Brace yourself. You’re going to really be wowed by these Chocolate Chip Banana Oat Muffins.

Banana bread is a must have in my home. I make a few every month and we enjoy it for breakfast or dessert. Or fresh out of the oven at any time of day because let’s be honest it’s just plain yummy.

Given my love for it I knew I needed to create a muffin version that I’d feel good about feeding my family. That means I wanted to eliminate the flour, sugar, and dairy. I still wanted it to feel just as comforting and decadent as the traditional bread. Mission accomplished, friends.

Have you ever tried an oatmeal muffin recipe before? Sometimes they feel a bit too much like oatmeal for my liking. To rectify that I’ve blended the oats so the batter texture remains completely smooth. In fact everything (except for the chocolate chips) just goes straight in the blender. I’m always in favor of a dish I can make with minimal prep, aren’t you?

The banana flavor is pretty strong, as it should be because this is essentially a banana bread after all.

And naturally I go heavy on the chocolate chips. Because if you don’t want lots of chocolate chips we can’t be friends.

This recipe is gluten free and dairy free. Two yummy dairy free chocolate chip brands I recommend are Enjoy Life and the Simply Delicious line from Nestle Tollhouse. Both have a very short and straight forward ingredient list. Of course you can absolutely use any chocolate chips you like. I’ve made these muffins many times (many many many times) with both dairy free chocolate chips and the kind with dairy. They really taste the same. Just go with what you prefer.

These muffins are sweetened with honey instead of refined sugar. Y’all, I can’t tell you how good that makes me feel. We’re not a completely sugar-free household but I do try to limit how much sugar we have. (It will never cease to amaze me how sugar is sneaked into essentially everything.)

Honey is the absolute perfect substitute for sugar in these muffins. Trust me, these muffins are plenty sweet.

P.S. My chocolate chips do have sugar as ingredient. If you want to 100% avoid sugar here you’ll want to buy sugar free chocolate chips. I’m personally okay with it in the chocolate since it’s not in the muffin batter. But again, that’s your call.

When my six year old son took his first bite of one he squealed. Literally squealed. That’s how I know it’s a winner. Also I ate three. Another sure sign. Oh and we’ve made these maybe 297 times since I created the recipe. So yeah. We dig them.

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Chocolate Chip Banana Oat Muffins

These Chocolate Chip Banana Oat Muffins taste just like a decadent chocolate chip banana bread. You won't believe they're made without flour or dairy! Plus they're sweetened with honey instead of sugar!


  • 2 ripe bananas
  • 2 eggs
  • 1/4 cup honey
  • 1 1/2 tablespoon vanilla extract
  • 2 teaspoons baking powder
  • 1 1/2 teaspoon cinnamon
  • 1 cup unsweetened almond milk
  • 2 cups quick cooking oats
  • 1/2 cup semi sweet chocolate chips, dairy free versions work great too


  • Preheat oven to 400 degrees.
  • Add all your ingredients except the chocolate chips into a blender. Blend until batter is completely smooth and oats are finely ground. (The batter will not look at all like it was made from oats at this point.)
  • Lightly grease your muffin tin with olive oil or your favorite spray. You can also use paper muffin cups but I do recommend spraying the inside of those if you go that route.
  • Fill your muffin cups to approximately 2/3 full (or just a bit more) with batter.
  • Add chocolate chips to the top of each muffin.
  • Place in oven and bake for 15 minutes.
  • Remove pan from oven and set aside to cool for 5-10 minutes.


Just like with banana bread you'll want to use ripe bananas in this recipe. I always have super ripe bananas in the freezer that I thaw and use for these muffins. Of course if you have some bananas that are about to go bad hanging out on your kitchen counter they'll be perfection in here!
Because the prep for these muffins is 5 minutes or less (seriously) I blend the ingredients right before I bake. You can blend your batter, cover, and refrigerate until the next day if you prefer. I did that recently with some leftover batter. It worked great! The batter will get a little darker and thicker while refrigerated but it doesn't affect the flavor at all.
These muffins freeze well so if you end up with more than you need feel free to freeze what you like!


Serving: 1muffin, Calories: 151kcal, Carbohydrates: 24g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 27mg, Sodium: 39mg, Potassium: 241mg, Fiber: 2g, Sugar: 11g, Vitamin A: 50IU, Vitamin C: 1.7mg, Calcium: 72mg, Iron: 1.4mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.






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