These delicious oatmeal banana chocolate chip muffins are soft and moist. They are light and so easy to make. It takes almost 30 minutes from start to finish to make these yummy snacks!
I love today’s recipe as much as I love my simple banana bread recipe and one bowl chocolate chip banana bread recipe. By using whole wheat flour and rolled oats, I make these muffins in a healthier way.
You’ll enjoy these soft and moist easy banana oatmeal chocolate chip muffins the same day but they even get more delicious the next days.
This recipe is a good way to use your ripe bananas. It takes less than 10 minutes to make the batter and the baking time is just 20 minutes.
They are perfect as a breakfast or snack, or anytime you want to have a delicious treat.
Ingredients you’ll need
- Bananas–I use 3 medium ripe bananas
- Whole wheat flour-provides structure, makes these muffins healthier besides making these muffins yummy delicious.
- Oatmeal-It makes a nice combination with whole wheat flour and again makes these banana muffins filling and healthier.
- Baking soda and baking powder– work as a leavener
- Granulated Sugar-I use a little as there are also chocolate chips. If you like you can use maple syrup or your choice of sweetener to make these muffins on the completely healthy side.
- Eggs-create structure
- Vanilla and cinnamon– enrich the flavor
- Melted butter and milk-enrich the flavor and add moisture
- Chocolate chips-I use semi-sweet mini chocolate chips.
How to make banana oatmeal muffins
First, I place the whole wheat flour, oatmeal, cinnamon, baking powder, baking soda in a large bowl and stir. I set aside the bowl.
Then I slice the bananas, place in a medium bowl and mash with a fork.
Next, I add the melted butter, milk, sugar and stir with a whisk.
I stir in the eggs and mix in the vanilla.
Then, I add the wet ingredient mixture into dry ingredient mixture. I stir until combined.
Finally I reserve 1 tablespoon of chocolate chips aside to use them later and add the rest to the mixture and stir with a spoon/spatula.
I place 12 nonstick paper liners into the cupcake/muffin pan and top each with batter. Then I sprinkle 1 tablespoon of chocolate chips on top of the batter.
I bake for 20-22 minutes or until the top is golden brown and the toothpick inserted into the middle comes out clean.
I keep them in the pan for 10 minutes before transferring on a wire rack to completely cool.
Enjoy!
Frequently asked questions
You can keep totally cooled banana muffins in an airtight container at room temperature for up to 3 days and up to a week in the fridge.
Yes, you can make these muffins and store in an airtight container for up to 3 months.
If you need them in 15-30 minutes, you can ripen bananas quickly in the oven at 300°F(150C°) by placing them with their peels as long as they are not very green bananas.
Don’t forget to check my apple crumble muffins, orange blueberry muffins, raspberry streusel muffins, banana carrot muffins and pumpkin banana muffins which are delicious and easy to make as well.
Other banana recipes you may enjoy!
- Banana Chocolate Chip Cookies (cookie version of these muffins)
- Frozen Banana Bites
- Peanut Butter Banana Overnight Oats
- Chocolate Peanut Butter Smoothie
- Dried Bananas
- Peanut Butter Banana Balls
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Banana Oatmeal Chocolate Chip Muffins
Ingredients
- 140 g (1 cup and 3 tablespoons) whole wheat flour
- 100 g (1 cup) rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- ¼ teaspoon salt (optional)
- 3 medium ripe bananas (335 grams peeled)
- 75 g (⅓ cup) unsalted butter, melted
- 60 g (¼ cup) milk
- 105 g (½ cup) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 90 g (½ cup) chocolate chips
Instructions
- Preheat the oven to 350°F(177°C). Line 12 non-stick standard paper liners into regular size 12 cup-cupcake/muffin pan and set aside.
- Place whole wheat flour, oatmeal, cinnamon, baking powder, baking soda and salt if using in a large bowl and stir. Set aside.
- Slice the bananas into a medium bowl and mash with a fork.
