Banana Oatmeal Chocolate Chip Muffins are a chewy, chocolate twist on banana muffins. A fantastic anytime snack!
As many muffins and quick breads as I’ve made over the years, I still have an abiding love for those made with bananas. A really good banana muffin is pretty tough to beat, right?
These soft, chewy Banana Oatmeal Chocolate Chip Muffins are made with sweet bananas, chewy oats, and plenty of chocolate chips for a really stellar muffin. These are the kinds of muffins that you wish you always had in your kitchen to grab for a quick breakfast treat or for an afternoon snack.
I’ll always happily take a good excuse to have a little chocolate for breakfast, and the chocolate chips in these muffins will certainly give you one. The combination of dark chocolate with bananas is always a welcomed one. I like to use chocolate somewhere around 70%, but you can go a little less or more depending on your chocolate preferences.
The oats, of course, add a nice chewiness along with a little extra flavor. They also make the muffins seem a little more significant and hearty. I like old-fashioned rolled oats in these muffins for their size and shape. Quick will work, too, but expect a softer, less chewy texture.
This recipes makes a bigger batch than most muffin recipes, so you have plenty to share and enjoy for yourself. And they’re adaptable, too, if you’d like to add nuts, some other kind of chips, or some dried fruits. Just keep in mind that adding or decreasing add-ins will change the volume of batter, so your yield may vary.
These Banana Oatmeal Chocolate Chip Muffins are a great homemade option for breakfast or for snacking. Why not bake a batch to share with your favorite banana lovers?
More Banana Muffin and Quick Bread Recipes
Banana Oatmeal Chocolate Chip Muffins
Banana Oatmeal Chocolate Chip Muffins are deliciously chewy and chocolatey!
Ingredients
- 1 & 1/2 cups (180g) all-purpose flour
- 1 & 1/4 cups (124g) oats
- 2/3 cup (133g) firmly packed light or dark brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup (56g) unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 medium ripe bananas, mashed (about 3/4 cup)
- 1 cup (170g) semisweet chocolate chips
Instructions
- Preheat oven to 400°F. Line or grease 18 standard muffin cups.
- Whisk together the flour, oats, brown sugar, baking powder, and salt. Make a well in the center.
- In a separate bowl, combine the milk, cooled butter, eggs, and vanilla. Pour into the well in the flour mixture. Stir just until combined.
- Stir in the bananas and chocolate chips.
- Divide the batter among the prepared muffin cups, using about 3 tablespoons of batter per cup.
- Bake 20 to 22 minutes, or until the muffins are browned and a pick inserted into the center comes out clean.
- Cool in the pans on a wire rack for 10 minutes. Then transfer the muffins to a wire rack to cool completely.
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13 Comments on “Banana Oatmeal Chocolate Chip Muffins”
I’d like to make this as a bread, not muffins.  Suggestions please?  Thanks!
Hi, Janet. I’ve got tips for doing that here: How to Convert Muffins to Bread
I love banana and oatmeal together! These muffins look like the ultimate snack!
Thanks for the link!
These are super yummy, Jennifer! I used quick-cooking oats and the texture is great. Only thing is that they seem to have stuck quite a bit to the paper molds. Any idea why that could be? Apart from that, they’re delicious!
Hi, Kendall. I don’t know why they would have stuck. I don’t think that’s ever happened to me. It could be something in the ingredients or even the specific liners making a difference.
My muffins also stuck terribly to the muffin liners.Â
Tasty….BUT.. they stuck, badly, to the liners.
The muffins were very delicious. I added ground flax seed (1/2 cup) into the dry ingredients. They came out soft and chewy. My 19 month old loves them. Perfect size for snacking.Â
Yum! These are delicious. I was missing a banana but it still came out really good. I’m seeing that the muffins stuck to the liners in some of the comments, I used silicon liners and did not have any issue. Of course, it’s silicon! And thank you SO much for including the weight in grams. I try to bake by weight as much as I can to get the best results.
I’m so glad you enjoyed the muffins, Amira!
Ok… I made these the other morning to hand out as treats at an early morning birdwatching outing.
2 thumbs up from everyone!
Added a bit of cinnamon & freshly grated nutmeg as well as some fresh lemon zest ( will use more next time!)
Will be on the repeat list, for sure
I’m so glad these muffins were a hit for you, Karen!