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Chocolate Chip Banana Oat Muffins

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


  • 4 ripe bananas, large
  • 1 ½ cups gluten-free rolled oats
  • 1/3 cup almond flour, or gluten-free flour blend
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 1/3 cup original almond milk, room temperature
  • 2 eggs, room temperature
  • 1/2 cup Pascha semi-sweet 55% cacao 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 combined. 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.

  4. Bake for 18-20 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. You can freeze muffins for 2-3 months. You can store muffins in the refrigerator for up to 1 week or at room temperature for 1-2 days when properly placed in an airtight container.

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