- Dish type
- Mini cakes
- Chocolate muffins
- Chocolate chip muffins
Bananas and chocolate are the main flavour in these slightly healthier muffins made with applesauce, oats and wholemeal flour.
16 people made this
- 180g wholemeal flour
- 80g oats
- 100g caster sugar
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 85g dark chocolate chips
- 2 large eggs
- 120ml unsweetened applesauce
- 60ml skimmed milk
- 225g mashed banana
MethodPrep:15min ›Cook:15min ›Extra time:15min cooling › Ready in:45min
- Preheat oven to 200 C / Gas 6. Grease a 12-hole muffin tin or line with paper cases.
- Stir wholemeal flour, oats, sugar, baking powder, bicarbonate of soda and chocolate chips together in a bowl. Make a well in the centre. Whisk eggs in a separate bowl until frothy; mix applesauce, skimmed milk and banana into eggs. Pour moist ingredients into dry ingredients; stir just to moisten. Batter will be lumpy. Fill prepared muffinholes about 3/4 full.
- Bake in the preheated oven until a skewer inserted into the centre of several muffins comes out clean, 16 to 18 minutes. Cool in tin for 5 minutes before removing to finish cooling on wire racks.
Reviews & ratingsAverage global rating:(180)
Reviews in English (142)
Used soft brown sugar (healthier) and did use 100g melted, unsalted butter (not so healthy!) instead of apple sauce, as I didn't have any. I also added a teasp of vanilla essence. Wonderful taste and texture, would def make again!-21 Jul 2017
by Liz Houser
First time I made them just as the recipe stated. They were pretty tasty straight out of the oven, but after they cooled they were thick, bread-y, and chewy. My kiddos wouldn't even finish them. (and they are NOT the type to turn their nose up at Banana chocolate chip muffins). Take two I tweaked. Instant oats instead of rolled, a little vanilla and salt, and a good healthy glop of sour cream. And a tiny bit (about half Tbs) of softened butter. Now THAT was yummy. Yes, I know, I'm defeating the purpose of "healthy" - but one thing I have learned in my motherhood. It doesn't matter how healthy something is if none of your kids will eat it!-31 Jul 2013
I replaced the sugar with splenda and a little honey. I also replaced the chocolate chips with blueberries and coconut. Very moist and tasty. Will make again.-26 Jan 2013
Everyone needs a little brain food to kickstart their day! If you're off to work or school, don't forget that a nutritious breakfast makes all the difference. It just so happens these banana oat muffins are just that! Without being too sweet, they'll provide whole grains, potassium, protein, and healthy fats to give you energy and brainpower as you settle into your morning.
- 2/3 cup coconut oil, melted
- 1 cup pure maple syrup
- 4 Nellie’s Free Range Eggs
- 6 ripe bananas, mashed
- 3 tablespoons milk
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3 1/2 cups organic whole wheat flour
- 2 cups old-fashioned oats, plus extra for topping
- 1 cup chocolate chips
Ingredients for Chocolate Chip Banana Muffins
A few classic baked good ingredients and a few better-for-you swaps (because if we’re being honest, most muffins are essentially cupcakes without the icing…not exactly a healthy option!) make up the ingredient list for these banana muffins. Here’s what you’ll need:
Gluten-Free Flour – you’ll need 1½ cups of gluten-free flour (if you aren’t gluten-free, regular all-purpose flour does the job here too!) for this recipe. When it comes to gluten-free flour, we always use King Arthur Measure for Measure GF flour or Bob’s Red Mill 1 to 1 GF flour.
Rolled Oats – you’ll also need 1 cup plus 2 tablespoons of rolled oats. You’ll mix one cup into your muffin batter and use the two tablespoons to top your muffins just before they go into the oven. If you’re gluten-free, be sure to look for gluten-free labeling when shopping for your oats (oats are inherently gluten-free, but some are grown in the same fields as wheat, leading to cross-contamination). These are our favorite gluten-free oats.
Baking Powder + Baking Soda – classic players in the baked good world, 2 teaspoons of baking powder, and a ½ teaspoon of baking soda get added to the dry ingredient list!
