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