
Oatmeal Banana Chocolate Chip Muffins
Easy to make, filled with hearty oats and sprinkled with melty chocolate morsels, these oatmeal banana chocolate chip muffins make every morning feel like a special occasion.

Why you’ll love these oatmeal banana chocolate chip muffin
- We’ve been working our way through a Costco size bag of oats for a while now, and these oatmeal muffins have become a go-to for use.
- The oats provide added fiber and protein to otherwise basic banana muffins, and they add a slight nutty flavor that works so well with the chocolate chips.
- They’re easily made with whatever dairy free milk you prefer, but we like to use unsweetened almond milk – or oat milk to make them free from nuts.

Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- All-purpose flour – I haven’t tested this recipe with any other flour, so I can’t say for sure it would work with gluten free flour alternatives. If you try it, I’d love to know how it turns out.
- Dairy free milk – You can use any unsweetened dairy free milk. I’ve used almond and oat, and both worked equally well.
- Eggs – No, eggs are not dairy. If you need to replace the eggs for this recipe, I would recommend using one flax egg for each egg in the recipe.
- Chocolate chips – Make sure your chocolate chips are dairy free. Most mainstream brands aren’t, but we have found allergy-friendly ones at our grocery store that work really well.

Frequently asked questions

More muffins recipes you should try
- Chocolate banana muffins
- Zucchini muffins
- Dairy Free Blueberry Muffins with Crumb Topping
- Orange poppyseed muffins
More dairy free breakfast recipes you will love
- Dairy free french toast
- Cinnamon apple bread with walnuts
- Chocolate chip waffles and ice cream
- Apple cinnamon oatmeal


Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 1/2 cup lightly packed brown sugar
- 1/2 cup granulated sugar
- 1 cup rolled oats
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cardamom (optional)
- 1 cup mashed ripe bananas (about 2 1/2 – 3 bananas)
- 2 eggs
- 1/4 cup unsweetened almond milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Prep. Preheat your oven to 425˚F and add paper liners to a muffin tin. Set aside for later.
- Mix the wet ingredients. Next, we whisk the liquid ingredients together until smooth. We like to do this in a separate bowl because it prevents us from over mixing the wet-dry combination which would result in tough and not-fluffy muffins.
- Sift the dry ingredients. So we don't really sift, but by whisking our dry ingredients together, we get the same effect. It's a simple way to make sure the baking powder is evenly distributed and the spices are mixed throughout the flour.
- Add the mix-ins. Combine the wet and dry ingredients, and then gently mix in the oats and chocolate chips.
- Bake the muffins. Divide the batter between 12 muffin liners and top the muffins with a sprinkle of turbinado sugar – this is totally optional, we just like the crunch.Pop the muffins into your preheated oven for 10 minutes. Then, turn down the heat to 350˚F and continue baking for about 5 – 7 more minutes, or until an inserted toothpick comes out clean.Remove from oven and allow muffins to cool completely.
So delicious and easy to make!
Check for a typo in steps 3 and 4. Both say to whisk the dry ingredients. Should Step 4 say wet ingredients? Great recipe. Delicious.