These moist Banana Oatmeal Chocolate Chip Muffins are made with whole grains, include yogurt and are sweetened with pure maple syrup. They're an easy breakfast that can be prepared ahead and are a delicious kid-friendly snack.
These Banana Oatmeal Chocolate Chip Muffins are a favourite with my kids. They love them because of how tasty they are and all the mini chocolate chips in them. I love them because they're made with whole grains, are quick to make and are a great way to use up overripe bananas.
These muffins are made using rolled oats but instead of leaving the oats whole, I grind my oats until I have a coarse flour texture. I then combine it with whole wheat pastry flour for a whole grain blend. This is a great recipe that yields delicious moist and fluffy muffins.
How to Make
These delicious banana oatmeal muffins can be made using mostly pantry staples and wholesome ingredients. It can also be easily mixed by hand.
Here is an overview of the ingredients and steps for a batch of muffins. You can find the ingredient amounts in the recipe card at the end of the post.
- Whole wheat pastry flour and oat flour: See below to see how to make your own oat flour. For gluten-free muffins, I would suggest using quinoa flour or an all-purpose gluten-free mix instead of the whole wheat pastry flour.
- Ground cinnamon
- Baking soda: Is used to help the muffins rise.
- Salt: Helps to enhance the flavour of other ingredients.
- Bananas: Use ripe bananas with lots of brown spots on them.
- Eggs: Use room temperature eggs.
- Yogurt: You can use plain yogurt or Greek style yogurt. And if you're not worried about adding calories you can also use sour cream.
- Light oil: Use a light tasting oil such as avocado oil, vegetable oil or melted coconut oil.
- Maple syrup: Used to sweeten the muffins.
- Pure vanilla extract: Adds more flavour.
- Semi-sweet chocolate chips. If you prefer you can also use dark chocolate chip for a less sweet taste. I like to use the mini chocolate chips in muffins.
- Preheat the oven and line a 12-cup muffin pan with paper liners.
- In a large bowl, add the dry ingredients (both flours, ground cinnamon, baking soda and salt) and whisk to combine.
- In a separate bowl, add the bananas and mash them. Add the eggs, yogurt, maple syrup, oil and vanilla extract to the mashed bananas. Whisk the wet ingredients until well blended.
- Add the wet ingredients to the dry and whisk just until combined, add the chocolate chips (if using) and give them a quick stir to mix them in. For best results, avoid over-mixing the batter since this leads to tough and dense muffins.
- Fill your muffin cups with the muffin batter (I like to use a large cookie scoop to do this) and bake in the preheated oven until a toothpick inserted in the middle comes out clean.
- Let muffins cool in the muffin pan for about 5 minutes before placing them on a wire rack to cool.
How to Make Oat Flour
Making your own oat flour is easy. You can use a coffee grinder when working with small amounts of oats. When using a coffee grinder, add small amounts of oats to the grinder and pulse until you have a texture that resembles coarse meal.
For larger amounts of oats, I like to use a high powered blender. Just add the oats to your container and process to the desired consistency.
My preference is to grind the oats until there aren't any whole oat flakes visible. If desired, you can grind it to a finer texture, but for the purpose of these banana oat muffins, a coarse texture is fine.
Serve these banana chocolate chip oatmeal muffins at room temperature with a glass of milk (or non-dairy milk) for kids, or a hot cup of tea or coffee for adults. For an extra special treat, serve these muffins warm with a dab of butter.
Store the cooled chocolate chip banana oatmeal muffins in an airtight container on the counter for up to 3 days.
To freeze the muffins, let them come to room temperature before storing in freezer bags and freezing. They can be frozen for up to 3 months.
Let the muffins thaw in the refrigerator overnight and warm slightly in the oven before serving. To thaw an individual banana oat muffin, you can leave it at room temperature or if you're in a hurry, warm the muffin in a microwave oven for 25 to 30 seconds before checking it. Add a few more seconds if needed.
You can also defrost and warm muffins in a 300ºF oven for about 15 minutes. Make sure to cover muffins with foil paper so they don't dry out.
More Delicious Muffin Recipes
- Carrot Muffins
- Whole Wheat Double Chocolate Banana Muffins
- Sweet Potato Muffins
- Banana Maple Walnut Muffins
- Mini Cornbread Muffins
Banana Oatmeal Chocolate Chip Muffins Recipe
- 1 cup oat flour
- 1 cup whole wheat pastry flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 3 bananas mashed, medium sized
- 2 large eggs lightly beaten
- ½ cup yogurt I used Balkan style
- ⅓ cup light oil any light tasting oil
- ⅓ cup maple syrup
- 1 teaspoon pure vanilla extract
- ¾ cup semi-sweet chocolate chips, mini reserve a few for the top of the muffins
- Place a rack in the centre of your oven and preheat oven to 425ºF.
- Grease or line muffin pan with paper cups.
- In a large bowl, whisk together the oat flour, whole wheat flour, cinnamon, baking soda and salt.
- In a separate bowl, lightly whisk the eggs and add the yogurt, oil, maple syrup, vanilla and mashed bananas.
- Add the wet mixture to the dry ingredients and mix until blended.
- Add in the chocolate chips, mix until just combined. Don't over-mix the batter.
- Evenly spoon the batter into the greased or paper-lined muffin cups.
- Bake at 425ºF for 5 minutes and then lower the heat to 350ºF. Bake for an additional 12 to 14 minutes or until a toothpick inserted in the centre of the muffins comes out clean.
- Let the muffins cool in the pan on a rack for 5 minutes before removing them and placing onto a wire rack to cool.
- Store the muffins in an airtight container up to 3 days. Muffins can also be frozen for up to 3 months.