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Oatmeal chocolate chip muffins on a cookie drying rack with a striped towel underneath it.
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4.87 from 37 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 minutes
25 minutes
Total Time 30 minutes
Servings 10 muffins
Calories 195kcal
Author Kelly


  • 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


  • 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.


Serving: 1muffin | Calories: 195kcal | Carbohydrates: 31.1g | Protein: 4.8g | Fat: 6.5g | Saturated Fat: 2.7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.7g | Sodium: 123mg | Potassium: 161mg | Fiber: 4.5g | Sugar: 9.5g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 2.2mg