These Healthy Chocolate Chip Oatmeal Banana Muffins are perfect for breakfast or a light sweet snack. Packed with fruits, dark chocolate chips, oats, yogurt and honey, these one-bowl muffins are super quick and easy to make too!
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Why we love this recipe
Oats, Banana, Chocolate Chips, Yogurt,... This recipe is like all of your favourite breakfast ingredients mixed into a delicious muffin! They are slightly crunchy thanks to the oats but still have a nice and moist crumb.
These Oatmeal Banana Muffins with Chocolate Chips are a delicious healthier snack that is packed with fruits and made with no refined sugar. They will fit perfectly into your kids lunchbox or make a great treat to enjoy for afternoon tea.
A mix between my Chocolate Chip Banana Muffins and these Flourless Banana Oatmeal Muffins, they are a great make-ahead breakfast or snack that will last for a few days and can also be frozen!
Ingredients
These chocolate chip banana oat muffins are made from a few simple pantry ingredients. They mainly rely on the ripe bananas for sweetness, with an extra touch of honey.
- Bananas: they need to be very ripe / spotty to bring sweetness to these muffins. Banana size can vary a lot so you might end up with a slightly different result if you use small or large bananas. To make these muffins, you should use about 240 gr or 1/2 lbs of mashed bananas.
- Oil: I used Canola Oil, but it can be substituted with any of your preferred neutral-flavoured cooking oil, or even melted butter (although they will become dry more quickly with butter).
- Yogurt: Greek Yogurt here, but you can also use with a Natural, Unsweetened Yogurt.
- Honey: Maple Syrup, Agave Syrup or any or your preferred unrefined liquid sweetener will work as well. Note that using a different sweetener will slightly affect the taste of these muffins!
- Self-Rising Flour: If you don't have pre-made self-rising flour, you can easily make your own at home with the addition of baking powder and salt. See FAQ section below for quantities.
There are many ingredients that can be added to these Chocolate Chip Banana Oatmeal Muffins if you want to play around with it. Chopped Nuts like Walnuts, Seeds like Chia or even Dried Fruits like Raisins will all make a delicious addition to these breakfast muffins!
How to make these Muffins
These Chocolate Chip Banana Oatmeal Muffins are super quick and easy to make by hands with one bowl only. No need for a mixer or lots of utensils here!
- Preheat your oven on 180'C/350'F. Prepare a Muffin Pan with Paper Liners, or if you don't have any, make sure to grease the pan well with a little bit of oil.
- Photo 1: Peel the Bananas and place them in a large mixing bowl. Using a fork or a masher, mash them until very smooth. You shouldn't see any large lumps anymore.
- Photo 2: add all of the other wet ingredients: Eggs, Honey, Greek Yogurt and Canola Oil. Whisk together until combined.
- Photo 3 & 4: Mix in the dry ingredients: Self-Rising Flour, Rolled Oats and Cinnamon.
- Photo 5 & 6: Add the Chocolate Chips and stir through
- Photo 7: Scoop the batter into the paper liners.
Optionally, top each muffin with a few Chocolate Chips and some Oats.
- Bake for about 20 minutes (more or less depending on your oven) or until puffed and golden.
- Remove from the oven and leave to cool down completely. The muffins will stick to the liners if they haven't completely cooled down.
Recipe FAQs
I used regular Rolled Oats to make these Chocolate Chip Oatmeal Banana Muffins, but Steel-Cut Oats or Instant Oats will work as well. Always use unsweetened, unflavoured oats when baking. For a less 'crunchy' texture, you could also use quick oats. Read more about different types of oats here.
Absolutely, you can make your own self-rising flour at home by mixing 1 cup / 150 grams of Plain/AP Flour with 1 1/2 teaspoons of Baking Powder and a pinch of Salt.
Yes - the only dairy ingredient of this recipe is the Greek Yogurt that can be substituted by a plant-based or dairy-free natural unsweetened and unflavoured yogurt. Note that if using a natural yogurt make with coconut for example, it will add a slightly different flavour to these muffins.
Storing & Freezing
- Storing: these muffins should be kept at room temperature, in an air-tight container or covered with wrap or foil. They will last for 2 to 3 days until they start to become dry.
I don't recommend keeping them in the fridge as it will dry them out quickly.
- Freezing: to freeze these Chocolate Chip Oatmeal Banana Muffins, either wrap them individually with a layer of plastic wrap and a layer of foil (to avoid freeze burns) or freeze them together in a large freezing bag or freezer-friendly container, separated from each other with baking paper.
To thaw, leave at room temperature for a couple of hours.
More Muffins Recipes
- Chocolate Peanut Butter Muffins
- Spiced Pear Muffins
- Double Chocolate Brownie Muffins
- Orange and Poppy Seed Muffins
- Raspberry Lemon Muffins
- Lemon Poppy Seed Muffins
- Chocolate Zucchini Muffins
- Apple Cinnamon Crumble Muffins
- Biscoff Muffins
Made this recipe?
Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!
Recipe
Chocolate Chip Oatmeal Banana Muffins
Ingredients
- 2 medium Bananas, very ripe - (*)
- 2 Eggs
- 60 ml (1/4 cup) Honey
- 120 gr (1/2 cup) Greek Yogurt
- 60 ml (1/4 cup) Canola Oil -
- 125 gr Rolled Oats
- 150 gr (1 cup) Self-Rising Flour
- 1 teasp. Ground Cinnamon - optional
- 100 gr (1/2 cup) Mini Chocolate Chips
Disclaimer
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
Instructions
- Preheat your oven on 180'c/375'f. Prepare a Muffin Pan with Paper Liners - or generously grease it.
- In a large mixing bowl, mash the Bananas until smooth.
- Add the Eggs, Honey, Greek Yogurt and Canola Oil. Whisk until combined.
- Mix in the Self-Rising Flour, Oats and Cinnamon.
- Stir in the Chocolate Chips.
- Scoop the muffin batter into the paper liners. Optionally, top with a sprinkle of oats and a few chocolate chips.
- Bake for about 20 minutes, or until the muffins have risen and are golden. Leave to cool down completely.
Notes
- (*) You should use about 240gr or 1/2 lbs of Bananas so if using small bananas, you might need 3 instead of 2.
- Canola Oil can be substituted with your preferred flavoured-neutral cooking oil.
- Honey can be substituted with Maple Syrup if preferred.
- You can use Plain / AP Flour instead of Self-Rising by adding 1 1/2 teasp. of Baking Powder and 1 pinch of Salt.
- You can substitute Chocolate Chips with Chocolate Chunks, but make sure to use cooking chocolate (and not eating chocolate).
Sarah says
Yum I bet my kids would love these! School goes back next week and I'll be adding these to my lunch box rotation 🙂
A Baking Journey says
They are great for kids!