Bananas, oatmeal, and chocolate chips just go hand in hand. Whether it’s a bowl of oatmeal or muffin form, it gives you good feels all around, and it’s healthy too. These Banana Oatmeal Chocolate Chip Muffins are slightly sweet, absolutely delicious, and packed full of nutrients. Bananas and oatmeal both have a lot of healthy fiber. A high fiber intake is important for water balance in the body as well as proper digestion. Most people think they have to eat a ton of veggies to get fiber in, but I’m telling you, you can just eat one of these yummy muffins! That’s much more fun than a bowl of broccoli.Â
Banana Oatmeal Chocolate Chip Muffins are a great alternative to banana bread once your bananas start turning brown. Instead of loading yourself up with high-sugar banana bread, these muffins will give you a healthy energy boost. They’re low in sugar and high in nutrients. Perfect for breakfast, mid-morning with coffee, or for an afternoon treat.Â
Three reasons why you need to make this recipe!Â
They taste like chocolate chip banana bread.Â
As long as your bananas are brown enough, all the right flavors are there. The added oats give it a great texture, and the chocolate chips add a yummy chocolatey sweetness.Â
You probably already have all the ingredients on hand.Â
This recipe uses basic ingredients that are sitting in your pantry, just waiting for your bananas to turn brown. No fancy or unique ingredients that you need to hunt down at several different groceries stores are needed.Â
There are 4 grams of protein per muffin.Â
That’s almost as much as an egg! These aren’t protein muffins, but oatmeal does have a few grams of protein in it. It gives these muffins a little protein boost.Â
Ingredients you need to make Banana Oatmeal Chocolate Chip Muffins:Â
- 2 eggs
- ¼ cup brown sugar
- â…“ cup unsweetened apple sauce
- 3 medium bananas, mashed
- ¼ cup 1% low-fat milk
- 1 teaspoon vanilla
- 1 ¼ cup all-purpose flour
- 1 cup quick oatsÂ
- 2 teaspoon baking powder
- â…“ cup mini chocolate chips
How to make Banana Oatmeal Chocolate Chip Muffins (step by step):Â
- Preheat the oven to 375F and spray a 12-hole regular muffin tin with some nonstick cooking spray.
- In a bowl, whisk the eggs and brown sugar together until light and fluffy. Add in the apple sauce, mashed banana, milk, and vanilla, and mix well.
- Stir in flour, oats, and baking powder. Fold in the chocolate chips.
- Divide the batter evenly over the 12 sprayed muffin cups.
- Bake in the oven for 18-20 minutes.Â
Makes 12 muffins. Nutrition info for 1 muffin: Calories 160, Fat 4 g, Saturated fat 1.9 g, Carbs 28 g, Fiber 2.2 g, Sugars 9.7 g, Sodium 95 mg, Protein 4 g.Â
WW PointsÂ
- Eggs 0 points
- Brown sugar 16 points
- Unsweetened applesauce 0 points
- Mashed bananas 0 points
- Lowfat milk 1 point
- Vanilla 0 points
- All Purpose flour 16 points
- Quick Oats 7 pointsÂ
- Baking powder 0 points
- Mini chocolate chips 17 points
5 points per muffin based on the WW app recipe creator. Â
If you’re using an older version of WW, check out these points below.Â
Points- 4
Personal Points- 3-4 depending on your 0PP foodsÂ
Freestyle SP- (blue & green) 4 using WW recipe builder
Smart Points- (purple) 3 using WW recipe builder
Points Plus- 4 using PP calculator
Different ways to change up this recipe:Â
- Leaving the chocolate chips out will reduce the muffins to 4 points each. You could substitute fresh fruit like blueberries without adding any points.Â
- Use Kodiak Pancake Mix instead of all-purpose flour and baking soda, for a quick option as well as a protein boost.Â
- You can lower the sugar content of each muffin even more by using Lily’s No Sugar Added Chocolate Chips instead of regular chocolate chips. It will still be 4 points per muffin, but it won’t be 9 grams of sugar per muffin.Â
- You can make these into a fun, healthy dessert by slicing one in half and toasting it for a few minutes in a toaster oven. Spray with spray butter (0 calories), add a dollop of light whipped cream on top, and sprinkle on a few extra chocolate chips. You could even add a few dashes of cinnamon.Â
- Add ½ tablespoon of cinnamon or pumpkin pie spice to the batter for some autumn flavor.Â
Tips and Tricks for Making Banana Oatmeal Chocolate Chip Muffins:Â
- You can use rolled oats if that’s all you have. If you don’t want the big texture of the rolled oats in the muffins, give them a blitz in a blender before adding them to the batter. It will grind them so they’re more fine like quick oats.Â
- If you find that your chocolate chips are falling to the bottom of the muffins once they’re baked, mix the chocolate chips into the flour the next time you make these muffins. By mixing the chocolate chips into the flour before adding the dry ingredients to the wet, the flour helps the chocolate chips stay in place once they’re mixed into the batter.Â
- Banana Oatmeal Chocolate Chip Muffins freeze well, so make large batches if you’d like. Keep them in freezer Ziploc bags for up to three months.Â
- After one day on the counter at room temp, the muffins need to be stored in an airtight container in the fridge.Â
Similar recipes you’ll enjoy:Â
Banana Oatmeal Chocolate Chip Muffins
Ingredients
- 2 eggs
- ¼ cup brown sugar
- â…“ cup unsweetened apple sauce
- 3 small-medium bananas mashed
- ¼ cup milk I used 1%
- 1 teaspoon vanilla
- 1 ¼ cup flour
- 1 cup oats quick oats is fine
- 2 teaspoon baking powder
- â…“ cup mini chocolate chips
Instructions
- Preheat the oven to 375F and spray a 12-hole regular muffin tin with some nonstick cooking spray.
