Deliciously sweet and healthy, these banana oatmeal chocolate chip muffins are the best! They’re perfect for breakfast treats or light snacks whenever you’re wanting something packed with protein. Chocolate oat muffins are made with sweet bananas and vanilla and are so easy to make!
Healthy banana and chocolate oatmeal muffins are some of our very favorite things to make because they’re so rich in flavor and simple to whip together. The rich chocolate chips shine with the banana and create an amazingly sweet nutty flavor that is irresistible. If you’re looking for a quick breakfast recipe or protein snack for the on-the-go, then this recipe is for you.
These chocolate chip oat muffins are rich in fiber and healthy protein so they will keep you full and energized. We like to use our favorite whey protein, but any kind of plant-based protein will also work. 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 This Oatmeal Chocolate Chip Muffin Recipe is So Good
- Rich with protein: The oats and scoops of whey powder really give these muffins their protein content. You can enjoy these muffins whenever you’re needing a light but filling pick-me-up. Who doesn’t like healthy muffins?!
- 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.
Flour– You will need both whole wheat and all-purpose flour for these delectable muffins. The use of whole wheat flour gives these muffins additional fiber content.
Oats– We use old-fashioned oats for this recipe because they absorb all the liquid and bake perfectly. Oats are naturally high in protein and fiber so you get additional nutrients from them.
Protein powder– Use your favorite protein powder for these banana and chocolate chip oat muffins. Both whey and vegan protein powder will work for these muffins.
Sweetener– We 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.
Baking powder & baking soda– These two ingredients help the muffins rise and become fluffy as they bake. You will definitely want to make sure you have these ingredients!
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. We 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.
Banana– You will need one cup of mashed banana which equates to one medium banana.
Chocolate chips– Rich chocolate chips are folded throughout the batter to create pockets of bright tasty flavors. Feel free to use dairy-free or milk chocolate chips.
How To Make Chocolate Oat Muffins With Banana
First, measure all of your ingredients and prepare your workstation.
Preheat your oven to 400 degrees Fahrenheit. Line a muffin tin pan with paper liners or grease the pan with oil.
Next, 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.
In another bowl, whisk together the egg, almond milk, vegetable oil, and mashed banana.
Next, pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the chocolate chips.
Finally, divide the batter evenly between the muffin cups. 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 Oatmeal Chocolate Chip Muffins
- 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
More Delicious Desserts
- Edible Chocolate Chip Cookie Dough Recipe
- Healthy Cookie Dough Brownies
- Cinnamon Sugar Pumpkin Donuts
- No-Bake Brownie Protein Bites
- Healthy No-Bake Buckeye Balls
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Banana Oatmeal Chocolate Chip Muffins Recipe
- 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 Vanila
- 1 Cup Mashed banana
- ½ Cup Chocolate chips
- Preheat the oven to 400 degrees F. Line a 12 cup muffin tin with paper muffin liners.
- 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.
- In another bowl, whisk together the egg, almond milk, vegetable oil, and mashed banana.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the 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.