Banana Oatmeal Chocolate Chip Muffins

Banana Oatmeal  Chocolate Chip Muffins

These Banana Oatmeal Chocolate Chip Muffins are just the right texture and consistency, not to mention very delicious and super easy to make. It is not too sweet since I tried to use minimum sugar. I tested these muffins with both honey and sugar. I wanted to test it so that anyone can make it with either option. For those who prefer honey over sugar, I got you, and for you sugar lovers, I’ve got you too.

Banana Oatmeal Chocolate Chip Muffins
Muffins using honey as sweetener

Banana Oatmeal Chocolate Chip Muffins
Muffins using sugar as sweetener

When you make these muffins, they may vary in color as the ones made with sugar may have a browner look than the ones made with honey. Apart from lessening on sugar, I’ve started to bake a lot more using oatmeal flour. I find that it makes incredible baked items. If you try using oat flour, you will find that you don’t miss all-purpose flour at all for a lot of your baking. It is vital to note the health benefits of oat flour. Oats are an excellent source of protein, fiber and are high in vitamins, minerals, and antioxidants. It is perfect for digestive health.

Banana Oatmeal Chocolate Chip Muffins are an excellent choice for breakfast or afternoon snacks, and the plus here is reducing your sugar intake, should you choose honey and using a healthier carbohydrate than flour. So you are getting the best of both worlds. If you are interested in an oat diet, it is essential to learn how to make oatmeal flour.

How to make Oat Flour?

You can make Oat flour by grinding raw whole grain oats into a fine powder using a blender or food processor. I used old fashion rolled oats. I also gave step-by-step instructions for making oat flour in my Flourless Carrot Cupcakes.

Ingredients for Banana Oatmeal Chocolate Chip Muffins

Ingredients for Banana Oatmeal Chocolate Chip Muffins

To make Banana Oatmeal Chocolate Chip Muffins, the first thing to do is preheat your oven, grease and line your muffin pans. Mix all your dry ingredients in a medium-size bowl. This muffin recipe is quick and easy as you get to blend the wet ingredients in a blender instead of using a hand mixer. Once you have blended all the wet ingredients, pour your wet ingredients into a large bowl. Mix all your dry ingredients together in a medium-size bowl. Then slowly mix in your dry ingredients using a hand whisk. When the dry ingredients are fully combined, use an ice cream scoop to pour your batter into your muffin pans

Banana Oatmeal Chocolate Chip Muffins

Allow your muffins to bake for 15-20 minutes, remove from oven, let cool on a baking rack. Serve at room temperature.

Banana Oatmeal Chocolate Chip Muffins
Banana Oatmeal Chocolate Chip Muffins

These muffins are both healthy and delicious, hope you enjoy making them!

Banana Oatmeal Chocolate Chip Muffins

Banana Oatmeal Chocolate Chip Muffins

Banana Oatmeal Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 15 muffins
Calories 1105 kcal


  • 2 cups oatmeal flour pulverize, use old fashion rolled oats
  • 3 tablespoons honey or 1/2 cup sugar
  • 1 egg large
  • 1/4 cup butter melted
  • 1/4 cup whole milk
  • 4 bananas ripe could be normal size
  • 1/2 cup chocolate chips
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract


  • Preheat Oven at 350 °F (177 °C), grease and line muffin pans.
  • Prepare 2 level cups of oat flour. To get level cups, spoon out flour into the cup; when the cup is full, take the back of a knife and level off the top to reach the top of the measuring cup and not over the cup's rim. 
  • In a medium-size bowl, mix oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • Add bananas, egg, milk, melted butter, honey or sugar, and vanilla extract to your blender; blend until smooth and creamy for about 1 minute.
  • Using a large bowl, pour your mixture from the blender into the bowl.
  • Slowly add dry ingredients to wet ingredients, using a hand whisk, gently fold in all the dry ingredients. Ensure it is fully combined.
  • Using an ice cream scoop, pour out muffin batter into the muffin pans. Bake for 15-20 minutes. 
  • Use a toothpick to test the muffin to ensure they are fully baked. Place the toothpick in the center of the muffins. Once it comes out clean, please remove them from the oven and allow them to cool on a baking rack. 
  • If you use honey instead of sugar, you should get about 15 muffins, If you use sugar, you should get 21 muffins. Serve at room temperature.


How to store your muffins?
To preserve the freshness of your muffins, store them in an air-tight container. First, line the container in the bottom with paper towels, place the muffins in single layers on the paper towel. Then cover the muffins with paper towels as well. These can stay fresh at room temperature for up to three to four days.


Calories: 1105kcalCarbohydrates: 226gProtein: 27gFat: 17gSaturated Fat: 6gTrans Fat: 1gCholesterol: 176mgSodium: 3071mgPotassium: 2289mgFiber: 22gSugar: 118gVitamin A: 741IUVitamin C: 41mgCalcium: 606mgIron: 7mg
Tried this recipe?Let us know how it was!

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