There’s a special kind of joy in finding a treat that’s both delicious and nourishing. These Chocolate Oatmeal Muffins bring together the decadence of cocoa and chocolate chips with the wholesome goodness of oats and bananas. They’re moist, rich, and just the right amount of sweet—without any refined flour or sugar.
This recipe was born from my mission to find snack-worthy muffins my kids would devour and I’d feel good about serving. Ideal for busy mornings, lunchboxes, or post-workout bites, these muffins check all the boxes: quick to make, made from pantry staples, and naturally sweetened.
Drawing from your love for oat-based recipes (like The Best Oatmeal Cream Pies, and Peanut Butter Banana Oatmeal Bars) and chocolatey delights (like the Moist Chocolate Chip Banana Bread), these muffins are a must-bake. Let’s dive in!
Table of Contents
Why You’ll Love These Chocolate Oatmeal Muffins
- Healthy but Indulgent – Sweetened with bananas and honey, with cocoa and chocolate chips for a rich treat.
- No Refined Flour – Ground oats provide fiber and heart-healthy whole grains.
- Meal Prep Friendly – Make a batch and freeze for quick snacks.
- Kid-Approved – Soft, chocolatey, and totally lunchbox-worthy.
- Blender Batter – Quick, simple, and easy cleanup!
Healthy Chocolate Oatmeal Muffins
Equipment
- 12-cup muffin tin
- Paper liners or cooking spray
- Blender or food processor (for grinding oats)
- Large mixing bowl (for wet ingredients)
- Spatula or whisk (for mixing)
- Fork or potato masher (for mashing bananas)
- Measuring cups and spoons
- Optional: Cookie scoop (for even batter distribution)
Ingredients
- 2 ½ cups old-fashioned oats
- 2-3 large ripe bananas 1 cup mashed
- 2 large eggs lightly beaten
- ⅓ cup honey
- ¾ cup milk
- 2 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3-4 tbsp cocoa powder
- 1 cup chocolate chips divided into ½ cup portions
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a blender, process 2 ½ cups oats into a fine flour-like consistency.
- In a large bowl, mash the ripe bananas, then mix in eggs, honey, milk, and vanilla extract until smooth.
- Add the oat flour, baking powder, baking soda, salt, and cocoa powder to the wet mixture, stirring until combined, then fold in ½ cup chocolate chips.
- Divide the batter evenly into the muffin tin, sprinkle the tops with the remaining ½ cup chocolate chips .
- Bake for 18-20 minutes until a toothpick inserted in the center comes out clean, then let cool before serving.
What you will need + Healthy Substitutions
- 2½ cups old-fashioned oats
Substitute: Use certified gluten-free oats if needed. - 2-3 ripe bananas (1 cup mashed)
Tip: The riper the bananas, the sweeter your muffins. - 2 large eggs, lightly beaten
Vegan Option: Substitute with flax eggs (2 tbsp flaxseed + 6 tbsp water). - ⅓ cup honey
Alternate: Maple syrup or agave nectar. - ¾ cup milk (any kind)
Dairy-Free: Use almond, oat, or soy milk. - 2 tsp vanilla extract Purpose: Enhances flavors with a sweet, aromatic note. Substitute: Use 1 tsp almond extract or a vanilla bean (scraped).
- 2 tsp baking powder Substitute: Use 1 tsp baking soda + 1 tbsp lemon juice, though slightly denser.
- ½ tsp baking soda Substitute: Use 1 tsp baking powder, though muffins may be less tender.
- ½ tsp salt Substitute: Use sea salt or reduce to ¼ tsp for lower sodium.
- 3–4 tbsp cocoa powder
For richer flavor, use dark cocoa powder. Substitute: Use unsweetened cocoa (adjust to taste) or carob powder for caffeine-free - 1 cup chocolate chips (½ cup folded in, ½ cup sprinkled on top)
Optional: Use mini chips for better distribution. Substitute: Use dark, semi-sweet, or vegan chocolate chips, or chopped chocolate.