Salt + Cinnamon – we’ll use a ½ teaspoon of each of these too. The salt cuts the sweetness *just* enough, and the cinnamon works beautifully with the banana, oat, chocolate combo!
Brown Sugar – a ½ cup of brown sugar does the trick to sweeten our muffins without being overly sweet (think: cupcake sweet) and lends the yummiest caramel, toffee-like flavor that only brown sugar can add! If you need to swap for coconut sugar instead, you totally can!
Eggs – 2 eggs do the trick to bind everything together.
Ripe Bananas – you’ll need 3 bananas (about 1½ cups mashed) here – the riper the better!
Vanilla – 2 teaspoons adds the perfect hint of vanilla!
Butter OR Coconut Oil – 5 tablespoons of melted butter or coconut oil will be whisked into the wet ingredients.
Milk – a ½ cup milk (whole or your favorite dairy-free variety) gets added at the very end, as does…
Chocolate Chips – cup of chocolate chips! For dairy-free chocolate chips, we love these, and for sugar-free chocolate chips, these are our favorites!
Ingredients in Oat Flour Muffins
Oat Flour - Make sure to use fine ground oat flour. If you're gluten free, use gluten free oat flour.
Salt - Don't omit the salt. It's a flavor enhancer and it's important in this recipe.
Baking Soda - Double check to make sure your baking soda isn't expired.
Oil - You can use your oil of choice, or melted and cooled butter.
Maple Syrup - Use pure maple syrup. You can also use granulated sugar.
Eggs - The eggs act as an important binder in this oat flour chocolate chip muffin recipe. For that reason, I haven't tested a substitution yet.
Vanilla Extract - Vanilla adds flavor and brings these oat flour muffins to a whole new level.
Chocolate Chips - Don't leave out the chocolate chips! They really add to the flavor.
If you have any questions, please leave a comment below and I will get back to you.
How to make Oat Flour Muffins
- Add the oat flour, baking soda, and salt to a medium mixing bowl and whisk until combined.
- Add the oil (or butter), maple syrup (or sugar), eggs, and vanilla to a separate large mixing bowl.
- Mix until combined.
- Add the dry ingredients to the wet ingredients.
- Mix just until combined. Don't overmix.
- Add the chocolate chips. Stir just until they are evenly incorporated into the batter.
- Let the batter rest for 5-10 minutes.
- Spoon batter evenly into the paper liners. Bake as directed.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
Working with Oat Flour
Oat flour weighs about 90g. for one cup. When working with oat flour, make sure you shake or stir the oat flour to add air. Then spoon the oat flour into the measuring cup and level it. Never dip your measuring cup into the oat flour.
If you add to much oat flour to your oat flour chocolate chip muffins, the batter will be dry and your muffins will be dry and dense.
Tips for making oat flour muffins
- Double check that your oats or oat flour are still good and they haven't gone rancid.
- Spoon the oat flour into the measuring cup and level it. Never dip your measuring cup into the oat flour. Weighing it is best.
- Don't overmix.
- Let the batter rest for 5-10 minutes to allow the oat flour to absorb the liquid ingredients.
How to make Oat Flour
You can make your own oat flour. With a few simple steps and a food processor, you can make as much or as little as you want.
Did you make these oat flour chocolate chip muffins? Leave a comment below and let me know what you thought.
Healthy Banana Oat Greek Yogurt Muffins with Chocolate Chips
HEALTHY BANANA OAT GREEK YOGURT MUFFINS with CHOCOLATE CHIPS – Healthy, Easy muffins made in a blender! No butter, oil and no flour! A perfect way to start your day!
Healthy Banana Oat Greek Yogurt Muffins with Chocolate Chips are so amazing you will want to eat every weekend for breakfast. These muffins are made in the blender and are moist, healthy with no flour, no butter and no oil. Brown sugar makes a great substitute for sugar, oats can be substitute for flour and Greek yogurt keeps things perfectly moist.
