Skip to Content

Healthy Oatmeal Chocolate Banana Muffins

Oatmeal Chocolate Banana Muffins made with whole grain oats instead of regular all-purpose flour. This wholesome recipe is sweetened mostly with ripe bananas, is dairy-free and makes the best afternoon snack.

Plate full of chocolate chip oatmeal banana muffins.

After sharing my Double Chocolate Sweet Potato Muffins, I’ve been on a chocolate muffin kick.

This time around, I was craving the classic combination of banana and chocolate for a sort of banana bread meets chocolate cake approach.

The end result is a dozen banana muffins that aren’t overly sweet and come with a big chocolate bonus.

One of my favorite things about these healthy banana muffins (in addition to the amazing pairing of chocolate and banana flavors), is how wholesome they are.

They’re made with whole grains, are lower in added sweetener, and the majority of the sweetness comes from fruit (bananas). Easy breakfast, here we come!

Because the recipe is made with all natural ingredients (except for the chocolate chips which are optional), I consider it to be a healthier option than muffins that are made with refined sugar, white flour, and butter.

If you prefer using a gluten-free all-purpose flour blend over oats, you can make my Gluten-Free Chocolate Banana Muffins

For a grain-free option using almond flour, make my Paleo Double Chocolate Banana Bread Muffins

Plate of oatmeal chocolate banana muffins with a ripe banana to the side and chocolate chips sprinkled all around.

Let’s discuss the simple ingredients for this healthy muffin recipe!

Ingredients for Oatmeal Chocolate Banana Muffins:

Rolled Oats: Rather than using regular all-purpose flour, we blend up rolled oats (or old-fashioned oats) in a blender to create an oat flour. This results in whole grain muffins that are so wholesome and tasty! If you already have your own oat flour at home, use 1 ⅔ cups. 

If you need the recipe to be gluten-free, use certified gluten-free oats. I use gluten-free sprouted oats in all of my recipes calling for oats.

Ripe Bananas: Overripe bananas make up the majority of the sweetness in this healthy muffin recipe. Be sure to use bananas that have plenty of brown spots for the best results because they add a great deal of sweetness and moisture.

Pure Maple Syrup: While the pure maple syrup is optional, I like adding a few tablespoons to bump up the sweetness so that it tastes like we’re eating chocolate cake in muffin form. Skip it if you don’t eat added sugar.

Avocado Oil: The fat content of these fluffy chocolate banana muffins. Avocado oil brings a moist crumb and lovely texture to the muffins so that they taste rich. 

Eggs: A couple large eggs help the muffins rise and become nice and fluffy.

I haven’t tested the recipe with an egg replacer like flax egg but I’m betting the muffins would turn out very dense without eggs.

Pure Vanilla Extract: A splash of vanilla extract brings warm flavor to the muffins. It isn’t mandatory if you don’t have it on hand but I like the added nuance.

Cocoa Powder: Providing a big burst of chocolate flavor, we need an unsweetened cocoa powder.

I prefer using raw cacao powder over regular cocoa powder because it tastes less bitter and has a creamier flavor. Any brand of cocoa powder you’ve tried and love will work here.

Baking Soda & Cider Vinegar: The leavening agent, which helps the muffins rise and bake evenly.

Cider vinegar reacts with the baking soda to create the perfect chemical reaction to help the muffins rise. In place of cider vinegar you can use lemon juice, rice vinegar, or balsamic vinegar. 

Chocolate Chips: Melty chocolate chips level up the texture of these muffins to a sultrier status. The chocolate chips are entirely optional but I love the fudgy texture they bring. The pockets of sweet chocolate goo are just so inviting!

If you prefer treats that are lower in sugar, skip the chocolate chips or halve the amount. Use dairy-free chocolate chips, sugar-free chocolate chips, or mini chocolate chips if you’d like.

Sea Salt and Ground Cinnamon: A pinch of salt enhances all of the flavors. I also like adding a pinch of cinnamon because I think it tastes amazing in baked treats but the cinnamon is optional.

Recipe Customizations:

  • Replace the pure maple syrup with 3 tablespoons of coconut sugar or brown sugar. If you go this route, I’d recommend adding another 2 tablespoons of avocado oil.
  • Add 2/3 cup of chopped pecans or walnuts for nutty muffins.
  • ​Omit the chocolate chips or replace them with raisins, dried cranberries, dried cherries, or dried blueberries.
  • While butter or coconut oil can easily be substituted for avocado oil, I like that avocado oil adds omega-3 fats to the muffins.
  • For lower fat, you can substitute some of the avocado oil for almond milk. If you go this route, I recommend adding slightly more almond milk (2-4 tablespoons) to make up for the loss of moisture.

Let’s bake a batch of these healthy chocolate banana muffins!

How to Make Oatmeal Chocolate Banana Muffins:

Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with paper liners.

Transfer the rolled oats to a high-powered blender and blend for 1 minute, or until a flour forms.

Rolled oats in a blender, ready to be blended into a flour.

Add the cocoa powder, baking soda, sea salt, and cinnamon to the blender and blend for 10-30 more seconds or until all of the dry ingredients are well-combined.

cocoa powder on top of oat flour in a blender.

Mash the bananas in a large mixing bowl until they reach your desired texture. You can mash out all the lumps or leave them somewhat lumpy which is what I do.

Mashed bananas in a red mixing bowl.

Add the pure maple syrup, avocado oil, and pure vanilla extract (the rest of the wet ingredients) to the large bowl with the mashed bananas and mix well.

Mashed banana, eggs, pure maple syrup and vanilla extract in a large mixing bowl, ready to be mixed

Pour the dry ingredients into the bowl with the wet ingredients and mix well, until a thick batter forms. If adding, stir in the chocolate chips.

