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

4.42 from 29 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 muffins
Healthy Banana Chocolate Chip Oatmeal Muffins. A freezer friendly breakfast or snack option!


  • 3 cups rolled oats or old fashioned oats
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 large eggs
  • 1/4 cup honey
  • 1 cup bananas mashed
  • 2 teaspoons vanilla extract
  • 1 cup milk
  • 1/4 cup coconut oil
  • 1 cup semi sweet chocolate chips


  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.

Recipe Notes

Adapted from Organize Yourself Skinny

Nutrition Facts
Healthy Banana Chocolate Oatmeal Muffins
Amount Per Serving
Calories 267 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 30mg10%
Sodium 162mg7%
Potassium 243mg7%
Carbohydrates 33g11%
Fiber 3g13%
Sugar 16g18%
Protein 5g10%
Vitamin A 90IU2%
Vitamin C 1.1mg1%
Calcium 49mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: Banana, Chocolate, Cinnamon, Coconut Oil, Healthy, Muffins



Leave a Comment

Comments - page 1/3

  • 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?

  • 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!

      • Ana Sherrel


        They just got of the oven and oh my goodness!! These are phenomenal!! I have always made banana chocolate muffins but I never “healthified” them and made them without flour and I must say, these are now my go-to. I made these for a pre-workout snack so I am gonna try my best not to eat them all at once lol. Thank you so much!

    • Jordan

      You can actually buy refined coconut oil which has no flavour and retains the same nutriets as regular coconut oil. I buy a big container of it at Costco.

    • Katie

      Hey! At Trader Joe’s they have a triple filtered coconut oil that has no coconut taste/smell that I used to make these! It’s inexpensive and seriously has no taste! Not sure if you have a Trader Joe’s near you but I love it!

  • jennifer

    I just made these muffins (only with almond milk) and wow they are delicious! I will definetly be making them again. My kids also stamped them with their seal of approval!

  • tara

    hi! these look amazing! if i were to freeze them how would i go about reheating them?

    • Hi Tara,

      I would throw them in the microwave to reheat or take them out the night before and sit them out on the counter till the morning.



  • Bala

    Hello, this looks amazing!

    Can I use quick 1-minute oats instead of rolled old fashioned pats? What adjustments would I have to make in that case?

    • Hi Bala!

      Thanks so much! I have not tried this recipe with 1 minute oats so it’s really hard to say. I would recommend using the old fashioned oats.



  • Angel

    My whole family thinks they are delicious! I’ll be making a double or triple batch next time so that I have some to freeze!

  • Becky

    Yummy!! Just made these last night and ate one for breakfast. They were much better than I expected and definitely filled me up throughout the morning.
    Definitely a keeper! Thank you!

  • Susan

    I just made these and I absolutely love it!!! I’ve been looking for a recipe that used lot of oats and no flour and I’m sooo happy to find this! They are easy, moist and delicious!!! Thank you so much 🙂

  • Jordan Smith

    Flavour is not bad but my muffins were overdone. I would reduce the time by 4-5 minutes in the future.

  • V Schmitt

    These were surprisingly delicious (and healthy!). Thank you for sharing the recipe.

    • Kristina

      I normally don’t comment on recipes but these muffins are awesome! They have become a staple in my home and i make them weekly. My 2 year old is especially fond of them. I swap the milk for almond milk and sometimes the chocolate chips for blueberries. Yum!! Thanks for this recipe 🙂

      • Nathan

        Hi Kristina,

        I’m so glad you enjoyed them! Thank you for your comment!


  • V Schmitt

    These muffins were so simple to make (even with a 2 year old helper) and surprisingly delicious. Thank you for sharing.

  • Tina

    Hi! I’m baking the muffins right now 🙂 do you know how many calories per muffin?

    • Hi Tina,

      If you click the nutrition button below the recipe it will come up. They calculated the calories as 164 per muffin.



  • Kerstyn

    I love these muffins they are so tasty but I am deceived by the nutritional information. It says on here 164 cals per muffin, but when I enter all the ingredients into the my fitness pal app calorie calculator it comes out as 272 cals per muffin which is a significant difference and makes me feel cheated into thinking these were super healthy low cal muffins!

      • Jenny

        These are so good! I have to stop myself from eating too many! I like that you have the food label included too! I was just wondering how many muffins are included in a serving? Is it just one muffin?

        • Nathan

          Hi Jenny,

          Thank you for commenting! Yes one muffin is a serving. Thank you so much for trying out this recipe!


      • Andrea Spyropoulos

        Hey Kelley!
        Your recipes are awesome and I’m in love with this one in particular. Just wanted to say you are awesome and thank you for sharing your wonderful cooking skills to the public. Keep doing you girl! 😁👌

        • Hi Andrea,

          Thank you so much for your kind words! I am so glad you enjoyed this recipe! Thanks so much for being a reader and making my recipes!


  • I made these for a client and they were amazing! I admit, I was a little skeptical at first but they were moist, held together well and tasted delicious!

    One question – have you ever made these with an egg substitute? I would like to make them for another client but she can’t have any eggs.


    • Hi Jessica!

      I am so glad you liked them! Unfortunately I have not tried making these with an egg substitute. I think a flax egg would be a good substitute.



  • Erin

    These look great! I made them today but they are really “wet”. I did use vegetable oil because that’s all I had. I baked for 30 minutes but the middle is still sort of wet. Do you think the eggs cooked all the way? Did Amy one else run into this problem or is it just because I messed up the oil? Thanks for your help!

    • Hi Erin!

      I don’t think the vegetable oil will make a difference. I would try maybe cooking it a little longer.

      I hope this helps! Thanks!


      • Erin

        Ok thanks. I keep eating them …I think they are really good! Next time I’m at the store, I’ll pick up some coconut oil and try them that way. I’m going to try some more of your recipes:).

  • Christine

    All I can say are that these are AMAZING! I used almond milk instead of regular and also felt they were ready at about 22 min! Keep a good eye on them after about 20 min because ovens can vary!

  • Michelle

    Delicious! I didnt have chocolate chips, so I added walnuts and pecans instead. I also cut out the brown sugar and used maple syrup (half of what it said to use) and they turned out beautifully. I will recommend this recipe to my nutrition clients. Thanks!

  • Wanda

    Excellent recipe! These muffins are easy to prepare and taste delicious! Thanks for sharing!

  • Tara

    Would steel cut oats work? Or maybe a mixture. I have about 2 cups of rolled oats but I have additional steel cut oats that’d I’d love to try.

    • Hi Tara,

      I haven’t tried this recipe with steel cut oats. You can add a 1 cup of the steel cut but I would not substitute the whole amount with it.



  • Norma

    These were delicious! I put them on the counter and they didnt last the day. Kid, husband, approved! Thank you so much.