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These rustic and substantial Oatmeal Banana Muffins with Chocolate Chips are so delicious warm from the oven. This recipe is a fabulous way to make use of those overripe bananas!
Have you noticed an unusual amount of banana bread while scrolling your feed on Pinterest or Instagram lately? There is definitely a banana bread baking frenzy going on. And, I get it. We’re stocking more food than usual these days and once those bananas start to get a little too ripe, there is always that irresistible pull to bake something.
Instead of following the crowd and baking a loaf, you should absolutely try these Oatmeal Banana Muffins with Chocolate Chips. They’re good enough to start a new baking trend!
These substantial banana muffins are bulked up with oats and sweetened with chocolate chips. A heavenly match.
Toasting Oats in the Oven
Lightly toasting oats in the oven will enhance their flavor and texture. It’s an easy step that I like to do when making these muffins. Just spread them out on a rimmed baking sheet and pop them in a 375 degree F oven for 3 to 5 minutes. Let them cool while you prepare the other ingredients.
- Combine the toasted and slightly cooled oats with all-purpose flour in a large mixing bowl.
- Add baking powder and salt.
- In a separate bowl, whisk together the sugar and buttermilk.
- Add vegetable oil.
- Add melted butter, lightly beaten eggs, and mashed bananas, and whisk to combine.
- Add the wet mixture to the bowl with the dry mixture and stir just until all the dry ingredients are moist.
- Stir in the chocolate chips.
- Scoop out a heaping 1/3 cup of batter to fill each cup in your muffin pan.
- Bake at 375 degrees F for 25 to 30 minutes, until the tops of the muffins spring back when touched. Remove them from the oven and let them cool slightly.
To cleanly transfer muffin or cupcake batter to a muffin pan, spray a 1/3-cup dry measuring cup with non-stick cooking spray before scooping. Repeat as often as needed.
If you plan to consume your freshly baked muffins within a day or two, cover the completely cooled muffins with foil or place them in a zippered plastic storage bag and store them at room temperature.
To extend their life for up to a week, store the bagged muffins in the refrigerator.
How to Freeze Muffins
To freeze, wrap the completely cooled muffins securely in foil or freezer- safe plastic wrap and place them in a freezer-safe zippered plastic storage bags. Label the bags with the date and use frozen muffins within 3 months for the best quality.
Thaw frozen muffins at room temperature and consume within a day or two.
These muffins are fabulous served warm while the chocolate chips are still soft and a bit melted or the next morning with a cup of coffee.
For more easy baking inspiration, check out my full collection of Muffins and Quick Bread Recipes.
This recipe was originally published on September 26 , 2011 and has been updated with new text and images.
Oatmeal Banana Muffins with Chocolate Chips
- 1 1/2 cup old fashioned oats
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 3/4 cup buttermilk
- 1/4 cup canola or vegetable oil
- 12 tablespoons unsalted butter, melted and cooled (1 1/2 sticks)
- 3 large eggs, lightly beaten
- 2 very ripe bananas, mashed
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 375 degrees F. Coat a 12-cup muffin pan with non-stick cooking spray or line it with cupcake liners.
- Place the oats on a rimmed baking sheet and transfer it to the oven for 3 to 5 minutes, or until lightly toasted. Set aside to cool.
- Combine the oats, flour, baking powder and salt in a mixing bowl and stir to mix.
- In a separate large mixing bowl, whisk together the sugar, buttermilk, and oil. Add the melted butter, lightly beaten eggs, and mashed bananas, and whisk to combine.
- Add the dry mixture to the wet mixture and use a spoon to stir just until all the dry ingredients are moist. Stir in the chocolate chips.
- Spray a 1/3 cup dry measure with non-stick cooking spray. Scoop out a heaping 1/3 cup of batter to fill each cup in your muffin pan. You may need to spray the measuring cup with additional non-stick cooking spray in between scoops if the batter begins sticking.
- Bake for 25 to 30 minutes, until golden brown and the tops of the muffins spring back when touched. Remove from the oven and let cool slightly.
- Delicious served warm or cold.
Adapted from The Foster’s Market Cookbook