So delicious! These easy Banana Oatmeal Muffins with Chocolate Chips are flourless, gluten-free, dairy-free, and made with oats and bananas. 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!
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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! Kind of like snack-sized banana baked oatmeal, 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 are one of my favorite morning snacks.
Like the lemon blueberry oatmeal cups, 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 is not a smoothie – although I do love this oatmeal breakfast smoothie, too!) 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!
Banana Oatmeal Muffin Cups
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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.
Comments
Julie McLaren says
How can I adapt the recipe to use quick cooking steel cut oats? Probably a longer soaking time with the wet ingredients, if so, how long do you think? Also if using steel cut oats would that have an effect on the amount used? The recipe looks delicious but we’ve stopped using old fashioned oats because the processing reduces the health benefits. Thank you for your lovely recipes.
Dani Spies says
Hi Julie! I haven’t tried these with steel cut oats but I would think soaking them in the liquid for a minimum of 30 minutes could work. You may need more liquid as well! If you give this a try, I would love to hear how it goes and to hear about what worked for you.
Patty says
Thank you so much for sharing this recipe! It’s delicious and my favorite guilt free muffins!
I’ve baked them a few times now and I’ve added cacao powder, pecans, and walnuts. I love chocolate so adding the cacao makes it perfect for me.
Dani Spies says
Hi Patty! You are so welcome! I love all the mix-ins you chose – it sounds delicious! I’ll have to try adding the cocoa next time as well.
Vanessa says
I just made these. They are great! I’ll be making them again for sure and will be experimenting with other additions!! Thanks!
Eg says
I would just say after making a double batch ( thanks to all awesome reviews) that if you want a muffin, just make a muffin, if you want some oatmeal, just make some oatmeal. This is not here or there. Kids nibbled on one. Now I am stuck with the rest 23.
Dani Spies says
Hi Eg! I’m sorry you didn’t love this recipe! These muffins are less of a pastry muffins and more of a bowl-of-oats on the go. We love them for thir convenience – but I agree – a bowl of oatmeal is also delicious!