Very easy to make, fast to eat and a good choice for every occasion! There is no better combination than banana and chocolate! These muffins make the perfect breakfast, snack or dessert. My kids love these Healthy Banana Oat Greek Yogurt Muffins with Chocolate Chips in their lunchbox.
A healthy recipe is my favorite part of my job. I love to bring you delicious recipes for you to share with your family and friends. Oats is a very healthy ingredient, and we need to eat it more because it has plenty of minerals and prevents obesity, it is very filling and healthy. Sweet treat in muffin shape, perfect for every occasion and when you try to make these healthy muffins, you will make it again and again.
For these Healthy Banana Oat Greek Yogurt Muffins with Chocolate Chips, I don’t have many words to say, except they are fantastic for breakfast or snack and everybody like them. A very good choice to start your day! Not to mention that you will feel much better after eating these and will not have the over-stuffy feeling after eating the ordinary muffin that is loaded with sugar and flour.
This recipe is perfect for you when you want something really healthy but you don’t have too much time for preparing. It’s such a simple recipe with just the right balance of banana and chocolate. Mix them up and bake for 20 minutes. They’re super fluffy, moist and perfect! Enjoy this delicious and light breakfast with the banana and Greek yogurt and full of healthy ingredients. Start your day with a smile and enjoy!
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How to Make Cassava Flour Chocolate Chip Banana Muffins
Nothing too complicated! Here’s the gist:
- Whisk together dry ingredients in one bowl.
- In a separate bowl, mash the bananas then add the remaining wet ingredients.
- Pour the dry ingredients in the bowl with the wet and stir to combine.
- Fold in the chocolate chips, spoon batter into muffin tin and bake.
- Allow to cool then stuff in your face!
The texture of these cassava flour muffins are slightly more dense than traditional muffins but not gummy at all. They are moist and flavorful. I hope you enjoy them!
Looking for more gluten-free muffins?
Check out these favorites:
. Did you make this recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it! .︎
If you enjoyed this Banana Oatmeal Chocolate Chip Muffins recipe, then you’ll just love these healthy gluten free vegan breakfast recipes:
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- Overripe Bananas
- Oat Flour (or rolled oats blended to flour consistency)
- Semi sweet chocolate chips
Overripe Bananas: Make sure to use overripe bananas. The riper the better. Overripe bananas contain more liquid, which you need for this recipe. Overripe bananas are also sweeter and you want the sweetness from the bananas because the cookie base has no additional sugar.
Oat Flour: Instead of wheat flour, this recipe uses oat flour. You can buy oat flour or make your own by processing rolled oats in a blender or food processor until they resemble fine flour.
Chocolate Chips: You can use any kind of chocolate chips for this recipe (semisweet, milk, sugar-free, etc). I prefer semisweet or dark chocolate. I found that the chocolate chips add enough sweetness to the cookies that you don’t really need to add sugar to the cookie dough. While you can make the cookies without the chocolate chips, I don’t recommend it. Without some sort of mix-in, the cookie dough is quite plain and not that sweet. Adding the chocolate chips (or another mix-in of your choice) makes a huge difference.
4 Ingredient Flourless Banana Chocolate Chip Muffins
These 4 Ingredient Banana Chocolate Chip Muffins are flourless, eggless, gluten-free and contain no added sugar, oil or butter. And they taste like classic banana bread muffins!
I know it’s hard to believe, but these mini muffins have such a light and tender crumb and are packed with banana flavor.
This recipe was created as a happy accident while I was experimenting with a cookie recipe. When the batter came out super runny, I nearly dumped it out but then it occurred to me that I might be able to create muffins with the batter and sure enough it worked.
How to Make Flourless Banana Chocolate Chip Muffins
Step 1: Grind the quick oats in a food processor until they resemble flour. The finer you ground the oats the more tender the muffins will be.
Step 2: Add the banana slices and baking powder and combine them with the oats until combined. Stir in the chocolate chips.
Step 3: Scoop the batter into a prepared muffin tin and bake the muffins for 13-14 minutes at 350°F.
I ended up baking several batches of these because they are so easy and delicious. Plus the house smelled amazing while they baked!
Recipe now updated with video! You can also find all my latest videos on my youtube channel.