Close up of oatmeal banana chocolate chip muffins in a muffin pan.

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.

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Close up of a single chocolate chip muffin.
Ideas

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.
Oatmeal banana chocolate chip muffins on a cooling rack.

Frequently asked questions

  • How many bananas equal a cup? 3 average sized bananas will usually mash up to equal 1 cup.
  • How long can bananas be frozen? You can freeze bananas for up to 3 months. It’s great to always have a few frozen bananas in the freezer for a last minute recipe.
  • What oil is best for muffins? I would recommend using a mild tasting oil, such as canola or vegetable oil for this recipe. You can any type of oil you have on hand, though it may change the flavor slightly.
A chocolate chip muffin on a plate.

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Overhead photo of muffins in a muffin pan.
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Oatmeal Banana Chocolate Chip Muffins

By: Melissa Belanger
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.
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 12 muffins
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Ingredients 

Dry 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

Wet ingredients:

  • 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

Mix-ins:

  • 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.

Nutrition

Calories: 353kcal, Carbohydrates: 52g, Protein: 4g, Fat: 15g, Trans Fat: 0.1g, Cholesterol: 27mg, Sodium: 146mg, Fiber: 2g, Sugar: 28g, Vitamin C: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I'm Melissa.

I create easy, dairy free recipes because I know how hard living without milk can be. I believe you can live a completely satisfying life without dairy, and I want to teach you how.

Read more about me

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2 Comments

  1. Katie says:

    So delicious and easy to make!

    Reply
  2. Pam Wong says:

    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.

    Reply