Banana Oat Chocolate chip Muffins

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A healthy quick bread like these banana oat chocolate chip muffins is sure to be an instant hit with adults and kids alike. Rolled oats, frozen or fresh bananas, whole wheat flour, and just enough chocolate make these muffins delicious and nutritious, while still being easy.

a cooling rack with muffins stacked on it beside a banana and brown linen towel

Every once in a while at my local grocery store they have a major sale on bananas. They pop up in huge paper bags, promising all the banana goodness I could want for five dollars. It’s basically impossible to resist for a from scratch cook like me.

Bananas are so useful, they can be baked into healthy on-the-go-breakfasts like these muffins, banana bread, banana oat pancakes, or kept in the freezer and blitzed into creamy, nutritious, drinkable breakfasts like this refreshing banana beet smoothie.

It also helps that I live with two banana eating fiends, who are never upset when I whip up a batch of banana oat muffins for the week.

These muffins are super easy to make, healthy, and are very toddler friendly. Breakfast, snack, even dessert are all fair game when a batch comes out of the oven.

What you’ll need to get baking

In addition to the basics of quick bread baking like baking soda, baking powder, and salt, you’ll also need a handful of specific ingredients. These, or one the substitutions I recommend will help you make perfect banana oat chocolate chip muffins every time.

a bowl of white wheat flour beside bowls of oats, sugar, chocolate chips, and two whole bananas
  • White whole wheat flour – I LOVE white wheat flour, it adds lovely dimension to recipes like my wheat sandwich bread recipe. You can use all purpose or traditional whole wheat flour.
  • Rolled oats – You can use quick cooking oats, but some texture will be lost.
  • Brown sugar – brown sugar is my jam, I just love it! But, you can use white sugar, cane sugar, turbinado, or coconut sugar as well.
  • Egg – just one large egg, I have not tested it with a flax egg, but I suspect a 1/4 cup of applesauce or plain yogurt would work instead. Increase your baking powder by 1/2 teaspoon if using these.
  • Vanilla – I always take the opportunity to say MAKE YOUR OWN. It really is sooooo much better and cheaper, and I can teach you how!
  • Oil – a neutral oil like canola, vegetable, or grapeseed work. I’d avoid highly flavored oils like coconut or extra virgin olive oil as they will affect your muffins final taste.
  • Bananas – Whether you have overripe bananas softening on the counter, or ones you stuffed into the freezer a month ago, you’ll need about 3 medium bananas mashed up. The riper the sweeter, so go for the mushy ones.
  • Mini semi-sweet chocolate chips – My toddler likes to pick the big chocolate chips out of muffins – but doesn’t with the small ones (so a lot less messy). Use whatever chocolate chips, or even chopped chocolate that makes you happy.

Tips for Perfect Fluffy Banana Oat Chocolate Chip Muffins

Muffins are so easy! Mix dry, mix wet, mix together, and bake! These use two bowls, a whisk, and a rubber spatula to make. With a muffin tin lined and ready to go, they’re very simple to get in the oven. Here are my key tips for making sure they’re perfect every time.

a bowl of banana muffin batter with chocolate chips being added
  • Make sure all large lumps are out of your banana mash, but don’t worry about making it perfectly smooth.
  • Once the dry and wet ingredients are combined, fold with a rubber spatula, scraping the bottom and sides as you do. Do this gently until the flour is all moistened, then stop, overmixing can cause dense or dry muffins.
  • Add the chocolate chips in BEFORE you see all the flour disappear to avoid overmixing.
  • If using All Purpose Flour, reduce oil by 2 tablespoons.
  • Use a large cookie scoop for consistent muffin size and a much cleaner muffin tin.
  • To use frozen bananas simply thaw on the counter for 30 minutes, then place them in the microwave for 20 seconds. Or place them in a bag and submerge in very warm water for 10 minutes.
a pile of mini banana chocolate chip oatmeal muffins

Questions about Banana Oat Muffins

Can I make these gluten free? I haven’t tried a gluten free baking blend for these, though the 1 to 1 bob’s red mill mix seems to do well for many readers.

Can I bake these without muffin liners? You bet! Lightly dampen a towel with oil and coat the interior and outside lip with oil to prevent sticking, then bake as directed.

Can I make these mini muffins? Yes! I do this all the time, expect to cut about 3 to 5 minutes off the bake time.

Do these freeze well? Absolutely, in fact I don’t bake muffins that don’t! Just like my healthy oatmeal muffins I simply let them cool completely, then place them in a freezer safe container or one of my reusable silicone bags. They stay good for about 3 months. Just thaw them and enjoy!

