So delicious! These easy Banana Oatmeal Muffins with Chocolate Chips are flourless, gluten free, dairy free, and made with oats and banana. They are not only super tasty, but they are also so quick and easy to make. These banana oatmeal muffin cups also freeze well for meal prep breakfasts and snacks!
Based on the popularity of these Pumpkin Oatmeal Muffins and these Apple Oatmeal Muffins, you guys like muffins that are both healthy and EASY to make! These healthy banana oatmeal muffins are a fun after school snack for the kids. I often eat them for snacks, too. A healthy muffin, a handful of almonds, and a cup of coffee or tea is one of my favorite morning snacks.
These healthy banana oatmeal muffins have become a staple in my house. I love making a big batch of them for the week. They are even great when you let them cool and throw them in the freezer for later! I promise you these healthy banana muffins don’t even taste healthy because they’re incredibly moist and delicious!
If you have been wanting an easy, healthy, grab-n-go breakfast that the whole family will love, look no further! These simple Banana Oatmeal Muffin Cups are just that (and then some!).
Banana Oatmeal Muffins Are:
- made with 100% whole grains
- naturally sweetened with bananas
- lower in calorie
- quick + easy
- the perfect healthy breakfast, snack or dessert!
How To Make Banana Oatmeal Muffins:
To make these muffin cups, start by mashing up your bananas and then combine oats, baking powder, cinnamon, nutmeg, and salt in a large bowl. In a separate bowl mix together mashed bananas, eggs, and milk until well combined. Pour the milk mixture over the oat mixture and stir well to combine. Evenly divide the oat mixture between 12 muffin cups and then top each one with a sprinkle of chocolate chips (or another preferred mix-in). Bake at 350 degrees for 20-25 minutes and until set. Allow muffins to cool and then store in an airtight container in the fridge for up to a week.
What Is The Texture Of These Banana Oatmeal Muffin Cups?
The texture of these muffins is somewhat similar to baked oatmeal. They are soft, and have an almost custard-like texture. But not in a weird way. Since they are flourless, the texture is different than your usual banana bread or muffin made with white or wheat flour. How about I’ll just say that we love the taste and texture, and the small bits of oats are delicious in these muffins.
Are Banana Oatmeal Muffins Gluten Free?
These oatmeal muffins are made with oats rather than white or wheat flour. Oats are naturally gluten-free, but often get contaminated with gluten because they are processed in facilities that also process wheat, barley, and rye. Be sure to use certified gluten free oats, if you are serving the muffins to someone with a gluten intolerance.
Are These Banana Oatmeal Muffin Cups Dairy Free?
As long as you use dairy-free chocolate chips (or leave them out) and a dairy-free milk, like almond milk, these muffins will be dairy-free.
Muffin Variations:
I love topping these muffins with chocolate chips, but you can really use any topping or stir in your favorite mix-in ingredients. Literally ANYthing you would stir into your oatmeal will work in the muffin cups. Just think of them as a bowl of oats on the go. Stirring the chocolate chips or whatever mix-in you’re using into the batter is also an option, if you want more flavor throughout the muffin cup. Other great mix-in ideas:
- blueberries or raspberries
- walnuts, pecans or almonds
- raisins or craisins
- shredded unsweetened coconut
- peanut butter chips
Oatmeal Muffin Tips:
- For the best flavor, use very ripe bananas as they are the sweetest. If you like a sweeter flavor you can add a couple of tablespoons of brown sugar or coconut sugar along with the dry ingredients.
- A mini silicone spatula helps to remove muffins gently without scratching your muffin tin.
- To freeze the muffins, first let them come to room temperature, then seal them inside a freezer bag. When you’re ready to enjoy them, either reheat them in the oven (set to a very low temperature), microwave them, or simply place on your counter to thaw.
- You may want to just double the recipe and make a double batch from the get go! Muffins freeze beautifully and you can keep a stash in the freezer to toss into lunches or for an easy snack when your chocolate cravings hit. You can put frozen muffins in the kids’ lunchboxes. By lunchtime, they will defrost and be ready to eat.
Warm and fresh from the oven, these muffins are incredibly good. Soft and a little squishy, supremely moist, and tons of banana flavor, complemented by melty chocolate chips. Yum!
More Easy Breakfast Ideas To Enjoy:
I’d love to know if you make this (or any) recipe! Tag @clean_and_delicious on Instagram and be sure to subscribe to our mailing list to receive more healthy, delicious recipes straight to your inbox.
Banana Oatmeal Muffin Cups
Ingredients
- 3 cups rolled oats
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1 cup mashed banana (2-3 bananas depending on their size)
- 2 pastured eggs
- 1.5 cups unsweetened almond milk (or any milk you prefer)
- 2 tablespoons mini chocolate chips (or other favorite mix-in)
Instructions
- Preheat oven to 350 degrees F.
- Spray a 12-cup muffin tin with cooking spray or coat with coconut oil or butter.
- In a large bowl combine oats, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl mix together mashed bananas, eggs, and milk until well combined.
- Pour milk mixture over oat mixture and stir well to combine.
- Evenly divide the oat mixture between all 12 muffin cups and then top each one with a sprinkle of chocolate chips.
- Bake for 20-25 minutes or until set and cooked though. Allow to cool and then store in an airtight container in the fridge for up to a week.
Tahani
Yum, they turned out great definitely I will make this recipe regularly. Thanks Dani!!
Dani
So glad to hear it! Enjoy them.
