These banana oatmeal chocolate chip muffins feel like a little morning treat. I love how ripe bananas and oats make a cozy batter, then the chocolate on top keeps every bite fun.
I make these when bananas go spotty and the house needs something warm. The oats add texture without feeling heavy, and a pinch of cinnamon makes the kitchen smell amazing. They're quick, one-bowl, and always disappear fast. I've tested different mixes after browsing a few favorite muffin recipes, but I like sprinkling chips on top for glossy pools and filling cups high for domed tops.
Whether it's breakfast with coffee or an after‑school snack, these hit the sweet spot without extra fuss. Stir gently, bake until just set, and let the tops keep their soft, melty chips.
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🧾Banana Oatmeal Chocolate Chip Muffins Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Bananas: I use very ripe bananas because they make the muffins naturally sweet and tender.
- Eggs, Milk & Oatmeal: I add eggs to keep the crumb soft and perfectly held together. Milk helps the batter blend smoothly and stay moist, while rolled oats give each muffin a hearty yet light texture.
- Cinnamon, Baking Powder & Salt: I add a little cinnamon for warmth, baking powder for those cheerful domed tops, and just a pinch of salt to make the banana and chocolate flavors pop.
- Oil Spray & Chocolate Chips: I spray the tin so the muffins release easily, and I love sprinkling chocolate chips on top so they melt into shiny little pockets.
👩🏻🍳How to Make Banana Oatmeal Chocolate Chip Muffins
You can find the complete printable Banana Oatmeal Chocolate Chip Muffins recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Preheat oven to 180°C (356°F) and spray a 12-cup muffin tin. Mash bananas in a large bowl until mostly smooth.
2. Whisk in eggs, then stir in milk, oatmeal, cinnamon, baking powder, and salt until just combined.
3. Divide batter evenly into muffin cups and sprinkle with chocolate chips.
4. Bake for 25 minutes, cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
💭Tips for Recipe Success
Rest the Batter Briefly: I like to let it sit 5-10 minutes so the oats hydrate and the crumb bakes softer.
Use Room-Temperature Eggs: I've found they blend more smoothly into the batter and help the muffins rise better.
Storega: Once cool, keep in an airtight container 2 days at room temp or 4 days in the fridge; freeze up to 2 months and warm in the oven for a few minutes.
🍌More Banana Recipes to Try!
If you enjoyed these Banana Oatmeal Chocolate Chip Muffins, you might like one of these other easy banana recipes next:
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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Recipe
Banana Oatmeal Chocolate Chip Muffins
Ingredients
- 3 Bananas
- 2 Eggs - Room temperature
- 350 ml Milk
- 380 g Oatmeal
- 1 teaspoon Cinnamon
- 2 teaspoon Baking Powder
- 1 teaspoon Salt
- Oil Spray
- 45 g Chocolate Chip
Instructions
- Preheat the oven to 356°F (180°C) and spray a 12-cup muffin tin with oil spray.
- Place the bananas in a large mixing bowl and mash until mostly smooth.
- Add the eggs and whisk until well combined.
- Stir in the milk, oatmeal, cinnamon, baking powder, and salt until just incorporated.
- Divide the batter evenly between the muffin cups, filling them to the top.
- Sprinkle the chocolate chips over each muffin.
- Bake for 25 minutes, until golden on top and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Marry says
These banana oatmeal chocolate chip muffins are my new go-to! So soft, perfectly sweet, and those melty chocolate bits absolutely addictive.