- Stir in the melted butter, milk and sugar.
- Mix in the egg and then the vanilla.
- Add the wet ingredient mixture into dry ingredient mixture. Stir until combined.
- Reserve 1 tablespoon of chocolate chips and add the rest to the mixture and stir with a spoon/spatula.
- Divide the batter into 12 cup muffin tin and sprinkle the reserved 1 tablespoon of chocolate chips on top of the batter.
- Bake for 20-22 minutes or until the top is golden brown and the toothpick inserted into the middle comes out clean. Keep the muffins in the pan for 10 minutes before transferring on a wire rack to completely cool.
Amanda
These are definite new favorite for my kids and they’re so easy to make!
Meymi
Hi Amanda, I am so happy to hear that these muffins are a new favorite for your kids! Thank you for your comment!
Maggie
They were a hit In my house. Not too sweet either😊
Meymi
Hi Maggie, I am so happy that these muffins were a hit! Thank you for your comment!
Ry
Can you freeze if you make extra? If so how long are they good for in freezer?
Meymi
Hi Ry, As I mention in the post and in the recipe card(under the notes) you can keep them in the freezer in an airtight container for up to 3 months. Enjoy!
Larissa
How can I make these with white flour?
Meymi
Hi Larissa, Yes, you can make it with white flour. If you are using grams, you can add extra 30 grams of flour. If you are using cups, you don’t need to change anything. I use dip and sweep method when I convert grams to cups (while measuring flour). Enjoy!
Justine
delicious! Perfectly satisfied my craving for banana muffin 🙂
Meymi
Hi Justine, I am so glad you enjoyed these muffins. Thank you for your comment!
Dee
I added two grated carrots for some extra nutrition & they were a hit with my five year old!
Meymi
Hi Dee, I am so happy to hear that your 5-year-old loved the carrot version. Thank you for your feedback!
Jacqueline
They turned out great.i substituted organic hard white for the whole wheat, and used 1/2 cup maple syrup for the white sugar. No problems. Very delicious. Thanks
Meymi
Hi Jacqueline, I’m so glad you enjoyed these muffins so much! Thank you for your feedback!
Jennifer
Can you use 1-1 gluten free flour in substitute of the wheat flour? Would the amount be the same?
Meymi
Hi Jennifer, I haven’t tried this recipe with gluten-free flour so I am not sure about it. If you try, I would love to hear your feedback!
Sydnye
I tried them with bobs red mill 1:1. Really good but of course it’s a different texture
Meymi
Hi Sydnye, Thank you for your feedback!
Rachael
Would anything change if I made them into mini muffins?
Meymi
Hi Rachel, Baking time will be shorter for mini muffins(probably 15 minutes). Toothpick inserted into the middle should come out clean. Enjoy!
Daciluv
I tweaked a little. I added 1/2 cup butter, 1/4 chia seeds, a little bit more milk, 1/2 cup of maple syrup. I also used Nestle’s expresso chocolate chips. I did not add extra chips. THESE ARE DELICIOUS!! (I also cooked mine for 17 minutes and I made 17 muffins)
Meymi
Hi Daciluv, Thank you so much for your feedback!
Erika
How would I tweak to bake as a bread loaf??
Meymi
Hi Erika, It should be fine to bake in a 9*5 inch loaf pan.
Lessia
Can I double the recipe as is?
Meymi
Hi Lessia, Yes, you can double it.
Maggie
These are perfect! I substituted brown sugar (just 1/3 cup, loosely packed) and left everything else the same. So easy and very flavorful!
Meymi
Hi Maggie, I’m so glad you loved this recipe. Thank you for your feedback!
Sue B
These are delicious! My whole family enjoyed them – practically disappeared. The only changes I made were for high altitude adjustments since I live above 6500 feet with extra flour, half of the baking soda and baking powder and more milk. I also split the sugar between white and brown.
Meymi
Hi Sue, I’m so glad you all loved these muffins. Thank you so much for your feedback!