Healthy Chocolate Chip Banana Oat Muffins
These healthy chocolate chip banana oat muffins are made with wholesome ingredients that you can feel good about. Plus a few chocolate chips for balance ;)
I’m obsessed with muffins, but as much as I’d love to smash a chocolate Costco muffin every day, I also love to feel my best. So I’ve come up with healthier chocolate muffins, pumpkin muffins, and now these chocolate chip banana muffins so I can have delicious snacking that’ll stay in line with my health goals.
Plus, they’re super easy. You might even have most of the ingredients on hand.
What You’ll Need
Equipment
- 12-count muffin tin
- Parchment liners (optional but really cute)
Ingredients
- Ripe bananas
- Non fat plain greek yogurt
- Eggs
- Maple syrup: I use sugar free (Maple Grove Farms is my favorite).
- Peanut butter
- Vanilla extract
- Whole grain oats: Any oats will work since they’ll be blended into oat flour. You could also buy pre-blended oat flour.
- Cinnamon
- Baking soda + baking powder: Helps the muffins rise.
- Salt
- Semi-sweet chocolate chips: Lily’s are my go to.
How To Make Them
- Preheat oven and prep pan: Preheat the oven to 400F. Line your muffin tin with parchment liners or spray with cooking spray (make sure to spread around completely with your fingers).
- Mix the wet ingredients: In a mixing bowl, use a fork to mash the banana until mostly smooth. Add in the yogurt, eggs, maple syrup, peanut butter and vanilla. Whisk everything together until smooth.
- Mix the dry ingredients: Blend the oats up in a blender to make oat flour. Once blended, add to a separate bowl with the cinnamon, baking soda, baking powder and salt. Whisk to combine.
- Combine wet + dry: Combine the wet and dry mixtures, gently stirring until fully combined (try not to over-mix). Fold in the chocolate chips.
- Bake: Divide the mixture evenly amongst the 12 muffin cavities. Sprinkled some more chocolate chips on top, if desired, then bake for 15-20 minutes, until risen and tops are slightly golden. Let cool for a couple minutes before transferring from pan to a cooling rack to let 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 completely cooled, store muffins in a airtight container (I use this quarter sheet pan with lid) for 3-4 days at room temp, or in the fridge up to a week. These muffins also freeze well (up to 3 months) and can be reheated from frozen in the microwave for about 60 seconds.
More Muffins!
Lastly, be sure to leave a comment and review if you try these healthy chocolate chip banana oat muffins!
Healthy Chocolate Chip Banana Oat Muffins
Equipment
- Parchment liners optional
Ingredients
- 3 small ripe bananas (303 g) or 2 large, mashed
- 1/2 cup non fat plain greek yogurt (113 g)
- 2 large eggs
- 1/4 cup maple syrup (60 ml) I use sugar free
- 2 tbsp peanut butter (32 g)
- 1 tsp vanilla
- 2 2/3 cup whole grain oats (213 g) blended into oat flour
- 2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup semi sweet chocolate chips (56 g) plus more for topping, optional
Instructions
- Preheat oven to 350 degrees F. Line a 12-muffin baking tin with parchment liners or spray with cooking spray (spreading around completely with your fingers).
- In a mixing bowl, whisk together mashed bananas, yogurt, eggs, maple syrup, peanut butter and vanilla.
- In a separate bowl, whisk together oat flour, cinnamon, baking powder, baking soda and salt.
- Combine wet and dry mixtures, gently mixing just until combined (careful not to over-mix). Fold in the chocolate chips, then divide evenly into the 12 muffin cavities.
- Bake for 15-20 minutes, until risen and tops are slightly golden brown. Let cool for a couple minutes, then transfer from pan to a cooling rack to cool completely. Enjoy!
Notes
- Can sub 2 cups pre-blended oat flour for the whole grain oats.
- Can swap chocolate chips for nuts or dried fruit, if desired. I use Lily’s chocolate chips
Nutrition
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5/5 stars! Moist. Delicious. Healthy. These were a perfect balance. I’ve got a sweet tooth so I added an extra banana and regular maple syrup 😬 my husband and I really enjoyed! Easy to make! Follow instructions to the tee!
Hi Alyssa,
So happy you and your husband loved these! ❤️ And that you were able to tweak it to fit your preferences :)
Will be making these as a staple from now on. So moist. So good. Not too sweet. And so filling!
Hi Haley,
So glad you loved this one! Always a fave of ours too!
If you use mini muffin tin to make this, so they can be more bite size, do you need to adjust baking time or keep it the same?
Hi Debbi,
Yes, mini muffins will bake faster – I’d bake them for 10-12 minutes.
Thanks! Will try that. Making to bring to a brunch and figured bite size more appropriate! Hope they come out moist and not dry!
Loved this recipe! I’ve tried a lot of healthier muffin recipes and been disappointed but not with this one. So moist and delicious. I also used regular maple syrup. I appreciated the measurements in grams so I could measure more accurately. Thanks so much! Would it work with blueberries?
Hi Angela,
Thrilled to hear this! You could definitely sub blueberries in place of the chocolate chips. ♡ Thanks for sharing!
I am loving all of your recipes while in my weight loss journey!! 😊 Can I substitute an other flour other than the oat flour?
Hey Heather,
Love to hear it! ♡ Yes, you can sub all-purpose flour in place of the oats, you will just need a little bit less. I’d start with about 2 cups (240 g).
So excited to try this recipe! Could I sub some oat flour with protein powder? I’ve used Promix brand before and like the taste but I don’t want to mess up the recipe.
Hey Chantele,
You could totally sub some protein powder! I’ve never worked with Promix so I’m not sure how much it would dry out – in general, I prefer baking with a casein or casein/whey blend of protein to keep as much moisture as possible.
Found this recipe on Instagram and made it within a few hours since I had all the ingredients. I will 100% be using this recipe again! The muffins come out moist and fluffy. Super delicious!!
Hey Madison,
Oh good!! So glad you loved this one. ♡
Simple, easy to make & delicious! Will be making again
Hi Morgan,
So glad you loved this recipe! ♡
I’ve been trying a lot of new recipes in the search of healthier muffins. Most of them I’ve never made twice. I’ve already made these banana muffins 3 times in a few weeks. They’re soft, moist, taste great, and I feel good when I eat them. Thanks for a delicious and healthy muffin recipe! My whole family loves them!
YAY, thrilled to hear this! I’m honored it’s earned repeat batches in your kitchen. ♡ Hope you and your family have a great rest of your week, thanks so much for sharing!