These Banana Oatmeal Chocolate Chip Muffins are naturally sweetened and packed with fibre, flavour and even protein! Perfect for an easy and healthy grab-and-go breakfast or snack during the week.
It's come to my attention that so many people are still skipping breakfast. Now as someone who goes to bed dreaming of breakfast and wakes up starving I will never understand how people can function without a meal in the morning.
BUT I do completely understand that mornings can be hectic! A typical morning in my house includes people running around trying to pack lunches, make coffee and grab whatever they can in the fridge for breakfast. That's why I have come to LOVE easy, make ahead breakfast options.
These banana oatmeal chocolate chip muffins are definitely my new favourite breakfast. They are so easy to make, require only a few ingredient you probably already have in your kitchen AND they taste just like the moist, flavourful banana bread you grew up eating.
Why This Recipe Is Dietitian Approved
- Perfect for meal prep. Just pop them in the fridge or freezer for the easiest breakfast on busy mornings.
- Easy to make. All you need is one bowl and 10 minutes of preparation time and then you can do whatever you want while these bake.
- High fibre. Both oats and banana are a great source of soluble and insoluble fibre to support your gut health and digestion.
Ingredients
Oats. Quick, minute or rolled! Any oats will work for these muffins.
Collagen Powder. I have a stash of collagen powder that I love adding to breakfast recipes like this one for a little protein boost. However, you can also use vanilla protein powder, an equal amount of oat flour or additional oats.
Cinnamon. For that warm, comforting flavour we all know and love in our favourite banana bread.
Eggs. I use a full egg for these oatmeal banana chocolate chip muffins. This helps to find together the oats with the spices and other dry ingredients. If you are vegan, feel free to substitute with a flax egg. You can make a flax egg by combining 1 tablespoon of ground flax seeds with 3 tablespoon water and allowing it to sit for 15 minutes.
Banana. These add natural sweetness and a moist texture. If you are a banana hater, try these apple pie oatmeal cups instead.
Peanut Butter. I use peanut butter because I love it HOWEVER any nut or seed butter will work. Just be warned the taste may SLIGHTLY be changed depending on the flavour of your choice.
Maple Syrup. I chose to use maple syrup in these baked oatmeal cups because it's what we had on hand and I like the subtle maple touch it brings. However, I have tested these banana bread oatmeal cups with honey and they turned out perfectly as well!
Chocolate Chips. I personally believe no banana bread is complete without chocolate chips.
Additional mix ins. Dried coconut, chopped pecans or walnuts would all be AMAZING in these!
Substitutions and Variations
To make gluten-free: use certified gluten-free oats.
To make dairy-free: use a dairy-free milk of choice.
To make nut-free: use a seed butter like sunflower seed butter.
Equipment
- Silicone muffin liners
- Muffin tray
- Mixing bowl
Storage
Banana oatmeal chocolate chip muffins can stay fresh in an airtight container in the fridge for up to 7 days. For longer storage, wrap each muffin tightly in plastic wrap before placing in an airtight ziploc bag and freezing for up to 3 months.
Top Tips for Success
I recommend using quick or minute oats tend. These tend to work best for the smoothest muffins, as they are smaller than rolled oats and will absorb the wet ingredients better.
If you are looking for a more traditional muffin, (rather than a baked oat muffin) blend all the ingredients in a blender until smooth before pouring into your muffin tin.
Frequently Asked Questions
I love eating two of these muffins, warmed up with a little butter and a side of yogurt. You can also crumble them on yogurt, top with peanut butter or serve with a side of fruit.
More Healthy Muffin Recipes
Muffins are the BEST! Try some of my other popular recipes next:
- Healthy Breakfast Muffins
- Banana and Carrot Muffins
- Vegan Double Chocolate Banana Muffins
- Banana Blueberry Oatmeal Muffins
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these banana oatmeal chocolate chip muffins, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Banana Oatmeal Chocolate Chip Muffins
Ingredients
- 2.5 cups oats
- ¼ cup collagen *see substitutions below
- 2 teaspoon baking powder
- 1 tsp cinnamon
- ¼ teaspoon salt
- ¼ cup maple syrup
- 1 cup milk
- 1 medium banana mashed
- ¼ cup peanut butter
- 1 egg
- ⅓ cup chocolate chips
Instructions
- Preheat oven to 350F and line a 12 cavity muffin tin.
- In a large mixing bowl combine oats, collagen, baking powder, cinnamon and salt. Add in your maple syrup, milk, mashed banana, peanut butter and egg and stir well. Add your chocolate chips and mix once more.
- Divide your batter evenly among the cavities of your muffin tin (recipe should make about 12 baked oatmeal cups). *I typically pour about ¼ cup of batter into each cavity.
- Bake for about 24-27 minutes or until the top is brown.
Ash says
Was craving some chocolate chip oatmeal muffins and came straight here - this recipe has been my absolute favorite one that I've made.
Allie H says
Currently 9 months pregnant and have been searching for healthier grab & go snacks with oats that I can batch bake and freeze for post partum. I found this recipe last week and have already re-made it 3 times because the muffins have become my go-to for on the go moments between work/appointments/midnight snacks. Very tasty and super simple to make! Excited to try some of the others! Thanks Nicole!
Moe K says
Amazing recipe! Even better when using all local ingredients. Thank you for sharing!
Ameerah says
I’ve used this recipe sooo many times already. I love how quick and easy it is to prepare, not to mention it’s easy to eat when you’re on the go. I use vanilla chocolate chips because milk chocolate can get overwhelming for me.
Sara says
Easy to make, super yummy and very satiating!