Banana Oatmeal Chocolate Chip Muffins

A plate of freshly baked banana muffins in paper liners on a kitchen counter with flowers in the background.

Banana Oatmeal Chocolate Chip Muffins

These easy 30 minute Banana Oatmeal Chocolate Chip Muffins are fluffy, moist, vegan and naturally sweetened. Made with ripe bananas, oats, and chocolate chips for a wholesome make-ahead breakfast or snack.

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings serves

Calories 254kcal

Ingredients

1 cup ripe bananas mashed, about 2 large pieces
¼ cup maple syrup or coconut sugar
2 tbsp neutral oil or melted coconut oil
½ cup plant-based milk plus 1–2 tbsp extra if needed
1 tsp apple cider vinegar or lemon juice
1 tsp vanilla extract
1¾ cups rolled oats 1 1/4 cups oat flour + 1/2 cup rolled oats
1½ tsp baking powder
½ tsp baking soda
½ tsp cinnamon
Pinch of salt
⅓ cup dark chocolate chips

Instructions

Preheat oven to 350°F (180°C). Line or grease a 6 cup muffin tin.
In a large bowl, mash bananas. Whisk in maple syrup, oil, milk, vinegar, and vanilla.
Add oats (or oat flour + oats), baking powder, baking soda, cinnamon, and salt. Stir to combine. Batter should be thick but scoopable—add 1–2 tbsp extra milk if needed.
Add the chocolate chips and fold until just combined.
Divide between muffin holes (fill about 3/4 full).
Bake 18–20 minutes until risen, golden, and a skewer comes out clean.
Cool slightly before eating.

Notes

Oats vs oat flour mix: You can use rolled oats alone or a mix of rolled oats and oat flour. The mix of the two gives a softer result that feels more like a classic muffin (my preference). Using only rolled oats makes them a bit denser (still tasty) and closer to baked oats.

Nutrition