Whole Wheat Chocolate Chip Banana Oat Muffins

These banana oat muffins have been breakfast, lunch and snacks for the last week or so.  I made a giant batch and stashed them in the freezer for something quick to grab whenever I needed lunch box snacks or a quick breakfast.  They are perfect.  Soft and fluffy and loaded with bananas and oats.  And some chocolate because banana muffins just aren’t as good without chocolate chips.  They really aren’t.

This recipe is actually one my mom has made for years, and I just found it in my recipe stash and decided to make it again.  I haven’t made them in quite some time, because there’s just too many other recipes to try!  Does anyone else have that problem?  I feel like there are soooo many different recipes that I want to try, and there’s never any way that I could possibly try them all!  So the old favourites don’t get made as often as I would like.

Whole Wheat Chocolate Chip Banana Oat Muffins - Bake.Eat.Repeat.

But these banana oat muffins are a favourite, and I’m glad I decided to make them again.  Actually, full disclosure, I ended up making them again in the midst of typing up this post, because I’m a horrible food blogger and don’t take proper notes!  As I was writing this recipe up, I felt like I had changed the amount of baking powder and soda, but there was no note.  And, since I couldn’t remember, I had to go make them again.  There could be worse problems!  I blame baking with a 3 year old, or the lack of any kind of a memory ever since having kids.  Or I just need to remember that I may need actual measurements if I want to share things on the internets!  Possibly.

Anywho, I got more chocolate chip banana oat muffins, and you get a recipe with actual measurements in it!  It’s all good.

Whole Wheat Chocolate Chip Banana Oat Muffins - Bake.Eat.Repeat.

Whole Wheat Chocolate Chip Banana Oat Muffins

Yield: 12 muffins

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1 1/2 cup whole wheat flour
1 cup rolled oats
1/2 cup brown sugar, lightly packed
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/4 cup canola oil
1/4 cup milk
3 bananas, mashed
1/2 cup semi-sweet chocolate chips
turbinado sugar, for sprinkling


  1. Preheat the oven to 400 degrees F. Line a muffin tin with paper or silicone liners, or lightly spray with cooking spray.
  2. In a large bowl, combine the flour, oats, brown sugar, baking powder, baking soda, salt, and chocolate chips. In another bowl whisk together the eggs, oil, milk, and mashed bananas. Pour the wet ingredients into the dry and stir until just combined.
  3. Divide the batter between the muffin cups, they will be quite full. Sprinkle a bit of coarse or turbinado sugar on top of each muffin. Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.



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    • stacey says

      Thanks Mir! Sometimes those are the best recipes aren’t they? The ones you make over and over again. Thanks for stopping by!

    • stacey says

      Thanks Rachel! I love making muffins whole wheat, a little healthier and they keep you full a little longer when you’re having them for breakfast!

    • stacey says

      Thanks Vaya! The silicone moulds are fine to 500 degrees or something so you don’t have to worry about them melting! I’ve had this set for about 4 years and they’re still good.

    • stacey says

      Thanks Jen! Banana and chocolate chip just goes together doesn’t it? I’m never totally happy when I decide to forgo the chocolate chips!

  1. says

    I love banana muffins especially when there are oats. Hehe I totally sympathize about baking with a 3 year old – I’ve had to remake things a few times because of that too. The brighter side is more delicious muffins to have on hand and perfect for for freezing :) Would love a few of these for breakfast this morning too – they look fantastic!

  2. says

    these muffins look great! you can never have enough muffins IMO. And I feel you on keeping track of ingredients, I have a notepad right next to my stove so I don’t leave out anything! It’s hard when you’re in the moment cooking/baking :-)

    • stacey says

      Thanks Katie! I generally DO have a notepad next to me, I don’t know what I was thinking when I made these. Evidently I figured I’d just remember what I did! :)

  3. says

    I can’t describe how much I love banana muffins, and adding chocolate chips and oats sounds even better. I always make at least 2 batches like you did, so I can have a delicious snack handy! I totally understand that you got no time to share all the recipes you want to, I feel the same way! I always save and pin recipes from other blogs and hope I can try them all, but this does’t happen. Pinned, they are lovely!

  4. says

    I love these! I have a similar recipe too, but your muffins look much prettier! :) We love portable food in my house and always need food to grab for on-the-go! It’s why I keep meaning to make your breakfast biscuits! Thanks so much for sharing this recipe!

  5. says

    My note-taking salvation has been making sure that there’s always a tiny notepad in the kitchen next to my Ipad, because no one wants to type notes with flour fingers! This doesn’t prevent me from forgetting to add the heavy cream to the ice cream mixture (last night), but it’s something!

    • stacey says

      Haha, well at least I’m not the only one! I try to keep a notepad handy, but then I end up with random notes everywhere which disappear whenever I’m looking for them! Oh well, I’ll get a system eventually, or keep making things twice – whichever! :)

    • stacey says

      Haha, I’m actually short one because my youngest thought they were the best toy when he was about 18 months old. Apparently they don’t hold up to a toddler’s games and he managed to rip one. That ended the playing with the silicone muffin liners game! Thanks Dannii!

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