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. 

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. 

Three reasons why you need to make this recipe! 

They taste like chocolate chip banana bread. 

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. 

You probably already have all the ingredients on hand. 

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. 

There are 4 grams of protein per muffin. 

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. 

Ingredients you need to make Banana Oatmeal Chocolate Chip Muffins: 

  • 2 eggs
  • ¼ cup brown sugar
  • ⅓ 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 oats 
  • 2 teaspoon baking powder
  • ⅓ cup mini chocolate chips

How to make Banana Oatmeal Chocolate Chip Muffins (step by step): 

  1. Preheat the oven to 375F and spray a 12-hole regular muffin tin with some nonstick cooking spray.
  2. 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.
  3. Stir in flour, oats, and baking powder. Fold in the chocolate chips.
  4. Divide the batter evenly over the 12 sprayed muffin cups.
  5. Bake in the oven for 18-20 minutes. 

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. 

WW Points 

  • 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 points 
  • Baking powder 0 points
  • Mini chocolate chips 17 points

5 points per muffin based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Points- 4

Personal Points- 3-4 depending on your 0PP foods 

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: 

  • Leaving the chocolate chips out will reduce the muffins to 4 points each. You could substitute fresh fruit like blueberries without adding any points. 
  • Use Kodiak Pancake Mix instead of all-purpose flour and baking soda, for a quick option as well as a protein boost. 
  • 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. 
  • 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. 
  • Add ½ tablespoon of cinnamon or pumpkin pie spice to the batter for some autumn flavor. 

Tips and Tricks for Making Banana Oatmeal Chocolate Chip Muffins: 

  • 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. 
  • 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. 
  • 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. 
  • After one day on the counter at room temp, the muffins need to be stored in an airtight container in the fridge. 

Similar recipes you’ll enjoy: 

3.63 from 16 votes

Banana Oatmeal Chocolate Chip Muffins

By: Drizzle
Servings: 12
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
5P, 4 SP on blue, green, 3SP purple

Ingredients 

  • 2 eggs
  • 1/4 cup brown sugar
  • 1/3 cup unsweetened apple sauce
  • 3 small-medium bananas, mashed
  • 1/4 cup milk, I used 1%
  • 1 tsp vanilla
  • 1 1/4 cup flour
  • 1 cup oats, quick oats is fine
  • 2 tsp baking powder
  • 1/3 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

Points- 5
Personal Points- 3-4 depending on your 0PP foods 
Freestyle SP- (blue & green) 4 using WW recipe builder
Smart Points- (purple) 3 using WW recipe builder
Points Plus- 4 using PP calculator

Nutrition

Serving: 1muffinCalories: 160kcalCarbohydrates: 28gProtein: 4gFat: 4gSaturated Fat: 1.9gSodium: 95mgFiber: 2.2gSugar: 9.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baking
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!

You May Also Like

About Drizzle Me Skinny

Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

3.63 from 16 votes (16 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




40 Comments

    1. 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

      1. 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! 🙂

        1. 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 🙂

    1. 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

  1. 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.

  2. These look like something my very picky teen might eat. Is there anything I could do to increase the protein? Thanks.

  3. 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.

  4. 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!

  5. 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!

      1. I personally would probably pop in toaster or air fryer even for a few minutes to heat up but you don’t have to

  6. 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!