Easy, healthy, and most importantly, delicious banana chocolate chunk oatmeal mini muffins that are made with just 5 handy ingredients.
Brookie and I whipped these muffins up on a whim one afternoon as a snack for the boys when they got home from school and boy were they a huge hit! They’re so quick to make with just banana, oats, baking powder, an egg and chocolate chunks.
We all loved them and have baked them several times since. They make for such a great on-the-go breakfast or afternoon snack. And I’ve been eating a few of them after my morning workouts to tide me over until lunch. So satisfying and scrumptious!
This is one of those recipes you’ll be glad to have up your sleeve for when you see those ripe bananas on your counter begging to be baked with or for when you need a healthy snack to satisfy those cravings for something sweet yet healthy. I don’t know about y’all, but we pretty much always have all of these ingredients on hand so I know this recipe is here to stay.
I hope you and your loved ones bake and enjoy them as much as we do!
xoxo,
- 3 medium ripe bananas, mashed (about 1 cup)
- 2-1/2 cups old-fashioned or quick cooking oats
- 1 teaspoon baking powder
- 1 large egg
- 1 cup dark chocolate chunks (I'm loving the 365 brand Dark Chocolate Chunks from Whole Foods)
- Preheat oven to 350°F. Spray a 24-cup mini muffin pan with non-stick cooking spray and set aside.
- In an electric stand mixer or large mixing bowl, add the mashed banana, oats, baking powder and egg. Mix or stir until well combined. Stir in the chocolate chunks.
- Divide batter evenly among prepared mini muffin cups. Top each muffin with an additional chocolate chunk, if desired. Bake for 12-14 minutes or until the muffin tops look set and oats are just starting to crisp on top. Try to avoid over-baking so the banana in the muffins doesn't dry out.
MaryEllen says
March 4, 2018 at 5:09 amMy family will love these! Do you know if they freeze well? Thank you.
Maegan says
March 4, 2018 at 8:49 pmHi MaryEllen! They should freeze great Just let them cool completely and store in an airtight, freezer-safe container or plastic bag for 2-3 months. Hope this helps. Enjoy!
Liz says
April 3, 2018 at 12:37 pmHi these look great – how would you cook them if you didn’t have a mini muffin pan!?
Maegan says
April 3, 2018 at 2:18 pmHi Liz! You could bake them in a regular muffin pan or you could press the batter into a square baking pan and then cut into bars. Hope this helps! Enjoy!
CJ says
August 15, 2018 at 4:42 pmHello, can you blend up the oats first before mixing the rest of the ingredients? Or could you even blend everything but the CC?
Maegan says
August 15, 2018 at 10:45 pmHi CJ! Yes, you can blend up everything except the chocolate chips and then just stir them in. I have several flourless banana bread recipes here on the blog that are made this way and they turn out great. The texture will be smoother, but will still taste great! Enjoy!
Peter says
December 16, 2018 at 3:16 pmThis recipe is fantastic. Thank you for sharing. I added a small handful of crushed walnuts to the top of the muffins. It turned out amazing. To be honest I am eating them right now.
Judy says
January 25, 2019 at 5:15 pmHi! Can i use whole grain rolled oats?
Maegan says
February 4, 2019 at 9:49 pmHi Judy! Absolutely. Enjoy!
Carrie says
May 14, 2019 at 5:39 pmI tried this, tweaking a bit (4 banana, no chocolate chip) and these were a realy treat! Will def do again!