One of my (and yours!) favorite muffin recipes is these oatmeal chocolate chip muffins. So I figured let’s take up the chocolate factor and make a delicious spin on them – enter double chocolate oatmeal muffins!
These aren’t your typical muffin recipe as we are using rolled oats as the base. No flour or refined sugar is needed. And chances are you probably have everything you need to make them at home already. Made from ingredients like bananas, rolled oats, a little bit of maple syrup, and chocolate chips.
They make an easy throw-together snack or sweet treat. The macronutrient ratio is great too and they have a good balance of carbs, healthy fats, and fiber, and each one has 5 grams of protein.
I highly recommend enjoying one right out of the oven. And for your leftovers, pop them in the microwave for 10-25 seconds to warm through and let the chocolate melt. With a little peanut butter or yogurt, the combo is SO GOOD.
Why we love these chocolate oatmeal muffins
- made in one bowl and couldn’t be easier to make!
- simple whole food ingredients – you probably already have most of the ingredients at home.
- super customizable – easily adjust this recipe to what you have on hand and change up the flavors.
- absolutely delicious – everyone I have shared these with loves them!
Why are oatmeal muffins good for you?
Oatmeal muffins can make a healthy and delicious breakfast, snack, or even dessert. Rolled oats are loaded with fiber, complex carbs, and whole grains, have plant-based protein, and are low in fat. By making them at home, you can easily customize them to fit your liking and nutrition goals.
Each one of these oatmeal muffins has 196 calories, 31 grams of carbohydrates, 5 grams of protein, 6.5 grams of fat, and 4.5 grams of fiber for a balanced snack.
Ingredients
- spotted or brown bananas – this gives the muffins some natural sweetness and makes them so moist. Make sure they are brown or spotted!
- milk – any kind will work!
- maple syrup
- vanilla extract
- rolled oats
- cocoa powder
- cinnamon
- baking powder
- salt
- chocolate chips – I used mini chocolate chips for maximum chocolate flavor.
How to make chocolate oatmeal muffins
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with silicone muffin liners or grease a nonstick muffin tin.
- Mash bananas. In a medium-large bowl, add your bananas and mash until mostly no lumps remain.
- Add your remaining ingredients. First, add your wet ingredients of milk, maple syrup, and vanilla extract. Mix to combine. Then add your dry ingredients of oats, cocoa powder, cinnamon, baking powder, and salt. Mix well to combine again. Finally, fold in the chocolate chips. I like to save a handful of chocolate chips to sprinkle on top of the muffins before they bake!
- Form muffins. Using a cookie scoop, or about 2 1/2 tablespoons worth of your oatmeal mixture, fill your muffin cups. Sprinkle with remaining chocolate chips.
- Bake. About 25 minutes or until golden brown on top and a toothpick comes out clean.
- Enjoy! Let cool for a couple of minutes and enjoy!
Gluten-free oatmeal muffins
Rolled oats are naturally gluten-free, but they can be one of the most cross-contaminated products. To ensure this recipe is gluten-free, look for certified gluten-free.
Can you use quick oats?
Rolled oats and quick-cooking oats can be used interchangeably. Rolled oats will provide more of a chewy texture while quick oats are a little moister, but both will work.
You cannot use steel-cut oats in this recipe though. They are a lot coarser (they aren’t as processed), but also take longer to cook and the results will not be the same.
Storage
- fridge – let them cool completely. Add to an airtight sealable glass container or silicone bag. For best results, store them in the fridge for up to a week. They will also keep on your countertop for a few days if it is not too hot in your house.
- freeze – let cool completely and place on a large plate or baking sheet. Place in the freezer and let freeze for 2 hours until hardened. This will help ensure they freeze individually and won’t stick together. Transfer to a large bag (we love reusable silicone ones) and freeze for up to 3 months. You can defrost them by placing them in the refrigerator and then warming up the microwave if desired.
- reheat – these can be eaten hot or cold. To warm up, pop them in the microwave for 10-25 seconds until warm.
Substitutions and additions
- spotted or brown bananas – if you don’t have enough bananas, you can use some applesauce or pumpkin puree to make up the difference.
- milk – any kind of dairy or non-dairy milk will work.
- maple syrup – any liquid sweetener will work (honey, agave…).
- rolled oats – quick-cooking oats will work instead.
- chocolate chips – I like using mini for more chocolate, but regular-size ones will work. Milk or dark chocolate chips work as well. You can also use dairy-free chocolate chips.
While these chocolate muffins are delicious as is, they are so easy to customize. Here are a few suggestions to change up the flavor:
- chopped nuts – chopped almonds, peanuts, or pecans would be great.
- nut butter – stir in about 1/4-1/2 cup nut butter to the batter before baking.
- fresh or dried fruit – strawberries, raspberries, or blueberries would all be great
- shredded coconut – chocolate and coconut are always a good combo!
- protein powder – for a protein boost, you can add a scoop or two of your favorite protein powder. However, they might not be as moist. Depending on the thickness of your protein powder, you can add a little more liquid if needed.
More healthy oatmeal recipes
- oatmeal chocolate chip muffins
- brownie baked oatmeal
- mango overnight oats
- protein baked oatmeal
- coffee overnight oats
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Chocolate Oatmeal Muffins
equipment
ingredients
- 2 small-medium spotted or brown bananas (200 grams/about 3/4-1 cup)
- 3/4 cup milk
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 2 1/2 cups rolled oats (250 grams)
- 2 1/2 tablespoons cocoa powder (I used extra dark)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips (96 grams)
instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with silicone muffin liners or grease a nonstick muffin tin. I do not recommend using paper liners or they will stick. I love using silicone muffin liners as they make for easy cleanup and nothing sticks to them.
- Mash bananas. In a medium-large bowl, add your bananas and mash until mostly no lumps remain.
- Add your remaining ingredients. First, add your wet ingredients of milk, maple syrup, and vanilla extract. Mix to combine. Then add your dry ingredients of oats, cocoa powder, cinnamon, baking powder, and salt. Mix well to combine again. Finally, fold in the chocolate chips. I like to save a handful of chocolate chips to sprinkle on top of the muffins before they bake.
- Form muffins. Using a cookie scoop, or about 2 1/2 tablespoons worth of your oatmeal mixture, fill your muffin cups. Sprinkle with remaining chocolate chips.
- Bake for 25 minutes.
- Enjoy! Let cool for a couple of minutes and enjoy!
Marilyn Craggs says
These are wonderful! I’ve been looking for a healthier option for my husband, so thank you for this( I think )! I may be making a gem often !
Kelly Nardo says
Happy to hear you both enjoy them! Thanks for trying them, Marilyn!
Brianna Gordon says
These were so easy to make and are such a great pre-workout snack!!
Kelly Nardo says
I love them for pre-workout too! Thanks, Brianna!
nancy says
The chocolate crunch is delicious!! A healthy treat!
Kelly Nardo says
Glad you enjoyed them, Nancy!
Dad says
TASTY
Kelly Nardo says
Glad I got to make them for you!