These simple oatmeal banana chocolate chip muffins are soft, fluffy, and only take 10 minutes to prep! They are made with whole rolled oats, bananas and chocolate chips and make the perfect quick breakfast.
This recipe was originally published in March 2021. It has since been updated with new images and a new recipe.
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 recommend making a double batch so you can freeze some!
Why you'll love these oatmeal banana chocolate chip muffins!
- Banana Bread! These are just like banana bread, but in muffin form!
- Ripe Bananas - This is the perfect way to use up your ripe bananas!
- Filling - The rolled oats will help keep you full.
- Fast & Simple - It takes just 10 minutes to whip up this simple recipe, and you don't need a mixer.
- Meal Prep - This is perfect for meal prep since you can freeze the muffins and have them throughout the week.
- Flour: these oatmeal banana chocolate chip muffins use all purpose flour.
- Sour Cream: a little bit of sour cream is going to make these muffins super moist.
- Bananas: you want to make sure to use bananas that have brown spots and freckles on them! They'll be sweeter and also easier to mash.
- Rolled Oats: I'm using whole rolled oats here, you could use instant oats but the texture will change.
- Chocolate Chips: I used semisweet chocolate chips here but you can use whatever chocolate you prefer!
- Spices: I'm always up for adding some warm spices to banana muffins!
Step by Step Instructions
Step One:Mash your bananas in a large bowl using a potato masher or fork. Add the light brown sugar, egg, butter, vanilla and sour cream to the mashed banana and mix until combined. It is going to look chunky which is fine!
Step One: In a large mixing bowl, whisk together all of the dry ingredients until smooth.
Step Three: Pour the dry ingredients into the wet ingredients and fold until everything is well combined. Stir in your chocolate chips, but keep a small handful to the side.
Step Four: Preheat the oven to 350°Fahrenheit/175°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 extra oats. Bake for 25-30 minutes.
Allow the muffins to cool in the pan for 15 minutes before removing them and letting them cool completely on a wire rack.
Expert 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
I don't recommend steel cute oats. If you use instant oats, it will change the texture of the 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.
Storage & Freezing
These oatmeal banana chocolate chip 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.
Oatmeal Banana Chocolate Chip Muffins
- Muffin pan
- 1 ½ cups bananas
- 1 large egg
- 6 tablespoons unsalted butter melted
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup rolled oats
- ¾ cup chocolate chips
- Preheat the oven to 350°F/175°C. Line a muffin pan with 12 liners or make your own.
- In a large bowl, mash the bananas with a fork or potato masher. Whisk in the light brown sugar, vanilla extract, melted butter and sour cream.
- In another bowl, whisk the flour with the oats, baking soda, baking powder, salt, cinnamon and nutmeg.
- Pour the wet ingredients into the dry, stirring until just 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. Add the extra chocolate chips to the top of each muffin.
- Bake in the oven for 25-30 minutes.