Dessert

Oatmeal Banana Chocolate Chip Muffins Recipe

ByMaya bella August 30, 2026August 30, 2026

Introduction

These Oatmeal Banana Chocolate Chip Muffins are a wholesome and delicious treat perfect for breakfast or a snack. Combining ripe bananas, hearty oats, and sweet chocolate chips, they offer a moist texture with a touch of sweetness.

A group of golden brown chocolate chip muffins arranged closely on a black cooling rack with a few muffins overlapping and touching. Each muffin is in a light brown paper liner, topped with several glossy, dark brown chocolate chips embedded in the soft, slightly crumbly tops. The cooling rack sits on a white marbled surface partially covered with a soft white cloth and some scattered chunks of chocolate nearby. The muffins have a warm, inviting look with slightly domed tops and textured crumb surfaces, showing some darker spots where chocolate chips melted slightly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup semi-sweet chocolate chips
1½ cup whole wheat flour
3 bananas, mashed
1 cup rolled oats
½ tsp salt
¼ cup milk
½ cup brown sugar, lightly packed
¼ cup canola oil
½ tsp baking powder
2 large eggs
½ tsp baking soda

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Prepare a muffin tin by lining it with paper or silicone liners, or lightly coat it with cooking spray.
Step 3: In a large mixing bowl, combine the whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, and salt.
Step 4: In a separate bowl, whisk together the eggs, canola oil, milk, and mashed bananas until well blended.
Step 5: Pour the wet ingredients into the dry ingredients, stirring just until everything is moistened; be careful not to overmix.
Step 6: Gently fold in the semi-sweet chocolate chips.
Step 7: Spoon the batter into the prepared muffin cups, filling each nearly to the top.
Step 8: Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Tips & Variations

For added texture, try mixing in chopped nuts like walnuts or pecans along with the chocolate chips.
Use ripe bananas with lots of brown spots for natural sweetness and moist muffins.
Substitute the whole wheat flour with all-purpose flour for a lighter crumb.
Add a teaspoon of cinnamon for a warm, spicy flavor.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. Reheat gently in the microwave for 15-20 seconds or warm in a low oven before serving.

How to Serve

The image shows several golden brown chocolate chip muffins with soft, slightly cracked tops dotted with dark chocolate chips. The muffins sit closely on a black cooling rack which is placed over a white marbled surface. To the side, a white cloth and pieces of chocolate add a cozy touch. The muffins are arranged in a loose group, displaying their slightly uneven tops and moist texture. The lighting highlights the warm tones of the muffins and the dark chocolate contrasts sharply against their light, fluffy base. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour instead of whole wheat flour?

Yes, you can substitute with a gluten-free flour blend, but the texture may be slightly different. Make sure the blend includes xanthan gum or another binder for best results.