Healthy Banana Chocolate Chip Oatmeal Muffins

Healthy Banana Chocolate Chip Oatmeal Muffins. A freezer friendly breakfast or snack option!

These Healthy Banana Chocolate Chip Oatmeal Muffins make breakfast time so much easier! They are perfect to store in the freezer for a quick and easy breakfast or snack option on the go.

The bananas, coconut oil and honey keep these muffins super soft and moist. I also add a good amount of chocolate chips to the batter. I usually do a mix of dark chocolate chips and semi sweet chocolate.

These Healthy Banana Chocolate Chip Oatmeal Muffins are super easy to make. All you need is one bowl and some pantry staples. Simply mix the dry and wet ingredients in separate bowls then fold the wet ingredients into the dry. Mix in some chocolate chips then divide the batter between a greased muffin tin.

Allow the muffins to cool for a couple of minutes before releasing them from the pan to cool completely.

Store these Healthy Banana Chocolate Chip Oatmeal Muffins in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.

I like to serve these muffins warm with a drizzle of maple syrup and butter. Enjoy!

Healthy Banana Chocolate Oatmeal Muffins

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  • 1 reviews
Prep time:
Cook time:
Total time:
Serves: 12 muffins
Healthy Banana Chocolate Chip Oatmeal Muffins. A freezer friendly breakfast or snack option!

Ingredients

  • 3 cups rolled oats or old fashioned oats
  • 2 tablespoons light brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 2 large eggs
  • ¼ cup honey
  • 1 cup bananas, mashed
  • 2 teaspoons vanilla extract
  • 1 cup milk
  • ¼ cup coconut oil
  • 1 cup semi sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Grease a muffin pan with non stick cooking spray.
  2. In a large bowl combine the oats, sugar, cinnamon, salt and baking soda.
  3. In a medium bowl combine eggs, honey, mashed bananas, vanilla, milk and coconut oil.
  4. Add the wet ingredients into the dry ingredients. Stir until combined, do not overmix.
  5. Fold in the chocolate chips.
  6. Scoop batter evenly into prepared muffin tin.
  7. Bake for 30 minutes or until set and the tops are slightly brown.
  8. Allow the muffins to cool in the pan for 10 minutes then remove to cool completely.

Notes

Adapted from Organize Yourself Skinny
Only Eats

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Comments

  • Any time I can have chocolate for breakfast I am one happy gal 🙂 These look fantastic- need to try them soon!

  • Mary

    I don’t see chocolate chips listed as an ingredient. How much do you recommend including?

    • Hi Mary,

      Sorry about that. I have updated the recipe. I recommend adding 1 cup.

      Thanks!

      Kelley

  • Mary Haussler

    The ingredients say “1/4 Honey”. One quarter what?

  • Ana Sherrel

    I know this may sound really weird but I have a thing about coconut and coconut oil….I absolutely hate it!!! Like, the smell alone makes me nauseous. What other oil can I use instead of coconut oil?

    I can’t wait to try these. I am currently in college and I am currently on a path to weight loss and a grab-and-go is perfect for me!