Banana Chocolate Chip Oatmeal Muffins

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • 1 large egg
  • 1/2 cup mashed banana (about 1 medium-large banana)
  • 1/2 cup milk
  • 1/3 cup brown sugar, packed
  • 1/4 cup maple syrup
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla
  • 2 teaspoons pumpkin pie spice
  • Pinch of salt
  • 3 cups whole rolled oats (the regular old-fashioned kind)
  • 1/4 cup flour
  • 2 teaspoons baking powder
  • 1/2 cup semi-sweet mini chocolate chips, dusted with flour (mini are, to my mind, better proportioned for these, and the flour helps them not sink in the oat batter)


  1. Preheat oven to 350F. Grease and flour the pan in 11 of the cavities.
  2. To a large bowl, add the first 9 ingredients (through optional salt), and whisk to combine.
  3. Add the oats, flour, baking powder, and stir to combine. Stir in the chocolate chips. The batter will be wet; don’t worry about it.
  4. Evenly distribute the “batter” into the 11 cavities. Each cavity will be basically full, since muffins don’t rise much. You can also take this opportunity to gently shape the tops a bit with a spoon.
  5. Bake for about 23 minutes, or until a toothpick stabbed into a muffin comes out clean. Remove from pan to cool on a wire rack.