These banana oatmeal chocolate chip muffins are flourless muffins made with ripe bananas and whole rolled oats for a soft, hearty texture. Everything is mixed in one bowl, and the batter rests briefly before baking with chocolate chips on top.
Why You'll Love My Banana Oatmeal Chocolate Chip Muffins
- One-bowl method: The wet and dry ingredients combine in one bowl before the batter rests.
- Twelve individual portions: The muffins are easy to serve for breakfast or alongside coffee without slicing a loaf.
- A useful spotty-banana recipe: Three large ripe bananas provide the moisture and gentle sweetness.
- Chocolate in every serving: Sprinkling the chips over the filled cups distributes them evenly across the batch.
When bananas become too soft for eating, I usually choose between banana bread and these muffins. The muffins suit mornings when I want individual portions ready for breakfast or coffee. They are also easier to share than a loaf. If I want a smaller bake, my banana oatmeal cookies use the same familiar combination. These muffins remain my practical choice when I have three large, spotted bananas to use.
For me, the gentle banana sweetness works well with warm cinnamon and small pockets of melted chocolate. Whole oats give the centers a soft but noticeably hearty texture. I give the batter a short rest so the oats can absorb the milk before baking. Mashed bananas and eggs then bind the mixture without flour. I keep the chocolate on top, unlike my moist chocolate banana cake, where chocolate flavors the entire crumb.
Key Ingredients in Banana Oatmeal Chocolate Chip Muffins
The complete quantities are in the recipe card, but these ingredients shape the muffins' texture and flavor.
- Large ripe bananas: I choose deeply spotted bananas because they mash easily and provide the moisture and sweetness this flourless batter needs.
- Old-fashioned rolled oats: For me, whole oats are essential because they replace flour and develop a softer texture as they hydrate.
- Eggs and whole milk: I use eggs to bind the oat mixture, while whole milk supplies the liquid the oats absorb.
- Cinnamon and chocolate chips: Cinnamon gives my muffins gentle warmth, while I keep the chocolate chips on top for even distribution.
How to Make Banana Oatmeal Chocolate Chip Muffins
This one-bowl method keeps the preparation simple, but the short rest and full cooling time are important. You'll find the complete printable recipe with measurements below.
1. Prepare the pan and bananas: Heat an oven to 355°F (180°C), coat the muffin pan thoroughly, and mash the bananas until mostly smooth.
2. Mix and rest: Whisk in the eggs, then stir in the milk, oats, cinnamon, baking powder, and salt. Rest the batter for 5 to 10 minutes.
3. Portion and top: Divide the batter evenly among the prepared muffin cups, fill each to the top, and scatter over the chocolate chips.
4. Bake and cool: Bake for 25 minutes. Cool in the pan for 5 minutes, then on a rack for 25 minutes before eating.
Tips for Banana Oatmeal Chocolate Chip Muffins
- Choose deeply spotted bananas: Softer, well-ripened fruit is easier to mash and distributes its moisture more evenly through the batter.
- Mash out large pieces: A few small pieces are fine, but large chunks can create uneven wet areas inside the muffins.
- Divide the batter evenly: Similar amounts in every cup help all 12 muffins finish baking at the same time.
- Cool before storing: Let the muffins cool completely so trapped steam does not make their surfaces damp inside the container.
Storage
Once completely cool, I store these muffins in an airtight container for up to 2 days at room temperature or 4 days refrigerated. I also freeze them for up to 2 months and warm them briefly before serving.
What to Serve with Banana Oatmeal Chocolate Chip Muffins
I serve these muffins with scrambled eggs with tomatoes or cottage cheese egg bites for a more complete breakfast. For a larger weekend brunch, my zucchini frittata provides a savory contrast to the banana and chocolate.
Try These Banana Recipes Next!
Get my new cookbook!
Get your copy of the book with easy, fresh, and tried-and-true Mediterranean Recipes from the Author and founder of Vargasavour Recipes, Estefania.
Recipe
Banana Oatmeal Chocolate Chip Muffins
Ingredients
- 3 large ripe bananas
- 2 large eggs - at room temperature
- 350 ml whole milk
- 380 g old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- Nonstick cooking spray - as needed
- 45 g chocolate chip
Instructions
- Heat an oven to 180 °C. Thoroughly coat a 12-cup muffin pan with nonstick cooking spray. In a large bowl, mash 3 large ripe bananas until mostly smooth.
- Whisk 2 large eggs into the bananas. Stir in 350 ml whole milk, 380 g old-fashioned rolled oats, 1 teaspoon ground cinnamon, 2 teaspoons baking powder, and 1 teaspoon salt until evenly combined. Let the batter rest for 5 to 10 minutes.
- Divide the batter evenly among the 12 prepared muffin cups, filling each to the top. Sprinkle 45 g chocolate chip evenly over the batter.
- Bake the banana oatmeal chocolate chip muffins for 25 minutes, until the tops are golden and a toothpick inserted into the oat mixture comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack and cool for 25 more minutes before eating.
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.