A close up look at the inside of a banana chocolate chunk muffin. A woman is holding the muffin.

Wholesome Oatmeal Banana Chocolate Chunk Muffins

These oatmeal banana chocolate chunk muffins are soft, moist, and packed with a ton of banana flavour! The perfect quick and easy grab-and-go breakfast. Not to mention an amazing way to turn any bananas that are getting past their prime into a delicious breakfast or snack!

A table full of oatmeal banana chocolate muffins.

These muffins are full of nutritious bananas and wholesome oatmeal so you can feel a little better about this decadent snack!

Oatmeal Banana Chocolate Chunk Muffin Variations

Healthier options

Swap out the all-purpose flour in this recipe for a more nutritious whole wheat flour.

If you want to cut back on the sugar in this recipe there are a few great sugar substitutions you can use for all, or part, of the sugar in this recipe.

Check out this handy chart for ratios of different sugar substitutions you may want to try!

A sugar conversion chart one column is green and one is pink

Chocolate chunk replacements

Chocolate chips

The obvious swap out for the chocolate chunks in this recipe is chocolate chips!

There are a ton of different flavoured chips that you can find in the baking section of the grocery store so feel free to pick up some fun flavours that would pair well with banana, like butterscotch chips!

Berries

Fresh or frozen berries like, raspberry, blueberry, or even cranberry would be the perfect sweet tart fruity flavour to compliment the soft sweet bananas.

Nuts

Chopped nuts are great for adding a delicious crunchy texture to muffins. Chopped walnuts would be the ideal addition to this recipe!

Plain

These wholesome oatmeal banana muffins are perfect just as they are! No need to add any mix-ins! With so many bananas in this recipe they are packed with flavour!

A close up look at the inside of a banana chocolate chunk muffin. A woman is holding the muffin.

What bananas are best for muffins

For these oatmeal banana chocolate chunk muffins you need to have over ripe bananas. Bananas, where the skin has started to turn from yellow to brown, have very soft insides that are easy to mash and turn into a soft banana purée you can mix in to the batter.

If you use under under ripe bananas, they will be difficult to mash and you will be left with harder chunks of banana in you batter.

If you really want to make this recipe but don’t have any over ripe bananas on hand, you can quickly ripen your bananas in the oven!

Three stacked banana chocolate chunk muffins. There are more muffins in the background.

How to ripen bananas in the oven

  • Leave the bananas with the skin on.
  • Place the whole bananas, in a single layer, on a baking sheet.
  • Heat the bananas in a preheated 350 °F (180°C) oven for 10 minutes.
  • The banana skin should now appear dark brown.
  • Allow the bananas to cool until you can easily handle them.
  • Remove them from the skin and mash.
An overhead view of some oatmeal banana chocolate chunk muffins. Some are still in the muffin tin. Two are stacked and one is off to the side.

How to store oatmeal banana chocolate chunk muffins

These muffins are a great make ahead breakfast that you can enjoy all week!

At room temperature

These muffins can be stored at room temperature in an airtight container, or covered in plastic wrap, for up to 3 days.

Fridge

The fridge is not the best storage option for muffins. The overall texture will be altered slightly when stored this way. The condensation can also lead to soggy muffins. To avoid this, if you want to store your muffins in the fridge, make sure to add a piece of paper towel to the container to soak up excess moisture.

Muffins can be stored in the fridge for up to 5 days.

Freezer

The freezer is the best option for keeping banana oatmeal chocolate chunk muffins for longer storage.

To store your muffins,

  • Allow the muffins to cool to room temperature.
  • Freeze the muffins in a single layer for an hour. (This will prevent the muffins from squishing together.)
  • Place the muffins in an airtight container, or in a freezer bag.
  • Store in the freezer for up to 3 months.

What oatmeal is best for oatmeal banana muffins?

There are quite a few different types of oatmeal when you visit the cereal section of the grocery store. Which ones are best for muffins?

For these soft moist muffins, quick-cook oats are the best choice. Since the oats need very little time to cook and soften.

Quick Oats

Quick-cook oats are like rolled oats or old-fashioned oats, because they are all rolled flat and thin. This shortens their cook time. However, quick-cook oats go through even more processing. They are partially steamed and rolled even thinner. This allows them to cook in only a few minutes.

Old-Fashioned

Rolled oats or old-fashioned oats would also be a great option for muffins. The oats will hold their shape more than quick-cook oats and will have a slightly heartier texture.

Steal-Cut

Steal-cut oats, Scottish oats, and oat groats would not be recommended to make oatmeal banana muffins, as they have a much longer cook time and need more liquid-to-oat ratio when cooking these types of oats.

There is a table full of ingredients to make muffins. They are labeled.

How to make Oatmeal Banana Chocolate Chunk Muffins

Ingredients

1 ¼ cups all-purpose flour 137 g

1 ¼ cups quick oats. 125 g

¾ cup white sugar 150 g

1 ½ teaspoons baking powder 7 ml

1 teaspoon baking soda 5 ml

½ teaspoon salt 2.5 ml

1 egg

5-6 mashed bananas 500 ml

1/3 cup melted butter 75 ml

¾ cup chocolate chunks 130 g

Method

  1. Preheat the oven to 375 °F (190 °C).
  2. Line or grease your muffin cups.
  3. In a large bowl mix together the flour, oats, sugar, baking powder, baking soda, and salt.
  4. In another bowl, beat until smooth the egg, mashed bananas, and melted butter.
  5. Add the wet and dry ingredients together. Stir to combine.
  6. Fold in the chocolate chunks.
  7. Fill your lined muffin cups with the batter.
  8. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the centre comes out clean.
An overhead view of some oatmeal banana chocolate chunk muffins. Some are still in the muffin tin. Two are stacked and one is off to the side.
Yield: 24

Oatmeal Banana Chocolate Chunk Muffins

Prep Time: 8 minutes
Cook Time: 20 minutes
Total Time: 28 minutes

Soft, moist, and packed with a ton of banana flavour! The perfect quick and easy grab-and-go breakfast. Not to mention an amazing way to turn any bananas that are getting past their prime into a delicious breakfast or snack!

Ingredients

  • 1 ¼ cups all-purpose flour 137 g
  • 1 ¼ cups quick oats 125 g
  • ¾ cup white sugar 150 g
  • 1 ½ teaspoons baking powder 7 ml
  • 1 teaspoon baking soda 5 ml
  • ½ teaspoon salt 2.5 ml
  • 1 egg
  • 5-6 mashed bananas 500 ml
  • 1/3 cup melted butter 75 ml
  • ¾ cup chocolate chunks 130 g

Instructions

  1. Preheat the oven to 375 °F (190 °C).
  2. Line or grease your muffin cups.
  3. In a large bowl mix together the flour, oats, sugar, baking powder, baking soda, and salt.
  4. In another bowl, beat until smooth the egg, mashed bananas, and melted butter.
  5. Add the wet and dry ingredients together. Stir to combine.
  6. Fold in the chocolate chunks.
  7. Fill your muffins cups with the thick batter.
  8. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the centre comes out clean.

Notes

For these oatmeal banana chocolate chunk muffins you need to have over ripe bananas. These bananas, where the skin has started to turn from yellow to brown, have very soft insides that are easy to mash and turn into a soft banana purée you can mix in to the batter.

If you really want to make this recipe but don't have any over ripe bananas on hand, you can quickly ripen your bananas in the oven!

For these soft moist muffins, quick-cook oats are the best choice. Since the oats need very little time to cook and soften.

Did you try it?

Let us know how it was!

Hungry for some more delicious ways to use bananas? Check these out! banana recipes

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