Banana Oatmeal Chocolate Chip Muffin

Banana Oatmeal Chocolate Chip Muffin – These banana oatmeal chocolate chip muffins are one of the moistest muffins you can get. Plus, they’re full of banana flavor, too

If you love banana bread (like my strawberry banana bread) and banana cookies, you’ll love these banana oatmeal chocolate chip muffins. The banana flavor really comes through and there are chocolate chips in every bite!

Banana Oatmeal Chocolate Chip Muffin

Banana Oatmeal Chocolate Chip Muffin

I’m not a fan of dry muffins and these could never be accused of being dry. When you press them, they actually grow instead of exploding. (That doesn’t make cupcakes! See my cupcakes vs. muffins post to find out why.)

Oatmeal Muffins With Chocolate Chips

I like them warm in the oven while the chocolate chips are still melting, but they taste great for a few days after making them if you store them in an airtight container.

Try replacing half the chocolate chips with cinnamon chips! Cinnamon and banana go together! (I like to frost my cupcakes with banana and cinnamon cream cheese frosting.)

You can also bake this recipe into bread like my strawberry banana bread or my zucchini bread, you just need to increase the baking time.

These banana oatmeal chocolate chip muffins are one of the moistest muffins you can get. Plus, they’re full of banana flavor and lots of chocolate chips!

Chocolate Chip Banana Zucchini Muffins

Calories: 309 kcal | Carbohydrates: 42 g | Protein: 4 g | Fat: 14 g | Total Fat: 9 g | Cholesterol: 32 mg | Sodium: 139 mg | Potassium: 242 mg | Fiber: 2 g | Sugar: 22 g | Vitamin A: 195 IU | Vitamin C: 1.3 mg | Calcium: 44 mg | Iron: 2.5 mg I’m Cassy Joy Garcia – New York Times bestselling author, certified nutritionist, and professional home cook. I love helping solve everyday life problems with simple recipes, meal prep solutions, nutritional science, and healthy living tips.

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These Chocolate Chip Banana Oat Muffins are everything that’s good about banana bread but made in a portable muffin form for a delicious, quick breakfast, on-the-go or snack option!

Banana Oatmeal Chocolate Chip Muffin

Do you want banana bread? Oats? chocolate? If your answer is “Yes, yes, YES!”, these Chocolate Chip Banana Oat Muffins are for YOU. How do I answer those questions? Okay, I’ll steal banana bread. My mom makes a classic banana bread that I can eat with bread if I can leave it alone for more than 5 minutes – my mom’s banana bread is a staple of my childhood! Oats are one of my favorite breakfast ingredients (night otsare on rotation here) and come 7pm, you can bet your bottom dollar that I have a square of chocolate in my hand, ready to satiate my after-dinner, post-baby-bath- and-bedtime- sweet tooth!

Healthy Chocolate Chip Banana Oatmeal Muffins

This recipe is EASY (like kneading, measuring, mixing, pouring, baking, and eating EASY) and it’s *good*. These muffins have it ALL: the banana-y goodness of banana bread, the healthy carb-y goodness of oats, and the decadent chocolate goodness of chocolate chips…all wrapped up in one gorgeous muffin tin.

Some good old-fashioned baked goods and some better-for-you variations (because if we’re being honest, most muffins are actually cake without icing…not exactly the healthiest way!) make up the ingredients for these banana muffins. Here’s what you’ll need:

If you’re using a regular-sized muffin pan, 25 minutes at 350°F is the perfect amount of time, but if you’re making smaller muffins (or even a loaf pan), you’ll need to adjust the time. We recommend checking your muffins after 12-15 minutes if baking in a mini muffin tin, and after 35 minutes if using a loaf pan. Be sure to do the toothpick test (insert a toothpick into the thickest part of the muffin/bread and see if it comes out clean) before you pull your banana oat muffin out of the oven!

Although these muffins are absolutely amazing as written, you can certainly add your favorite toppings to make them your own. Here are some mixing ideas:

Healthy Chocolate Chip Banana Muffins!

Of course, you can grab some muffins as a quick breakfast on your way out, but we have some other creative ways to enjoy these muffins if you have a few extra minutes!

