Banana Chocolate Chip Oat Muffins

Treat yourself to these perfectly fluffy and delicious Banana Chocolate Chip Oat Muffins made with healthier ingredients for more nutrients!

The best banana oat chocolate chip muffins to enjoy for breakfast OR dessert

If there’s one thing I love in a baked good, it’s the ability to enjoy it for breakfast or dessert. I suppose theoretically any dessert could be eaten at breakfast (because who’s stopping you?!) but society tells that only certain variations are acceptable. You can eat a muffin for breakfast, but not a cupcake?! They’re the same thing! Who made that rule?

Regardless, the great thing about these banana chocolate chip oat muffins is that they’re so flavorful that they make the perfect dessert, but their classification as muffins makes them just as acceptable to enjoy with your morning cup of coffee. They store well too, so they’re great for meal prep!

Ingredients in oat chocolate chip muffins

Banana chocolate chip oat muffins are made with delicious ingredeints like maple syrup, vanilla, and cinnamon! Here’s everything you will need.

• Banana: First are the bananas. You will need 1 cup of ripe mashed bananas. About 3 small bananas should amount to 1 cup.
• Coconut oil: Next, you will need 1/2 cup of melted coconut oil.
• Eggs: Adding 1 egg will help make the muffins nice and fluffy.
• Maple syrup: Use 1/3 cup of maple syrup as the sweetener for an all-natural, low glycemic option!
• Vanilla: Add flavor with the addition of 1 tsp of vanilla.
• Oat flour: Next, 2 cups of oat flour will be used as the dry base of the batter.
• Baking powder: Include 1 tsp of baking powder.
• Baking soda: Follow that with 1/2 tsp of baking soda.
• Salt: Add 1/4 tsp of salt for flavor!
• Cinnamon: Then, do the same with 1 tsp of cinnamon.
• Chocolate chips: Last but not least, you will need 1 cup of chocolate chips.

Kitchen tools you’ll need to make this recipe

To bake the perfect muffins, you’ll need a few tools! Here’s a full list, including the required measuring cup sizes.

• Muffin tin
• Muffin liners
• Nonstick spray
• Large mixing bowl
• Banana masher
• Whisk
• Small mixing bowl
• Stirring utensil
• Measuring cups: 1/4 tsp, 1/2 tsp, 1 tsp, 1/3 cup, 1/2 cup, 1 cup

How to make banana chocolate chip oat muffins

These chocolate chip banana muffins come together just as easily as any other muffin or cake recipe. Start by combining the wet ingredients, followed by the dry. Then, combine the two, add the chocolate, and bake!

To begin, preheat the oven to 350°F and line a muffin tin with liners and nonstick spray.

Use a large mixing bowl to mash the bananas until they’re smooth. Then, whisk in the oil, eggs, maple syrup, and vanilla. Set aside.

Next, use a small mixing bowl to combine the flour, baking powder, baking soda, salt, and cinnamon.

Add the dry ingredients to the wet in increments. Once completely mixed together, stir in the chocolate chips, and reserve a few to sprinkle on top before baking.

Let the batter rest for 5 minutes.

Then, scoop the batter into the muffin tins, filling each one 3/4 of the way full. Sprinkle the extra chocolate chips on top.

Bake for 21-23 minutes, or until a toothpick inserted comes out clean.

Let cool for 10 minutes before eating, and enjoy!

How chocolate chip oat muffins are healthier

If you’ve followed along with Erin Lives Whole for a while, you’ve probably realized that I love to use healthier ingredients in my baked goods! There are a few staples in my baking lineup that are simple, easy to incorporate, and help to add nutrients to whatever I’m baking. Here are three healthier ingredients used to make these muffins!

Coconut oil
First, coconut oil was used in place of vegetable or canola oil. This is a foolproof swap that tastes the same and helps to make deliciously moist baked goods! By using refined coconut oil, we don’t wind up with any hints of coconut flavor.

Maple syrup
Next is the maple syrup. This is used to replace granulated sugar, and it makes such a tasty swap! It’s lower glycemic and all natural — can’t beat it!

Oat flour
Finally, I used oat flour in place of all-purpose flour. This swap sneaks nutrients into the muffins and adds some extra protein!

The great thing about chocolate banana muffins is that they can be stored in two ways depending on when you want to enjoy them!

For enjoying in the short term, store the muffins in an airtight container and place in the refrigerator. Enjoy for up to 4 days.

For enjoying later, freeze muffins for up to 3 months! These muffins freeze incredibly well, which makes them a great contender for meal prep. To thaw, let sit at room temperature.

Note: Be sure to let the muffins cool completely before transferring to the refrigerator or freezer.

If you liked this recipe, you’ll want to try these!

Bananas are one of my favorite ingredients to use in baking. They make for such moist and fluffy treats! Here are some of my favorite banana recipes — give them a try!

• Coffee Cake Bananas Bread
• Banana Cake (Gluten-Free)
• Banana Cupcakes with Cream Cheese Frosting
• S’mores Banana Bread

All recipes by Erin Morrissey and Photos by Sierra Inn

★★★★★ 5 from 23 reviews

Banana Chocolate Chip Oat Muffins

Treat yourself to these perfectly fluffy and delicious Banana Chocolate Chip Oat Muffins made with healthier ingredients for more nutrients!

Prep: 15Cook: 30Total: 45 minutes

Yield 14 muffins 1x

1x2x3x

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Ingredients

• 1 cup mashed ripe banana (about 3 small)
• 1/2 cup melted coconut oil
• 2 eggs
• 1/3 cup maple syrup
• 1 tsp vanilla
• 2 cups oat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1 cup chocolate chips

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Instructions

1. Preheat oven to 350F and line muffin tin with liners AND nonstick spray.
2. In a large bowl, mash bananas until smooth. Whisk in oil, eggs, maple syrup and vanilla. Set aside.
3. In a small bowl, mix together flour, baking powder, baking soda, salt, and cinnamon.
4. Add dry ingredients to wet in increments. Once completely mixed together, stir in chocolate chips, reserving a few to sprinkle on top of muffins.
5. Let batter rest 5 minutes.
6. Scoop into muffin tin 3/4 full. Sprinkle extra chocolate chips on top.
7. Bake for 21-23 minutes or until toothpick inserted comes out clean.
8. Let cool 10 minutes before eating. Store on counter or in freezer for long term.

Author: ErinCategory: breakfast, gluten-free, dairy-free,Method: OvenCuisine: AmericanDiet: Gluten Free