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Deliciously sweet and healthy, these banana oatmeal chocolate chip muffins are the best! They’re perfect for breakfast treats or light snacks whenever you want something packed with protein.
Love muffins? You will also like my Flourless peanut butter muffins and my cinnamon muffins.
My kids love chocolate chip muffins and I sometimes love sneaking in some protein in them. 😬 These Healthy oatmeal banana muffins are some of our very favorite things to make because they’re so rich in flavor and simple to whip together. f you’re looking for a quick breakfast recipe or protein snack for the on-the-go, then this recipe is for you.
This recipe for chocolate oat muffins is versatile, and it’s super easy to customize, too. You can add your favorite chopped nuts like walnuts or pecans to the muffins for additional protein – mmmm.
Why you will love this recipe
- Rich with protein: The oats and scoops of whey powder give these muffins their protein content.
- Sweet and delicious: The naturally sweet flavors of banana are present in these muffins, plus the sweetener adds additional sweetness. These muffins are the perfect treats for whenever you have a sweet tooth!
- Kid-friendly: Pack these muffins in school lunchboxes or snack bags for the kids so they can enjoy a healthy snack at school. The size of the muffins perfectly fit inside bento boxes, too.
Ingredients you will need
Below is a list of ingredients you will need to make these oatmeal banana muffins. Full measurements are listed further down in the recipe card.
Flour–You can use any flour of your choice.
Oats– I use old-fashioned oats for this recipe because they absorb all the liquid and bake perfectly.
Protein powder– Use your favorite protein powder. Both whey and vegan protein powder will work for these muffins.
Sweetener– I use a low-calorie granulated sweetener like Truvia or Swerve for these muffins, but if you’re not worried about the calorie content, then you can use regular granulated sugar. I sometimes use cane sugar or coconut sugar.
Baking powder & baking soda– These two ingredients help the muffins rise and become fluffy as they bake.
Salt– A little bit of Kosher sea salt is used to balance out the sweetness in these muffins.
Egg– One egg binds the ingredients together in these muffins. If you want these to be vegan, then you can use applesauce or one flax egg.
Almond milk– Any kind of plant-based milk will work for these muffins. I like to use almonds, cashew, or oat milk.
Oil– Vegetable oil keeps these healthy chocolate chip muffins moist and soft on the inside. Use any kind of vegetable oil. I sometimes use coconut oil.
Banana– You will need one cup of mashed banana which equates to 3 medium bananas.
Chocolate chips– I used dark chocolate chips.Feel free to use dairy-free or milk chocolate chips.
How To Make Banana Oatmeal Muffins
Preheat your oven to 400 degrees Fahrenheit. Line a muffin tin pan with paper liners or grease the pan with oil.
Step 1: In a large bowl, mix together the whole wheat flour, all-purpose flour, oats, protein powder, low-calorie sweetener, baking powder, baking soda, and salt with a wooden spoon.
Step 2: In another bowl, whisk together the egg, almond milk, vegetable oil, and mashed banana.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Step 4: Next, Fold in the chocolate chips.
Step 5: Divide the batter evenly between the muffin cups. Top with more chocolate chips if needed.
Step 6: Bake for 15 to 18 minutes or until tops are lightly browned and a toothpick inserted into a muffin comes out clean.
Notes and Tips
- For gluten-free chocolate oat muffins, feel free to use gluten-free all-purpose flour.
- You may substitute the protein powder for an additional ¼ cup of flour.
- Use any kind of milk for this recipe. Dairy milk also works if you are able to have dairy.
- You can use honey or maple syrup to replace the low-calorie sweetener. Brown sugar or coconut sugar also works.
- Place the leftovers in a container and store them in the fridge for up to five days. You may reheat it in the microwave when ready to eat. You can freeze for up to 3 months.
Frequently Asked Questions
If there is too much baking soda or powder in the batter, muffins will rise for a short time, then eventually collapse. This causes the muffins to become dense.
If you over-mix the batter, then the muffins will be super chewy and not pleasant. Be sure to stir the batter until just combined.
Oil allows your muffins to be moist and soft on the inside. Butter tends to dry baked goods out.
Allowing your muffin batter to rest makes it thicker and yields much fluffier muffins.
