These chocolate chip oat muffins are soft, slightly sweet, and perfect for breakfast or a snack. They use just a few simple ingredients, freeze well, and come together quickly.
I like adding oats to baked goods because they boost nutrition and texture. In this recipe, mini chocolate chips add a touch of indulgence, but you can swap them for blueberries or another fruit for a fresher bite.
Table of Contents
- What You’ll Need
- Recipe Substitutions & Additions
- Step By Step Instructions
- Storage Instructions
- Tips For Success
- Other Muffin Recipes You’ll Love
- Chocolate Chip Oat Muffins Recipe
What You’ll Need
These basic ingredients make tender, flavorful oat muffins:
- Rolled oats: Nutrient-dense and hearty. Use gluten-free oats if needed.
- Bananas: Ripe bananas with brown spots give the best natural sweetness and flavor.
- Eggs: Help bind the batter and provide structure.
- Maple syrup: Optional for extra sweetness.
- Cinnamon: Adds warming spice.
- Baking powder: Gives lift so the muffins are light, not dense.
- Chocolate chips: Mini chips work well here; you can replace them with blueberries or another fruit.
See the recipe card below for ingredient amounts and full details.
Recipe Substitutions & Additions
- Egg alternative: Use a liquid egg replacer if you prefer. Flax eggs can make the texture too soft in this recipe.
- Mix-ins: Swap chocolate chips for fresh or frozen blueberries, chopped fruit, or a handful of nuts.
- Sweetness: Omit the maple syrup if your bananas are very ripe; add 1–2 tablespoons if you want a sweeter muffin.
Step By Step Instructions
- Preheat the oven to 350°F (180°C).
- Blend the rolled oats, bananas, eggs, maple syrup (if using), cinnamon, and baking powder until the batter is smooth.
- Fold in the chocolate chips until combined.
- Divide the batter evenly into a mini muffin pan and top with a few extra chips if desired.
- Bake for about 15 minutes, or until a toothpick inserted into the center comes out clean. For standard-size muffins, bake a few minutes longer.
Storage Instructions
Cool completely before storing. Keep muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, place cooled muffins in a freezer-safe bag for up to 3 months. Reheat in the microwave for 20–30 seconds or until warm.
Tips For Success
- This recipe yields about 20 mini muffins. For regular muffins, increase baking time by a few minutes and check for doneness with a toothpick.
- Blend the batter until smooth for a consistent texture — a high-speed blender works well.
- Use a silicone mini muffin pan or grease a metal pan to prevent sticking.
- Choose very ripe bananas for the best sweetness and flavor. Add a little maple syrup if you prefer a sweeter result.
Other Muffin Recipes You’ll Love
Peanut Butter and Jelly Muffins
Chocolate Chip Walnut Banana Muffins
Pumpkin Maple Muffins
Mini Cornbread Muffins
If you tried these Chocolate Chip Oat Muffins, please leave a ⭐ star rating and share how they turned out in the comments — I love hearing from you!
Chocolate Chip Oat Muffins
Print Recipe
Ingredients
- 1 cup old fashioned rolled oats
- 2 medium overripe bananas
- 2 eggs
- 1 tbsp maple syrup (optional)
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ cup mini chocolate chips
Instructions
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Preheat oven to 350 degrees F (180 degrees C).
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Blend the oats, bananas, eggs, maple syrup (if using), cinnamon, and baking powder until smooth.
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Fold in the chocolate chips.
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Spoon the batter into a mini muffin tin and top with extra chips if desired.
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Bake about 15 minutes or until a toothpick comes out clean. For standard muffins, bake a few minutes longer.
Notes
- Yields about 20 mini muffins. Adjust baking time for larger muffins.
- A high-speed blender or food processor makes a smooth batter quickly.
- Use a silicone pan or grease your pan well to prevent sticking.
- Choose very ripe bananas for the best natural sweetness; add maple syrup if you want a sweeter muffin.
Nutrition
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