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Top-down view of golden brown banana oat muffins with melted chocolate chips, arranged in white paper liners in a muffin pan. The muffins look soft and fluffy with a slightly crisp top. They are placed on a clean white marble countertop, and the scene is well-lit with a warm, homemade feel.

Oatmeal Banana Chocolate Chip Muffins Recipe

Soft, hearty, and slightly sweet, these Oatmeal Banana Chocolate Chip Muffins blend wholesome oats with ripe bananas and gooey chocolate chips—a perfect, feel-good treat for breakfast or snack time.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 177
Ingredients Equipment Method

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

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

Method
 

  1. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
    A white marble countertop holds a silver 12-cup muffin pan neatly lined with white paper liners. The oven in the background is set to 350°F, indicating preheating. This step ensures the pan is ready for the batter. The scene is minimal and focuses on clean preparation before baking the muffins.
  2. In a large bowl, whisk together flour, oats, sugar, baking powder, and baking soda.
    Top-down view of a large glass mixing bowl filled with whole wheat flour, rolled oats, white sugar, baking powder, and baking soda. These dry ingredients are being whisked together on a clean white marble countertop. A stainless steel whisk and measuring spoons are visible, emphasizing the clean and organized setup.
  3. Stir in the chocolate chips.
    The glass mixing bowl now shows a blend of dry ingredients mixed with semi-sweet chocolate chips. The chocolate chips are scattered throughout the dry mix. A stainless steel spoon rests in the bowl on the white marble surface. This step adds sweetness and texture to the banana oat muffins.
  4. In another bowl, mix mashed bananas, eggs, applesauce, and milk.
    A medium glass bowl on a white marble countertop contains mashed bananas, cracked eggs, unsweetened applesauce, and skim milk. The ingredients are partially combined using a spoon. This step creates the wet base for the muffins and highlights the use of wholesome ingredients like banana and applesauce for natural moisture.
  5. Pour wet ingredients into the dry ingredients and mix until just combined.
    A large glass mixing bowl holds the dry oat and chocolate chip mixture with the wet banana-based ingredients being poured in from a second bowl. A stainless steel spoon is halfway through stirring. The batter is thick and textured. The background is a clean white marble surface with a focus on mixing.
  6. Divide the batter evenly into the muffin cups (about ¾ full).
  7. Bake for 18–22 minutes or until a toothpick comes out clean.
  8. Let them cool in the pan for 5 minutes, then transfer to a cooling rack.
    Top-down view of golden brown banana oat muffins with melted chocolate chips, arranged in white paper liners in a muffin pan. The muffins look soft and fluffy with a slightly crisp top. They are placed on a clean white marble countertop, and the scene is well-lit with a warm, homemade feel.