Banana Oatmeal Chocolate Chip Muffins

Disclosure: As an Amazon Associate, I earn from qualifying purchases.

These banana oatmeal chocolate chip muffins are some of the most moist muffins you’ll ever have. Plus, they are loaded with banana flavor and just the right amount of chocolate chips!

Banana oatmeal chocolate chip muffins scattered on a white background
If you love banana bread (like my strawberry banana bread) and banana cookies, you’ll love these banana oatmeal chocolate chip muffins. The banana flavor really comes through and there are chocolate chips in every bite!

Banana Oatmeal Chocolate Chip Muffins fully baked in muffin tin

I am not a fan of dry muffins and these could never be accused of being dry. When you press them down, they actually spring up rather than crumble. (That doesn’t make them cupcakes! See my post on cupcakes vs. muffins to learn why.)

I love them hot out of the oven while the chocolate chips are still melty, but they taste great for days after making them if you store them in airtight container.

Banana oatmeal chocolate chip muffin broken open

Baking Tips

  • It’s really important to use ripe bananas. Ideally, your bananas should be almost black! Ripe bananas are much sweeter and will also mash more easily. If you don’t have ripe bananas, peel and microwave your bananas in a microwave-safe bowl for about one minute to bring out their sweetness prior to mashing them. 

Mashing a banana with a fork

  • You can use either quick oats or rolled oats. They are the same thing only rolled oats have been chopped more finely to make them cook faster. Choose rolled oats if you like the texture of oats in your desserts. Choose quick oats like I did if you like the taste and health value of oats but don’t prefer the grainy texture of oats.

Stirring oats and chocolate chips into banana muffin batter

  • Bananas alone will make muffins moist. In fact, bananas can even be used to replace eggs in baked goods (one banana for one egg). You see this a lot in vegan recipes similar to how I use applesauce to replace butter or oil in chewy cookies. But, to make these extra moist, these muffins have an entire can of coconut milk.  Substitute whole milk or your favorite non-dairy milk if you don’t.Note: Coconut milk comes in a can with the coconut cream on top and the liquid below. Be sure to shake the can vigorously before opening to mix the contents.

Adding coconut milk to the batter

Add a little of the dry ingredients to the bowl of a stand mixer

  • Place a few extra chocolate chips on top of the muffin batter in the tins just before baking to ensure that some chips will be visible on top of the muffins after baking. This doesn’t affect the taste at all; it simply makes them more visually appealing.
  • Grease the muffin tins well with a cooking spray to ensure that the muffins easily slide out of the tins. Alternately, you could use cupcake liners.

Uncooked muffins in muffin tin

Variation

Try replacing half of the chocolate chips with cinnamon chips! Cinnamon and banana go so well together! (I love frosting my banana cupcakes with cinnamon cream cheese frosting.) 

You can also bake this recipe in a loaf like my strawberry banana bread or my zucchini bread, you’ll just need to increase the bake time.

Related Recipes

Did you make this recipe? Leave a review!
Banana oatmeal chocolate chip muffins scattered on a white background
Print Pin
4.28 from 18 votes

Banana Oatmeal Chocolate Chip Muffins

These banana oatmeal chocolate chip muffins are some of the most moist muffins you'll ever have. Plus, they are loaded with banana flavor and just the right amount of chocolate chips!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 Muffins
Calories 309kcal
Author Stefani

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter room temperature
  • 1 cup sugar
  • 1/2 cup brown sugar packed
  • 1 cup mashed ripe bananas about 2 bananas
  • 2 large eggs room temperature
  • 13.5 ounces coconut milk
  • 1 cup quick oats
  • 1 cup semisweet chocolate chips

Instructions

  • Preheat oven to 350 F.
  • In a medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
  • In another medium-sized bowl or the bowl of a stand mixer, cream butter, sugar, and brown sugar until the mixture looks like wet sand (about two minutes on high speed).
  • Add mashed bananas to the butter mixture and mix until combined.
  • Mix in eggs one at a time to the butter mixture, mixing until fully incorporated.
  • Mix in coconut milk until just combined.
  • Add dry ingredients to wet ingredients a little bit at a time, mixing until just combined.
  • Fold in oats and chocolate chips.
  • Fill greased muffin tins 3/4 full.
  • Bake for 20 minutes or until a toothpick comes out dry.
  • Remove muffins from the tins as soon as they are cool enough to touch. Once cooled completely, store in an airtight container for up to five days.

