These Healthy Chocolate Chip Banana Oat Muffins are so easy, delicious and quick to make. They are oil-free, super moist and made with clean ingredients.

These Healthy Chocolate Chip Banana Oat Muffins recipe make a small batch, especially for those who don’t want to make a huge baking.

What you’ll need

The list:

• Eggs – cage-free eggs or any kind.
• Coconut Sugar – Coconut sugar is a natural sugar from coconuts and 100% tree-to-table, avoiding the use of harmful chemicals and preservatives usually found in conventional sugars. It’s the replacement for regular brown sugar and tastes literally the same.
• Banana – make sure to choose a ripe banana and not too black, otherwise, the flavor will change.
• Almond milk – Feel free to use any other type of plant-based milk or dairy milk.
• Vanilla extract
• Oat flour – I usually buy it, but you can make your own by blending quick oats into fine powder. Blend extra oat flour and save it in an airtight container for other baking or cooking recipes
• Almond flour – Make sure to use superfine blanched almond flour. It gives extra moisture and shelf life to baked goods. Don’t use almond meal or ground almonds, the difference is that the flavor and texture will change.
• Baking powder
• Baking soda
• Cinnamon
• Chocolate Chips

How to make Healthy Chocolate Chip Banana Oat Muffins

You’ll be amazed at how easy this muffin mixes. Make sure to mix wet ingredients together and dry ingredients in a separate bowl.

The Instructions

• Prepare oven for baking: Pre-heat oven to 175C (350F) and line 1 muffin tray with paper muffin cases.
• Mix wet ingredients: In a bowl, mash a ripe banana and whisk together wet ingredients, stirring until well combined.
• Mix dry ingredients: In a separate bowl, whisk the dry ingredients together.
• Mix everything: Add-in wet ingredients to dry ingredients. Fold with chocolate chips by using a wooden spoon or spatula. Don’t overmix.
• Transfer: Spoon the batter evenly into each cup or liner, filling each with 3/4 of the batter. Add more chocolate chips on top. Bake for 15-18 minutes until a toothpick comes out clean when inserted in the center.
• Cool muffins: Remove from the oven, allow to cool and enjoy!

How to store

You can store it in an airtight container at room temperature. It should keep up to 2 days. You can also store it directly in the refrigerator for up to a week. Consume directly from the fridge. The texture won’t be affected. If you would like to eat it warm, microwave for 15 seconds.

FAQ

Ingredients substitutes and notes

• Replace coconut sugar with brown sugar.
• Replace almond flour with coconut flour, 1:1 flour or spelt flour.
• Don’t overmix or overwork the batter. Remember, almond flour is ground almonds. If you overmix it, the natural oils start to come out, like when making almond butter. The trick is to mix it just enough until getting a smooth batter.

Healthy Chocolate Chip Banana Oat Muffins

Oats Lady

These Healthy Chocolate Chip Banana Oat Muffins are so easy, delicious and quick to make. They are oil-free, super moist and made with clean ingredients. This recipe makes a small batch.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American

Servings 6

Calories 156 kcal

Equipment

• Oven

Ingredients

  

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Wet ingredients

• 1 egg
• 1/3 cup coconut sugar 47 g
• 1 ripe banana 97 g
• 1 tablespoon almond milk 10 ml
• 1 teaspoon vanilla extract 4 ml

Dry ingredients

• 1/2 cup oat flour 50 g
• 1/2 cup almond flour 50 g
• 1 teaspoon baking powder 3 g
• 1/2 tsp baking soda 3 g
• 1 tbsp cinnamon
• chocolate chips

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Instructions

 

• Pre-heat oven to 175C (350F) and line 1 muffin tray with paper muffin cases.
• In a bowl, mash a ripe banana and whisk together wet ingredients, stirring until well combined.
• In a separate bowl, whisk the dry ingredients together.
• Add in wet ingredients to dry ingredients. Fold with chocolate chips by using a wooden spoon or spatula. Don't over mix.
• Spoon the batter evenly into each cup or liner, filling each with 3/4 of the batter. Add more chocolate chips on top. Bake for 15-18 minutes until a toothpick comes out clean when inserted in the center.
• Remove from the oven, allow to cool and enjoy!

Notes

• Replace coconut sugar with brown sugar.
• Replace almond flour with coconut flour, 1:1 flour or spelt flour.
• Don’t overmix or overwork the batter. Remember, almond flour is ground almonds. If you overmix it, the natural oils start to come out, like when making almond butter. The trick is to mix it just enough until getting a smooth batter.

Nutrition

Serving: 1muffinCalories: 156kcalCarbohydrates: 22gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 27mgSodium: 195mgPotassium: 124mgFiber: 3gSugar: 9gVitamin A: 56IUVitamin C: 2mgCalcium: 86mgIron: 1mg

Keywords banana, chocolate chip muffins, healthy dessert, how to make

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