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–+ servings
banana chocolate chip muffins
Erin Antoniak

Banana Chocolate Chip Oat Muffins

5 from 32 votes
Treat yourself to these perfectly fluffy and delicious Banana Chocolate Chip Oat Muffins made with healthier ingredients for more nutrients!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 14 muffins
Course: Breakfast, dairy-free, gluten-free
Cuisine: American
Calories: 244
Ingredients Method Nutrition Notes

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

Method
 

  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.

Nutrition

Calories: 244kcalCarbohydrates: 29gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 23mgSodium: 124mgPotassium: 185mgFiber: 2gSugar: 14gVitamin A: 45IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

  • The Riper the Banana, the Better: You're looking for bananas with lots of brown spots — they're sweeter, softer, and mash into a much smoother batter. If yours aren't quite there yet, pop them (unpeeled) into a 300°F oven for 15 minutes to speed up the process!
  • Let the Batter Rest: After mixing everything together, let the batter sit for 5 minutes before scooping into the muffin tin. This gives the oat flour time to absorb the moisture and leads to a fluffier, more evenly textured muffin.
  • Use Both Liners AND Nonstick Spray: Even with liners, be sure to spray the tin too. Oat flour-based muffins can be a little sticky, and the extra spritz ensures they pop right out perfectly every single time.

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