Notes

  • Always use very ripe bananas. If you don't have ripe bananas, microwave peeled bananas for one minute to bring out their sweetness.
  • Use rolled oats instead of quick oats if you like the texture of oats. With quick oats, the texture won't be very noticeable.
  • If you don't like the taste of coconut milk, you can substitute any dairy or non-dairy milk of your choosing.
  • Don't overmix the batter or it will yield gummy muffins.
  • Place a few extra chocolate chips on top of the muffin batter in the tins just before baking to ensure that some chips will be visible on top of the muffins after baking.
  • Grease the muffin tins well with a cooking spray to ensure that the muffins easily slide out of the tins. Alternately, you could use cupcake liners.

Nutrition

Calories: 309kcal | Carbohydrates: 42g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 32mg | Sodium: 139mg | Potassium: 242mg | Fiber: 2g | Sugar: 22g | Vitamin A: 195IU | Vitamin C: 1.3mg | Calcium: 44mg | Iron: 2.5mg
Have you tried this recipe?Click here to leave a comment and rating!

Leave a Reply

Your email address will not be published.Required fields are marked *

Recipe Rating




18 comments:

  1. Margaret Wsays:

    5 stars
    Love it! It’s truly moist, delicious & healthy. I added blueberries & strawberries in some cups & mixed Truvia sugar partly for the sugar portion.

  2. Ssays:

    5 stars
    Just finished several batches of these. They’re delicious! Made mini ones… I got close to 60 mini muffins from the batter. Which is great, making gift pkgs. of them now.
    Thanks for a terrific recipe. The only thing I would add next time around are some walnuts or pecans.

  3. Christine Dhamraitsays:

    This is always my go to recipe. I even make it as a bread. Lovely texture and has never failed. My kids love it.

  4. Sharonsays:

    Can gluten-free flour or a gluten-free flour blend be substituted for the all purpose flour? Would other changes be needed to be made to the recipe? Thanks!

  5. Lillysays:

    5 stars
    These are awesome! They worked out just as I’d hoped. I used almond milk, mini chocolate chips and old fashioned oats and they are super tasty.

  6. Donna Msays:

    5 stars
    These are really good. Took them to work and everyone loved them. Thanks.

  7. Nancysays:

    13.5 ounces equals how much milk? Don’t like coconut.

  8. Raeannasays:

    5 stars
    I made this with peanut butter chips instead of chocolate chips and they were so yummy!

  9. Matt @ Plating Pixelssays:

    5 stars
    It’s like mini personal size banana breads. Amazing!

  10. Carolinesays:

    5 stars
    These sound delicious, I like the idea of some coconut milk in there as well, and the textures of oat, banana and chocolate chips no doubt go so well (especially when the chocolate is still melty soft!)

  11. Sabrinasays:

    5 stars
    I think it’s fate that I found this recipe right when I have ripe bananas sitting on my counter! Making them now!

  12. Katiesays:

    5 stars
    I love this idea! I am always buying bananas and forgetting about them, so they are perfect for muffins! Will have to make these very soon!

  13. Renee Goergersays:

    5 stars
    These are nice and light with a big banana flavor. My kids love them! Thanks for the recipe!

  14. Jennifer Farleysays:

    5 stars
    These were so tasty! Definitely making them again!

  15. Lauren @ A Nerd Cookssays:

    5 stars
    I really love a banana muffin. They’re so moist! And I can somehow trick myself into thinking that their sorta healthy. Because, you know, fruit. ;) But I love that you’ve added oats and chocolate chips, too! They’d be a great breakfast or snack.

Show All Comments