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Healthy Banana Chocolate Chip Oatmeal Muffins

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 fiber and nutrients than your traditional muffins!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12
Calories 273 kcal

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

Hint: Use muffin liners for quicker clean up.
This recipe is not SUPER sweet, so if you like very sweet muffins, you may want to consider adding ½ cup of total maple syrup or honey instead of the suggested ⅓ cup.
Scroll up for substitutions (including how to make gluten-free, dairy-free etc), variations, storage tips etc. 
 
 
 
If you make this recipe, please don't forget to leave a rating and review! It would mean so much to me! 

Nutrition

Calories: 273kcalCarbohydrates: 30gProtein: 7gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 32mgSodium: 134mgPotassium: 309mgFiber: 3gSugar: 16gVitamin A: 71IUVitamin C: 3mgCalcium: 135mgIron: 1mg
Keyword banana chocolate chip oatmeal muffins, banana muffins, banana oatmeal muffins, oatmeal mufins
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