Moist Oat Banana Chocolate Chip Muffins

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These Oat Banana Chocolate Chip Muffins have enough ‘healthy’ and yummy ingredients to make everyone happy in the morning! And they are so easy easy to mix and bake, that you will want these every week for breakfast or a healthy snack!

These are simply the best Grab-n-Go Oat Banana Chocolate Chip Muffins that everyone in my family loves! So much so, they have become a weekly staple in our house. I combined both oat bran and flour so they are super soft and tender. The banana brings not only yummy banana flavor, but also helps keep these muffins incredibly moist. Then of course the chocolate chips for deliciousness.

They are not overly sweet, but just the perfect amount to feel like you are getting a special treat in the morning. You can bake them in cupcake cups or liners or just grease the pan for easy lifting. Either way, they make a perfect grab-n-go breakfast for you and the kids.

Do you need ideas that are as easy as these banana oatmeal chocolate chip muffins for dinner too? Click here for my Free Printable 5 Simple Steps to Easy Family Dinners!

Jump to:

• Why The Oat Banana Chocolate Chip Muffins Are Special
• Simple Ingredients and Substitutes
• Simple Equipment
• Time Saving Prep-Ahead Steps
• Oat Banana Muffin Variations
• Storage
• FAQs for Oat Banana Chocolate Chip Muffins
• Want More Recipes like this?
• Best Oat Banana Chocolate Chip Muffins
• Comments

Why The Oat Banana Chocolate Chip Muffins Are Special

I normally post just dinner recipes on this website. However, as my kids get older, I am finding that I need really easy, nutritious, and NEW ideas for quick breakfasts. So, if I need these types of recipes, I’m guessing you do too!

Several years back, I received my Certification in Nutrition and Healthy Living. I wanted to learn better ways to balance meals and add more nutritious ingredients. So, while I do not consider myself a baker, I do make easy things like this to have on hand every week vs. buying more processed options for breakfast.

Here is why you will love these Oat Banana Chocolate Chip Muffins!

1. EASY to make! Mash, mix, bake. There is no trick, it’s one of the easiest muffin recipes.
2. Healthy and Yummy. The oats and bananas bring in the healthy stuff, including fiber and potassium. The chocolate chips bring in the extra touch of sweet to the healthy banana muffins.
3. Convenient to eat. If your house is as rushed as mine in the mornings, then I’m sure breakfast is usually either boring or skipped. But with these muffins on hand, it’s super convenient to sit and eat or just grab one and take on the go for an easy breakfast!
4. You MADE THEM! It’s a great way to start the day with something that you made and know what it’s made with!

Simple Ingredients and Substitutes

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

• Oat bran – Oat bran is the outer part of the oat groats, while the oatmeal is the cut, rolled, or instant form of the oat groats. It offers an excellent source of fiber and creates a hearty, filling breakfast option. You can also use oat flour, ground whole oats or pulse rolled oats in a food processor until fine. Whole oats can be use for more texture, but you probably still want some finely ground
• Buttermilk – Buttermilk is both the moisture to help the oats before adding them to the batter and the acidic component in this recipe to work with the baking soda. If you don’t have buttermilk, you can simply use regular milk and add a tablespoon of lemon juice to it.
• Salted Butter – I love to use salted butter because I just love the way salt enhances the sweetness. You can use unsalted butter.
• Egg – You can use white or brown large eggs in this recipe. If you need to substitute the egg, the best options will be to add an extra ¼ cup of mashed banana, ¼ cup of unsweetened applesauce, or ¼ cup of plain yogurt.
• Sugar – Regular white granulated sugar is best for this recipe. You can use a sugar substitute (I have not tried it in this recipe), just make sure to follow the instructions for quantity equivalents.
• Bananas, over-ripened – Fresh bananas are best for this recipe. You will want the banana to blend into the batter, so the ripper (skin turning black) the better, as it will be softer and easier to mash into a sort of paste.
• Vanilla extract – If you don’t have this, you can either leave it out or swap it with almond extract.
• All-purpose white flour – I used unbleached. You could use part whole wheat flour if you prefer, but the taste and texture of these muffins will be slightly different. You can also substitute a 1:1 gluten-free flour, though I have not yet tested this. When I do bake with Gluten Free Flour, I use Bob’s Red Mill All Purpose.
• Baking soda – Baking soda is used in this recipe to work with the acidic ingredients, (buttermilk). The acid activates the baking soda to create carbon dioxide gas, which helps the cake rise get it’s initial lift in the cooking process.
• Baking Powder – Baking powder is also used in this recipe, but it already contains an acid. It is activated by moisture and heat, so it’s needed to help throughout the baking process to help the cake rise.
• Salt – This balances everything out and heightens the other flavors.
• Cinnamon or Pumpkin Pie Seasoning (check out my Homemade Pumpkin Seasoning recipe!) – You can leave this out but it adds a nice subtle warm nostalgic spice element.
• Chocolate Chips – Who doesn’t love chocolate in a baked muffin? I used semi sweet and cut my own chips. You can use milk chocolate regular size or mini chocolate chips if preferred.

