Chocolate Chip Oat Muffins
on Dec 01, 2021, Updated Jan 27, 2024
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These chocolate chip oat muffins are a soft sweet treat! They require only a few ingredients, freeze well, and make a great breakfast or snack!
I love incorporating oats into baked goods because they are so nutritious. I added in a few chocolate chips into these oat muffins for a special sweet treat for my boys, but they can be replaced with blueberries for bursts of sweetness in every bite!
If you’re looking for more ways to get in a serving of oats in the morning, be sure to try out these strawberry banana oat bars, banana oat waffles, and healthy apple oatmeal bars!
Table of Contents
What You’ll Need
Here is what you’ll need to make these chocolate chip oat muffins:
- Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these spinach banana muffins gluten-free.
- Bananas: The main source of sweetness for these muffins. Try to use bananas that are very ripe with several brown spots. The riper the bananas, the sweeter the muffins!
- Eggs: Used as a binder to help hold the muffins together.
- Maple Syrup: Optional ingredient for a little added sweetness to the muffins.
- Cinnamon: Warm spice for added flavor.
- Baking Powder: Leavening agents to help the muffins rise.
- Chocolate Chips: I used mini chocolate chips for these mini muffins, but you may use regular chocolate chips or replace them with a fruit, like blueberries.
See the recipe card below for full information on ingredients and quantities.
Recipe Substitutions & Additions
- Eggs: You may replace the egg with a liquid egg replacer like the brand Just Egg. Flax eggs do not work well with this recipe and result in mushier muffins.
- Chocolate chips: You may replace the chocolate chips with pieces of fruits, such as blueberries.
- Maple syrup: The maple syrup adds a little extra sweetness to the muffins, but may be omitted. If you are omitting the maple syrup, be sure that the bananas are overripe with several brown spots for maximum sweetness.
Step By Step Instructions
- Blend the oats, bananas, eggs, maple syrup, cinnamon, and baking powder together until smooth.
- Fold in the chocolate chips until combined.
- Pour the mixture equally into a mini muffin pan and sprinkle the top with a few extra chocolate chips if you’d like.
- Bake the muffins at 350 degrees F for about 15 minutes or until a toothpick inserted comes out clean. If using a normal-sized muffin pan, bake a few minutes longer.
Storage Instructions
Let the muffins completely cool and store them in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge. To freeze, store in a freezer-safe Ziploc bag once cooled for up to 3 months. To reheat, simply microwave the muffins for 20-30 seconds, or until warmed through!
Tips For Success
- This recipe makes 20 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time.
- I love using this nutribullet blender to blend the ingredients into a smooth batter.
- I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand.
- I like to use very ripe bananas with several brown spots (even riper than the ones shown in the photo above). The riper the bananas, the sweeter the muffins. If you prefer a sweeter muffin, add 1-2 tablespoons of maple syrup to the batter.
Other Muffin Recipes You’ll Love
Peanut Butter and Jelly Muffins
Banana Nut Muffins
Pumpkin Maple Muffins
Maple Cornbread Muffins (Cornbread Muffins With Corn)
If you tried these Chocolate Chip Oat Muffins please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Chocolate Chip Oat Muffins
Ingredients
- 1 cup old fashioned rolled oats
- 2 medium overripe bananas
- 2 eggs
- 1 tbsp maple syrup
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees F (180 degrees C).
- Blend the oats, bananas, egg, maple syrup, cinnamon, and baking powder together until smooth.
- Fold in the chocolate chips until combined.
- Pour the mixture equally into a mini muffin pan and sprinkle the top with a few extra chocolate chips if you’d like.
- Bake the muffins for about 15 minutes or until a toothpick inserted comes out clean. If using a normal-sized muffin pan, bake a few minutes longer.
Notes
- This recipe makes 20 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time.
- I love using this nutribullet blender to blend the ingredients into a smooth batter.
- I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand.
- I like to use very ripe bananas with several brown spots (even riper than the ones shown in the photo above). The riper the bananas, the sweeter the muffins. If you prefer a sweeter muffin, add 1-2 tablespoons of maple syrup to the batter.
Can’t wait to try these! Love that there are so few ingredients.
Wow, these are amazing! I just tried these for my 1 year old and they are so easy to make, healthy and taste great! My daughter loves them, and I might have eaten a few myself 😉
I’m so happy to hear that you and your daughter liked these muffins! Thanks for sharing your great review, Christina!😊