Chocolate Chip Banana Oat Muffins

by | Jun 28, 2016

This recipe was born when I was at a cottage, and assigned to breakfast duty.  I wanted to make something quick and easy (so that I could get back to frolicking by the lake), that was also guaranteed to be a crowd pleaser.  I did some research and created this chocolate chip banana oat muffin recipe based on a few others that I had seen online.  The result was amazing!

This recipe is perfect for busy moms who want to provide a quick and healthy breakfast for their children.  You can double the recipe and freeze them for even more time saving in the morning!

It’s also a perfect recipe to have on hand for postpartum recovery! I made them over and over again for 2 months of my recovery.  Oats are known to help with breast milk production, and they were super easy for my husband or mom to bring to me when I needed a quick bite.  I have fond memories of my hubby setting up my bedside with these muffins, a bowl of grapes, my Mother’s Helper Tea and some water before he left for work.

This recipe makes 12 full sized muffins.

Dry Ingredients

  • 3 cups rolled oats
  • 3 tbsp coconut sugar
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 2 tsp baking powder
  • 1/2 cup finely chopped walnuts (optional, but delicious)

Wet Ingredients

  • 2 ripe bananas (mashed)
  • 2 tbsp coconut oil
  • 2 eggs (or flax/chia eggs for an egg free version)
  • 1 tsp vanilla extract
  • 2 cups almond milk
  • chocolate chips (as many as your heart desires) *enjoy life brand makes a great dairy, soy and nut free chocolate chip*


  • Preheat the oven to 350
  • Line muffin tin with paper liners (parchment paper liners are a great option)
  • Combine all the dry ingredients in one bowl
  • Beat the eggs in another bowl, and add all the other wet ingredients
  • Mix the dry and wet ingredients together
  • Scoop the mixture into the muffin liners (they will be quite loose/liquid-y)
  • Bake for 30 minutes
  • Cool for 5-10 minutes before serving

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