Banana Oatmeal Chocolate Chip Muffins

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These banana oatmeal chocolate chips muffins are a delicious, healthy snack. The oats give them a hearty texture, and the chocolate chips make them taste like a treat.

I like to have muffins on hand for a quick afternoon snack. They’re easy to grab on the way out the door, and they work for breakfast, too. My mixed berry muffins are a family favorite, but it’s also hard to beat a good banana muffin.

These banana oat muffins are heartier than most. I use quick cooking oats and ripe bananas to make this delicious, filling snack. And with the mini chocolate chips, I can even pass these off as dessert.

Banana Oatmeal Chocolate Chip Muffin Tips

Quick oats (or “instant oats”) are the best choice for this recipe. Since they’re broken down into small pieces, these oats add a bit of texture while also mixing in well with the flour. If you only have the larger old fashioned oats on hand, you can break them down in a food processor or blender.

For a shortcut, I like to use my blender to mash the banana and mix the wet ingredients (just like in my blender banana bread recipe). You can do this part by hand if you prefer, mashing the banana in a large bowl before adding the other wet ingredients.

These banana oatmeal chocolate chip muffins are made using organic sugar, but you can also use pure maple syrup. If you want to use maple syrup, cut back the coconut milk to ¼ cup in order to maintain the proper ratio of liquid to dry ingredients.

You can substitute regular flour, milk, and melted butter (for the coconut milk) if you’d prefer.

These banana oatmeal chocolate chip muffins are best the day they’re made. If you aren’t going to eat them all within two days, freeze the extras for another time.

Try my peanut butter oatmeal bars and steel cut oatmeal cookies for other healthy oat desserts.

Banana Oatmeal Chocolate Chip Muffins

These banana oatmeal chocolate chips muffins are a delicious, healthy snack. ($.38 per serving)

Print Recipe

5 from 12 votes

Prep Time:10 minutes mins

Cook Time:20 minutes mins

Total Time:30 minutes mins

Ingredients

• 1 3/4 cups gluten-free flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2/3 cup uncooked quick oats
• 2 ripe bananas (3/4 cup mashed)
• 1 egg
• 1/2 cup organic sugar (or pure maple syrup*)
• 1/3 cup coconut milk
• 1/3 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup chocolate chips

Instructions

• Preheat the oven to 350 degrees and grease a standard 12-muffin pan.
• In a small bowl, whisk together the flour, baking powder, and salt. Add the oats, and stir to combine. Set aside.
• Mix together the bananas, egg, sugar, coconut milk, coconut oil, and vanilla. I like to use a blender for a shortcut, and then transfer the mixture to a large bowl. Alternately, you can mix these wet ingredients in a large bowl. Be sure to mash the bananas first before adding the other wet ingredients.
• Add the flour/oat mixture to the wet ingredients in the large bowl. Stir to combine, then stir in the chocolate chips.
• Transfer the batter to the prepared muffin pan. Bake the muffins for about 20 minutes, or until the muffins are set and a toothpick inserted in the center of a muffin comes out clean. (Do not over-bake or they'll be dry.) Cool on a wire rack.
• Store these muffins for up to 2 days at room temperature, or transfer to the freezer for up to 3 months.

Notes

*If you want to use pure maple syrup instead of organic sugar, cut back the coconut milk to ¼ cup.

Nutrition

Calories: 270kcal

Servings: 12

Calories: 270kcal

Author: Annemarie Rossi

Banana Oat Muffins Price Breakdown

These muffins cost a total of $4.52 to make, or $.38 per serving. Try these banana oatmeal chocolate chip muffins for a quick, hearty snack or breakfast.