Healthy Banana Chocolate Chip Oatmeal Muffins are made with honey, oats, bananas, coconut oil and chocolate chips! Not only are these muffins so delicious, but they are actually healthy and satisfying. These make an amazing, freezer friendly and gluten-free breakfast or snack!
Looking for more healthy breakfast recipes perfect for meal prep? Then give my Flourless Banana Muffins or my Energy Balls a try!
Email this Recipe
Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!
Banana Oatmeal chocolate chip Muffins
Is there anything better than a classic muffin to accompany your morning coffee or tea? These Banana Oatmeal Chocolate Chip Muffins make breakfast time so much easier! They taste just like baked oatmeal but in muffin form. They are perfect to store in the freezer for a quick and easy breakfast or snack option on the go. Plus, I am always looking for new recipes I can use with over ripe bananas that need to be eaten!
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. That way, I have my sweet tooth satisfied with something filling and healthy. These oatmeal muffins are also great for kids when they need a snack and something sweet.
If you like this recipe then you will LOVE this Oatmeal Smoothie Recipe!
Ingredients
These gluten-free banana chocolate chip oatmeal muffins are super easy to make! All you need is one bowl and some pantry staples. Here’s what you’ll need:
- Oats: I recommend using rolled or old fashioned oats. Steel cut oats will not work in this recipe, since they take so much longer to cook.
- Light brown sugar: Other readers have made this and substituted maple syrup for the brown sugar. Both will work and add a nice hint of sweetness to these muffins!
- Baking soda: Baking soda is added to help the muffins rise a bit in the oven.
- Eggs: For an egg alternative, substitute flax eggs.
- Honey: Feel free to substitute this with maple syrup or agave syrup if you have that on hand!
- Banana: I like to use extra ripe bananas. The riper they are the sweeter they will make your muffins!
- Milk: Soy milk, almond milk or cashew milk work as well.
- Coconut oil: If you do not have coconut oil you can use canola or vegetable oil instead.
- Semi-sweet chocolate chips: I use a mix of semi sweet and dark chocolate chips.
Looking for another easy breakfast? Then try my Oatmeal Smoothie or my Berry Smoothie with Yogurt!
How to Make Banana Oatmeal Chocolate Chip Muffins
- Mix dry ingredients: In a large bowl combine the oats, sugar, cinnamon, salt and baking soda.
- Mix wet ingredients: In a medium bowl combine eggs, honey, mashed bananas, vanilla, milk and coconut oil.
- Combine batter: Add the wet ingredients into the dry ingredients. Stir until combined, do not over mix. Fold in the chocolate chips.
- Bake: Scoop batter evenly into prepared muffin tin. Bake for 30 minutes or until set and the tops are slightly brown.
- Cool: Allow the muffins to cool in the pan for 10 minutes then remove to cool completely.
Variations & Serving Suggestions
- Want an even healthier muffin? Substitute walnuts or pecans for the chocolate chips! Or, add in dried fruit like raisins or cranberries instead of the chocolate chips.
- For added fiber, add flax seed or chia seed to the batter!
- Add whole fruit like diced strawberries or whole blueberries for a fruity flavored muffin!
- Lather on some peanut butter or your favorite nut butter for added protein when serving!
- For a sweeter meal, drizzle some maple syrup over the top!
Tips for Success
- Grease the muffin pan well! To ensure that your chocolate chip banana oatmeal muffins don’t stick to the muffin tin, grease it well with non-stick cooking spray. Alternatively, you can use muffin liners.
- Allow the muffins to cool for a couple of minutes before releasing them from the pan to cool completely. They need to set a little longer in the pan or else they might crumble when hot. For easy removal, use a butter knife to slide around the edges of the muffin and then lift them out with your hands.
- To Store: Store muffins in an airtight container in the fridge for up to a week.
- To Freeze: Store in a freezer safe bag or container in the freezer for up to 3 months. When you are ready to thaw them, let them thaw in the fridge overnight or warm them up in the microwave!
Frequently Asked Questions
How can I quickly ripen my bananas?
If you are dying to make these banana oatmeal muffins but your bananas aren’t quite ripe enough, don’t worry! You can peel you bananas and microwave them for about 20 seconds. They will come out nice and soft and easy to smash with a fork!
What makes banana chocolate chip oatmeal muffins healthy?
These healthy banana chocolate chip oatmeal muffins are not made with flour like a typical muffin. These are made with whole ingredients like oats, honey, and bananas! So they are naturally packed with fiber and vitamins and lots of energy to start your day. The chocolate chips and brown sugar are the most unhealthy ingredients in this recipe, and you can feel free to omit them or replace them!
More Muffin Recipes to Enjoy!
- French Toast Muffin Cups
- The BEST Zucchini Muffins
- Flourless Peanut Butter Banana Muffins
- Pumpkin Chocolate Chip Muffins
- Flourless Morning Glory Muffins
- Easy Chocolate Chip Muffins
- Double Chocolate Chip Muffins
Products Used
Healthy Banana Chocolate Oatmeal Muffins
Email this Recipe
Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!
Ingredients
- 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, melted
- 1 cup semi sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Grease a muffin pan with non stick cooking spray. In a large bowl combine the oats, sugar, cinnamon, salt and baking soda.
- In a medium bowl combine eggs, honey, mashed bananas, vanilla, milk and coconut oil.
- Add the wet ingredients into the dry ingredients. Stir until combined. The mixture will look wet that is ok!
- Fold in the chocolate chips.
- Scoop batter evenly into prepared muffin tin. Bake for 30 minutes or until set and the tops are slightly brown.
- Allow the muffins to cool in the pan for 10 minutes then remove to cool completely.
Notes
- This recipe is more like a baked oatmeal and will be softer on the inside that is normal!
Nutrition Information
Did You Make This?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Sharon Murphy
I don’t have a rating but a question. If it says a cup of bananas mashed, does that mean that you take a cup of sliced bananas and mash them OR does it mean that you mash bananas until you get a cup’s worth of them?
Kelley Simmons
Hi Sharon!
You would mash the bananas then add them to the cup measuring cup. It’s ok if there is a little more too! I find the bananas add a lot of sweetness and moisture to the muffins.
Thanks and enjoy!
Kelley
Catherine
I’ve made these muffins three muffins and my husband loves them so do I. I am celiac love when the recipe calls for Oatmeal. Thanks for sharing!
Nada
Absolutely delicious I’ve made these a couple of times. My mum is a diabetic and the muffins don’t spike up her blood sugar. thank you for sharing
Kelley Simmons
Yah so happy to hear that you and your mom enjoyed these muffins! Thanks so much for sharing Nada!
Mary Bee
Deeeliscious!!! Almost too easy for all the flavour. It was good you mentioned the batter would be wet or I’d have been worried. No-sugar-added oat milk worked well. Definitely a keeper recipe! Thank you 🙂
Kelley Simmons
So happy to hear you enjoyed these muffins Mary! Thank you for sharing!