Pearl
Just made these. Awesome recipe. Thank you. Happy New Year!
Dani
So glad you enjoyed them Pearl!! thanks for letting me know 🙂
Christina
Just found your channel on Youtube and no your website. I’m excited to try your recipes. I was wondering if you ever include nutritional values to your recipes, specifially your baked goods? I am a type 2 diabetic, so I’m always reading labels and paying attention to carbs. Your baked goods look absulutely delish and I’m always in search of diabetic friendly sweet treats.
Dani
Hi Christina, welcome! SO happy to have you here. I usually post nutritional data below the recipes 🙂
Natasha
Added vanilla extract, powdered peanut butter and peanut butter chips – awesome! Give these to my daughter as a snack before swim practice and I will often have them with a cup of coffee
Dani
That sounds great Natasha! Thanks for sharing.
angela mcewen
the recipe that im looking at says 15 cups of milk????? is that right???
on the banana oatmeal
Dani
Hi Angela. The recipe call for 1.5 cups of milk (so one and one half cups). Hope that helps!
Wendi
I made these last night and heated them up for breakfast this morning and OMg! Soooooo good! My kids and husband love them. Thank you so much. I think next time I will add a little more cinnamon because we are cinna-junkies around here. :- ) Maybe even some cinnamon chips too. Awesome!
Dani
Oh yum! love the idea of cinnamon chips. So glad you all enjoyed them!
Susie
Hi Dani!!!
You are amazing, really!!! And your family too!!! I absolutely love your recipes because they are super healthy, simple, quick, and sooo delicious!
My family and I love these muffins!! They are also super delish with about 1/4 cup TJ’s crunchy almond butter mixed into the batter. 😉 also enjoy as “mini” muffins!
My question is… what is the difference between using baking soda and baking powder?? I’ve used both and I don’t really know enough about the the science behind it to even notice the difference, but I’m sure there is.
Keep up the awesome work!! Love your videos, especially the ones with your precious daughter!!! She has a great personality, very intelligent and respectful, and I enjoy seeing your beautiful bond! May God bless you and your family!
All the best,
Susie 😉
Linda S
I really want to make these muffins but we have nut allergies here. Can coconut milk or oat milk be substituted for the almond milk?
thank you. I just found you a week ago and I am loving all of your healthy uncomplicated recipes. thanks
Dani
Hi Linda! 100% yes! You can absolutely swap the milk for any milk you prefer. They will all work. Enjoy!
Linda
thank you so much for your response. Hubby is allergic to almonds so I try to find recipes using other milks.
Nikki Bradshaw
Hi Dani!!
I just found your youtube channel and I love it. I made your baked apple oatmeal muffins this morning and they came out yummy! I’m also really excited about the chia seed pudding flavors!
I would love to try this recipe but I was wondering if I could substitute sweet potato for the banana as I have a lot of sweet potatoes on hand right now? The consistencies of both seem similar. I think it would taste amazing but wasn’t sure if it could work.
Thank you,
Nikki
Dani
Interesting! The sweet potato may work but I think you would need a bit of extra sweetener. Would love to hear how it goes if you decide to give it a try!
Austin
I have made these several times adding a cup of whatever berries I have around as mix ins. I just pop the fruit in the freezer overnight. They are great and go fast!
Dani
I’m so glad you like them Austin + yes! I LOVE adding different stir-ins as well.
Kim
Love this recipe.
I add 1 cup of frozen blueberries instead of chocolate chips and double the amount of cinnamon and nutmeg.
Delicious!
Dani
Oh yum!! That sounds great Kim.
Ann
Hi Dani! I came across these on YouTube and wanted to try them because I’m on WeightWatchers and these looked like they could easily be adapted into the program, and I was right! With skim milk, but otherwise everything else exactly as written in the recipe, they worked out to 4 smart points per muffin. A delicious snack or breakfast! I live in the UK, though I’m originally a Jersey girl, and I’ve lost my taste for really sweet muffins that many Americans seem to prefer, and the sweetness of these with just the banana and chocolate chips is perfect. And I love that they seem to be a blueprint for so many other directions you can take them in, and will make sure to try the both the amazing suggestions in the comments and the later variation recipes you’ve provided. I may even come up with some of my own! Can’t wait to try the pumpkin ones as pumpkin isn’t as much of a “thing” here as in the US, and I’m craving some. I’ll have to make my own pumpkin puree but I have a feeling it will be worth it! Many thanks for this recipe.
Dani
Hi Ann! So glad you enjoyed this recipe. They are a favorite in our house as well… and you are right! They are SO versatile. Enjoy them.
Iris
Have you posted the nutritional value of these muffin cups?
Dani
yes! Here are the values – > Serving: 1muffin | Calories: 122.87kcal | Carbohydrates: 20.56g | Protein: 4.08g | Fat: 3.05g | Saturated Fat: 0.85g | Cholesterol: 27.66mg | Sodium: 151.67mg | Potassium: 221.34mg | Fiber: 2.81g | Sugar: 4.24g | Vitamin A: 57.82IU | Vitamin C: 1.71mg | Calcium: 86.57mg | Iron: 1.13mg
Andrea Jennyc
I made these today, replacing the two eggs with 1/2 cup of unsweetened apple sauce, as my daughter is allergic to eggs. They came out SO well and were super quick and simple to make! I will definitely be making these regularly from now on!
Dani
Hi Andrea! So glad you enjoyed the muffins. And I’m glad to hear the oatmeal worked in place of the eggs!