Zucchini bread batter in a red mixing bowl with chocolate chips about to be mixed in.

Pour muffin batter into the lined muffin tin, filling the muffin cups most of the way up. If you’d like, top the muffin batter with extra chocolate chips.

Bake on the center rack of the preheated oven for 20-30 minutes, or until the muffins test clean.

Chocolate Oatmeal Banana Muffins in a muffin tray, fresh out of the oven.

A great way of checking whether or not muffins are cooked through is to take their internal temperature using a digital thermometer (or meat thermometer). Simply insert a thermometer into the center of a muffin and if it is higher than 190 degrees Fahrenheit, it is baked through.

Allow the muffins to cool to room temperature before peeling off the muffin papers to enjoy. Note that peeling the paper liner off when the muffin is still warm will cause much of the muffin to stick to the paper.

Plate of chocolate banana muffins with one muffin cut in half to you can see the melty chocolate chips on the inside.

Store leftover muffins in an airtight container or zip lock bag in the refrigerator for up to 1 week. You can also freeze muffins in a zip lock bag or freezer bag for up to 3 months.

I recommend heating a muffin up in the microwave for 10-15 seconds to enjoy it warm. A slather of peanut butter on a warm muffin never hurt either.

This recipe makes 12 big chocolate chip banana oatmeal muffins or you can make 16 smaller (regular sized) muffins.

Muffin pan of chocolate chip banana oatmeal muffins

The next time you’re in the mood for a treat but want to keep it mindful, whip up a batch of these banana oatmeal chocolate chip muffins! I pair them with some quality protein for a healthy breakfast or enjoy one as is for a healthy snack.

Enjoy them with a cup of coffee and some Greek yogurt for breakfast!

If you enjoy healthy muffin recipes like this one, be sure to check out these fan favorites too!

More Healthy Muffin Recipes:

Chocolate and banana lovers unite!

Plate full of chocolate chip oatmeal banana muffins.
Print Recipe Pin Recipe Save Recipe
4.90 from 48 votes

Oatmeal Chocolate Banana Muffins

This Flourless Oatmeal Chocolate Banana Bread is the perfect combination of classic banana bread with chocolate cake. Lower in added sugar, this healthier muffin recipe is a great healthy breakfast or snack!
Prep Time15 minutes
Cook Time20 minutes
Course: Breakfast, Muffins
Cuisine: American
Servings: 12 Muffins
Calories: 318kcal
Author: Julia

Equipment

Ingredients

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with paper liners.
  • Transfer the rolled oats to a high-powered blender and blend for 1 minute, or until a flour forms. Add the cocoa powder, baking soda, sea salt, and cinnamon to the blender and blend for 10-30 more seconds or until all of the dry ingredients are well-combined.
  • Mash the bananas in a large mixing bowl until they reach your desired texture. You can mash out all the lumps or leave them somewhat lumpy which is what I do.
  • Add the pure maple syrup, avocado oil, eggs, cider vinegar, and pure vanilla extract (the rest of the wet ingredients) to the large bowl with the mashed bananas and mix well.
  • Pour the dry ingredients into the bowl with the wet ingredients and mix well, until a thick batter forms. If adding, stir in the chocolate chips.
  • Pour muffin batter into the lined muffin tin, filling the muffin cups most of the way up. If you’d like, top the muffin batter with extra chocolate chips.
  • Bake on the center rack of the preheated oven for 20-30 minutes, or until the muffins test clean. A great way of checking whether or not muffins are cooked through is to take their internal temperature using a digital thermometer (or meat thermometer). Simply insert a thermometer into the center of a muffin and if it is higher than 190 degrees Fahrenheit, it is baked through.
  • Allow the muffins to cool to room temperature before peeling off the muffin papers to enjoy.

Notes

*You can also use melted butter, coconut oil, or canola oil in place of the avocado oil.

Nutrition

Serving: 1Muffin | Calories: 318kcal | Carbohydrates: 40g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 38mg | Sodium: 222mg | Fiber: 5g | Sugar: 19g

This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Rick

Monday 29th of January 2024

Love em,made twice.used olive oil.i used some foil Muffin liners & they pop rite out even hot

Julia

Tuesday 30th of January 2024

Awesome! Thank you for sharing, Rick!

Jennifer

Sunday 28th of January 2024

These were delicious! Hard to believe that there's no white or brown sugar in there! Just wondering--if I want to use whole wheat flour instead of oats, how much would I use?

Julia

Tuesday 30th of January 2024

Hi Jennifer! I'm happy you enjoy the muffins! I would start with 1/2 cups of whole wheat flour and see what the batter looks like. You can always add a little more if it's too thin but whole wheat flour tends to absorb liquid a little better than homemade oat flour. My guess is you'll end up using somewhere between 1 1/2 cups and 1 3/4 cups of flour. Let me know how they turn out! xo

Aline

Sunday 21st of January 2024

I made those Healthy Oatmeal Chocolat muffin last night and we love them, even my husband said they were delichious. Thank You

Julia

Sunday 21st of January 2024

Aww that's great to hear, Aline! I'm happy you and your husband enjoy them! xo

Tanya

Saturday 20th of January 2024

Hello. Step 4 does not say to add the eggs and vinegar.

We just finished making these and we love them! Thanks for sharing the recipe.

Julia

Sunday 21st of January 2024

I'm happy to hear you enjoy them, Tanya! xo

Lj

Saturday 20th of January 2024

Very good and easy to make.

Julia

Saturday 20th of January 2024

I'm happy you enjoy them! :) They're a new household staple for us.

This site uses Akismet to reduce spam. Learn how your comment data is processed.