See recipe card for quantities.

Simple Equipment

For these banana chocolate chip muffins recipe, you really do not any special equipment. I just a medium and a large mixing bowl, a mixing spoon and spatula to combine ingredients, and a spoon for scooping the batter into the muffin tin.

To bake the muffins, you’ll need a muffin pan. I like to use a 12-cup muffin tin. I lined the pan with muffin liners or cupcake paper liners, but you can leave them out and grease the pan with baking spray instead.

Time Saving Prep-Ahead Steps

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

There is not a lot to prepare ahead with this breakfast or snack item so dive in for a quick and filling baked good recipe.

Preheat the oven to 375°F and either line a muffin pan with cupcake liners or spray with baking spray.

Oat Banana Muffin Variations

• Nutty Delight – Add a handful of chopped nuts like walnuts, pecans, or almonds to the batter for some extra crunch and flavor.
• Healthy Seeds – Mix in some seeds like chia seeds, flaxseeds, or hemp seeds for added nutrition and a fun twist.
• Fruity– Instead of chocolate chips, you could add fresh blueberries or diced strawberries. Dried fruit, like raisins or cranberries would work great too.

Storage

It only takes a few simple steps to ensure that your muffins stay fresh and delicious.  With proper storage and reheating techniques, you’ll never have to worry about stale or soggy muffins again.

You can store the muffins at room temperature in a cool dry location in an airtight container for 3-4 days.  

For taking on the go, you can wrap them individually in plastic wrap or put into snack or sandwich baggies.

For the freezer, first allow the muffins to cool completely.  Then wrap the muffins individually in foil or freezer wrap to protect them from freezer burn and odors. They will keep there for up to 3 months.

When you’re ready to enjoy your frozen muffins, reheat them if they’re already defrosted, place them on a pan in a preheated 275 °F (135 °C) oven for about 10 minutes to warm them through.

FAQs for Oat Banana Chocolate Chip Muffins

Can you substitute fruit for chocolate chips?

Yes, you can substitute fruit or nuts for the chocolate chips in this muffin recipe. Blueberries would be great with the oats and banana or even dried fruit such as dried cranberries.

Can these muffins be made gluten-free?

You can certainly make these chocolate chip banana oatmeal muffins Gluten free by substituting a 1:1 gluten-free flour. Note, I have not yet tested a gluten free version of this specific recipe yet. When I do bake with Gluten Free Flour, I use Bob’s Red Mill All Purpose.

Can I use a dairy free milk in this recipe?

You can substitute a dairy free milk such as almond milk, soy, or coconut milk. Just be sure to use unsweetened.

What can be swapped for vanilla extract?

Pure maple syrup would be a good alternative and taste great with the oats in the morning. You could also use almond extract.

How can I quickly ripen bananas?

If you don’t have overripe bananas that are soft enough with brown spots on the skin, you can place them in the oven on a baking sheet for 15 min at 325. Let them cool before adding to the batter.

Want More Recipes like this?

Treat yourself and your loved ones to a batch of these other irresistible treats that are slightly healthy but also indulgent. Happy baking!

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!