Healthy Chocolate Chip Banana Muffins (with Oatmeal)

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When you have extra ripe bananas or just need something sweet, these Healthy Banana Muffins (is also called Banana Oatmeal Muffins) here for delivery!I do Almond Flour Muffins Most commonly, but one of my kids doesn’t like almond flour per se, so I created these Oatmeal Banana Chocolate Muffins To her – they must have passed the child test. They’re rich and moist, naturally sweetened with banana and honey, and (the best part) use super simple ingredients.

The best way to make healthy muffin recipes is still a treat? Add chocolate!And not just any chocolate – I use exclusively ChocZero Unsweetened Dark Chocolate Chips Add rich sweetness without any sugar, sugar alcohols, gluten, soy or dairy. Since these little chips taste just like traditional chocolate, make healthy banana bread muffins that anyone will love!

(Use code WHOLESOMEYUM for 10% off, just for my readers!)

Ingredients and Substitutes

This section explains how to choose the best toppings for Chocolate Banana Muffins, what each ingredient does in the recipe, and substitution options.For measurements, see Recipe card below.

• Wholesome Yum Almond Flour – The fine grinding of this flour gives these muffins a great texture – the only ones I recommend for this recipe.
• oat flour – This is just ground oatmeal and is the base of the Banana Oatmeal Muffins.It lightens the burden of recipes compared to regular ones Almond Flour Muffins.

Variation: Can’t find oat flour?

Use a blender or food processor to make your own from raw steel cut oats or oatmeal! 1 cup of steel cut oats yields 2 cups of oat flour, while 1 cup of rolled or quick oats yields about 1 cup of oat flour. Add to your blender and blend for 3-5 minutes, or until finely powdered. Store any leftovers in an airtight container in the pantry.

• baking powder – Help the muffins rise. Don’t confuse it with baking soda, which is not the same.
• sea ​​salt – Balanced sweetness.
• banana – As with many roasted banana recipes, the riper the better. You will need about 1 cup of mashed bananas. You can also use frozen bananas, but be sure to drain some of the moisture before using.
• Honey – Although you can use traditional honey, I have used Wholesome Yum Honey Cut down on the sugar in this healthy banana muffin recipe. (The only sugar in it comes from bananas!) You can also substitute maple syrup for honey as another option.
• Egg – Use whole large eggs at room temperature, or substitute flax eggs.
• coconut oil – use a Refined Coconut Oil For neutral flavors (measure solids and melts). butter or unsalted butter will also work.
• vanilla extract – Use premium quality for best flavor.
• ChocZero Unsweetened Dark Chocolate Chips – The richest (and impossible sugar-free) chips ever!You can also replace ChocZero Milk Chocolate Chipsbut keep in mind that these contain dairy.
• chopped walnuts – These are optional but add another layer of texture and crunch. Other nuts, like chopped pecans, are also delicious.

Variation: add cinnamon!

It pairs well with the other flavors in these Banana Chocolate Muffins. A good amount is 1-2 teaspoons.

How to Make Banana Muffins with Oatmeal

This section shows how to make healthy banana oatmeal muffins, with step-by-step photos and details about the technique to help you visualize it.For complete instructions, including quantities and temperatures, see Recipe card below.

1. Mix dry ingredients. In a large bowl, whisk together almond flour, oat flour, and baking powder.
2. Prepare wet ingredients. In a separate bowl, mash the bananas. Add honey, eggs, melted coconut oil and vanilla. Stir well.

Tip: Make sure your ingredients are at room temperature.

This will ensure that the melted coconut oil does not solidify from other cold wet ingredients.

3. combine. Add dry ingredients to wet ingredients and stir to form a batter.
4. Add chocolate. fold ChocZero Dark Chocolate Chips and nuts, if using.

5. fall. Transfer the banana oatmeal muffin batter to a lined muffin pan. Add extra chocolate chips on top of each muffin if desired.
6. bake. When the inserted toothpicks come out clean, they are ready.

Tip: If you want a taller muffin top, make fewer muffins.

I didn’t overfill the muffin cups because they were very filling. However, if you want larger healthy banana muffins with higher tops, keep filling the cups.

Storage Instructions

• Shop: Keep healthy banana muffins on the counter for up to 2 days, or in the refrigerator for up to 5 days.
• freeze: Freeze muffins (between layers of parchment, if stacking them) in an airtight container for up to 3 months. Thaw at room temperature.
• Reheat: If you like hot muffins, place them in the microwave or 300°F oven until warm.

Healthier Chocolate Recipes

Love chocolate but don’t want sugar? If you love healthy banana muffins with chocolate chips, then you’ll love these chocolate recipes too—no ​​refined sugar:

Healthy Chocolate Chip Banana Muffins (with Oatmeal)

Healthy Chocolate Banana Muffins are sweet, moist, and free of refined sugar! Make these easy Banana Oatmeal Muffins in just 30 minutes.

Prepare: 10 minute

chef: 20 minute

All: 30 minute

Serving Size: 12 (Adjust the scale recipe)

raw material

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Preheat oven to 350°F (176°C).line one 12 muffins Tin with parchment liner. On hold.

2. If you are using whole oats, add them to food processor Process until oats become fine flour, 3 to 4 minutes.

3. In a large mixing bowl, combine almond flour, oat flour, baking powder and salt.

4. In a separate bowl, mash the bananas. Add honey, eggs, coconut oil, and vanilla extract and mix well.

5. Add wet ingredients to dry ingredients and mix until well combined.

6. Add chocolate chips and chopped walnuts, if using.

7. Divide batter evenly between muffin cups, filling each cup about two-thirds full. If desired, add a few more chocolate chips to each muffin and press in lightly.

8. Bake Healthy Banana Muffins in the Oven 18-20 minutesor until the inserted toothpick comes out clean.

9. Remove the muffins from the oven and let them cool 10 minutes before removing them from the muffin pan.

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recipe notes

Serving Size: 1 muffin

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 215

fat 15 grams

protein 5 grams

total carbohydrates 22.4 grams

net carbs 12.6 grams

fiber 9.8 grams

sugar 3.3 grams

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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