- In a bowl, whisk the eggs and brown sugar together until light and fluffy. Add in the apple sauce, mashed banana, milk, and vanilla, and mix well.
- Stir in flour, oats, and baking powder. Fold in the chocolate chips.
- Divide the batter evenly over the 12 sprayed muffin cups.
- Bake in the oven for 18-20 minutes.
Notes
Smart Points- (purple) 3 using WW recipe builder
Points Plus- 4 using PP calculator
Joyce
These sound scrumptious but dealing with banana allergy. Anything I could substtitute?
Drizzle
Bananas make up a big part of the recipe so I can't guarantee the same outcome if you do replace but substitutes could be more apple sauce, pumpkin
Becca
I always LOVE your recipes, especially your baking recipes. And I think it is so wonderful that you use regular flour and real sugar instead of substitutes! Thanks for all the yummy foods! 🙂
Drizzle
Thanks Becca, you are very welcome, so glad you are enjoying the recipes..all those sugar substitutes don't agree with my stomach so I'd rather use a little of the real deal 🙂
Linda Baker
How do you think these would work using Swerve brown sugar instead of regular brown sugar?
Drizzle
If you like swerve then I think they will be fine, I have never used it so I can't give an honest answer sorry
Julia
These are so yummy with a cup of coffee in the morning! I used almond milk and truvia brown sugar to even lower the calories. Very moist and delicious
Drizzle
Hi Julia, I am so glad you enjoyed the muffins 🙂
Alice
Made these last night, delicious!!
Drizzle
Awesome, so glad you enjoyed them 🙂
Darlene
I made these today but replaced the chips with pecans (just because I don't usually like fruit and chocolate together). They turned out amazing. Thank you for the recipe.
Drizzle
Awesome, so glad you enjoyed them 🙂
Traci
These look like something my very picky teen might eat. Is there anything I could do to increase the protein? Thanks.
Drizzle
Hi Traci, I bet you can sneak in some protein powder if you want, just leave a little flour out in replace of it
Molly
I have rolled oats. Would that work or should I prepare them someway before hand??
Drizzle
They should work fine 🙂
Melanie
I really enjoyed this recipe. It was just the right amount of sweet. Thanks!
Drizzle
So glad you enjoyed them 🙂
Darlene
These are teen approved. I made them and they are almost gone now. It's only been a day. Great flavor and easy to make.
Drizzle
Haha I love hearing that! I have a teen too and she enjoyed them 🙂 thanks for sharing
Cindy
I got 4 points plus using the WW calculator
Drizzle
Hi Cindy, you are right!! Typo on my behalf, thanks for letting me know I updated it
Anna Rose
I made this recipe (double batch) to use up the oatmeal that's been sitting in the pantry and some bananas that turned too fast. I didn't like it - I LOVED it. These muffins are delicious and taste just as good thawed from the freezer. I used (white) Splenda because we have a diabetic in the family and I can't find the brown sugar variety; seriously delicious! Thanks Kate!
Drizzle
Hi Anna, Yay..so glad you loved them 🙂 Thanks for sharing that splenda worked just as good 🙂
Lisa
I made these a few weeks ago. My husband has asked me to make more! I froze half of them and grab one for a quick snack before my exercise class or for a yummy late afternoon snack!
Drizzle
Hi Lisa, so glad you both enjoyed them 🙂 they have easily become one of my favorites!
Tayla
Do you heat up or just defrost before eating?
Drizzle
I personally would probably pop in toaster or air fryer even for a few minutes to heat up but you don't have to
Lynn
I made these last night. I used Sukrin Brown sugar to lower the ponts to 3 pts each. They are wonderful! Taste great and come together quickly!
Drizzle
Hi Lynn, so glad you enjoyed the muffins and thanks for the tip 🙂
Fahrah
I recall this recipe requiring egg whites. Was this updated to include whole eggs?
Drizzle
Nope it always called for 2 eggs, it was pre-smart points that I used egg whites more often in baking since eggs had points, but you can use egg whites if you wish
Sahar Nafso
Hello!
Love your recipes! How many points are these muffins without the chocolate chips?
Drizzle
So glad you are enjoying them, I think the chocolate chips add 1 point to the muffins
Nicole
These are delicious. I just calculated the SP and I got 5 for Green. Did I do something wrong?
Drizzle
SO glad you enjoyed them, did you use the nutritional numbers or build the recipe in the App? The numbers I give incl all ingredients even zero-point ones like banana, I build the recipes in the WW app to determine points then I build the recipes in MyFitness pal to determine nutritional numbers, if you did build the recipe in your app and still got 5 it could just come down to the different brand of something used
Sharon G
This recipe is so good. I used dark chocolate chip and sprinkle cinnamon on top. Thank you!
Drizzle
You are very welcome, glad you enjoyed 🙂
Caryn
I have been making these muffins for several years now and as I made them this cold & snowy morning, I figured it was way past time for me to leave a great review. I make these in my mini muffin tin and my whole family loves them-picky kids included! They are great with breakfast on a busy morning, snacking and to pack in school lunches. Thanks for a great recipe!
Drizzle
Hi Caryn, thanks so much for the review, I appreciate it and I'm so glad the whole family enjoys the muffins 🙂 Stay warm!!