Healthy Banana Chocolate Chip Oatmeal Muffins

Healthy Banana Chocolate Chip Oatmeal Muffins. Made with honey, oats, bananas, coconut oil and chocolate chips! A freezer friendly breakfast or snack!

Healthy Banana Chocolate Chip Oatmeal Muffins | chefsavvy.com

Healthy Banana Chocolate Chip Oatmeal Muffins

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 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:

Ingredients

  • Oats: I recommend using rolled or old fashioned oats. Steel cut oats will not work in this recipe.
  • Light brown sugar: Other readers have made this and substituted maple syrup for the brown sugar.
  • Cinnamon: Adds the perfect amount of spice to the muffins.
  • Salt
  • Baking soda
  • Eggs: For an egg alternative substitute flax eggs.
  • Honey: Can substitute with maple 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!
  • Vanilla: I love using vanilla extract in this muffin however almond extract can be added as well.
  • 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.

Banana Chocolate Chip Oatmeal Muffins | chefsavvy.com

How to make Healthy Banana Chocolate Chip Oatmeal Muffins

  • Preheat oven: To 350 degrees. Grease a muffin pan with non stick cooking spray.
  • 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

  • Substitute walnuts or pecans for the chocolate chips
  • Add flax seed to the batter for added fiber

Chocolate Chip Oatmeal Muffins | chefsavvy.com

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

Store 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 Oatmeal Muffins | chefsavvy.com

Watch how to make Healthy Banana Chocolate Chip Oatmeal Muffins

Here are more Muffin recipes to enjoy!

Healthy Banana Chocolate Oatmeal Muffins

4.3 from 30 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!

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
  • 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.

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

 

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Comments - page 2/3

  • 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 !

  • 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.

      Thanks!

      Kelley

  • 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!

      Kelley

  • 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?

      Thanks!

      Kelley

  • 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.