Go Back Email Link
–+ servings
Feature image of tow muffins stacked one on top of the other.
Print Recipe
5 from 7 votes

Chocolate Chocolate Chip Banana Oatmeal Muffins Recipe

Looking for the perfect breakfast or a wholesome snack option that feels like a treat? These muffins are moist, chocolatey, and incredibly easy to make with simple pantry staples. They’re freezer friendly and totally kid pleasing, so they’re ideal for meal prep or grabbing an easy breakfast on the go. 
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: chocolate banana oatmeal muffins
Servings: 12 muffins
Calories: 194kcal
Author: Mindy Boyd

Ingredients

  • 1 cup flour
  • 1 cup oats old fashioned or quick cooking
  • ¼ cup cocoa
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 cup mashed banana
  • ½ cup sugar
  • 1 egg
  • ½ cup milk or buttermilk
  • ¼ cup unsweetened applesauce
  • 1 cup chocolate chips
  • cooking spray

Instructions

  • Preheat oven to 375°. Coat 12 muffin cups liberally with cooking spray.
    cooking spray
  • In a large bowl mix flour, oats, cocoa, baking powder, baking soda, and salt; set aside.
    1 cup flour, 1 cup oats, ¼ cup cocoa, 2 teaspoon baking powder, ½ teaspoon baking soda, ⅛ teaspoon salt
  • In a medium bowl add mashed bananas, mix in sugar, egg, milk, and applesauce.
    1 cup mashed banana, ½ cup sugar, 1 egg, ½ cup milk or buttermilk, ¼ cup unsweetened applesauce
  • Add banana mixture to the dry ingredients and mix until just combined. Do not over mix. Stir in chocolate chips.
    1 cup chocolate chips
  • Divide between muffin cups and bake 18-22 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from muffin tin and cool on wire rack.

Video

Notes

I only mix in about ¾ of the chocolate chips and put the remaining on top before they go into the oven. You can mix them all in and just add a few extra chocolate chips to each muffin, if you want some to be on top. 
I have not made these using paper liners so I'm not sure if they'll stick or not. 
Run a knife around the muffins before you take them out of the muffin pan. 
Muffins will rise better if you use a room temperature egg but I don't always do this and they come out great. 
 
Nutritional information is approximate. 
 
See ingredient notes and substitutions in the post above.
 
Bookmark this page to find it quickly when you are ready to make this recipe!

Nutrition

Calories: 194kcal | Carbohydrates: 36g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 1mg | Sodium: 146mg | Potassium: 170mg | Fiber: 2g | Sugar: 20g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg