Banana Oat Chocolate Chip Muffins

Updated: Jan 8, 2026 by christina.marsigliese · 36 Comments

These Banana Oat Chocolate Chip Muffins are moist and fluffy with dark chocolate chips and rolled oats baked right in. They are delicious, hearty and not too sweet with a hit of cinnamon which makes them perfect for a quick breakfast or snacking any time of day. I like to have muffins stashed away in the freezer for when I'm in need of a treat that still feels nourishing. Muffins are simple to make as it's just a matter of blending the wet ingredients, then blending the dry ingredients and then combining them until you get a thick batter. Do not over mix because a few small lumps are ok with "quick bread" recipes. If you love banana recipes, check out my very popular Moist Chocolate Chip Banana Bread and my Double Chocolate Banana Bread.

WHY YOU WILL LOVE THIS RECIPE

Easy to make - you only need basic pantry ingredients to make these muffins so you can easily whip them up any day of the week for snacking, breakfasts and school lunches.
Hearty banana oat muffins - these muffins are hearty and satisfying with rolled oats baked right in.
Chocolate chip muffins - I like to use dark 70% bittersweet chocolate chips, but you can also use semisweet chocolate chips or milk chocolate chips.
Moist banana muffins - this recipe makes moist and fluffy muffins with a soft texture and chewy oats.

banana oat chocolate chip muffins on rack

INGREDIENTS FOR BANANA MUFFINS

Here are some notes on some of the key ingredients for this recipe. For a full list of ingredients, scroll down to the recipe card at the bottom of this post.

All purpose flour - simple AP flour is best for muffins and breads. Adding too much flour is the most common mistake and leads to tough and dry muffins. The most accurate way to measure flour is using a scale. If you don't have one then fluff your flour with a spoon, spoon it into your measuring cup and use a knife to level it off.
Brown sugar - I use all brown sugar for this recipe which adds a hint of molasses flavor and extra moisture. You can use light or dark brown sugar.
Pure vanilla extract - vanilla is essential to enhance the flavor of the banana. Do not leave it out!
Cinnamon - a bit of cinnamon adds warmth to give these muffins a cozy feel. I like the combination of cinnamon, oats and banana. It is optional, and you can leave it out if you prefer.
Rolled oats - this recipe calls for old fashioned large flake rolled oats - not quick oats. Quick oats will absorb moisture much faster and will change the texture of these muffins.

banana oat chocolate chip muffins stacked

banana oat chocolate chip muffins ingredients

Eggs - two whole eggs will set the structure of these muffins to make them open-textured and bouncy.
Yogurt - plain yogurt adds rich dairy undertones and balances the sweetness with a hint of tartness. Use full fat yogurt for the best texture and flavor, and you can also use sour cream.
Oil - Although I LOVE BUTTER, oil makes these muffins more soft since it is liquid at room temperature and helps balance the hearty texture of the rolled oats.
Bananas - make sure they are nicely spotted and very ripe, but I tend to avoid previously frozen bananas which lose their structure and exude a lot of water. This will affect the final texture of the muffins.
Dark chocolate chips - any type of chocolate chips works in this recipe, but I prefer dark chocolate between 50 and 70% cocoa solids for the best taste and level of sweetness. These bittersweet chocolate callets are my favorite and very convenient.

banana oat chocolate chip muffin in half

STEP BY STEP INSTRUCTIONS

This recipe is EASY! You start with the mashed bananas in a bowl and then add all of the remaining ingredients. Do not mix vigorously once the dry ingredients are added. In fact, if a few small lumps remain, that will be OK because they will blend themselves out as you pour the batter into the pan.

STEP 1). Blend dry ingredients. Combine flour, baking powder, baking soda and salt in a medium bowl and whisk to blend evenly.
STEP 2). Blend wet ingredients. Place mashed bananas in a large mixing bowl (or you can mash the bananas right in the bowl with a fork - you will need 240g of banana flesh which is about 2 medium bananas). Stir in both sugars. Add yogurt and whisk until combined. Whisk in eggs one at a time until smooth. Mix in oil.
STEP 3). Add oats. Mix the oats into the wet ingredients to allow them to hydrate first.
STEP 4). Add dry ingredients. Add dry ingredients all at once to the wet mixture with the chocolate chips and fold together gently with a spatula until just combined. Do not over-mix. A few small lumps are just fine.
STEP 5). Bake. Divide batter evenly among muffins cups and bake for 5 minutes, then reduce the oven temperature and continue to bake for 15-18 minutes until evenly browned and firm to the touch. A skewer inserted into the center should come out clean. Transfer pan to a wire rack and let cool for 15 minutes, then transfer muffins individually to the rack to cool completely on the rack.

EXPERT BAKING TIPS

Use very ripe bananas. Bananas are ready for cake/bread-making when they are well spotted.
Avoid using frozen bananas if possible. I do not recommend using frozen bananas as they have a different flavor and release a lot of moisture which can sometimes make the cake a bit stodgy. Freezing bananas also breaks down their cell structure so that the crumb of the finished cake is not as fine and uniform... instead it will be a little more dense. Having said this, the recipe will still work with frozen bananas, it just doesn't produce the best results.
Use dark chocolate chips with at least 55% cocoa solids. You can also use milk chocolate but since it has twice as much sugar as dark chocolate, the muffins will be sweeter.

RECIPE FAQ

What type of oil is best for banana muffins?

Firstly - use a fresh oil! Do not use anything that's been opened for a long time and when you store oil, it should be in a cool dark place. Light and heat accelerate oxidation reactions that can make the flavor turn rancid. My oil of choice for baking is sunflower oil for its clean and neutral taste, but any other oil such as canola or safflower will do. You can even use olive oil, but keep in mind that it will add the taste of olive oil to the cake.

What is a substitute for yogurt?

If yogurt is not available to you where you live, you can also make this recipe using an equal amount of sour cream. I have tested this and it worked well! Another suitable substitution is crème fraîche -- a type of fermented dairy product somewhere between yogurt and sour cream.

Can I substitute quick oats for rolled oats?

This recipe uses rolled oats, also called old-fashioned oats or large flake oats. The difference is the size. Rolled oats are literally rolled over by stainless steel drums to flatten them and help them cook faster. Quick oats are processed one step further by then chopping them up a bit so they cook in just a minute or two. They will absorb water more quickly. With rolled oats, you'll get more texture in these muffins. If you use quick oats then they will suck up more moisture so it will affect the final texture of the baked muffins.

What is the secret to super moist muffins and how do I make my muffins more moist?

It's not more fat! Moisture comes from liquid, not fat. So you can add more oil, but it will really just make the muffins more oily and more tender by shortening the texture. To ensure these stay moist, measure the flour correctly and do not over-mix the batter. Also, be sure not to over-bake them.

Why are my muffins flat?

If your muffins baked up flat, it may be that your raising agents are no longer active, so be sure to use fresh baking soda and fresh baking powder. If your oven is running cool, then the muffins will not get that initial jump to puff up as soon as they get in the oven before the batter starts to expand outwards. Ensure you have your oven at the correct temperature because muffins bake hotter than cakes.

How do you get tall muffin tops?

There are a few secrets to that nice domed muffin top. 1). Bake at a higher temperature to puff the batter right at the start, 2). Let the batter sit for 30 minutes to allow the flour to hydrate which will give the proteins more strength to hold the air in as they bake, 3). Use the fat setting on your oven to ensure even air circulation around each muffin (although I often bake these in conventional ovens with success).

Can I freeze banana muffins?

Yes! Just place them in a resealable freezer bag and keep frozen for up to 3 months.

If you love muffins, check out these recipes!

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