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

  • 4.6
  • 21 reviews
Prep time:
Cook time:
Total time:
Serves: 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
  • 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


  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.


Adapted from Organize Yourself Skinny
Only Eats





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  • 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.



  • 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!

      • 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.

  • 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.

  • 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!

  • 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.

  • Baker412

    I added sunflower seeds, which added some texture, but it overall tasted like warm trail mix.

  • benji

    hi, i was making these muffins and it said 1 cup of mashed bananas. how many bananas do u put in por would you think that’d be

  • Erin

    What would be a good substitute for coconut oil? I am allergic. Thanks!

  • Anna Tang

    Kids Loved it! Thanks for sharing your recipe. I used canola oil instead of coconut oil because I didn’t have any on hand.

  • Lindsay Jackson

    I love these! I added some cocoa powder to make them a bit more chocolate-y, my kids love them.

  • Julie

    Sooooo I read coconut oil as coconut milk, and they’re in the oven, so we’ll see how that turns out XD

  • Deb

    These came out lovely and delicious and I forgot the vanilla lol. Also I split the batter and two and added raisins to half instead of chocolate chips and it was delicious! Great recipe!

  • wow..muffins looks like yummy. Perfect instruction Steps for making muffins. This is an easier and quickest breakfast ever.

  • Emily

    Just wondering , what kind of texture should these muffins have? Should they be crumbly just making sure I don’t over cook them !

    • Hi Emily!

      They will not be crumbly. They are super moist and soft!

      Thanks & Enjoy!


  • Susan

    Love this recipe. Super easy and flexible to personalize with substitutions. I used pure maple syrup when I didn’t have honey, I have used unsweetened applesauce instead of the coconut oil, I have added cacao powder and/or nuts on other occasions as well. This is my go to recipe when I have overly ripe bananas. These are just perfect for healthy breakfast and snacks. Thank you!!

  • Erika

    Could I use 2 cups flour and 1 cup oats instead of 3 cups oats? Or would that throw the whole recipe off?

    • Hi Erika,

      I have not tried this so it’s hard to say for sure but I think it should turn out fine.



  • Caroline

    I made these but had no coconut oil so I replaced with canola. I also replaced the chocolate chips for walnuts to make it even healthier! Thanks for the recipe. Waiting for mine to get out of the oven now 🙂

  • Norma Hamilton

    Can you substittute almond milk for the reg milk in this and egg beaters for the egg?

    • Hi Deb,

      I have not used minute oats for this recipe so it is hard to say for sure.

      Let me know how you make out if you try it! Thanks!


  • Rosy

    These didn’t work out at all. They came out wet. Measurements were precise. I dont recommend them

    • Hi Rosy,

      I am so sorry to hear this! What exactly went wrong with them so I can help diagnose / fix the problem?



  • These r wonderful!! I used sugar free almond milk and omitted the b sugar. Made them in the small muffin tins, a great thing to have on hand when u r craving something a little sweet.

  • Jasmine

    I made this with a combination of 1 minute oats and museli by Dan pack and dark Hershey chocolate chips..I also added sweetened coconut and flaxseed to it. They are not sweet enough. This tastes almost like a rich chocolate cake. Next time I would add a bit more brown sugar. Other than that its an amazing recipe. I had two for breakfast. Now off to the gym. Thank you!!!

  • Jasmine

    I used vegtable oil instead of coconut oil because I didnt have any on hand, dark Hershey chocolate chips, sweetened shredded coconut, flax seed and a combination of 1 minute oats and museli by Dan pack. It turned out great but it needs a little more sugar. Mine are not sweet. It takes more like a rich chocolate cake. I also used 3 ripe organic bananas.

  • Jennifer

    Hi do you have the nutritional values that I can have. Calories … fat…protein etc..?

    • Nathan

      Hi Karolina,

      Thanks for trying out the muffin recipe!
      Have a great day!