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Chocolate Chip Baked Oatmeal Muffins – this EASY breakfast recipe is great for on the go! It’s a healthier muffin that’s dairy free and has no oil or flour but tastes like an amazing chocolate chip dessert!
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Healthy Oatmeal Muffins for Breakfast
If you’ve read this blog for any length of time you’ll know I don’t love cooked oatmeal, but I love baked oatmeal. Baked oatmeal has a completely different texture than the gloppy cooked kind does. It has more chew, and you can really taste the oats. I’ve been making it baked for a few years now and one of my favorite things to do is to make the baked oatmeal into muffins. This way they’re easy for on the go! Jordan can easily take one for snack, or I can grab one after my workout. They do well in the freezer too!
The beauty of these chocolate chip baked oatmeal muffins is that they have NO oil or butter or flour in them. All they use for binding are eggs and lots of old-fashioned oats, and in place of the oil I use mashed banana. (You can also use applesauce.) That makes these a much healthier alternative to a regular muffin, but you won’t even notice because, um, CHOCOLATE.
Ingredients in Baked Oatmeal Muffins
Eggs: This helps the muffins stick together.
Banana: You can substitute applesauce if you prefer.
Sugar: You need a little brown sugar for sweetness.
Vanilla, Salt and Cinnamon: For flavor
Baking Powder: Helps with the texture of the muffin since they’re not traditional muffins.
Oats: I use old fashioned oats for this – they’re heartier and give a better texture to the muffin than quick cook.
Milk: I love using almond milk but you can use regular milk, nonfat, or any nondairy milk.
Mini Chocolate Chips: Adds a little chocolate to your meal!
How to make Chocolate Chip Baked Oatmeal
- Preheat oven to 350°F. Spray a muffin pan with nonstick cooking spray or line with liners and spray those with nonstick spray. It’s important to grease the pans since there is no oil in this recipe.
- Whisk eggs, mashed banana, brown sugar, and vanilla until smooth. Stir in cinnamon, salt, and baking powder. Stir in oats and almond milk. Gently fold in chocolate chips.
- Scoop into muffin pan (about 1/4 cup per muffin; they don’t rise much so you can fill them to the top).
- Bake for 18-20 minutes until oatmeal is browned and not jiggly in the center. Cool slightly before attempting to remove from pan.
Tips and FAQ for Making Healthy Muffins
- How to store Oatmeal Muffins: store these in an airtight container for up to 2 days.
- Can you freeze muffins? Freeze these for up to 2 months. Reheat in the microwave.
- Don’t skip greasing your pans or they’ll stick.
- Substitutions: Omit the chocolate chips if you prefer, add nuts or use any other mix-in you like.
- Allergy information: These are dairy free if you use nondairy milk and omit chocolate chips, use applesauce instead of banana if you prefer.
Other Healthier Breakfast Recipes
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Chocolate Chip Baked Oatmeal Muffins
Ingredients
- 2 large eggs
- ½ cup mashed banana about 1 medium
- ⅓ cup (67g) brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 2 teaspoons baking powder
- 3 cups old fashioned oats
- 1 cup Almond Breeze Almondmilk Unsweetened Vanilla or Original or any nondairy milk or milk
- 1 cup mini chocolate chips see note
Instructions
- Preheat oven to 350°F. Spray a muffin pan with nonstick cooking spray or line with liners and spray those with nonstick spray.
- Whisk eggs, mashed banana, brown sugar, and vanilla until smooth. Stir in cinnamon, salt, and baking powder. Stir in oats and almond milk. Gently fold in chocolate chips. Scoop into muffin pan (about 1/4 cup per muffin; they don’t rise much so you can fill them to the top).
- Bake for 18-20 minutes until oatmeal is browned and not jiggly in the center. Cool slightly before attempting to remove from pan.
- Store in refrigerator up to 2 days. You can also freeze for quick morning breakfasts!
Recipe Video
Recipe Notes
Recipe Nutrition
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This post was sponsored by Almond Breeze in 2017. All opinions are 100% my own.
Last Updated on January 6, 2022
Dorothy, have you tried eating oatmeal with butter, salt and black pepper?
Then, sometimes I add Roma tomatoes, chopped with bacon and basil.
It’s really good for you and so easy to microwave.
I also use it as much as possible in baking.
It’s good to be back and to see you happy! Thanks for the recipes.❤️
Oh my yum! So tasty! I’m dairy and soy free currently while breast feeding and desperately searching for recipes. This is delicious! I only used 3/4 cup of chocolate chips (Enjoy Life- Allergy free). I can’t wait to experiment with chopped up apples!
I forgot to mention I’m always searching for a good oatmeal muffin recipe, I’ve tried many and this is a WINNER! I won’t be searching any longer.
Is the banana used as sweetener? Could I use maple syrup instead? (I see applesauce worked above). I ask because my roomie can’t do bananas :). Thanks!
These muffins are amazing! I make them for my roommates all the time and everyone asks for the recipe!
These look great! How would you reheat?
i made these the other day and my girls and i loved them. i did increase milk to 2 cups cause i wasn’t sure if they would be dry or not….also, used applesauce instead of banana. very good. the recipe has been written down and put in my favorite recipes box.
I just made this and they are soooo yummy!!! Had no eggs so I used ground chia. Thank you.
Oatmeal delight 🙂 great muffin recipe. Looks very delicious, thank you for sharing this dessert with us.
Do you need to store these in fridge?
Store in refrigerator up to 2 days. You can also freeze for quick morning breakfasts!
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