Banana Chocolate Coconut Oatmeal Muffins

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Hearty Oatmeal Muffins packed with banana, chocolate, and coconut an easy breakfast on the go or afternoon treat everyone will love.

148 CAL 23g CARBS 5g FAT 4g PROTEIN 4

Oatmeal muffins are my jam and these rank up there as some of my all-time favorites. It’s basically portable oatmeal, baked into a cute little muffin, and this time it’s packed with banana, coconut, and chocolate. It can’t get much better than that. 

In our house, I will usually make a batch of these with the kids every weekend. We start with the base oatmeal muffin recipe (included below) and then grab whatever we have in the house for toppings. Not surprisingly my kids reached for chocolate and coconut, but we also make these with fresh and dried fruit, nuts, and seeds. 

Another thing I love about these muffins is that they are freezer friendly. It's so helpful to have a batch that's ready to go for easy breakfasts, snacks, and lunches. Often I add them right into the lunchbox frozen and by the time lunch rolls around they are fully defrosted. My kids love them as a stand-in for a sandwich and I often pull them out as a treat with my afternoon coffee.

Banana Chocolate Coconut Oatmeal Muffins stacked on top of each other.

Base Oatmeal Muffin Recipe

Once you start making these muffins, you will inevitably want to test out other combinations using fruit, nuts, dried fruit, peanut butter chips, and anything else you can think of. Here is the base recipe to make 6 standard muffins. 

  • 1 very ripe banana, mashed
  • 1 egg
  • 1/2 cup unsweetened almond milk
  • 1/2 tsp. vanilla extract
  • 1 cup old fashioned oats
  • 2 tbsp. brown sugar (maple syrup or honey)
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4-1/2 cup toppings 
  • Directions: Mash the banana and whisk together the banana, egg, almond milk, and vanilla extract. Add the oats, brown sugar, baking powder, salt, and toppings. Spray a muffin tin with cooking spray and bake at 375 degrees for 18-22 minutes until baked through and lightly browned on the top.

Recipe Ideas and Tips for Making Oatmeal Muffins 

  • Consider adding chia seeds, flax seeds, hemp seeds, or nuts to add fiber, healthy fats, and Omega 3 fatty acids. You can also add a few spoonfuls of nut butter into the batter or spread on top of the muffins.
  • If you don't like banana, you can use 1/2 cup of unsweetened applesauce or canned pumpkin instead. You may need to add some extra sweetener depending on how sweet you like the muffins.
  • Get creative with flavor combinations. Some favorites include blueberries and walnuts, raspberries and white chocolate chips, shredded coconut and pineapple, or shredded zucchini and peanut butter chips.
  • Try adding spices to the batter as well to add flavor. Consider cinnamon, ground ginger, nutmeg, pumpkin pie spice, or apple pie spices.
  • If you want to make these with heartier fruits like apples or pears, microwave them for 1-2 minutes first to soften the fruit before adding it to the muffins.

What kind of oats should I use for muffins?

These come out the best texture with old fashioned rolled oats as opposed to instant oats. You can make them with instant oats but they will have a softer, mushier feel. This will not work with steel cut oats since they take significantly longer to cook.

Baked oatmeal muffins with bananas, shredded coconut, and chocolate chips in a muffin tin.

How to store and freeze oatmeal muffins?

Start by letting the muffins fully cool. Place on a baking sheet and stick in the freezer for 3-4 hours until the outside freezes. Then place in a freezer -safe bag or container and just grab as needed. Freezing the outside helps the muffins from sticking together and means you don't have to wrap each one individually. They will last about 3 months in the freezer.

To reheat, you can pop them in the microwave or toaster oven. They take 1-2 minutes in the microwave and 4-5 minutes in the toaster.  If you are using them for lunches, I find that they defrost on their own by the time lunch rolls around, so you can skip the defrosting process completely. 

More Oatmeal Muffin Recipes

The Recipe
Banana oatmeal muffins with chocolate chips on a marble board.

Banana Chocolate Coconut Oatmeal Muffins

148 CAL 23g CARBS 5g FAT 4g PROTEIN 4
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  • 1 cup old fashioned oats
  • 2 tbsp unsweetened shredded coconut
  • 2 tbsp. brown sugar
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 banana, mashed
  • 1 egg
  • 1/2 cup unsweetened almond milk
  • 1/2 tsp. vanilla extract
  • 1/4 cup chocolate chips

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Preheat the oven to 375 degrees. Spray a muffin tin with cooking spray.


Mix together the oats, coconut, sugar, baking powder, and salt. In another bowl, whisk together the egg, banana, milk, and vanilla extract. Add the wet mixture to the dry and stir just enough to incorporate everything. Fold in the chocolate chips.


Pour the mixture into the muffin tin. Bake for 16-20 minutes or until cooked through.

Nutritional Facts
Serving Size: 1 muffin
Amount Per Serving
Calories 148
Calories from Fat 47
% Daily Value *
Total Fat 5g
Saturated Fat 3g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 31mg
Sodium 186mg
Total Carbohydrate 23g
Dietary Fiber 3g
Sugars 11g
Protein 4g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
On Banana Chocolate Coconut Oatmeal Muffins
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Rosa R
October 2, 2019 - 15:03
In the ingredients it says “1 egg “ and in the instructions says egg whites. Can you please let me know which one is correct.
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July 27, 2018 - 06:12
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Love this! If I don't have coconut, I use extract, and I bake this in a sprayed 8x8 pan (quicker than pouring the batter into the muffin cups) and cut into 6 servings.
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Aileen Louro
February 3, 2017 - 09:59
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These were so good and very easy to make. This recipe is definitely a keeper!!
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Tammy Rekowski
January 21, 2017 - 13:47
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These are delicious everyone loved them!!
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Kathleen Young
April 3, 2016 - 13:29
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Delicious, tastes like dessert for breakfast and so easy to make.
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