220°Celsius and line a muffin pan with paper liners. Pour the batter into the liners using a ice cream or cookie scoop until it reaches the top. Sprinkle over your reserved chocolate chips, you can also sprinkle over some coarse sugar. Bake for 5 minutes, then lower the temperature (without opening the door!) to 350°Fahrenheit/175°Celsius and bake for a further 16-18 minutes.
Allow the muffins to cool in the pan for 15 minutes before removing them and letting them cool completely on a wire rack.
Recipe Tips & Tricks
- Measuring – I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Fluff and Sprinkle Flour – if you aren’t weighing your ingredients and are using a measuring cup, then use the fluff and sprinkle method to measure your flour. Go to this link here to find out how to do that. If you use too much flour then you won’t have fluffy muffins and they’ll be too dry!
- Room Temperature Ingredients – make sure all of your ingredients are at room temperature before you start baking. Pull out those ingredients from the fridge an hour or two before you start the recipe.
- Muffin Liners – if you don’t want to use muffin paper liners, spray each muffin cavity with cooking spray just before pouring the batter in.
Frequently Asked Questions
You could substitute the oat flour for an equal amount of all-purpose flour, but the oats do give a great texture to these muffins.
You can substitute in an equal amount of melted coconut oil.
You could substitute in nuts (walnuts would be great in this!) for the chocolate chips, but I don’t recommend having both in. Too many mix-ins would make it harder for the muffins to rise properly.
How to store these muffins
These banana chocolate chip oatmeal muffins are best stored in an airtight container, and should last up to 3 days. You can heat them up in the microwave for 10 seconds.
You can freeze these muffins. Freeze in an airtight container for up to 3 months. When ready to eat, defrost overnight at room temperature or defrost in your microwave.
Try these breakfast recipes next!
Have you made this recipe? Please rate the recipe below! Don’t forget to follow me on Instagram @alpineella and Pinterest!
Oatmeal Banana Chocolate Chip Muffins
- Muffin pan
- 240 grams all-purpose flour
- 159 grams granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon fine salt
- ½ teaspoon baking soda
- 170 grams unsalted butter softened
- 113 ml milk
- 2 eggs cold
- 1 teaspoon vanilla extract
- 340 grams bananas
- 92 grams oat flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 170 grams chocolate chips
- turbinado/demerara sugar for sprinkling
- Preheat the oven to 425°F/220°C. Line a muffin pan with 12 liners or make your own (find instructions above in blog post)
- Whisk together the flour, oat flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl or jug.
- In the bowl of a stand mixer with the paddle attachment, mash the bananas. Add in the sugar, butter, eggs, vanilla and milk then beat on medium speed. Pour the dry ingredients into the wet and beat until combined.
- Keep a handful of chocolate chips to the side. Fold the rest of them into the batter.
- Fill the liners to the top with the batter. Sprinkle over the coarse sugar and add a few chocolate chips to the top of each muffin.
- Bake for 5 minutes. Then, without opening the door, reduce the oven temperature to 350°F/175°C and bake for an extra 16-18 minutes.
These were absolutely delicious! They rose really nicely too. And best of all they were so easy to put together even my four year old and my baking-novice self managed them. Thank you for the recipe!
I’m so glad you liked the recipe!
Can’t wait to have these for breakfast, lunch AND dinner. Another great recipe!