Banana Oatmeal Chocolate Chip Muffins Recipe for Moist, Chewy Treats

Bananas, oats and chocolate chips belong together. Whether enjoyed as a warm muffin or alongside your morning coffee, these Banana Oatmeal Chocolate Chip Muffins are lightly sweet, satisfying and nutrient-rich. Bananas and oats provide fiber, which supports digestion and helps maintain proper water balance in the body. Instead of reaching for a bowl of vegetables for fiber, one of these muffins can be a delicious, more enjoyable option.

These muffins are a handy alternative to banana bread when your bananas start turning brown. They’re lower in sugar than many quick breads while still offering a steady energy boost. Great for breakfast, a mid-morning snack with coffee, or a light afternoon treat.

Three reasons to make these muffins

They taste like chocolate chip banana bread.
When your bananas are ripe and spotted, the flavors are deep and sweet. Oats add a pleasant texture and chocolate chips add a touch of chocolatey indulgence.

Pantry-friendly ingredients.
This recipe uses simple staples you likely already have on hand — eggs, bananas, oats, flour and a few other basics. No specialty ingredients required.

Protein and fiber boost.
Each muffin provides about 4 grams of protein and a couple of grams of fiber, thanks to the oats and eggs. They offer more nutrition than many traditional muffins.

Ingredients

• 2 eggs
• 1/4 cup brown sugar
• 1/3 cup unsweetened applesauce
• 3 medium bananas, mashed
• 1/4 cup 1% (low-fat) milk
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 cup quick oats (or rolled oats, see tips)
• 2 teaspoons baking powder
• 1/3 cup mini chocolate chips

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

1. Preheat the oven to 375°F (190°C). Spray a 12-cup regular muffin tin with nonstick cooking spray or line with paper liners.
2. In a mixing bowl, whisk the eggs and brown sugar until light and slightly fluffy. Stir in the applesauce, mashed bananas, milk and vanilla until combined.
3. Add the flour, oats and baking powder and stir until just combined. Fold in the mini chocolate chips.
4. Divide the batter evenly among the 12 prepared muffin cups.
5. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool slightly before transferring to a wire rack.

Makes 12 muffins.

Nutrition per muffin (approx.): 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 (total)
• Unsweetened applesauce: 0 points
• Mashed bananas: 0 points
• Lowfat milk: 1 point
• Vanilla: 0 points
• All-purpose flour: 16 points (total)
• Quick oats: 7 points (total)
• Baking powder: 0 points
• Mini chocolate chips: 17 points (total)

Based on the WW app recipe creator, these come out to about 5 points per muffin.

Older WW versions (approximate):
Points: 4
PersonalPoints: 3–4 depending on your 0PP foods
Freestyle SP (Blue & Green): 4 using recipe builder
SmartPoints (Purple): 3 using recipe builder
PointsPlus: 4 using PP calculator

Ways to customize this recipe

• Omit the chocolate chips to reduce the WW points to about 4 per muffin. Substitute fresh fruit like blueberries for a naturally sweet alternative.
• Use a high-protein pancake mix (for example, Kodiak mix) in place of the flour and baking powder to boost protein.
• Swap regular chocolate chips for no-sugar-added options (such as stevia-sweetened brands) to lower added sugar.
• Turn a muffin into a simple dessert by slicing and toasting it briefly, spraying with butter-flavored spray, topping with light whipped cream and a few extra chips, and finishing with a dusting of cinnamon.
• Add 1/2 tablespoon of cinnamon or a teaspoon of pumpkin pie spice to the batter for warm autumn flavors.

Tips and tricks

• If you only have rolled oats and prefer a finer texture, pulse them briefly in a blender or food processor to resemble quick oats.
• If chocolate chips sink to the bottom, toss them with a tablespoon of the flour before folding into the batter—this helps suspend them evenly.
• These muffins freeze well. Store cooled muffins in zipper freezer bags for up to three months. Thaw on the counter or warm briefly in the microwave.
• After one day at room temperature, store muffins in an airtight container in the refrigerator to keep them fresh longer.

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