Oatmeal Banana Chocolate Chip Muffins

This recipe is: dairy free

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.

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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.
Close up of a single chocolate chip muffin.

Here’s what you’ll need to make it

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Ingredients & Substitutions

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.
Close up of the inside of a chocolate chip muffin.

How to make oatmeal banana chocolate chip muffins

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.

Oatmeal banana chocolate chip muffins on a cooling rack.

faqs about banana muffins

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.

More muffins recipes you should try

More dairy free breakfast recipes you will love

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

★★★★★

5 from 1 review
Print Recipe

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.

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale

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

  1. Bake at 425˚F for 10 minutes. Lower temp to 350˚F for 10 more minutes.

  2. Preheat your oven to 425˚F and add paper liners to a muffin tin. Set aside for later.

  3. In a mixing bowl, whisk the dry ingredients together until smooth. Set aside.

  4. Next, whisk the dry ingredients together until evenly combined.

  5. Gently stir the wet and dry ingredients together, then mix in the chocolate chips.

  6. Divide the batter between 12 muffin liners and bake the muffins for 10 minutes in the preheated oven.

  7. Then, reduce heat to 350˚F and bake for an additional 10 minutes.

  8. Remove from oven and allow muffins to cool completely.

  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 368
  • Sugar: 29.5 g
  • Sodium: 172.9 mg
  • Fat: 15.5 g
  • Saturated Fat: 11.1 g
  • Carbohydrates: 53.9 g
  • Fiber: 3.2 g
  • Protein: 5.6 g
  • Cholesterol: 31 mg

Keywords: oatmeal choc chip muffins, banana choc chip muffins, banana chocolate chip muffins, banana and choc chip muffins, banana oatmeal chocolate chip muffins

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Published: August 17, 2022. Updated: August 21, 2022.

This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don’t use or trust.