These Banana Oatmeal Muffins are moist, flavorful and absolutely delicious. Whip up a batch of these muffins with a handful of basic ingredients and enjoy for breakfast!

These muffins are not only delicious, but they are quick and easy to make. The recipe was inspired by Banana Blueberry Muffins.

Banana Oatmeal Chocolate Chip Muffins

If you love banana bread, oats and chocolate, these banana oatmeal Chocolate Chip Muffins are for you. They are quick and easy to make for breakfast or lunch. I also love that they are very filling and taste great after sitting in the fridge for a few days.

I should also admit that plain banana oatmeal muffins are boring. But chocolate chips transform them into something really delicious and exciting. You will crave them again and again. Plus they are very nutritious. Have 1-2 muffins in the morning and you won’t be hungry for 4-5 hours.

Banana Oatmeal Muffin Ingredients

This recipe is very easy. You will need a few simple ingredients to whip up a batch of these chocolatey banana muffins.

All-purpose flour- You can substitute all-purpose flour with wholemeal flour for healthy banana oatmeal muffins. Gluten free flour will work well too. I recommend to use King Arthur GF flour or Bob’s Mill 1 to 1 GF flour.
Rolled oats- You will need ½ cup of rolled oats plus ¼ cup for topping.
Brown sugar- It is naturally moist. Muffins turn out to be moister and softer. But white sugar, honey or date syrup will work as well.
Baking powder & soda
Semisweet chocolate chips- As I mentioned above, they bring banana oatmeal muffins on the next level.
Large ripe bananas-Use black bananas. Yellow bananas will not work because they will make muffins too dense. The darker bananas the better for muffins.
Large eggs –They make the muffins fluffy and add moisture.
Vanilla extract
Vegetable oil- I prefer to use vegetable oil (canola or coconut oil), but you can replace it with unsalted butter.
Milk- Both low fat and full fat milk will work.

How to make banana oatmeal muffins

I want to make it clear that these muffins have a different texture. They are chewy and dense because of the oatmeal. At the same time they are very moist like classic banana muffins.

If you don’t care about the texture, but looking for nutritious and tasty muffins, this recipe is perfect for you! You can even substitute all-purpose flour with oatmeal flour for GF muffins. Let’s make them!

Mix dry ingredients. Whisk together the dry ingredients (the flour, oats, sugar, salt, baking powder, soda and chocolate chips).
Mix wet ingredients. Combine the mashed bananas, eggs, vanilla, vegetable oil and milk.
Mix the dry ingredients into wet ingredients. Divide the batter between the muffin cups. Top with rolled oats and chocolate chips if using.
Bake for 25-30 minutes at 350˚ F (175˚ C) or until the inserted in the center toothpick comes out clean. Transfer to a wire rack and allow to cool completely.

How to store and freeze muffins

To Store- Allow to cool completely, transfer to an airtight container and store at room temperature for 4-5 days.
To Freeze- Place them in an airtight freezer-safe container and freeze up to 3 months. Make sure to wrap each muffin in plastic wrap before freezing. When ready to serve, place in the fridge and allow to thaw for 12 hours. You can also remove them from the freezer and let them thaw at room temperature. Unwrap and reheat in the microwave for 30-40 seconds.

Love banana? Try these!

Banana bread recipe with walnuts- made with wholemeal flour

Banana nut bread- loaded with nuts and full of flavor

Almond flour banana bread- my absolute favorite banana bread ( naturally GF)

Banana cake- a perfect treat for special occasions

If you like these banana oatmeal muffins be sure to leave a comment or give this recipe a rating!

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