Easy Chocolate Chip Banana Oat Muffins

8.21.18 / Comment

Healthy Sweet Treat

Is guilt stopping you from indulging in something sweet? You don’t have to deny your cravings in order to live a healthy lifestyle. Our amazing Chocolate Chip Banana Oat Muffins are filled with so many nourishing ingredients and healthy nutrients. Made with household staples such as oats, cinnamon, and ripe bananas, this recipe is easy to make and hard to resist. Delicious enough for dessert, healthy enough for breakfast and more than tasty enough for a treat, these muffins will satisfy any sweet tooth. Make a double batch and store these muffins in the refrigerator for up to a week or the freezer for 2-3 months. With treats like these, you’ll never have to say no to your guilty pleasures!

Nutrient Booster: Chocolate Chips

Eating chocolate can be part of a healthy diet! We love baking with quality dark chocolate that has a high cocoa count, like that of  PASCHA Chocolate, because it is loaded with nutrients that have many health benefits. Made from the seed of the cocoa tree, the flavanols in cocoa beans contain antioxidants that reduce cell damage implicated in heart disease. Flavanols also help lower blood pressure and improve vascular function. Our Chocolate Chip Banana Oat Muffins are specifically made with PASCHA Chocolatebecause it is allergen-free, grown under organic principles and made with high quality and natural ingredients. Delicious chocolate + a great brand makes our muffins a sweet treat!

Delicious Desserts

Looking for more healthy sweet treats? We’ve got plenty of guilt free recipes! Try our Decadent Gluten Free Browniesif you’re craving chocolate or our Blueberry Crumb Squaresif you’d rather something fruity!

Chocolate Chip Banana Oat Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings

Ingredients

  • 4 large ripe bananas, mashed
  • 1 1/2 cups gluten-free oats
  • 1/3 cup almond flour, or gluten-free all purpose flour blend
  • 1/3 cup ground flaxseed
  • 1 1/12 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup coconut oil, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 1/3 cup almond milk, room temperature
  • 2 large eggs, room temperature
  • 1/2 cup Pascha semi-sweet 55% cacao chocolate chips

Instructions

  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 and mix well with a spatula. Save the rest of the chocolate chips 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. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to completely cool.

  4. To store, wrap muffins individually in freezer wrap or store in an airtight container. If using a freezer bag make sure all of the air is removed. You can freeze muffins for 2-3 months. You can store muffins in the refrigerator for up to 1 week and at room temperature for 1-2 days properly stored in an airtight container or bag or individually wrapped airtight with parchment paper then aluminum foil or plastic wrap. 

Recipe Notes

Nutrient Analysis:
Serving size: 1 muffin Calories: 245, Fat: 13 grams,Saturated fat: 8 grams,Carbohydrates: 27 grams, Sugar: 13 grams,Sodium: 275 milligrams,Fiber: 4 grams, Protein: 5 grams,Cholesterol: 30 milligrams

 

 

 

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