These banana chocolate chip oatmeal and almond flour muffins are not only absolutely delicious, but they come together effortlessly with a few steps and offer more protein, fiber and nutrients than your traditional muffins!
This recipe is great to enjoy as part of a healthy breakfast or dessert! They can be prepared ahead of time for the week and they’re great for toddlers and kiddos!
If you love this recipe, you will love my cottage cheese strawberry muffins or my pumpkin oatmeal bars!
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Ingredients
- Almond Flour: naturally gluten-free and packed in nutrients.
- Oat Flour: adds some additional fiber and nutrients to the banana bread. Can either purchase as a flour or blitz some oats in a blender until smooth.
- Baking Powder: helps leaven the muffins
- Cinnamon
- Mashed Bananas: star of the show, adds some fiber, nutrients and deliciousness!
- Peanut Butter:I used a natural 2 ingredient peanut butter (peanuts, salt) for this recipe. The newer the peanut butter, the better because as natural peanut butter gets to the bottom, it becomes less drippy and more dry.
- Maple Syrup: or honey both of which are unrefined sugars.
- Vanilla Extract
- Eggs
- Milk of Choice: I used 2% fairlife milk for this recipe
- Dark Chocolate Chips
See recipe card for quantities.
Instructions
- Pre-heat your oven to 350 F and set your rack to the middle position.
- In a large bowl, add in your dry ingredients (almond flour, oat flour, baking powder and cinnamon). Use a whisk to mix all of the ingredients together until everything is evenly distributed (especially the baking powder to allow an even rise).
- In a separate smaller bowl, add in your mashed bananas, peanut butter, vanilla extract, maple syrup, eggs, and milk of choice. Whisk until everything is combined.
- Add your wet ingredients to your dry ingredients in the larger bowl. Use a whisk or a rubber spatula to mix until just combined. Make sure there are no dry spots and flour stuck to the edge of the bowl and make sure not to over mix.
- Fold in half of your chocolate chips until they are just combined in the batter.
- Use a medium cookie scoop and evenly distribute your mixture into a non-stick 12 inch muffin baking pan. Evenly top the muffins with the other half of the chocolate chips. Bake for 20-25 minutes or until a toothpick comes out clean when stuck into the center of the muffin. Let cool for 10-15 minutes after baking and enjoy!
Hint: if your oat flour appears clumped together, I would recommend sifting the flour into the large bowl to prevent oat clumps in the bread and allow for even mixing.
Hint: Use muffin liners for quicker clean up.
Substitutions
- Gluten-Free – make sure that both flours are made in a facility that are gluten-free to ensure that this recipe is gluten-free.
- Dariy-Free – use a dairy-free milk and dairy-free chocolate chips to make this recipe dairy-free.
- Maple Syrup– feel free to use honey instead of maple syrup as stated above in the ingredient description.
- Nut-Free– use seed butter instead such as sunflower butter or pumpkin seed butter to make this recipe nut-free.
This recipe is already lacto-ovo-vegetarian friendly as is.
Variations
Chocolate Chips: Feel free to use other mix-ins instead of chocolate chips to make different variations of this recipe!
Baby Led Weaning: Skip the added maple syrup to make this recipe baby led weaning friendly.
This recipe is already toddler and kid-friendly as is!
Equipment
All you need to make these banana chocolate chip oatmeal muffin recipe is:
- 12 Cup Muffin Baking Pan
- Whisk
- Medium Mixing Bowl
- Large Mixing Bowl
- Silicone Muffin Liners (optional)
- Large Cookie Scoop (optional)
If you are in the market for any of these, I have linked my favorites above.
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Store leftovers in an air-tight container in the fridge for up to 5 days.
You may also freeze these muffins in an air-tight freezer bag or container. Let them thaw in the fridge before enjoying.
Breakfast
Looking for other breakfast recipes like this? Try these:
Jump to: Recipe
Healthy Banana Chocolate Chip Oatmeal Muffins
Equipment
- Non-Stick 12 Cup Muffin Baking Pan
- Whisk
- Medium Mixing Bowl
- Large Mixing Bowl
- Silicone Muffin Liners (optional)
- Large Cookie Scoop (optional)
Ingredients
- 1 Cup Almond Flour
- ¾ Cup Oat Flour Can either purchase as a flour or blitz some oats in a blender until smooth.
- 2 Teaspoons Baking Powder
- 1 Teaspoon Cinnamon
- 3 Mashed Bananas
- ⅓ Cup Peanut Butter I used a natural 2 ingredient peanut butter (peanuts & salt) for this recipe. The newer the peanut butter, the better because as natural peanut butter gets to the bottom, it becomes less drippy and more dry.
- ⅓ Cup Maple Syrup or honey.
- 1 Teaspoon Vanilla Extract
- 2 Large Eggs
- ¼ Cup Milk of Choice I used 2% fairlife milk for this recipe
- 1 Cup Dark Chocolate Chips Divided
Instructions
- Pre-heat your oven to 350 F and set your rack to the middle position.
- In a large bowl, add in your dry ingredients (almond flour, oat flour, baking powder and cinnamon). Use a whisk to mix all of the ingredients together until everything is evenly distributed (especially the baking powder to allow an even rise).
- In a separate smaller bowl, add in your mashed bananas, peanut butter, vanilla extract, maple syrup, eggs, and milk of choice. Whisk until everything is combined.
- Add your wet ingredients to your dry ingredients in the larger bowl. Use a whisk or a rubber spatula to mix until just combined. Make sure there are no dry spots and flour stuck to the edge of the bowl and make sure not to over mix.
- Fold in half of your chocolate chips until they are just combined in the batter.
- Use a medium cookie scoop and evenly distribute your mixture into a non-stick 12 inch muffin baking pan. Evenly top the muffins with the other half of the chocolate chips. Bake for 20-25 minutes or until a toothpick comes out clean when stuck into the center of the muffin. Let cool for 10-15 minutes after baking and enjoy!
- Hint: if your oat flour appears clumped together, I would recommend sifting the flour into the large bowl to prevent oat clumps in the bread and allow for even mixing.
Notes
Nutrition
Food Safety
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Heidi L says
These are so good! My toddlers devoured them. Not too sweet, but sweet enough. I added a little less syrup than the recipe called for, too. I’m a new follower and a big fan.
christina.klapper says
I am so glad you & the kiddos loved them Heidi and so glad you’re here!