Banana Chocolate Chip Oat Muffins are soft, fluffy, and packed with sweet ripe banana and melty chocolate chips. They're made with oat flour, coconut oil, and maple syrup, so they're gluten-free, dairy-free, and naturally sweetened, and they're on regular rotation in my kitchen along with my protein banana muffins and paleo banana bread muffins.

A Quick Look

Recipe Name: Banana Chocolate Chip Oat Muffins
Ready In: 45 minutes
Serves: 14 muffins
Main Ingredients: mashed ripe banana, melted coconut oil, eggs, maple syrup, vanilla, oat flour, baking powder, baking soda
Why You'll Love It: Treat yourself to these perfectly fluffy and delicious Banana Chocolate Chip Oat Muffins made with healthier ingredients for more nutrients!

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Healthy Banana Chocolate Chip Muffins with Oat Flour
Why You’ll Love This Recipe
Ingredients Needed To Make These Banana Chocolate Chip Oat Muffins
How to Make Banana Chocolate Chip Oat Muffins
Erin's Expert Tips
Frequently Asked Questions
Storing leftovers
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Banana Chocolate Chip Oat Muffins

Healthy Banana Chocolate Chip Muffins with Oat Flour

Got a few spotty bananas on the counter? This is exactly what they're meant for! These muffins mix up in two bowls with no mixer needed, and they bake into soft, fluffy muffins with chocolate in every bite. They taste like a bakery treat, but they're made with simple, wholesome ingredients.

Oat flour gives them a tender texture and a subtle, nutty flavor, while maple syrup and ripe bananas do the sweetening. A quick 5-minute rest before baking lets the oat flour soak up the moisture, which makes them extra fluffy. If you love banana and chocolate together, my healthy chocolate peanut butter banana muffins are a must-try too.

They're perfect for breakfast on the go, lunchbox snacks, or an afternoon pick-me-up, and they freeze beautifully. And if you need more healthy muffin recipes like this one, you're going to LOVE my Healthy Strawberry Banana Muffins or my Healthy Cottage Cheese Blender Muffins!

Why You’ll Love This Recipe

Fluffy and moist. Ripe bananas and coconut oil keep them soft for days.
No refined sugar. Maple syrup and bananas sweeten them naturally.
Gluten-free and dairy-free. Made with oat flour and coconut oil instead of wheat flour and butter.
No mixer needed. Everything comes together in two bowls.
Freezer-friendly. Bake a batch and stash them for easy breakfasts all month.

Ingredients Needed To Make These Banana Chocolate Chip Oat Muffins

Here's a little bit about everything that goes into these banana chocolate chip oat muffins:

Photo of ingredients for Banana Chocolate Chip Oat Muffins with labels.

Ripe bananas: The riper, the better! Bananas with lots of brown spots are sweeter and mash up smoothly.
Coconut oil: Melted coconut oil keeps the muffins moist and dairy-free.
Eggs: Bind the batter and help the muffins rise.
Maple syrup: Adds natural sweetness without refined sugar.
Oat flour: Replaces all-purpose flour for a tender, gluten-free muffin. Use certified gluten-free oat flour if needed.
Cinnamon: Adds a cozy warmth that pairs perfectly with banana.
Chocolate chips: Because banana and chocolate are a match made in heaven. Use dairy-free chips to keep them dairy-free.

How to Make Banana Chocolate Chip Oat Muffins

Start by mashing the ripe bananas until smooth, then whisk in the melted coconut oil, eggs, maple syrup, and vanilla. In a separate bowl, stir together the oat flour, baking powder, baking soda, salt, and cinnamon, then add it to the banana mixture and fold in the chocolate chips.

Let the batter rest for 5 minutes so the oat flour can soak up the moisture, then scoop it into your muffin tin and sprinkle a few extra chocolate chips on top. Bake until golden and a toothpick comes out clean, and let them cool for a few minutes before digging in!

Step 1: Preheat the oven to 350°F and line a muffin tin with liners, then lightly spray the liners with nonstick spray.

Step 2: In a large bowl, mash the bananas until smooth. Whisk in the coconut oil, eggs, maple syrup, and vanilla.

Step 3: In a small bowl, combine the oat flour, baking powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet and stir until combined. Fold in the chocolate chips, saving some for the tops.

Step 4: Let the batter rest for 5 minutes. Scoop the batter into the muffin tin, filling each cup about ¾ full. Top with the reserved chocolate chips.

Step 5: Bake for 21-23 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Let cool for 10 minutes before serving.

Before you start

erin antoniak in the kitchen giving expert tips on how to make her recipes

Erin's Expert Tips

From my kitchen to yours

Use very ripe bananas. The more brown spots, the sweeter and more flavorful your muffins will be.
Let the batter rest. Five minutes gives the oat flour time to absorb the liquid, which makes the muffins fluffier.
Use liners AND nonstick spray. Oat flour batters love to stick, so a light spray on the liners helps them peel right off.
Don't overmix. Stir just until the flour disappears for the most tender texture.
Swap the mix-ins. Try chopped walnuts, blueberries, or peanut butter chips instead of chocolate.

Frequently Asked Questions

Below are some common questions about these banana chocolate chip oat muffins.

Yes! Blend old-fashioned or quick oats in a high-speed blender until they turn into a fine powder. Measure it after blending.

They can be! Oats are naturally gluten-free, but they're often processed with wheat, so use certified gluten-free oat flour.

You can, but the texture will be different and the muffins won't be gluten-free. Start with about 1 ¾ cups, since all-purpose flour absorbs liquid differently than oat flour.

Yes, honey works as a 1:1 swap. The muffins may brown a little faster, so keep an eye on them toward the end.

Overmixing the batter or skipping the 5-minute rest can make them dense. Also make sure your baking powder and baking soda are fresh.

Yes! Pour the batter into a lined loaf pan and bake at 350°F for about 45-55 minutes, or until a toothpick comes out clean.

Storing leftovers

Store cooled muffins in an airtight container in the fridge for up to 4 days. To freeze, place them in a freezer bag for up to 3 months and thaw at room temperature. Warm one in the microwave for 15-20 seconds for that fresh-from-the-oven, melty chocolate experience.

If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!

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