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Banana Chocolate Chip Oat Muffins
Elena Darroze

Chocolate Chip Banana Oatmeal Muffins

These banana chocolate chip oat muffins are simple to whip up and taste like pure comfort! Made with nutritious oats, naturally sweet bananas, and rich chocolate chips - they're healthy enough for everyday breakfast but special enough for weekend treats.
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Prep Time 15 minutes
Servings: 12 muffins
Course: Healthy Breakfast
Cuisine: American
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

  • 1½ cups 215g all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup 240ml mashed ripe banana from about 2 large bananas
  • ⅔ cup 145g packed light brown sugar
  • 2 large eggs at room temperature
  • ¼ cup 60ml vegetable oil
  • ½ cup 120ml full fat yogurt
  • ¼ cup milk
  • 1 teaspoon 5ml pure vanilla extract
  • ¾ cup 75g regular rolled oats, plus extra for topping
  • 1 cup 6oz/170g dark chocolate chips

Method
 

  1. Preheat your oven to 400°F and line a standard 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon and salt until evenly blended.
  3. Mash the bananas with a fork on a flat surface (like a clean cutting board or a plate) until very smooth. Add it to a large mixing bowl.
  4. Add brown sugar to the mashed bananas and mix well. Add eggs and whisk until smooth.
  5. Add oil, yogurt, milk and vanilla and whisk until combined.
  6. Add oats and mix them in, then let the batter rest for 5 minutes to let the oats hydrate.
  7. Add dry ingredients all at once and fold it all in gently with a spatula until just combined. Do not over-mix.
  8. Fold in chocolate chips until evenly distributed.
  9. Divide batter evenly among prepared muffin cups, filling them to the rim. Sprinkle extra oats on top.
  10. Bake for 5 minutes at 400°F. Reduce oven temperature to 375°F and bake for 15-18 minutes longer until golden brown and slightly firm to the touch.
  11. Transfer pan to a wire rack and let muffins cool for 5 minutes before transferring individually to the rack to finish cooling.

Nutrition

Serving: 1muffinCalories: 285kcalCarbohydrates: 48gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 35mgSodium: 240mgFiber: 3gSugar: 18g

Notes

  • Use very ripe bananas with brown spots for maximum sweetness and moisture
  • Don't skip the 5-minute oat hydration step - it ensures perfect texture
  • Avoid overmixing the batter to keep muffins tender and fluffy
  • Fill muffin cups to the rim for bakery-style dome tops
  • Store in airtight container for up to 3 days or freeze for up to 3 months
  • Can substitute Greek yogurt for regular yogurt for extra protein
  • Room temperature eggs mix more easily - place in warm water for 5 minutes if forgotten

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