Step-by-Step Instructions with Pro Tips
Step 1: Prep & Preheat
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Pro Tip: Lightly spray liners with nonstick spray to prevent sticking.
Step 2: Make Oat Flour
Add oats to a blender and process until it resembles a fine flour (about 30 seconds).
Why Oats? Oats add fiber and keep the muffins moist without the need for all-purpose flour.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, mash bananas until smooth. Add eggs, honey, milk, and vanilla. Stir until well combined.
Step 4: Combine Dry Ingredients
To the same bowl, add oat flour, baking powder, baking soda, salt, and cocoa powder. Stir until just combined.
Tip: Don’t overmix—this keeps the muffins soft and tender.
Step 5: Fold in Chocolate
Stir in ½ cup chocolate chips, reserving the rest for topping.
Step 6: Fill the Muffin Tins
Divide batter evenly among muffin cups. Sprinkle remaining chocolate chips on top.
Tip: Press chips lightly into the batter to secure them.
Step 7: Bake
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
Pro Tip: For extra soft muffins, cover loosely with a clean towel while cooling.
Variations & Add-Ons
- Add Peanut Butter – Swirl ¼ cup into the batter for a PB-choco combo.
- Toss in Nuts – Walnuts or almonds add crunch and protein.
- Coconut Twist – Add ¼ cup shredded coconut to the mix.
- Espresso Shot – A dash of instant espresso deepens the chocolate flavor.
- Dried Fruit: Chopped dried bananas or raisins for sweetness.
- Cinnamon Sprinkle: Warm and aromatic for depth.
- Sea Salt Flakes: Subtle contrast for chocolate.
- White Chocolate Chips: Sweet and creamy for variety.
- Shredded Coconut: Sweet and chewy for texture.
Nutritional Information (Per Muffin – Makes 12)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 27 g |
| Sugar | 12 g |
| Fiber | 3 g |
| Protein | 4 g |
| Fat | 6 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 30 mg |
| Sodium | 170 mg |
Storage & Meal Prep Tips
Storage:
- Room Temp: Store in a sealed container for 3 days.
- Refrigerator: Keeps well up to 7 days.
- Freezer: Wrap individually and store up to 3 months.
Reheating:
- Microwave: 15 seconds for fresh-out-of-the-oven warmth.
- Toaster Oven: Perfect for a lightly crispy top.
Meal Prep Tip: Bake a double batch and freeze extras for grab-and-go snacks all week!
Ingredient Substitutions Recap
- Oats → Oat Flour: Pre-ground for convenience.
- Bananas → Applesauce: Sweet, moist alternative.
- Honey → Maple Syrup: Natural sweetener swap.
- Milk → Plant-Based Milk: Dairy-free option.
- Chocolate Chips → Chopped Dark Chocolate: Richer flavor.
What to Serve With
- Greek Yogurt & Berries – A balanced breakfast plate.
- Nut Butter – Slice in half and spread almond or peanut butter.
- Smoothies – Blend banana, spinach, and almond milk for a full-on health kick.
- Milk: Dairy or plant-based, perfect for dunking.
- Coffee or Tea – The classic muffin pairing.
FAQs
How do I prevent oatmeal muffins from sinking?
Avoid overmixing and ensure your baking powder/soda is fresh. A good rise starts with a good mix!
Are the chocolate oatmeal muffins sweet enough?
Yes, especially with ripe bananas and honey. But if you love dark chocolate, use bittersweet chips for balance.
Can I skip the chocolate chips?
Sure! Try raisins, dried cranberries, or chopped dates for a natural sweet swap.
Can I make gluten-free chocolate oatmeal muffins?
Yes, just use certified gluten-free oats!
These chocolate oatmeal muffins prove that healthy snacks can be just as satisfying as their sugar-laden cousins. They’re moist, chocolatey, and loaded with feel-good ingredients that keep you full and happy. Bake them for your family, your fitness journey, or your own sweet tooth—you won’t regret it.
Let me know how yours turn out! Share a photo or tip in the comments or tag me on Facebook . Here’s to guilt-free indulgence, one muffin at a time. 🧁🍫💪