How long can they stay on the counter? Up to 5 days, but we usually find them best in the first 3 days. Make sure to let them cool completely before storing in an airtight container.

What are those black squiggly lines in my banana muffins? Before you chuck the batch, WAIT! That is perfectly natural result of using ripe bananas (key for sweet muffins), and baking soda. The baking soda oxidizes the fibers of the banana and sometimes turns them black. If this bothers you, simply swap baking powder for the soda. Your muffins will be a little denser.

a banana oat muffin open on a white plate beside bananas

Eat & Enjoy!

Next time you see bananas on sale, or that lonely bunch of brown spotted ones every is skipping past, take them home and whip up a batch of this banana oat muffin recipe. They’re sweet, fluffy, and are healthy enough to be snack guilt free!

I’m sure I’ll be back with more muffin recipes soon. In the meantime, here are some other healthy recipes that can help make your snack game delicious.

a bowl piled with banana oat muffins

Banana Oat Chocolate Chip Muffins

Mikayla M.
Wheat based muffins that use bananas and rolled oats to make a healthy homemade snack.
5 from 9 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 195 kcal


  • 210 grams white whole wheat flour* 1 1/2 cups
  • 60 grams rolled oats 1/2 cup
  • 70 grams brown sugar 1/2 cup
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 90 ml oil 1/3 cup
  • 225 grams mashed banana 3/4 cups
  • 80 grams mini chocolate chips 1/2 cup


  • Preheat your oven to 350°F and line or lightly grease a muffin tin.
  • Combine oats, flour, baking powder, soda, and salt in a bowl and whisk to combine.
  • In a second bowl, combine sugar, banana, vanilla, the egg, and oil and beat with a whisk by hand until smooth and combined.
  • Combine the wet and dry ingredients, folding gently until most of the flour is absorbed. Add in the chocolate chips then continue to fold until everything is combined and mixed, then stop.
  • Scoop into the muffin tin and bake for 15 minutes or until a toothpick comes out cleanly, or the tops gently spring back under a light pressure.
  • Remove from pan to cool. Store for 3 days on the counter, or up to 3 months in the freezer.


*Whole wheat or AP flour work well too. If using AP, reduce oil by 2 tablespoons or 30 ml 
*I always provide weight measurements on my baking recipes, these are the weights I measure, and the volume I measure, not a google estimate. Please use weight it possible for best accuracy.


Serving: 1muffinCalories: 195kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 2gTrans Fat: 1gCholesterol: 17mgSodium: 202mgPotassium: 147mgFiber: 2gSugar: 15gVitamin A: 49IUVitamin C: 2mgCalcium: 44mgIron: 1mg
Tried this recipe?Let us know how it was!

I’d love to hear what you think, feel free to tag me on Instagram @theflourhandprint so I can see how it went! Until next time, Happy Eating!

Nutrition information and cooking times are provided as a best estimate. Values may vary based upon ingredients and equipment.

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  1. 5 stars
    Love that I could make a big batch of these and freeze them. So great for school snacks, and my kids feel special because of the chocolate chips. Thanks for a great recipe!

    1. That is great Jessica, my kiddos devour these muffins for breakfast and snacks, I hope your kiddos love them just as much!

  2. 5 stars
    I love this recipe as a breakfast muffin for on the go. If you fold in the flour just as described with a spatula rather than whisking it, it keeps them from being dense. This is a great recipe!

    1. Madelyn, thanks for letting me know my directions are clear and that when you follow them, the results are exactly what I describe!

  3. 5 stars
    Just whipped up a batch of these banana oat chocolate chip muffins, and they are definitely a keeper! The rolled oats, whole wheat flour, and ripe bananas created a wholesome and delicious base. And the touch of chocolate chips adds that perfect touch of sweetness.

  4. 5 stars
    These banana oat muffins are a super breakfast treat or snack to have on hand when you feel peckish. I’ve made them a couple of times now. Easy and delicious!

    1. Thanks so much Jacqueline, you are right breakfast or snack they are perfect! I usually make a double batch because we love them so much!

  5. 5 stars
    These banana muffins turned out great! We made a batch for quick grab-and-go breakfasts now that school is back in session. We’ll probably make another and freeze some too!

  6. There is an egg in the ingredient list but nothing in the numbered steps about adding the egg. I hope it belongs in there, because I added it with the wet ingredients. Please update your recipe.