Banana Oatmeal Chocolate Chip Muffins

These banana oatmeal chocolate chip muffins are an easy, cozy bake that’s perfect for mornings on the go or an afternoon pick-me-up. They’re soft and hearty with just the right amount of sweetness, and now even better with a few small tweaks to improve the texture and bake. (If you’ve made them before, you’ll notice I’ve adjusted the yield and a couple of ingredients to help them bake up taller, moister, and less likely to stick to the liners.)

Why You’ll Love These Banana Oat Muffins

• Soft, tender, and full of goodness. These muffins are just sweet enough, thanks to ripe bananas and brown sugar, and filled with melty chocolate chips in every bite.
• Quick and simple. No mixer needed—just two bowls and a muffin pan.
• Even better with a few updates. This updated version uses a mix of butter and oil for the best texture, slightly more banana for flavor and moisture, and a better rise.

Key Ingredients

• Bananas – The riper the better! Use about 1 cup mashed for a moist texture and natural sweetness.
• Oats – Quick oats work best here, helping give the muffins structure and chew without being dense.
• Butter + oil – A little of both gives you great flavor and lasting moisture.
• Brown sugar – Adds a hint of molasses flavor and helps keep the crumb soft.
• Chocolate chips – Semisweet chips are classic, but you could also try milk chocolate or chopped dark chocolate.

How to Make Banana Oatmeal Muffins

You’ll only need a couple of bowls and about half an hour to have these muffins ready to enjoy! Here’s a quick overview before you dive into the recipe card below.

Mix the dry ingredients.
In a large bowl, whisk together the flour, oats, brown sugar, baking powder, and salt. This helps distribute the leavening evenly so the muffins rise well and don’t end up with dense spots.

Combine the wet ingredients.
In another bowl, stir together the melted butter, oil, eggs, vanilla, mashed bananas, and milk. Using both butter and oil gives these muffins a great balance of flavor and moisture.

Bring it all together.
Pour the wet ingredients into the dry and stir just until the batter comes together. A few streaks of flour are fine. Over-mixing can make the muffins tough.

Add the chocolate chips.
Fold them in gently so they’re evenly distributed but the batter stays light. You can reserve a handful to sprinkle on top for a bakery-style look.

Fill and bake.
Divide the batter evenly among 12 muffin cups, filling them almost to the top for nicely domed muffins. Bake at 375°F for about 24 to 26 minutes, until the tops are golden and a pick inserted into the center comes out clean.

Cool briefly.
Let the muffins rest in the pan for 5–10 minutes before transferring them to a wire rack. This short cooling period helps them set without sticking to the liners.

Variations and Add-Ins

• Swap the chips. Semisweet chocolate chips are classic, but dark chocolate, milk chocolate, or even white chocolate all work beautifully. You can also mix a few kinds for extra flavor.
• Add some crunch. Stir in 1/2 cup of chopped nuts. Pecans or walnuts are great choices that pair perfectly with banana and oats.
• Make them spiced. A little cinnamon or nutmeg (1/2 to 1 teaspoon total) brings a cozy flavor that leans more toward banana bread.
• Go fruity. Replace some or all of the chocolate chips with dried fruit like cranberries, cherries, or raisins for a different take.
• Mini muffins or loaves. For bite-sized muffins, reduce the bake time to about 12–14 minutes. The batter also works nicely in a mini loaf pan; just extend the bake time and tent if needed.

How to Store

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer until solid, then transfer to a zip-top bag and freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave.

Banana Muffins That Bake Up Just Right

If you’ve tried this recipe before, you’ll notice the updated version yields a dozen taller, softer muffins that release more cleanly from the liners. I’ve added a little more banana, adjusted the fats for better texture, and lowered the baking temperature slightly for a more even bake. Small changes, big payoff!