There’s something incredibly satisfying about pulling a tray of freshly baked muffins from the oven—especially when they’re as wholesome and crave-worthy as these Oatmeal Banana Chocolate Chip Muffins.
This recipe checks all the right boxes: it’s hearty, sweet-but-not-too-sweet, and packed with nourishing ingredients that make each bite feel like a cozy hug in muffin form. I started making these during a hectic week when I needed something quick, energizing, and just a little indulgent to grab between meetings.
With ripe bananas sitting on the counter and oats in the pantry, it felt like the universe was giving me a nudge. The result? Soft, moist muffins with golden tops, melty chocolate pockets, and that gentle chew from the oats that makes you slow down and actually enjoy breakfast.
They’re a great source of fiber, thanks to the oats and whole wheat flour, and they use unsweetened applesauce instead of oil, making them lighter without losing flavor. In fact, studies show that high-fiber breakfasts can help regulate blood sugar and support weight management—so yes, these muffins are both delicious and functional.
Try serving them with something equally healthy and delicious like Chocolate Peanut Butter Smoothie or a refreshing Strawberry Party Punch for a brunch everyone will remember. They’re freezer-friendly, naturally sweetened, and made in one bowl.
Not to mention, these muffins are rising stars on Pinterest and meal prep boards because they strike that perfect balance of healthy and indulgent—something many home bakers are after right now.
What’s So Special About This Dish?
- They saved my rushed mornings: I bake a batch on Sunday and grab one on the go during the week—they’re way more satisfying than a protein bar.
- They’re my “mom win” muffins: My kids think they’re getting a treat, but I know they’re packed with whole grains and natural sweetness.
- I’ve played with add-ins: Sometimes I swap chocolate chips for chopped dates or walnuts—this recipe handles variations like a champ.
- They actually help me stay full: The combo of oats, banana, and eggs gives these staying power that helps curb snack cravings.
- They’re a balance of healthy and comfort: Perfect for anyone who’s trying to eat better without giving up the joy of warm, melty muffins.
Oatmeal Banana Chocolate Chip Muffins Recipe
Equipment
- Mixing bowls (large and medium)
- Measuring cups and spoons
- Whisk or spoon
- Muffin pan (12-cup)
- Paper liners or non-stick spray
- Fork (for mashing bananas)
- Cooling rack
Ingredients
- 1 ½ cups whole wheat flour
- 1 cup rolled oats
- ½ cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ cup semi-sweet chocolate chips
- 2 large eggs
- ½ cup unsweetened applesauce
- ¼ cup skim milk
- 1 cup mashed banana
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
- In a large bowl, whisk together flour, oats, sugar, baking powder, and baking soda.
- Stir in the chocolate chips.
- In another bowl, mix mashed bananas, eggs, applesauce, and milk.
- Pour wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly into the muffin cups (about ¾ full).
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Let them cool in the pan for 5 minutes, then transfer to a cooling rack.
Nutrition Info:
| Nutrition | Value |
| Calories | 177kcal |
| Carbohydrates | 34g |
| Protein | 5g |
| Fat | 4g |
| Sugar | 16g |
| Sodium | 202mg |
Game-Changing Tips For This Recipe!
- Don’t over-mix the batter—just trust the lumps: Over-mixing kills the fluff. A few visible lumps mean a more tender, bakery-style muffin texture.
- Let the oats soak up the liquid a bit: After mixing wet and dry ingredients, let the batter sit for 5–7 minutes. It allows the oats to soften and gives the muffins a better structure.
- Use super ripe bananas for max flavor: I’m talking borderline black peels. They bring natural sweetness and moisture you just can’t fake.
- Chill your chocolate chips for a few minutes: Sounds weird, but it helps them stay more intact during baking, giving those dreamy pockets of gooey chocolate rather than blending into the batter.
- If your muffins brown too fast, tent with foil: Depending on your oven, the tops may brown quicker than the insides bake. A loose foil tent helps them cook evenly.
- Try to bake these a day ahead: Like banana bread, the flavor actually gets better after they rest overnight—more caramelized, more balanced. They’re even better on Day 2.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
