Banana Oatmeal Chocolate Chip Muffins

These banana oatmeal chocolate chip muffins are some of the most moist muffins you’ll ever have. Plus, they are loaded with banana flavor and just the right amount of chocolate chips!

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!

I am not a fan of dry muffins and these could never be accused of being dry. When you press them down, they actually spring up rather than crumble. (That doesn’t make them cupcakes! See my post on cupcakes vs. muffins to learn why.)

I love them hot out of the oven while the chocolate chips are still melty, but they taste great for days after making them if you store them in airtight container.

Baking Tips

• It’s really important to use ripe bananas. Ideally, your bananas should be almost black! Ripe bananas are much sweeter and will also mash more easily. If you don’t have ripe bananas, peel and microwave your bananas in a microwave-safe bowl for about one minute to bring out their sweetness prior to mashing them. 

• You can use either quick oats or rolled oats. They are the same thing only rolled oats have been chopped more finely to make them cook faster. Choose rolled oats if you like the texture of oats in your desserts. Choose quick oats like I did if you like the taste and health value of oats but don’t prefer the grainy texture of oats.

• Bananas alone will make muffins moist. In fact, bananas can even be used to replace eggs in baked goods (one banana for one egg). You see this a lot in vegan recipes similar to how I use applesauce to replace butter or oil in chewy cookies. But, to make these extra moist, these muffins have an entire can of coconut milk.  Substitute whole milk or your favorite non-dairy milk if you don’t.Note: Coconut milk comes in a can with the coconut cream on top and the liquid below. Be sure to shake the can vigorously before opening to mix the contents.

• Be sure not to overmix. Overmixing makes cakes gummy.

• Place a few extra chocolate chips on top of the muffin batter in the tins just before baking to ensure that some chips will be visible on top of the muffins after baking. This doesn’t affect the taste at all; it simply makes them more visually appealing.
• Grease the muffin tins well with a cooking spray to ensure that the muffins easily slide out of the tins. Alternately, you could use cupcake liners.

Variation

Try replacing half of the chocolate chips with cinnamon chips! Cinnamon and banana go so well together! (I love frosting my banana cupcakes with cinnamon cream cheese frosting.) 

You can also bake this recipe in a loaf like my strawberry banana bread or my zucchini bread, you’ll just need to increase the bake time.

Related Recipes

• Cinnamon muffins
• Banana cupcakes, hummingbird cupcakes, and my chocolate peanut butter banana frosting
• Bananas Foster French Toast with caramelized bananas
• Chocolate chip banana bread from A Sassy Spoon (Because sometimes you want a bread instead of a muffin; I get it.)

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4.28 from 18 votes

Banana Oatmeal Chocolate Chip Muffins

These banana oatmeal chocolate chip muffins are some of the most moist muffins you'll ever have. Plus, they are loaded with banana flavor and just the right amount of chocolate chips!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 18 Muffins

Calories 309kcal

Author Stefani

Ingredients

• ▢ 2 1/2 cups all-purpose flour
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1/2 cup unsalted butter room temperature
• ▢ 1 cup sugar
• ▢ 1/2 cup brown sugar packed
• ▢ 1 cup mashed ripe bananas about 2 bananas
• ▢ 2 large eggs room temperature
• ▢ 13.5 ounces coconut milk
• ▢ 1 cup quick oats
• ▢ 1 cup semisweet chocolate chips

US Customary - Metric

Instructions

• Preheat oven to 350 F.
• In a medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
• In another medium-sized bowl or the bowl of a stand mixer, cream butter, sugar, and brown sugar until the mixture looks like wet sand (about two minutes on high speed).
• Add mashed bananas to the butter mixture and mix until combined.
• Mix in eggs one at a time to the butter mixture, mixing until fully incorporated.
• Mix in coconut milk until just combined.
• Add dry ingredients to wet ingredients a little bit at a time, mixing until just combined.
• Fold in oats and chocolate chips.
• Fill greased muffin tins 3/4 full.
• Bake for 20 minutes or until a toothpick comes out dry.
• Remove muffins from the tins as soon as they are cool enough to touch. Once cooled completely, store in an airtight container for up to five days.

Notes

• Always use very ripe bananas. If you don't have ripe bananas, microwave peeled bananas for one minute to bring out their sweetness.
• Use rolled oats instead of quick oats if you like the texture of oats. With quick oats, the texture won't be very noticeable.
• If you don't like the taste of coconut milk, you can substitute any dairy or non-dairy milk of your choosing.
• Don't overmix the batter or it will yield gummy muffins.
• Place a few extra chocolate chips on top of the muffin batter in the tins just before baking to ensure that some chips will be visible on top of the muffins after baking.
• Grease the muffin tins well with a cooking spray to ensure that the muffins easily slide out of the tins. Alternately, you could use cupcake liners.

Nutrition

Calories: 309kcal | Carbohydrates: 42g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 32mg | Sodium: 139mg | Potassium: 242mg | Fiber: 2g | Sugar: 22g | Vitamin A: 195IU | Vitamin C: 1.3mg | Calcium: 44mg | Iron: 2.5mg

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