Irresistible Banana Oat Chocolate Cupcakes Recipe You’ll Wish You Tried Soone

Look, I get it.

You’ve got those brown bananas sitting on your counter. They’ve been there for days. And you keep telling yourself you’ll make banana bread… but who has the time?

Well, here’s something better.

These Banana Oat Chocolate Cupcakes are about to become your new obsession. They’re moist, packed with chocolate chips, and surprisingly healthy. Plus, everything goes into one bowl.

No mixer needed. No fancy techniques. Just you, some overripe bananas, and 35 minutes.

Why This Recipe Actually Works

Let me tell you why these cupcakes are different:

Those sad brown bananas? They’re perfect for this. The riper, the better. You’re literally rescuing food waste and turning it into something delicious.

The texture is incredible. The bananas and oats work together to keep these cupcakes soft for days. I made a batch on Monday and they were still moist on Thursday.

One bowl. That’s it. I recently made these when I was exhausted after work, and the cleanup took about 2 minutes.

Your kids will actually eat them. My niece picked out all the chocolate chips first (of course), but then she ate the whole thing. Win.

You can customize them. Throw in some walnuts. Add cinnamon. Use dark chocolate instead. Make them your own.

What You Need to Know Before You Start

Time breakdown:

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

How many does this make?

12 standard cupcakes.

Need more? Just double everything. I do this all the time when I’m bringing them to a party.

Difficulty level:

Honestly? If you can mash a banana, you can make these. I’ve taught my 10-year-old nephew how to make them. He nailed it on the first try.

Kitchen Tools You’ll Need

Nothing fancy here:

• Muffin tin
• Paper cupcake liners
• Large mixing bowl
• Fork or potato masher
• Measuring cups and spoons
• Whisk or wooden spoon
• Ice cream scoop or large spoon (for filling the cups evenly)

That’s it. No stand mixer. No food processor. Just the basics.

Ingredients for Banana Oat Chocolate Cupcakes

Here’s your shopping list (exact measurements are in the recipe card below):

Bananas: Use the ones with brown spots all over them. The ones you think are “too far gone.” Those are perfect.

Rolled Oats: Regular old-fashioned oats. Not the instant packets with flavoring. Just plain oats.

All-Purpose Flour: Creates the structure so your cupcakes don’t fall apart.

Granulated Sugar: Adds sweetness, but the bananas do most of the work here.

Egg: Holds everything together.

Vegetable Oil: This is what keeps them tender. You could use melted coconut oil too.

Vanilla Extract: Don’t skip this. It makes everything taste better.

Baking Powder and Baking Soda: The dynamic duo that makes your cupcakes rise and get fluffy.

Salt: A tiny bit brings out all the flavors.

Chocolate Chips: I use semi-sweet, but honestly? Use whatever you’ve got in your pantry.

Walnuts (optional): These add a nice crunch if you’re into that.

Cinnamon (optional): Pairs so well with banana. I always add it.

Want to Mix Things Up? Try These Variations

Different nuts: Pecans are amazing in these. So are sliced almonds. I once used pistachios and it was… interesting. In a good way.

Switch the chocolate: Dark chocolate makes them feel more grown-up. Milk chocolate makes them extra sweet. White chocolate is surprisingly good with the banana flavor.

Add berries: Fresh blueberries or raspberries work great. Just fold them in gently so they don’t break apart.

Make them gluten-free: Use a 1:1 gluten-free flour blend. And make sure your oats are certified gluten-free.

Peanut butter swirl: Drop a spoonful of peanut butter into each cupcake before baking. Game changer.

Spice it up: Nutmeg and ginger are both fantastic additions if you’re feeling adventurous.

How to Make These Cupcakes (Step-by-Step)

Okay, here’s where the magic happens.

1. Prepare Your Pan

Preheat your oven to 350°F.

Line a 12-cup muffin tin with paper liners. I prefer the unbleached ones, but any liners work fine.

2. Mash the Bananas

Peel your bananas and toss them in a large bowl.

Grab a fork and mash them up. You want them mostly smooth, but a few lumps are totally fine. Actually adds character.

3. Mix Wet Ingredients

Add the egg, vegetable oil, vanilla extract, and sugar to those mashed bananas.

Stir everything together until it looks combined. Doesn’t need to be perfect.

4. Combine Dry Ingredients

Here’s the thing…

You’re going to add the flour, oats, baking powder, baking soda, salt, and cinnamon (if you’re using it) right into the same bowl.

Stir gently. Just until you don’t see dry flour anymore.

Do NOT overmix. This is crucial. Overmixing makes them tough and dense. Nobody wants that.

