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Chocolate Chip Banana Oatmeal Muffins

These chocolate chip banana oatmeal muffins are super easy to make. Filled with oats, whole wheat flour, and bananas - they're healthy enough for breakfast!

These chocolate chip banana oatmeal muffins are super easy to make. Filled with oats, whole wheat flour, and bananas – they’re healthy enough for breakfast!

These chocolate chip banana oatmeal muffins are super easy to make. Filled with oats, whole wheat flour, and bananas - they're healthy enough for breakfast!

We love muffins around here.

I make them on at least a weekly basis, usually more often then that.

And if I’m not making them, one of my kids are – they’re so fast and easy to whip up that it’s the perfect thing to suggest when the kids decide they want to bake something.

Also, muffins are usually at least moderately healthy, so I like having them around for quick and easy breakfasts, after school snacks, or to toss into the kid’s lunch boxes.

These chocolate chip banana oatmeal muffins are super easy to make. Filled with oats, whole wheat flour, and bananas - they're healthy enough for breakfast!

These chocolate chip banana oatmeal muffins are one of our favourites.

I’ve been making this recipe for years, and it’s usually the first thought in my head when I have over-ripe bananas to use up.

These muffins are filled with oats, whole wheat flour, and bananas, and make an easy breakfast that is filling and healthy.

Yes, there are chocolate chips in them, but you could easily leave those out if you want them to be healthier.

These chocolate chip banana oatmeal muffins are super easy to make. Filled with oats, whole wheat flour, and bananas - they're healthy enough for breakfast!

I just have this complete inability to make banana muffins without chocolate chips in them.

Sorry, it can’t be helped.  Banana muffins should have chocolate chips – that’s just a fact.

Although I will admit that I would still happily eat one of these banana oatmeal muffins without the chocolate chips too.

These chocolate chip banana oatmeal muffins are super easy to make. Filled with oats, whole wheat flour, and bananas - they're healthy enough for breakfast!

It’s always a debate what to make with ripe bananas when we have some, but these oatmeal muffins definitely win a large percentage of those debates.

These peanut butter banana blender muffins and these chewy chocolate chip banana cookies are also amazing though, if you are looking for something different.

But you should probably try these chocolate chip banana oatmeal muffins first – they do usually win out, after all.

These chocolate chip banana oatmeal muffins are super easy to make. Filled with oats, whole wheat flour, and bananas - they're healthy enough for breakfast!

How to make Chocolate Chip Banana Oatmeal Muffins:

I’ve also shared this Chocolate Chip Banana Oatmeal Muffins recipe over on Food Fanatic.  

Yield: 12 muffins

Chocolate Chip Banana Oatmeal Muffins

These chocolate chip banana oatmeal muffins are super easy to make. Filled with oats, whole wheat flour, and bananas - they're healthy enough for breakfast!

These chocolate chip banana oatmeal muffins are super easy to make. Filled with oats, whole wheat flour, and bananas - they're healthy enough for breakfast!

Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 cup rolled oats
  • 1/2 cup brown sugar, lightly packed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/4 cup canola oil
  • 1/4 cup milk
  • 3 bananas, mashed
  • 1/2 cup semi-sweet chocolate chips

Instructions

    1. Preheat the oven to 375 degrees F. Line a muffin tin with paper or silicone liners, or lightly spray with cooking spray.
    2. In a large bowl, combine the flour, oats, brown sugar, baking powder, baking soda, and salt.
    3. In another bowl whisk together the eggs, oil, milk, and mashed bananas.
    4. Pour the wet ingredients into the dry and stir until just combined. Fold in the chocolate chips.
    5. Divide the batter between the muffin cups, they will be quite full.
    6. Bake for 16-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

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Nutrition Information:

Yield:

12

Serving Size:

1 muffin

Amount Per Serving: Calories: 222Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 220mgCarbohydrates: 35gFiber: 3gSugar: 15gProtein: 5g

Nutrition Information is estimated based on ingredients used and may not be exact.

  1. Kathryn M. says:

    I made this recipe but tweaked it. I used a brown sugar stevia blend & left out the white sugar completely. I also used 2 bananas instead of 3 and used dark chocolate chips instead of the semi-sweet. I also used olive oil instead of canola. They turned out amazing and the whole family loved them!

  2. Marissa says:

    I tried this recipe last week and these are the best banana muffins I have ever had!! I love the texture that the whole wheat flour and the oats give!! ❤
    Definitely my go to recipe from now on!

  3. April says:

    I don’t have whole wheat flour- would flax seed flour work? I also have almond flour but I’m not crazy abt the texture.

    1. Stacey says:

      I have not used flax seed flour before so I’m not sure if you could replace it with that. If you have all-purpose flour you can substitute with that. Oat flour would likely work okay too, but the muffins will be more dense.

  4. Dolores says:

    Hello!! Can whole wheat cake and pastry flower be use, and if yes, does the amount change or stay the same. Thank you! Be well, stay safe!!

  5. Sadie says:

    I don’t have brown sugar currently, would I use the same amount of granulated sugar? Of course I have coconut, powdered, and regular sugar, but no brown ‍♀️

    1. Stacey says:

      I would use the same amount of granulated sugar, but also increase the oil to 1/3 cup. Brown sugar adds some moisture to the muffins so they might be a bit dryer with granulated sugar. Increasing the oil a bit should offset that.

    1. Stacey says:

      I think that would be fine. It has a stronger flavor than canola oil, so you might be able to taste it. If you have coconut oil I would use that before olive oil (melted first), but I think olive oil would be okay if that’s what you have!

  6. Beverly S Rambo says:

    Good base recipe as I like the combination of whole wheat, oats, bananas. After reading through comments & based on our favorite banana bread recipe I added I teaspoon vanilla, 1/2 teaspoon cinnamon, 1/3 cup chopped nuts. I also used 4 bananas because that’s what I had on hand. Recipe yielded 15 muffins. On a personal note, anytime I bake bread/muffins containing bananas, any product not eaten after a couple of days goes in the fridge to keep fresher longer. Then we just pop in microwave or toaster oven for heating. Thank you for a great recipe!

    1. Stacey says:

      Hi, I haven’t tried this recipe with anything but brown sugar. I think they would still work well if you decreased the amount to 1/4 cup – although they obviously wouldn’t be quite as sweet (and they aren’t overly sweet to begin with). As far as substitutions though, you could try honey or maple syrup but they won’t turn out exactly the same with the higher amount of liquid. They also taste sweeter in baking I find so I wouldn’t use a full 1/2 cup of either of those. You could also try brown sugar Splenda – it usually substitutes 1:1 I believe and should work well, but I can’t say for sure as I don’t ever use sugar substitutes in my baking since I don’t like giving those to my kids. Good luck – let me know if you try any of those!

  7. Lavaughn says:

    These were AMAZING!!! My children devoured them. This is a lovely, healthier breakfast muffin. I even added applesauce because I didn’t have enough bananas…so moist. This will be a regular in my home from now on. Thanks for sharing.

    1. Stacey says:

      204 calories per muffin – if you click on the Food Fanatic link, the nutrition info is at the bottom of the recipe card on the post over there. It just doesn’t show up on the recipe card on my site, but anything that is also on their site has the info over there.

  8. Amanda says:

    Made them. Happy to have a whole wheat flour recipe that doesn’t taste dense. Excited for kids to have somewhat healthy snack this week. Not I! I’m following WW and these muffins are 6 points. I’ll stick to my protein muffins this week.

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