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.
Here’s what you’ll need to make it
Ingredients & Substitutions
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.
faqs about banana muffins
3 average sized bananas will usually mash up to equal 1 cup.
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.
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.
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
- 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
Bake at 425˚F for 10 minutes. Lower temp to 350˚F for 10 more minutes.
Preheat your oven to 425˚F and add paper liners to a muffin tin. Set aside for later.
In a mixing bowl, whisk the dry ingredients together until smooth. Set aside.
Next, whisk the dry ingredients together until evenly combined.
Gently stir the wet and dry ingredients together, then mix in the chocolate chips.
Divide the batter between 12 muffin liners and bake the muffins for 10 minutes in the preheated oven.
Then, reduce heat to 350˚F and bake for an additional 10 minutes.
Remove from oven and allow muffins to cool completely.
- Category: Breakfast
- Method: Baking
- Cuisine: American
- 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
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.