These banana oatmeal chocolate chip muffins are flourless muffins made with ripe bananas and whole rolled oats, then topped with chocolate chips. The one-bowl batter comes together quickly and bakes into soft, hearty muffins with warm cinnamon and melted chocolate on top.
Why You'll Love My Banana Oatmeal Chocolate Chip Muffins
- No Flour Needed: Whole rolled oats give the muffins their structure and hearty texture.
- Uses Three Ripe Bananas: A practical way to turn spotty bananas into a naturally sweet breakfast.
- Only One Mixing Bowl: The wet and dry ingredients combine without any separate mixing.
- Chocolate in Every Serving: Topping each muffin individually distributes the chocolate evenly.
When bananas become too soft for eating, I usually decide between making banana bread and baking these muffins. The muffins are especially convenient when I want individual portions that I can serve with coffee or keep ready for breakfast. If I have fewer ingredients and want something smaller, my banana oatmeal cookies use the same familiar banana-and-oat combination in a softer cookie form.
These muffins have a gently sweet banana flavor, warm cinnamon, and a soft but hearty oat texture. Resting the batter gives the rolled oats time to absorb the milk, while the eggs and mashed bananas help everything hold together without flour. I keep the chocolate chips on top so they remain visible and melt across each muffin, creating a lighter alternative to the deeper chocolate flavor in my moist chocolate banana cake.
Key Ingredients in Banana Oatmeal Chocolate Chip Muffins
You'll find the exact measurements in the recipe card, but these are the ingredients that make the biggest difference.
- Very Ripe Bananas: I use bananas with plenty of brown spots because they mash easily and provide the sweetness and moisture these flourless muffins need.
- Old-Fashioned Rolled Oats: The rolled oats replace flour and give the muffins their structure. They also absorb the milk as the batter rests, creating a softer texture.
- Eggs and Milk: Eggs bind the oat mixture so the muffins hold together, while the milk hydrates the oats and prevents the centers from becoming dry.
- Cinnamon and Chocolate Chips: Cinnamon adds gentle warmth to the banana mixture, and I sprinkle the chocolate chips on top so every muffin gets an even amount.
How to Make Banana Oatmeal Chocolate Chip Muffins
You'll find the complete printable recipe with measurements below, but here is a quick overview of the method.
1. Prepare the Bananas: Preheat oven to 355°F / 180°C and spray a 12-cup muffin tin. Mash bananas in a large bowl until mostly smooth.
2. Mix the Batter: Whisk in eggs, then stir in milk, oatmeal, cinnamon, baking powder, and salt until just combined.
3. Fill the Muffin Tin: Divide batter evenly into muffin cups and sprinkle with chocolate chips.
4. Bake and Cool: Bake for 25 minutes, cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Banana Oatmeal Chocolate Chip Muffins
Choose Deeply Spotted Bananas: I wait until the banana skins have plenty of brown spots. At that stage, the fruit is softer, easier to mash, and naturally sweeter.
Mash Until Mostly Smooth: A few tiny pieces of banana are fine, but I break down any large pieces so the moisture is distributed evenly throughout the batter.
Coat the Muffin Pan Thoroughly: Make sure the bottom and sides of every cup are covered with nonstick cooking spray so the flourless oat muffins release cleanly.
Cool Before Storing: I let the muffins cool completely on the wire rack before placing them in a container. Trapped steam can make their surfaces damp.
Storage
Once completely cool, store the banana oatmeal chocolate chip muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. They can also be frozen for up to 2 months and warmed briefly before serving.
What to Serve with Banana Oatmeal Chocolate Chip Muffins
For a more complete breakfast, I like serving these muffins alongside scrambled eggs with tomatoes or cottage cheese egg bites. For a larger weekend brunch, a slice of zucchini frittata adds a savory contrast to the sweet banana and chocolate.
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Recipe
Banana Oatmeal Chocolate Chip Muffins
Ingredients
- 3 ripe bananas
- 2 large eggs - at room temperature
- 350 ml milk
- 380 g old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- 2 teaspoon baking powder
- 1 teaspoon salt
- Nonstick cooking spray - as needed
- 45 g chocolate chip
Instructions
- Preheat the oven to 355°F / 180°C and coat a 12-cup muffin pan with nonstick cooking spray. Mash the 3 ripe bananas in a large bowl until mostly smooth.
- Whisk in 2 large eggs, then stir in 350 ml milk, 380 g old-fashioned rolled oats, 1 tsp ground cinnamon, 2 tsp baking powder, and 1 tsp salt until evenly combined. Let the banana oatmeal muffin batter rest for 5-10 minutes so the oats can absorb some of the liquid.
- Divide the batter evenly among the 12 muffin cups, filling each one to the top. Sprinkle 45 g chocolate chip evenly over the muffins.
- Bake for 25 minutes, until the tops are golden and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack and let them 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.