For breakfast or snack, fluffy Banana Oatmeal Chocolate Chip Muffins are made with whole grain rolled oats, oat flour and almond flour. Like my popular Zucchini Bread with oat and almond flour, these naturally sweetened banana muffins are simple to make in about 20 minutes hands on time, in one bowl and they’re freezer friendly. This recipe is vegetarian, dairy free and easily gluten free. | This recipe is brought to you by Bob’s Red Mill.
⭐️⭐️⭐️⭐️⭐️ Reader Review: “These muffins are wonderful, great flavor, great texture and easy to make. I will definitely be making these on a regular basis.”
Breakfast or Snack: Oatmeal Banana Chocolate Chip Muffins
If you’re like me, you love a good Moist Banana Bread Recipe. But when I want whole grains for breakfast like in these Sourdough Oatmeal Pancakes or my blender ready Banana Pecan Oat Waffles, I turn to old fashioned rolled oats again and again.
These banana oat muffins are delicious for a grab n go breakfast or afternoon snack. Chock full of rolled oats, oat flour, almond flour and chocolate chips, here’s why you’ll love this banana oat flour muffin recipe:
- naturally sweetened
- freezer friendly
- plenty of chocolate chips!
If you enjoy making recipes with whole grain oats, you’ll enjoy these fluffy muffins.
About the Key Ingredients
- Bananas: making banana muffins with ripe, extra splotchy, even black, soft bananas creates the best flavor because they’re sweeter than greenish or just starting to turn brown bananas.Bananas – extra spotty, soft, black if you have em’
- Maple Syrup: naturally sweetens the muffins and holds in moisture. It’s a perfect pairing with oats!
- Coconut Oil: tenderizes the muffins and makes them so moist! You can use refined or unrefined coconut oil in this recipe. Unrefined carries the coconut flavor while refined is more neutral in flavor. I use unrefined. You can substitute canola oil if desired.
- Old Fashioned Rolled Oats: add texture, bulk and earthy flavor.
- Oat Flour: adds bulk, texture and offers a whole grain earthy texture. You can use store bought or, make homemade oat flour (so easy in a blender or food processor).
- Super Fine Almond Flour: adds protein for structure and nutty flavor. I use Bob’s Red
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Ingredients Make All the Difference
These banana oatmeal chocolate chip muffins are made in partnership with Bob’s Red Mill. It’s a brand I trust for high quality pantry staples to share whole grain recipes I love making for friends and family and also sharing with the Vanilla And Bean community.
Organic rolled oats, oat flour and almond flour are a fabulous trio in these fluffy muffins. Together they lend a tender crumb and earthy flavors offering whole grain goodness. If gluten free, this recipe can be made with Bob’s Red Mill Gluten Free Oats and Almond Flour.
At a Glance: How to Make Banana Oatmeal Chocolate Chip Muffins
Get ready: grab your mixing bowl, banana masher, whisk and ingredients…
- First, mash the bananas, then whisk in the maple syrup, eggs and coconut oil together.
- Second, add the oat flour, rolled oats, almond flour, leavening and cinnamon and whisk until there are no dry patches left.
- Third, fold in the chocolate chips.
- Next, set aside to rest while the oven preheats.
- Last, scoop and bake!
Resting the batter for about 25 minutes helps hydrate the oat flour and supports a lofty muffin. It’s worth the wait!
Knowing the temperature of your oven is key for best baking outcome. Use an external oven thermometer (dial or digital) to know its true temperature and adjust as needed.
Traci’s Tips
- Muffin Liners: Use tulip muffins liners to support these fluffy oat flour banana muffins. Tulip muffin liners can be purchased through Amazon (look for 2″ x 2 3/4″) or The Kitchn has a tutorial on how to DIY them!
- Kitchen Tools: I recommend an oven thermometer and weighing your ingredients using a digital kitchen scale for best outcome. Use the scoop and sweep method for volume measurements if a scale is unavailable. .
For more recipes featuring Bob’s Red Mill pantry staples, head to their website.
