Oatmeal Chocolate Chip Muffins

4.83 from 70 votes

Oatmeal Chocolate Chip Muffins

Oatmeal chocolate chip muffins are made with rolled oats, bananas, cinnamon, and loaded with chocolate chips. They make the perfect make-ahead healthy oatmeal muffin recipe for breakfast, snack, dessert, or meal prep that everyone will love. Vegan, gluten-free, and dairy-free.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Baked Oatmeal Cups, Banana Oatmeal Chocolate Chip Muffins, Oatmeal Chocolate Chip Muffins, oatmeal muffins recipe

Prep Time 5

Total Time 30

Servings muffins

Calories 195kcal

Author Kelly Nardo

Ingredients

2 small-medium spotted or brown bananas, mashed (200 grams/about 3/4-1 cup)
3/4 cup almond milk
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
2 1/2 cups rolled oats (250 grams)
2 1/2 tablespoons ground flaxseed
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 cup mini chocolate chips (120 grams - I used dairy-free)
1/4 teaspoon salt

Instructions

Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with silicone muffin liners. You can also grease a nonstick muffin tin or use nonstick muffin liners.
Mash bananas. Add bananas to a large bowl and mash with a fork until no lumps remain.
Add your remaining ingredients. First add your wet ingredients - milk, maple syrup, and vanilla extract. Mix to combine. Then add your dry ingredients - oats, ground flaxseed, cinnamon, baking powder, and salt. Mix well to combine. Fold in the chocolate chips (tip - save a handful of chocolate chips to sprinkle on top of the muffins before they bake). The batter should be somewhat wet.
Bake. Using a cookie scoop, or about 2 1/2 tablespoons worth (80 grams), fill 10 muffin tins. Sprinkle with remaining chocolate chips if you saved some. Bake for 25 minutes* until golden brown on the top. Let cool for a couple of minutes and enjoy!

Video

Notes

*baking for 25 minutes will give you a more moist muffin, which I prefer. If desired, you can bake a little bit longer.

Nutrition