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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!

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

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.

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.

Using Ripe Bananas in Baking

Mashing a banana with a fork

When you make banana muffins, 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.

Tip: 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. (This tip applies to all banana desserts like my banana cupcakes and my chocolate peanut butter banana frosting.) Or, if you don’t want to wait for them to ripen, make Bananas Foster French Toast with caramelized bananas (that post contains the entire procedure).

Quick Oats vs. Rolled Oats in Oatmeal Muffins

Stirring oats and chocolate chips into banana muffin batter

Quick oats are the same as rolled oats, only they have been chopped more finely to make them cook faster. Both quick oats and classic rolled oats will work in this recipe.

Tip: 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.

How These Banana Oatmeal Muffins Stay So Moist

Adding coconut milk to the 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.

In addition to the bananas, these muffins have an entire can of coconut milk!

I like the flavor of coconut milk in the muffins, but you can substitute whole milk or your favorite non-dairy milk if you don’t.

Tip: 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.

How to Make Banana Oatmeal Chocolate Chip Muffins

This is a two bowl recipe.

In the first bowl, whisk the dry ingredients.

Whisking Dry Ingredients

In the bowl of a stand mixer or a using a hand mixer, beat butter and sugars until they look like wet sand.

Stand mixer with paddle lifted up showing mixed ingredients

Mix in the bananas and eggs.

Tip: It’s best to add eggs one at a time to ensure that they are fully incorporated into the batter.

Adding eggs to wet ingredients

Mix in coconut milk.

Then, mix in the dry ingredients a little bit at a time.

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

Tip: Be sure not to overmix. Overmixing makes cakes gummy.

Lastly, fold in the chocolate chips and the oats, scoop the batter into greased muffin tins, and bake for twenty minutes.

Uncooked muffins in muffin tin

Best Tips for Making Banana Oatmeal Chocolate Chip Muffins

Banana oatmeal chocolate chip muffin broken open

  • Always use very ripe bananas.
  • 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. 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.

Banana Oatmeal Chocolate Chip Muffins fully baked in muffin tin

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Banana oatmeal chocolate chip muffins scattered on a white background
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4.22 from 19 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
Keyword banana oatmeal chocolate chip muffins, banana oatmeal muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 Muffins
Calories 309kcal

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

Nutrition Facts
Banana Oatmeal Chocolate Chip Muffins
Amount Per Serving
Calories 309 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g45%
Cholesterol 32mg11%
Sodium 139mg6%
Potassium 242mg7%
Carbohydrates 42g14%
Fiber 2g8%
Sugar 22g24%
Protein 4g8%
Vitamin A 195IU4%
Vitamin C 1.3mg2%
Calcium 44mg4%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
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The moistest muffin loaded with banana flavor and just the right amount of chocolate chips! These banana oatmeal chocolate chip muffins are the perfect dessert or snack ready in 30 minutes! It is simply the best!
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