Baked Oatmeal Chocolate Chip Muffins made with rolled oats, bananas, cinnamon, and loaded with chocolate chips. They make the perfect make ahead healthy muffin recipe for breakfast, snack, dessert, or meal prep that everyone will love. Vegan, gluten free, and dairy free.
I love a good healthy muffin recipe! From pumpkin chocolate chip, to sweet potato & blueberry, and now these oatmeal chocolate chip muffins – you just can’t go wrong with a portable breakfast or snack. Especially when there is some chocolate involved 😊
If you follow me on Instagram and watch my Instagram stories, you may have heard this story, but the other day I was seriously craving some chocolate.
A few hours later my Instacart order comes and there were no muffins. I was so so bummed, especially since I realized I paid for them (don’t worry, I got refunded). Anyways, I decided to take matters into my own hands and low and behold we have these oatmeal chocolate chip muffins!
I have no idea if they are even similar to the original thing I ordered, but they totally satisfied my craving. I’m usually a savory breakfast person, but have been loving these. So much so that I’ve made them a couple times already and they disappear in a few days.
They make a great addition to breakfast, a healthy snack, or dessert. They have a good balance of carbs, some healthy fats, and a little bit of protein. I even love having them as a pre or post workout snack – topped with some peanut butter and they are perfection!
Banana Oatmeal Chocolate Chip Muffins
Healthy oatmeal chocolate chip muffins only require 9 ingredients, are vegan, dairy free, and naturally gluten free, and require just one bowl for mixing. They are super easy to make, naturally sweetened with bananas and a little maple syrup, and make a quick made ahead breakfast, snack, or healthy dessert.
Here is what you need:
- spotted or brown bananas
- rolled oats
- chocolate chips – I used dairy free mini chips
- ground flaxseed
- almond milk
- maple syrup
- vanilla extract
- baking powder
First mash your bananas. For these oatmeal muffins, you want brown or spotted bananas. They are easy to mash and the more ripe they are, the sweeter they are. Mash so no lumps remain.
Next add your oats, chocolate chips, ground flax, almond milk, maple syrup, vanilla extract, cinnamon, baking powder, and a pinch of salt. Mix well to combine.
Then, using a cookie scoop, or about 2 1/2 tablespoons worth, fill silicone muffin tins or greased nonstick muffin tins. You want to make sure you are using silicone muffin liners (they are my favorite and make for easy clean up!) or a greased nonstick muffin tin so they don’t stick.
Bake for 25-30 minutes at 350 degrees until golden brown on top and a toothpick comes clean. Let cool for 5 minutes and enjoy!
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 more moist, but both will work.
You cannot use steel cut oats in this recipe though. Steel cut oats are a lot coarser (they aren’t as processed), but also take longer to cook and the results will not be the same.
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 oats.
How to Store Baked Oatmeal Cups
To store – I found you can store in on your counter top or in the fridge. First, let them cool completely. Add to an airtight sealable glass container or silicon bag. For best results, store in the fridge, but they will also keep on your counter top if it is not too hot in your house. They will last up to 5 days in the fridge.
To freeze – let cool completely and place on a large plate or baking sheet. Place in the freezer and let freeze for 2 hours until harden. 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 by placing in the refrigerator and then warming in the microwave if desired.
Additions to Oatmeal Chocolate Chip Muffins
While I love these baked oatmeal cups as is, there are some easy ways to change it up. Here are a few suggestions to change the flavor from week to week:
- chopped nuts – walnuts, 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 also a good choice
- cacao powder – to make them extra chocolatey, stir in some cacao powder to the batter
- protein powder – for a little extra protein boost, you can add a scoop or two of your favorite protein powder. However, they might not be as moist.
More Healthy Oatmeal Recipes
Oatmeal Chocolate Chip Muffins
- 2 small-medium spotted or brown bananas, mashed (200 grams/about 3/4-1 cup)
- 2 1/2 cups rolled oats
- 2 1/2 tablespoons ground flaxseed
- 1/2 cup mini chocolate chips (I used dairy free)
- 1 tablespoon maple syrup
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 3/4 cup almond milk
- salt, to taste
- Preheat oven to 350 degress Fahrenheit and line a muffin tin with silicone muffin liners. You can also grease a nonstick muffin tin or use nonstick muffin liners.
- Add bananas to a large bowl and mash with a fork until no lumps remain. Add in remaining ingredients and mix well to combine. Batter should be somewhat wet.
- Using a cookie scoop, or about 2 1/2 tablepsoons worth, fill muffin tins. Bake for 25-30 minutes until golden brown on the top. Let cool for 5 minutes.
This post contains affiliate links and I may make little bit of money if you click on and purchase the products that are linked. It doesn’t cost you any extra money. The compensation helps with expenses to keep ETG up and running. I appreciate your support!