Chocolate Chip Oatmeal Muffins
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These Banana Oat Chocolate Chip Muffins are next-level good, and I’ll tell you why. The secret? A mix of butter and oil, giving you the best of both worlds—butter for rich flavor and oil for incredible moisture. No dry muffins here!
My husband always insists I add chocolate chips to everything, and honestly? He’s 100% right on this one. The combo of banana and chocolate is absolute perfection, and once you try these, you’ll see exactly why they don’t last long at my house!
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The best thing about these muffins? They’re ridiculously easy! Just 5 minutes to mix, 20 minutes to bake, and that’s it. The hardest part? Waiting for them to cool!
I’ve been baking banana bread—and just about every banana variation you can think of—for years. One of my favorites? These jumbo walnut banana muffins that my neighbors practically beg for! And if you’re in the mood for a cozy fall twist, my banana pumpkin muffins are a must-try—the warm spices and extra moisture from the pumpkin make them unbelievably soft and flavorful.
Simple Ingredients
Recipe Notes
- Bananas – The riper, the better!
- Oats – Old-fashioned oats or quick oats work great.
- Flour – Regular all-purpose, but whole wheat can be used for a heartier texture.
What if my bananas are not ripe enough?
How to ripen bananas in the oven
Need ripe bananas fast? No problem! Simply place unpeeled bananas on a baking sheet and bake at 300°F for 15-20 minutes until the skins turn black and the bananas soften. Let them cool completely before mashing—this will give you the perfect texture for muffins!
Tips
- Be sure to use overripe bananas. They should be almost black for the best natural sweetness.
- Don’t over-beat the batter. If your kids are helping, teach them that over-beating the mixture will cause the muffins to become chewy and tough instead of light and tender.
- For bakery-style muffins – Sprinkle a little sugar on top before baking for a nice crunch.
Step-by-Step Directions
Step 1: Preheat your oven to 350°F. Spray a 12-cup muffin tin with nonstick spray, or grab some cupcake liners.
Step 2: In a medium bowl, mash the bananas until smooth.
Step 3: Mix in the sugar, oil, and softened butter.
Step 4: Beat the eggs and vanilla into the mixture.
Step 5: Gradually add the dry ingredients. Stirring gently until just incorporated.
Step 6: Gently fold in the chocolate chips (and walnuts, if using).
Step 7: Divide the batter evenly among the prepared muffin cups. Bake for 17-20 minutes.
Pro Tip: Let the muffins cool completely before removing them from the pan. This keeps the chocolate chips from sticking to the bottom, so you get perfectly intact, chocolatey bites every time!
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Recipe
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Chocolate Chip Banana Oatmeal Muffins
Equipment
Ingredients
- 2 Ripe Bananas
- 1 cup Granulated Sugar
- ¼ cup Oil
- ¼ cup Butter softened
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1 cup All-Purpose Flour
- ¾ cup Rolled Oats
- 1 teaspoon Baking Soda
- ½ teaspoon Cinnamon
- ½ teaspoon Salt
- ½ cup Semi-Sweet Chocolate Chips
- Optional: ¾ cup Chopped Walnuts
Instructions
- Preheat your oven to 350°F. Spray a 12-cup muffin tin with nonstick spray or line it with cupcake liners. Set aside.
- In a medium bowl, mash the bananas until smooth. Add the sugar, oil, softened butter, and eggs, mixing until well combined. Stir in the vanilla extract.2 Ripe Bananas, 1 cup Granulated Sugar, ¼ cup Oil, ¼ cup Butter, 2 Eggs, 1 teaspoon Vanilla Extract
- In a large bowl, whisk together the flour, rolled oats, baking soda, cinnamon, and salt.1 cup All-Purpose Flour, ¾ cup Rolled Oats, 1 teaspoon Baking Soda, ½ teaspoon Cinnamon, ½ teaspoon Salt
- Gradually add the dry ingredients, stirring gently until just incorporated. Do not overmix—it's okay if a few lumps remain.
- Gently fold in the chocolate chips (and walnuts, if using).½ cup Semi-Sweet Chocolate Chips, Optional: ¾ cup Chopped Walnuts
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 17-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- Let the muffins cool completely before removing them from the pan. This keeps the chocolate chips from sticking to the bottom and breaking up the muffin.
- Store: In an airtight container at room temp for 3-4 days.
- Freeze: Wrap individually and freeze for up to 3 months.
- Reheat: Microwave for 10-15 seconds for that fresh-from-the-oven feel.
These look delicious!