Banana Oatmeal Chocolate Chip Muffins Recipe
Ingredients
- 1/2 cup (50 grams) Old Fashioned Rolled Oats, Bob's Red Mill
- 1 1/2 cups + 1 tablespoon (160 grams) Oat Flour, homemade or Bob's Red Mill
- 1 cup (105 grams) Almond Flour, super fine, Bob's Red Mill
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Fine Sea Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 cup (250 grams) Mashed Banana, about two large bananas
- 2/3 cup (200 grams) Maple Syrup, room temperature
- 1/2 cup (105 grams) Coconut Oil, melted, warm to the touch
- 2 Large Eggs, room temperature*
- 2 teaspoons Vanilla Extract
- 2 teaspoons Apple Cider Vinegar
- 3/4 cup (130 grams) Mini Chocolate Chips
Instructions
- Mix the Dry Ingredients: In a medium mixing bowl whisk the rolled oats, oat flour, almond flour, cinnamon, baking powder and soda and salt together. Set aside.
- Mix the Wet Ingredients: In a large mixing bowl, whisk the mashed bananas, maple syrup, coconut oil, eggs, vanilla extract and apple cider vinegar until an emulsion forms – about 30 seconds.
- Add the dry ingredients to the wet ingredients. Whisk for 45 seconds until there are no dry patches left. Fold in the chocolate chips.
- Rest the batter at room temperature for 25-30 minutes.
- Meanwhile, set oven rack in the bottom third of the oven and preheat to 400F (205C). Line a standard muffin pan with 12 tulip style muffin cups or DIY your own.
- Gently stir the batter down. Overfill a large cookie scoop (#20) with batter and transfer the batter into muffin liners. Distribute leftover batter evenly among cups. Sprinkle tops lightly with additional chocolate chips or rolled oats if desired.
- Bake: Place the muffins in the oven then reduce the oven temperature to 375F (190C). Bake the muffins for 30 – 35 minutes. Use a toothpick to test several muffins starting at 30 minutes. Once the toothpick comes out clean with a few crumbs attached and the muffins are golden brown, the muffins are ready. Transfer the muffins to a cooling rack and cool completely.
- To Store: Once cool, cover for up to four days at room temperature.To Freeze: Place cooled muffins on a sheet pan and freeze. Once frozen, transfer to a lidded container for up to two weeks. Thaw at room temperature.To Rewarm: rewarm muffins in a 350F oven for 10-15 minutes.
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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tried making pumpkin muffins but your banana muffins are the keepers. The house smelled so good yesterday and muffins tasted so good that I woke up at 2 am this morning and wanted to have a muffin but decided to wait for later. The texture of the muffin and the crumb are excellent and the fragrance of the baking muffin is quite remarkable. I used paper baking cups and they stuck a little to the paper. Do you think buttering the muffin tin instead of paper would be preferable? I see you use a special baking cup – do the muffins stick to that paper?
Hi Kathy! Thank you for following up! Noted on pumpkin. You can butter or use pan spray in the muffin cups if you like. The cups I use don’t need it.
Could pumpkin be substituted for bananas to make a pumpkin muffin? Do you have a pumpkin muffin recipe?
Hi Kathleen! I think it could work, but I’ve not tried substituting pumpkin for banana. I do not have a pumpkin muffin recipe on the blog yet. Let us know if you experiment!
I love these muffins even though there are a few extra steps it is well worth it . Only made a couple changes and used a few tablespoons of maple syrup and instead of the oil I subbed 1/2 cup unsweeted applesauce. No chocolate chips so used walnuts. Excellent results.
Thank you for sharing your subs, Kathy! Love that you included walnuts.
Can this recipe be used to make a loaf instead of muffins. My family prefers slices over muffins.
Thank you
Hi Veronica! I’m sure it can, but I’ve not tested how long the batter would take to bake in a loaf pan. If you experiment, please keep us posted!
These muffins are wonderful, great flavor, great texture and easy to make. I will definitely be making these on a regular basis. Thank you so much for this yummy recipe.
Thank you for your note and five star review Debbie! SO excited you’re enjoying the muffins!
I made them again yesterday, they are a bit of joy in my gluten free, corn free and tapioca free diet, love them. Going to go see what else you have and try something new. Thanks
This recipe a keeper- moist, great texture and flavor- and gluten free! Thanks for developing/publishing it.
Hi CMC! Hooray! So happy you like the muffins. Thank you for coming back and leaving a note!