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Chocolate Banana Oatmeal Muffins

Amy Palanjian
Be sure to use very ripe bananas since they taste the sweetest. Warm the muffins slightly after storing in the fridge if desired. This recipe was updated March 2020 to ensure the best texture and moisture.
4.6 from 10 votes
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Muffins
Cuisine American
Servings 12 (Makes 24 mini muffins)
Calories 145 kcal


  • 1 1/2 cups sliced very-ripe-with-black-spots bananas (from about 3 medium bananas)
  • 3 eggs
  • 1/4 cup melted and slightly cooled butter OR almond butter
  • 1/4 cup honey or maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 cups lightly packed baby spinach (optional)
  • 1 cup rolled oats
  • 3/4 cups whole wheat flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup chocolate chips (optional)


  • Preheat oven to 350 degrees F and grease a mini muffin tin.
  • Mash the banana well. 
  • Stir together the wet ingredients, including the mashed banana
  • Stir together the dry ingredients in a separate bowl. 
  • (Or, to do this step with a blender, place the bananas, eggs, butter, honey, and vanilla into a blender. Add the spinach if you plan to use it. Blend well.)
  • Stir the oats, flour, cocoa powder, baking powder, baking soda, salt, and chocolate chips, if using, to the wet ingredients
  • Fill prepared muffin tin about to the edge of each cup.
  • Bake for 10-12 minutes or until a cake tester inserted into the center comes out cleanly. Use a paring knife to remove from the pan and cool on a wire rack.
  • Serve at room temperature, slightly warm, or chilled.


  • Store in the fridge for up to 5 days in an airtight container or in a zip top freezer bag for up to 3 months.
  • To make these as full size muffins: Use about 1/4 cup batter per muffin cup and bake for about 18-20 minutes.
  • Gluten-free: Use certified gluten-free rolled oats and cup for cup gluten free flour blend in place of the whole wheat.
  • Add a handful of baby spinach to the blender in Step 5 to add a veggie.
  • Some mini muffin tins sometimes have a tendency to stick, so be sure to grease them well. (I like this mini muffin tin from Wilton.)
  • Very ripe, with black spots, bananas have the most natural sweetness and will make these muffins taste best.
  • Stir in 1/4-1/3 cup mini chocolate chips for added deliciousness!
  • Top with nut butter, cream cheese, or a drizzle of honey if you'd like.


Serving: 2muffinsCalories: 145kcalCarbohydrates: 22gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 51mgSodium: 161mgPotassium: 195mgFiber: 3gSugar: 8gVitamin A: 659IUVitamin C: 3mgCalcium: 42mgIron: 1mg
Keyword banana muffins, chocolate banana muffins, chocolate muffins
Did you make this recipe?Rate in the comments and tag @yummytoddlerfood on IG!