Muffin Mondays: Banana Oat Chocolate Chip

A muffin recipe to use your over ripe bananas

I feel like this is the longest muffin name ever! Banana chocolate chip muffins are my go to recipe whenever I have a couple of bananas that are past their prime. Adding chocolate chips isn’t necessary, but it definitely makes them more fun! To try and balance out the chocolate I used half whole wheat flour, and added some rolled oats. These are definitely hearty, but they don’t feel all granola-y… you don’t have to be wearing Birkenstocks to enjoy them! I like that they’re on the healthy side, but they’re not more healthy than they are delicious!

These make a perfect breakfast on the go when mornings are a little hectic. My kids also love muffins for their after school snack. There’s really no time of day that muffins don’t work! I also like that a batch of muffins is a dozen, and with six kids, it means that I’m not eating 4 of them all by myself (unless I’m taste testing, but that’s in the name of research!)

I topped these muffins with some extra oats and some Banana Chips . I didn’t know how everyone would feel about the banana chips, but they were a huge hit, on and off the muffins!

Banana Oat Chocolate Chip Muffins


  • 1 c. flour
  • 3/4 c. whole wheat flour
  • 1/3 c. sugar
  • 2 tsp. baking powder
  • 1/4 c. oats
  • 1/4 tsp. salt
  • 1 beaten egg
  • 3/4 c. milk
  • 1/4 c. oil
  • 1/2 c. chocolate chips
  • banana chips


  1. Combine flour, sugar, baking powder, oats and salt in a mixing bowl. Create a well with the ingredients.
  2. In a separate bowl combine egg, milk and oil.
  3. Add the liquid ingredients into the dry mixture, and stir until just combined.
  4. Stir the chocolate chips into the batter.
  5. Using a large scoop, fill greased muffin tins about halfway. Top each muffin with a few extra oats.
  6. Bake at 400° for 20 minutes. Top each muffin with a banana chip.
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