Easy Healthy Chocolate Banana Oat Muffins

These easy healthy chocolate banana oat muffins are the perfect smack to use up those ripe bananas. Ready in just 30 minutes and so tasty!

These muffins are made with simple ingredients (I bet you already have most of them) and so tasty. The perfect healthier treat and each muffin packs 5 grams protein! Here’s everything you’ll need and how to make them.

What You’ll Need

Equipment

• 12-count muffin tin
• Parchment liners (optional but really cute)

Ingredients

• Ripe bananas
• Maple syrup: I use sugar free (Maple Grove Farms is my favorite).
• Non fat plain greek yogurt
• Eggs
• Vanilla extract: I use Baker’s imitation vanilla flavor, but you can use whatever vanilla you’ve got!
• Old fashioned oats: Old fashioned, quick oats, whatever you’ve got since they’ll be blended up into oat flour.
• Dutched cocoa powder
• Baking soda + baking powder
• Salt
• Cinnamon
• Sweetener
• Semi-sweet chocolate chips: Lily’s are my favorite.

How To Make Them

1. Preheat oven and prep pan: Preheat the oven to 350F. Line your muffin tin with parchment liners or grease well.
2. Mix wet ingredients: Mash banana until smooth. Add syrup, yogurt, eggs and vanilla. Stir until smooth.
3. Mix dry ingredients: Blend oats in a blender to make oat flour. Add to a separate bowl with cocoa powder, baking soda, baking powder, salt, cinnamon and sweetener. Whisk together.
4. Combine wet + dry: Combine the wet and dry mixtures, gently stirring until fully combined (try not to over-mix). Fold in the chocolate chips.
5. Bake: Divide batter evenly amongst the 12 muffins. Add chocolate chips on top (optional) and bake 20-23 min. Let cool 5 minutes before transferring from pan to a cooling rack to cool completely.

Tips

• Don’t over-mix: This will help you get a better rise on the muffins. If you over-mix, you’ll break the air bubbles that help the muffins become fluffier.
• Switch up the add-ins: You can use nuts like walnuts or almonds, or dried fruits like raisins or cranberries. Whatever you want!

To Store

Once cooled, store muffins in an airtight container up to 4 days at room temp, or refrigerate up to a week. These also freeze well (up to 3 months) and can be reheated from frozen in the microwave for about 60 seconds.

More Muffins!

• Healthy chocolate chip banana oat muffins
• Healthy pumpkin chocolate chip muffins

Lastly, be sure to leave a rating and review down below if you guys try these chocolate banana oat muffins! And don’t forget to tag me on IG. Always love to hear from you and see what you’re making! ♡

Chocolate Banana Oat Muffins

5 from 3 votes

These healthy chocolate banana oat muffins are the perfect smack to use up those ripe bananas. Easy to make and ready in just 30 minutes.

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:23 minutes mins

Course: Snack

Cuisine: American

Servings: 12

Calories: 109kcal

Equipment

• Muffin tin
• Parchment liners optional

Ingredients

• 2 small ripe bananas (202 g) mashed
• 1/4 cup maple syrup (60 g) I use sugar free
• 1 cup non fat plain greek yogurt (227 g)
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups oats (160 g) blended into oat flour
• 1/4 cup dutched cocoa powder
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1-2 tbsp sweetener
• 1/3 cup semi-sweet chocolate chips (56 g)

Instructions

• Preheat oven to 350 F. Line a 12-muffin baking tin with parchment liners or grease well.
• Mix all ingredients from mashed banana to vanilla and set aside.
• Whisk all ingredients from oat flour to sweetener in a separate bowl.
• Combine wet and dry ingredients and fold in chocolate chips. Pour evenly into the 12 muffin tins. Add extra chocolate chips on top (optional) and bake for 20-23 minutes.
• Let cool 5 minutes before transferring to a cooling rack to let cool completely.

Notes

• Chill: These are my favorite right out of the fridge.
• Rise: These muffins are low fat and won’t rise like traditional muffins. Can add 2 tbsp butter, nut butter or oil if desired for a better rise.

Nutrition

Serving: 1muffin | Calories: 109kcal | Carbohydrates: 20.5g | Protein: 5.1g | Fat: 3.3g | Fiber: 4.3g

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