Chocolate Chip Banana Oatmeal Muffins

A banana muffin with chocolate chips on top.

Indulge in irresistible chocolate chip banana oatmeal muffins! These moist and flavorful homemade muffins combine the goodness of ripe bananas, wholesome oats, and decadent chocolate chips.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 17

Servings Muffins

Calories 186kcal

Author Amy

Equipment

Ingredients

1 cup whole wheat flour
1 cup quick oats
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 whole bananas overripe
1/2 cup plain Greek Yogurt
2 whole eggs
1 teaspoon vanilla
1/2 cup brown sugar
3/4 cup mini semi-sweet chocolate chips

Instructions

Mash bananas. Add bananas to a mixing bowl and smash with a fork.
Add wet ingredients. Add eggs, yogurt, vanilla, and brown sugar to the bananas. Mix until incorporated with a spoon or electric mixer.
Mix dry ingredients. Add flour, oats, baking powder, baking soda, salt, and cinnamon to another bowl. Stir to mix.
Add dry ingredients. Add the dry ingredients to the banana mixture and stir until incorporated. Don’t overmix. It’s okay if there are still white streaks of flour.
Add add-ins. Add chocolate chips or other add-ins.
Bake. Line muffin tins with paper liners or spray with flour nonstick baking spray. Divide the muffin batter equally into the prepared muffin pan, about 2/3 full. Top with additional chocolate chips if desired. Bake at 375 degrees for 15-17 minutes.
Remove to a wire rack to completely cool.

Notes

Store leftover muffins in an airtight container for 3-4 days, or freeze for up to 3 months.

Nutrition