Chocolate Chip Oat Muffins

5 from 5 votes

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!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Snack

Cuisine: American

Servings: mini muffins

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.

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.