5. Add Mix-Ins

Fold in the chocolate chips and walnuts.

But here’s a pro tip: Save a few chocolate chips to press on top of each cupcake before baking. Makes them look bakery-quality.

6. Fill the Muffin Cups

Divide the batter evenly among the 12 muffin cups.

Fill each one about two-thirds full. An ice cream scoop makes this so much easier and keeps them all the same size.

Press those extra chocolate chips on top now.

7. Bake

Pop the muffin tin in your preheated oven.

Bake for 18-20 minutes.

How do you know they’re done? Stick a toothpick in the center. If it comes out clean or with just a few moist crumbs, you’re golden.

8. Cool

Take the tin out of the oven.

Let the cupcakes cool in the pan for 5 minutes. Then move them to a wire rack to cool completely.

I know it’s tempting to eat them right away. But they’re really hot. Trust me on this one.

How to Serve These Bad Boys

These cupcakes are delicious plain. Like, you don’t need to do anything else.

But if you want to fancy them up…

Dust with powdered sugar: Takes 10 seconds and makes them look like you spent hours.

Add frosting: Cream cheese frosting is my go-to. Chocolate buttercream works too.

Serve them warm: Pop one in the microwave for 10 seconds. The chocolate chips get all melty and gooey.

Pair with coffee or milk: They make an excellent breakfast. Yes, cupcakes for breakfast. I’m not judging.

Storage Tips (If They Last That Long)

Room Temperature: Keep them in an airtight container for up to 3 days. They’ll stay moist and delicious.

Refrigerator: They’ll last up to 5 days in the fridge. I actually prefer them cold sometimes.

Freezer: Wrap each cupcake individually in plastic wrap. Then throw them all in a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature when you want one.

Pro tip: I always keep a few in the freezer for emergency dessert situations.

My Best Tips for Success

Use very ripe bananas. The browner, the better. If they’re not quite there yet, stick them in a paper bag for a day or two. Need them now? Bake unpeeled bananas at 300°F for 15-20 minutes until the skins turn black.

Don’t overmix the batter. I said this before, but it’s worth repeating. Stir just until the flour disappears. That’s it.

Fill the cups evenly. Use an ice cream scoop. Your cupcakes will all bake at the same rate and look uniform.

Check them early. Every oven is different. Start checking at 18 minutes. Mine are always done at 19.

Let them cool. They firm up as they cool, which makes them way easier to remove from the liners without falling apart.

Nutrition Information

Here’s the breakdown per cupcake:

Nutrient	Per Cupcake
Calories	185
Total Fat	8g
Saturated Fat	2g
Cholesterol	15mg
Sodium	145mg
Total Carbohydrates	27g
Dietary Fiber	2g
Sugars	14g
Protein	3g

These values are approximate and will vary based on specific ingredients used.

Not terrible, right? The oats add fiber. The bananas add potassium. And yeah, there’s chocolate. Balance.

Your Questions Answered

Can I use quick oats instead of rolled oats?

Yeah, quick oats work fine. The texture will be slightly different, but they’ll still taste great.

My bananas aren’t ripe yet. Can I speed up the process?

Put them in a paper bag for a day or two. That usually does the trick.

For faster results? Bake unpeeled bananas at 300°F for 15-20 minutes until the skins turn black. Let them cool, then use them. Works like a charm.

Can I make these without eggs?

Yep. Use a flax egg instead.

Mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for 5 minutes until it gets goopy. Then use it like you would a regular egg.

Why did my cupcakes sink in the middle?

This usually happens for two reasons:

You overmixed the batter. Or you opened the oven door too early.

Mix gently and keep that oven door closed until you’re almost at the end of baking time.

Can I reduce the sugar?

Absolutely. You can cut it down to 1/3 cup if your bananas are super sweet.

The cupcakes will be less sweet, but still delicious. I do this sometimes when I’m trying to cut back.

Final Thoughts

Look…

These Banana Oat Chocolate Cupcakes aren’t fancy. They’re not going to win any beauty contests.

But they’re real. They’re the kind of recipe you’ll make over and over again because they’re easy, they taste amazing, and they use up those bananas before they go bad.

I’ve made these probably 50 times in the last year. For breakfasts. For school lunches. For late-night snacks when I need something sweet.

And every single time, they deliver.

The natural sweetness of ripe bananas. The hearty texture from the oats. Those pockets of melted chocolate throughout.

It’s comfort in cupcake form.

So grab those overripe bananas off your counter. Give this recipe a try. And watch them transform into your new favorite treat.

You won’t regret it.