Let the muffins cool to room temperature, then transfer to an airtight container (it’s six!) and store in the fridge. These banana muffins can be enjoyed straight from the fridge or warmed up in the microwave (about 30 seconds will do!).

The best way to freeze muffins (so they don’t freeze together) is to put them in the freezer on a parchment-lined sheet pan for 3 to 4 hours, then transfer them it in a gallon freezer-safe container for storage. in the refrigerator until ready to enjoy. To reheat from frozen, simply microwave your muffin for 1-2 minutes (start with 1 minute, and continue microwaving in 30 second increments until reheated as needed).

Banana Oatmeal Chocolate Chip Muffin

Brandi leads our content auditing efforts, comment structure, website calendar management, and general writing. He shamelessly watches reruns of the Friends + Harry Potter movies and never gets bored!⁠⁠These Moist Banana Oatmeal Chocolate Chip Muffins are made with whole grains, include yogurt and are sweetened with pure maple syrup. They are easy to make and a delicious snack that is perfect for kids. Skip to Recipe Print Recipe These Banana Oatmeal Chocolate Chip Muffins are a hit with my kids. They love them because of how delicious they are and all the little chocolate chips in them. I love them because they’re made with whole grains and unrefined sugar, they’re quick to make and they’re perfect for using up ripe bananas. These muffins are made with oats but instead of leaving the oats whole, I grind my oats until I have a fine flour. Then I mix it with whole wheat pastry flour for a delicious and healthy mix. Although I haven’t tried it yet, for gluten-free muffins, I recommend using quinoa flour or gluten-free all-purpose flour instead of wheat flour. How to Make Oat Flour Making your own oat flour is easy. I like to use my coffee grinder when working with small amounts of oats. When using a coffee grinder, add a small amount to the grinder and grind the oats until you have a texture similar to a coarse meal. I like to grind the oats until there are no whole oat flakes visible. You can grind it finer, but for the purpose of these muffins, a coarse texture is fine. For bulk oats, I like to use my high-powered blender. Just add oats to your container and work to your desired consistency. How to Make Wheat and Oatmeal Banana Muffins This is a two-bowl recipe and can be mixed by hand. You will need one bowl of dry ingredients and one bowl of wet ingredients. Summary of ingredients: oat flourwhole wheat pastry flourground cinnamonbaking soda and saltBananasEggsYogurtLight oil.Use a little oil seasoning.Maple syrupPure vanilla extractSemi-sweet chocolate chips. I like to use small chocolate chips. Detailed steps: In a dry bowl, add the same flour, ground cinnamon, baking soda and salt. In a wet bowl, add the bananas and mash them. Then add the eggs, yogurt, maple syrup, oil and vanilla extract to the mashed banana. Mix the wet ingredients until well combined. Add the wet ingredients to the dry and mix until combined, add the chocolate chips (if using) and give them a quick stir. Avoid over mixing the batter as this leads to hard and dense muffins. Bake in the oven until a toothpick inserted in the center comes out clean. Let cool in the muffin pan for about 5 minutes before removing the muffins and placing them on a rack to cool. How to Store Store refrigerated chocolate banana oatmeal muffins in an airtight container on the counter for up to 3 days. Muffins can also be frozen for up to 3 months. Let the muffins thaw in the refrigerator overnight and reheat slightly in the oven before serving. This recipe makes a batch of twelve muffins and each muffin contains about 281 calories. Enjoy! Banana Muffins with More Flavor Whole Wheat Banana Muffins Banana Muffins Maple Walnuts Chocolate Chip Muffins Banana Whole Wheat and Quinoa Flour Banana Oatmeal Chocolate Chip Muffins Author: Sweet and Savory Pursuits. They are easy to make and a delicious healthy snack perfect for kids. 5 out of 4 votes Print Recipe Recipe Recipe Save Saved! Preparation time 15 min. Cooking time 18 min Total time 33 min Breakfast, Snack Cuisine Western Food 12 people Calories 281 kcal Ingredients 1x2x3x1 cup oat flour 1 cup whole wheat flour 1 teaspoon ground cinnamon

Power Flax Chocolate Chip Banana Oatmeal Muffins

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