Go Back
+ servings
Chocolate Chip Baked Oatmeal Muffins

Chocolate Chip Baked Oatmeal Muffins

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!
Course Breakfast
Cuisine American
Keyword muffin
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 231kcal
Author Dorothy Kern
Cost $8


  • 2 large eggs
  • ½ cup mashed banana about 1 medium
  • 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


  • 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!



Omit chocolate chips for a healthier breakfast.


Serving: 1muffin | Calories: 231kcal | Carbohydrates: 35g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 135mg | Fiber: 2g | Sugar: 18g