Healthy Banana Chocolate Chip Oatmeal Muffins

Healthy Banana Chocolate Chip Oatmeal Muffins. Made with honey, oats, bananas, coconut oil and chocolate chips! A freezer friendly breakfast or snack!

Healthy Banana Chocolate Chip Oatmeal Muffins | chefsavvy.com

Healthy Banana Chocolate Chip Oatmeal Muffins

These Healthy Banana Chocolate Chip Oatmeal Muffins make breakfast time so much easier! They are perfect to store in the freezer for a quick and easy breakfast or snack option on the go.

The bananas, coconut oil and honey keep these muffins super soft and moist. I also add a good amount of chocolate chips to the batter. I usually do a mix of dark chocolate chips and semi sweet chocolate.

These Chocolate Chip Oatmeal Muffins are super easy to make. All you need is one bowl and some pantry staples. Here’s what you’ll need:

Ingredients

  • Oats: I recommend using rolled or old fashioned oats. Steel cut oats will not work in this recipe.
  • Light brown sugar: Other readers have made this and substituted maple syrup for the brown sugar.
  • Cinnamon: Adds the perfect amount of spice to the muffins.
  • Salt
  • Baking soda
  • Eggs: For an egg alternative substitute flax eggs.
  • Honey: Can substitute with maple syrup if you have that on hand.
  • Banana: I like to use extra ripe bananas. The riper they are the sweeter they will make your muffins!
  • Vanilla: I love using vanilla extract in this muffin however almond extract can be added as well.
  • Milk: Soy milk, almond milk or cashew milk work as well.
  • Coconut oil: If you do not have coconut oil you can use canola or vegetable oil instead.
  • Semi-sweet chocolate chips: I use a mix of semi sweet and dark chocolate chips.

Banana Chocolate Chip Oatmeal Muffins | chefsavvy.com

How to make Healthy Banana Chocolate Chip Oatmeal Muffins

  • Preheat oven: To 350 degrees. Grease a muffin pan with non stick cooking spray.
  • Mix dry ingredients: In a large bowl combine the oats, sugar, cinnamon, salt and baking soda.
  • Mix wet ingredients: In a medium bowl combine eggs, honey, mashed bananas, vanilla, milk and coconut oil.
  • Combine batter: Add the wet ingredients into the dry ingredients. Stir until combined, do not over mix. Fold in the chocolate chips.
  • Bake: Scoop batter evenly into prepared muffin tin. Bake for 30 minutes or until set and the tops are slightly brown.
  • Cool: Allow the muffins to cool in the pan for 10 minutes then remove to cool completely.

Variations

  • Substitute walnuts or pecans for the chocolate chips.
  • Add flax seed to the batter for added fiber.
  • Dried fruit or cranberries would be delicious in these muffins!

Chocolate Chip Oatmeal Muffins | chefsavvy.com

Allow the muffins to cool for a couple of minutes before releasing them from the pan to cool completely.

Store muffins in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.

I like to serve these muffins warm with a drizzle of maple syrup and butter. Enjoy!

Healthy Oatmeal Muffins | chefsavvy.com

Watch how to make Healthy Banana Chocolate Chip Oatmeal Muffins

Here are more Muffin recipes to enjoy!

Healthy Banana Chocolate Oatmeal Muffins

4.37 from 33 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 muffins
Healthy Banana Chocolate Chip Oatmeal Muffins. A freezer friendly breakfast or snack option!

Ingredients

  • 3 cups rolled oats or old fashioned oats
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 large eggs
  • 1/4 cup honey
  • 1 cup bananas mashed
  • 2 teaspoons vanilla extract
  • 1 cup milk
  • 1/4 cup coconut oil
  • 1 cup semi sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Grease a muffin pan with non stick cooking spray.
  2. In a large bowl combine the oats, sugar, cinnamon, salt and baking soda.
  3. In a medium bowl combine eggs, honey, mashed bananas, vanilla, milk and coconut oil.
  4. Add the wet ingredients into the dry ingredients. Stir until combined, do not overmix.
  5. Fold in the chocolate chips.
  6. Scoop batter evenly into prepared muffin tin.
  7. Bake for 30 minutes or until set and the tops are slightly brown.
  8. Allow the muffins to cool in the pan for 10 minutes then remove to cool completely.

Recipe Notes

Adapted from Organize Yourself Skinny

Nutrition Facts
Healthy Banana Chocolate Oatmeal Muffins
Amount Per Serving
Calories 267 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 30mg10%
Sodium 162mg7%
Potassium 243mg7%
Carbohydrates 33g11%
Fiber 3g13%
Sugar 16g18%
Protein 5g10%
Vitamin A 90IU2%
Vitamin C 1.1mg1%
Calcium 49mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: Banana, Chocolate, Cinnamon, Coconut Oil, Healthy, Muffins

Originally published July 6, 2017

 

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Comments - page 3/14

  • V Schmitt

    These muffins were so simple to make (even with a 2 year old helper) and surprisingly delicious. Thank you for sharing.

  • Tina

    Hi! I’m baking the muffins right now 🙂 do you know how many calories per muffin?

  • Hi Tina,

    If you click the nutrition button below the recipe it will come up. They calculated the calories as 164 per muffin.

    Thanks!

    Kelley

  • Kerstyn

    I love these muffins they are so tasty but I am deceived by the nutritional information. It says on here 164 cals per muffin, but when I enter all the ingredients into the my fitness pal app calorie calculator it comes out as 272 cals per muffin which is a significant difference and makes me feel cheated into thinking these were super healthy low cal muffins!

  • I made these for a client and they were amazing! I admit, I was a little skeptical at first but they were moist, held together well and tasted delicious!

    One question – have you ever made these with an egg substitute? I would like to make them for another client but she can’t have any eggs.

    Thanks!

  • Hi Jessica!

    I am so glad you liked them! Unfortunately I have not tried making these with an egg substitute. I think a flax egg would be a good substitute.

    Thanks!

    Kelley

  • Erin

    These look great! I made them today but they are really “wet”. I did use vegetable oil because that’s all I had. I baked for 30 minutes but the middle is still sort of wet. Do you think the eggs cooked all the way? Did Amy one else run into this problem or is it just because I messed up the oil? Thanks for your help!

  • Hi Erin!

    I don’t think the vegetable oil will make a difference. I would try maybe cooking it a little longer.

    I hope this helps! Thanks!

    Kelley