More Muffin Recipes
- Lemon Poppy Seed Muffins
- Baked Oatmeal Protein Muffins
- Easy Apple Cinnamon Muffins
- Healthy Blueberry Muffins
- Flourless Peanut Butter Banana Muffins
- Flourless Chocolate Muffins
Pin this now to find it later
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Thanks for stopping by. I hope you love this recipe as much as we did. If you do, please consider leaving me a review and some feedback.
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Banana Oatmeal Chocolate Chip Muffins Recipe
Video
Ingredients
- ½ Cup Whole wheat flour
- ¾ Cup All purpose flour
- 1 Cup Oats
- 2 Scoops Whey Protein, vanilla flavor
- ¼ Cup Low-calorie granulated sweetener
- 2 Teaspoons Baking powder
- 1 Teaspoon Baking soda
- ¼ Teaspoon Salt
- ¾ Cup Almond milk, or milk of choice
- 1 Egg
- 1/3 Cup Melted coconut oil, or Vegetable oil
- 1 teaspoon Vanilla
- 1 Cup Mashed banana
- ½ Cup Chocolate chips
Instructions
- Preheat the oven to 400 degrees F. Line a 12-cup muffin tin with paper muffin liners.
- In a large bowl, mix together the ½ Cup Whole wheat flour, ¾ Cup All purpose flour, 1 Cup Oats, 2 Scoops Whey Protein, ¼ Cup Low-calorie granulated sweetener, 2 Teaspoons Baking powder, 1 Teaspoon Baking soda, and ¼ Teaspoon Salt.
- In another bowl, whisk together the 1 Egg, 1 teaspoon Vanilla, ¾ Cup Almond milk, 1/3 Cup Melted coconut oil, and 1 Cup Mashed banana.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the ½ Cup Chocolate chips.
- Divided the batter evenly between the muffin cups.
- Bake for 15-18 minutes or until tops are lightly browned and a toothpick inserted into a muffin comes out clean.
Notes
- You may substitute Protein for additional 1/4 cup flour
- Use any flour you have on hand or gluten-free alternative almond milk or any other milk
- honey or maple syrup to replace sweetener. Brown sugar or coconut sugar is also ok
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Needed something to stay within my macros but wasn’t bland and boring . These were delicious if you want it a little sweeter then ad half a cup of sweetner instead of 1/4
Vanilla is not enough list of ingredients needed but it is in the video. How much should be used?
Hi Sandra. Yes, I can see it’s missing. Just added it on there. It is 1 tsp
It says one cup of banana how many banana is that?
How long to bake at 400?
Can I not use cupcake liners ?
Hi. You don’t have to use cupcake liners. You will need about 3 large bananas and bake for 15-18 minutes. Use a toothpick to check for doneness until it comes out clean.
Anyone use extra banana in place of egg?
Hey! Can applesauce be a substitute for oil in this recipe?
Yes, even though we didn’t test it yet with apple sauce, it would be a good substitute to try
Hi Rena,
Thanks for sharing. Can I use honey in place of the stevia and ground oatmeal in place of whole wheat flour? Thanks.
Hi there. Yes, those are ok to switch out.
Hi!!
What is the measurement for honey if it replaces the stevia?
Thank you!
Lisa
1/4 cup should be good enough. If you prefer it sweeter you can add 1/2 cup
Can almond flour be used in place of all flours? Thanks, Elle
I have not tried this with almond flour. You could try but it will be moist and less fluffy
Hello rena,
Can I use yogurt instead of whey protein in this recipe?
Thank u
Hi. Yes you can do that
Hi
I am making your banana oatmeal chocolate chip muffins right now and noticed a couple of omissions it should be corrected:
– instructions say whisk in egg , yet no egg is listed on ingredients
– when mixing the dry ingredients together, oats are omitted
Big time at 400°, yet they are very well done, brown on top. Are used muffin papers in a metal nonstick tin. Any suggestions?
I made your Slow Cooker southwest turkey chili- it was a hit!
I Instagram-thank you so much !
Hi, Thank you! So sorry I did forget to add the egg in the ingredients I fixed it! Yes, you would have to use a nonstick pan. It was ok in my oven at 400 degrees but if it was too brown on your end test if it’s done at 15 minutes or lower temp at 350.
I am so glad you liked the chicken chili
Hi! I am wondering if coconut sugar could be used as the low-calorie sweetner in this recipe? 🙂
Thank you!
Hi Erin,
You can use Coconut sugar. I usually bake with the stevia used for baking.