Oatmeal Banana Chocolate Chip Muffins

Oatmeal Banana Chocolate Chip Muffins are ridiculously soft and lightly sweet. They also have a great texture from the oats, and are bursting with pockets of chocolately goodness. I’ve been known to eat two straight from the oven.

Three banana oat muffins with chocolate chips on a white plate, with a banana and muffin tray in the background.

They’re quick and easy to whip up, so you don’t need to be a baking pro to pull these off. Plus, they’re versatile enough to enjoy for breakfast, as a mid-morning snack, or even as an indulgent treat with your coffee. Trust me, your kitchen is about to smell amazing.

Muffins are super popular in our household. They are great grab-and-go snacks, so we like to keep some on hand. If you enjoy muffins, like we do, then you are going to want to add these Banana Blueberry Oatmeal Muffins, Buttermilk Banana Muffins, or these Apple Blueberry Muffins!

Ingredients

We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.

Ripe Bananas: Adds natural sweetness and moisture.
Melted Butter or Coconut Oil: For richness and flavor.
Honey or Brown Sugar: Sweetener of choice.
Large Egg: Binds everything together.
Vanilla Extract: Adds a hint of warmth.
Milk: Keeps the batter moist.
Old-Fashioned Oats: For that delightful texture and wholesome flavor.
All-Purpose Flour: The foundation of the muffins.
Baking Soda & Baking Powder: The power team for fluffiness.
Salt & Cinnamon: Just the right dash to balance flavors.
Mini or Regular Chocolate Chips: The showstopper ingredient for bursts of sweetness.

Instructions

This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.

A glass bowl containing sliced bananas, melted butter, brown sugar, and other baking ingredients, with small bowls and an egg nearby.

Step 1:Mix the wet ingredients together.

A glass mixing bowl with flour, baking powder, and spices on wet ingredients; a small bowl of oats is next to it on a white surface.

Step 2: Add the dry ingredients and stir until just combined.

A glass bowl filled with oatmeal chocolate chip muffin batter and a spatula resting on the side.

Step 3: Gently fold in the chocolate chips.

A muffin tin holds twelve baked oatmeal muffins topped with chocolate chips and oats, viewed from above on a white background.

Step 4: Pour the batter into the prepared muffin pan, and then bake in the preheated oven for 18 – 20 minutes.

Storage

Storage: Keep your muffins fresh by storing them in an airtight container at room temperature for up to 3 days. Alternatively, refrigerate them for up to a week.
Freezing: Planning to save some for later? Wrap individual muffins in plastic wrap, place them in a sealed freezer bag, and freeze for up to 3 months.

What to Serve With Banana Chocolate Oatmeal Muffins

These muffins are delightful on their own, but you can pair them with:

A steaming cup of coffee or tea for an afternoon treat.
A dollop of peanut or almond butter for a hearty breakfast.
Fresh fruit for a light and refreshing snack.

Banana chocolate chip muffins on a white plate, one muffin broken in half to show the inside; muffin tin and a banana in the background.

Wendys Tips

Use overripe bananas. Like, really ripe. We’re talking freckled, borderline mushy bananas. The darker the peel, the sweeter and more flavorful the muffin. That sad banana at the back of your counter? Gold.
2. Don’t skip the oats. Old-fashioned rolled oats are key for that chewy texture. Quick oats work in a pinch, but the texture won’t be quite the same.
3. Mix wet and dry separately (but don’t overmix). Whisk your dry ingredients in one bowl and your wet in another. Then gently fold ’em together until just combined. Overmixing = tough muffins. You want tender and light, not dense and gummy.
4. Add chocolate chips last. Toss them in at the end with a quick stir. I like mini chips for more even chocolate in every bite, but regular ones work too. Dark chocolate, milk, semi-sweet—go wild.
5. Don’t overbake. Start checking around the 16-minute mark. A toothpick should come out with a few moist crumbs. Overbaking dries them out fast, so it’s better to err on the side of slightly under than over.

FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Can I use instant oats instead of old-fashioned oats?

Techincally, yes, you can. However, they will affect the texture of the muffins.

What type of chocolate chips work best

Mini chocolate chips distribute more evenly for little pockets of surprise, but regular-sized ones work just as well if you love a richer bite!