Banana Oatmeal Chocolate Chip Muffins Recipe for Moist Breakfast Treats

These moist Banana Oatmeal Chocolate Chip Muffins combine whole grains, yogurt, and pure maple syrup for a naturally sweetened, tender muffin. They make an easy make-ahead breakfast or a kid-friendly snack that freezes well and stays soft.

My kids love these muffins for the banana flavor and little bursts of chocolate from the mini chips. I love that the recipe uses whole grains, is quick to make, and is an excellent way to use overripe bananas.

If you enjoy bananas and oats together, try a Banana Oat Smoothie for a quick, nourishing breakfast option.

The recipe uses rolled oats ground to a coarse oat flour and combines it with whole wheat pastry flour for a tender whole-grain crumb. The result is a moist, fluffy muffin with a pleasant oat texture.

How to Make Banana Oatmeal Muffins

These banana oatmeal muffins are made from pantry staples and wholesome ingredients and can be mixed by hand. Below is an overview of the ingredients and steps; exact amounts are listed in the recipe card.

Ingredients Overview

• Oat flour and whole wheat pastry flour: Grind rolled oats to make oat flour. For gluten-free muffins, substitute a gluten-free all-purpose blend or quinoa flour for the whole wheat pastry flour.
• Ground cinnamon
• Baking soda to help the muffins rise
• Salt to enhance flavor
• Ripe bananas with brown spots for the best sweetness and banana flavor
• Room-temperature eggs
• Plain or Greek-style yogurt (or sour cream if you prefer a richer texture)
• Light-tasting oil such as avocado, vegetable, or melted coconut oil
• Pure maple syrup as the sweetener
• Pure vanilla extract
• Semi-sweet or dark chocolate chips (mini chips work well); you can also swap in chopped nuts if desired

Steps Overview

1. Preheat the oven and line a 12-cup muffin pan with paper liners or grease the pan.
2. Whisk the dry ingredients together: oat flour, whole wheat pastry flour, cinnamon, baking soda, and salt.
3. In another bowl, mash the bananas and whisk in eggs, yogurt, maple syrup, oil, and vanilla until well combined.
4. Fold the wet ingredients into the dry ingredients just until combined, then gently stir in the chocolate chips. Avoid over-mixing to keep the muffins tender.
5. Spoon or scoop the batter evenly into the prepared muffin cups and bake until a toothpick inserted in the center comes out clean.
6. Cool the muffins in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

How to Make Oat Flour

Making oat flour at home is quick and inexpensive. For small amounts, use a coffee grinder and pulse oats until they reach a coarse meal. For larger batches, a high-powered blender works well—process until no whole oat flakes remain. For this muffin recipe a slightly coarse oat flour is fine and adds pleasant texture.

Serving Suggestions

Serve these muffins at room temperature with milk or non-dairy milk for kids, or pair them with a hot cup of coffee or tea for adults. For a special treat, warm a muffin and add a pat of butter.

Storage Instructions

Store cooled muffins in an airtight container at room temperature for up to 3 days. To freeze, cool completely, then place muffins in freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature, or warm an individual muffin in the microwave for 25–30 seconds. To reheat multiple muffins, cover with foil and warm in a 300°F oven for about 15 minutes to prevent drying.

Enjoy!

More Delicious Muffin Recipes

• Carrot Muffins
• Whole Wheat Double Chocolate Banana Muffins
• Sweet Potato Muffins
• Banana Maple Walnut Muffins
• Mini Cornbread Muffins