Banana Chocolate Chip Oat Muffins

Tagged in: Recipes
Banana Chocolate Chip Oat Muffins

Let’s talk MUFFINS! Banana Chocolate Chip Muffins, to be exact.

While we love a good Banana Bread - these moist, delicious and chocolate-y muffins might just be our new favorite way to use up those ripe bananas.

They are filled with wholesome whole grains, and make the perfect grab-and-go breakfast on busy mornings. We also love them served with a smear of nut butter, and a warm cup of coffee or tea. (peanut butter is so darn good with the banana + chocolate combo!)

This recipe is super EASY. Just mash, measure, mix, bake and enjoy! Freezer-friendly, perfect for meal prep and they make a great addition to lunchboxes for kids!



  • 2 Flax Eggs: 2 tablespoons flax meal + 6 tablespoons water (sub regular eggs if not vegan)

  • 1 cup oat flour

  • 1/2 cup almond flour

  • 1 cup plus 2 tablespoons rolled oats

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon salt

  • 1 teaspoon cinnamon

  • 1/2 cup organic coconut sugar

  • 4 very ripe bananas, mashed (about 2 cups)

  • 2 teaspoons vanilla extract

  • 5 tablespoons coconut oil, melted

  • 1/2 cup unsweetened almond milk

  • 1 cup dark chocolate chips (we love Hu brand)

  • Optional: 1 cup chopped nuts (we like walnuts and pecans)


  1. Preheat the oven to 350 F.

  2. In a small bowl, stir together 2 tablespoons flax meal and 6 tablespoons water. Let sit for 5 minutes to thicken.

  3. Whisk together the flour, 1 cup of the oats, baking powder, baking soda, salt, and cinnamon in a small bowl and set aside.

  4. In a large bowl, add the coconut sugar, flax eggs, mashed bananas, coconut oil, almond milk, and vanilla and whisk by hand or in a standing mixer until fully combined.

  5. Add the flour mixture to the banana mixture 1/2 cup at a time, beating continuously, until smooth, then stir in the chocolate chips. (Fold in walnuts if using.)

  6. Line muffin tins with parchment baking cups and fill 3/4 of the way with the muffin mixture, then top with the remaining 2 tablespoons of oats and a few extra chips.

  7. Bake for 25 minutes, until a toothpick comes out clean. (or just 15 minutes for mini muffins)

Note: This recipe is vegan and gluten free. Substitutions are noted when appropriate


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