Easy Chocolate Chip Banana Oat Muffins

1.13.16 / Comment


Sweet treats are almost everyone’s weakness, but you don’t have to feel guilty when eating these amazing Chocolate Chip Banana Oat Muffins! These easy and nourishing muffins are made with household staples such as oats. cinnamon, and ripe bananas, so you can create this recipe in no time. The best part? These muffins boast indulgent flavors without gifting you extra calories! We love that this recipe is gluten-free, high in protein, and rich with omega-3 fatty acids from the oats, almond flour, and flax seeds, respectively. Consuming omega-3 fatty acids has been shown to help with cardiovascular disease due to it’s high ALA content (1), so try incorporating this type of fat into your diet for optimal health benefits. What better way to treat yourself than to have a dessert decadent in taste and rich in nutrition? Come and indulge your sweet tooth without feeling remorseful!


Easy Chocolate Chip Banana Oat Muffins
Prep time:
Cook time:
Total time:
Serves: 12
  • 4 large ripe bananas, mashed, or 5 small bananas
  • 1 1//2 cups gluten-free oats
  • 1/3 cup almond flour or gluten free all purpose flour blend
  • 1/3 cup ground flax seed
  • 1½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon
  • ¼ cup coconut oil (room temperature butter could be used)
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 1/3 cup original almond milk, room temperature (your choice of milk)
  • 2 large eggs, room temperature (see note)
  • 1/2 cup semi-sweet chocolate chips
  1. Preheat oven to 375° F.
  2. In a food processor or blender, combine all of the ingredients except the semi-sweet chocolate chips and blend for 2-3 minutes until everything is well blended. Make sure the coconut oil is blended. Then add 1/3 of the semi-sweet chocolate chips to the batter. Save the rest to place on top of the muffins.
  3. Spoon batter into paper lined muffin tins. For uniform scoops, use an ice-cream scoop. Place the remaining chocolate chips on top of the muffins.
  4. Bake for 20 minutes, or until a toothpick comes out clean.
  5. Cool in pan for 5 minutes, then transfer to a wire rack to completely cool.
  6. To store, wrap muffins individually in freezer wrap or store in an airtight container. Make sure they are labeled and dated. If using a freezer bag make sure all of the air is removed.
Serving size: 1 muffin Calories: 220, Fat: 10 grams, Saturated fat: 5 grams, Carbohydrates: 25 grams, Sugar: 12 grams, Sodium: 275 milligrams, Fiber: 4 grams, Protein: 5 grams, Cholesterol: 30 milligrams
*If you are a vegan or have an egg allergy, use 2 flax eggs: (2 tablespoons ground flax + 6 tablespoons water in a bowl let sit for 15 minutes). Please note that the muffin will be a bit denser.
*Coconut oil has a tendency to harden when mixed with cold ingredients which is why it is best to bring other ingredients, such as eggs and milk, to room temperature before mixing ingredients together which will prevent this from happening.
*Freeze for 2-3 months. Defrost overnight in the refrigerator or on the counter then toast or heat in the microwave for about 2 minutes. To reheat frozen muffins in the microwave: place unwrapped muffin on a microwave safe plate and heat it on high for about 30 seconds. In the toaster oven: heat foil-wrapped muffins at 350 F for 10 to 15 minutes until warm.

(1) The cardiovascular effects of flaxseed and its omega-3 fatty acid, alpha-linolenic acid. Canadian Journal of Cardiology. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2989356/

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