Breakfast or snack, Banana Oatmeal Chocolate Chip Muffins are made with whole grain oats, Oat Flour and almond flour! Like this popular Healthier Zucchini Bread, these naturally sweetened oat flour banana muffins are simple to make and freezer friendly. This recipe is vegetarian, dairy free and easily gluten free. | This recipe is brought to you by Bob’s Red Mill.
Breakfast or Snack: Oatmeal Banana Chocolate Chip Muffins
Homemade muffins to feel good about for a grab n go breakfast or afternoon snack. Chock full of oats and delicious flavors, here’s why you’ll love this banana oat flour muffin recipe:
- Whole Grain
- Naturally Sweetened
- Freezer Friendly
- Easy to Make
What You’ll Need
- Bananas – extra spotty, soft, black if you have em’
- Maple Syrup
- Coconut Oil – melted. you can use canola if you like.
- Vanilla Extract
- Apple Cider Vinegar – for a bit of tang
- Organic Old Fashioned Rolled Oats
- Organic Oat Flour – homemade oat flour (so easy) or store bought
- Almond Flour – extra fine
- Banking Powder and Soda + Salt
Ingredients Make All the Difference
These banana oatmeal chocolate chip muffins are made in partnership with Bob’s Red Mill. I’m super excited to continue our partnership with a brand I trust for high quality pantry staples sharing whole grain recipes I love making for friends and family and also sharing with the Vanilla And Bean community. Bob’s Red Mill ingredients are high quality and accessible at your well stocked grocery and natural foods stores.
Organic rolled oats, oat flour and almond flour are a fabulous trio in these fluffy muffins. Together they lend a tender crumb and earthy flavors offering protein and whole grain goodness. If gluten free, this recipe can be made with Bob’s Red Mill Gluten Free Oats and Almond Flour.
A Healthier Muffin
Healthy is a subjective term, I get it. Yet here’s why I call this recipe healthier:
- Naturally Sweetened: instead of brown sugar, I opt for maple syrup and banana which helps make these muffins soft, moist and delicious.
- Wholesome Ingredients: whole grain and nutty goodness support a wholesome oat flour muffin. Organic old fashioned rolled oats, oat flour, and almond flour makes up the bulk of these muffins that adds fiber and protein. A hint of cinnamon, a touch of salt and mini dark chocolate chips give these muffins a boost of interest and flavor.
Quick Guide: How to Make Banana Oatmeal Chocolate Chip Muffins
These chocolate chip banana oat muffins are simple to make and come together quick after resting the batter. In summary, here’s how to make em’ (see recipe card for details):
- First, in a large bowl, mash the bananas, then whisk in the maple syrup, eggs and coconut oil together.
- Second, add the oat flour, rolled oats, almond flour, leavening and cinnamon and whisk until there are no dry patches left.
- Third, fold in the chocolate chips.
- Next, set aside to rest while the oven preheats.
- Last, scoop and bake!
Resting the batter helps hydrate the oat flour and supports a lofty muffin. It’s worth the wait.
How to Bake Oat Flour Banana Muffins
You’ll need a twelve cup muffin pan and tulip cups to bake these moist banana muffins. This recipe creates extra tall oat flour muffins so tulip liners give them the support they need.
You’ll notice a relatively high temperature for baking these chocolate chip banana muffins at 400F (205C), but as soon as the muffins are popped in the oven, the temperature is lowered to 375F (190C). This high starting temperature helps give these muffins their loft and a nice domed shape.
Pro Tip: Knowing the temperature of your oven is key for best baking outcome. Use an external oven thermometer (dial or digital) to know its true temperature and adjust as needed.
How to Store Your Banana Muffins
- Store at room temperature, covered for up to four days.
- Freeze individual muffins on a sheet pan then, once frozen, store in a covered container for up to two weeks. Thaw at room temperature.
How to Rewarm Banana Muffins
Warm muffins in a 350F oven for about 10 minutes. They’ll be soft and tender. Slather them with butter, peanut butter or as my mom would say, cream cheese.
A Few Recipe Tips
- Muffin Liners: Use tulip muffins liners to support these fluffy oat flour banana muffins. They can be purchased through Amazon (look for 2″ x 2 3/4″) or The Kitchn has a tutorial on how to DIY them!
- Oat Flour: I DIY my own using Bob’s Red Mill Organic Old Fashioned Rolled Oats. They’re super easy to create and economical – see my How to Make Oat Flour post for details. Regular or gluten free oats work in this recipe.
- Freezer Friendly? Yes Please! These muffins freeze beautifully. Place room temperature muffins on a sheet pan, freeze, then slip into a freezer bag or lidded container. Freeze for up to two weeks. Thaw at room temperature.
- Weighing Ingredients: In baking, weighing ingredients is important for optimal outcome. I recommend investing in a good digital kitchen scale if you’re a home baker. I use a digital scale for all my recipes.
More Whole Grain Oat Recipes to Try
- Banana Pecan Oat Waffles (so easy!)
- Sourdough Oatmeal Pancakes
- Overnight Oats with Coconut Milk
- Peanut Butter Overnight Oats
- Gluten Free Sourdough Pancakes
- Maple Pecan Granola
Banana Oatmeal Chocolate Chip Muffins Recipe
- 1/2 cup (50 grams) Old Fashioned Rolled Oats Bob's Red Mill
- 1 1/2 cups + 1 tablespoon (160 grams) Oat Flour homemade or Bob's Red Mill
- 1 cup (105 grams) Almond Flour super fine, Bob's Red Mill
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Fine Sea Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 cup (250 grams) Mashed Banana about two large bananas
- 2/3 cup (200 grams) Maple Syrup room temperature
- 1/2 cup (105 grams) Coconut Oil melted, warm to the touch
- 2 Large Eggs room temperature*
- 2 teaspoons Vanilla Extract
- 2 teaspoons Apple Cider Vinegar
- 3/4 cup (130 grams) Mini Chocolate Chips
- Mix the Dry Ingredients: In a medium mixing bowl whisk the rolled oats, oat flour, almond flour, cinnamon, baking powder and soda and salt together. Set aside.
- Mix the Wet Ingredients: In a large mixing bowl, whisk the mashed bananas, maple syrup, coconut oil, eggs, vanilla extract and apple cider vinegar until an emulsion forms – about 30 seconds.
- Rest the batter at room temperature for 25-30 minutes.
- Gently stir the batter down. Overfill a large cookie scoop (#20) with batter and transfer the batter into muffin liners. Distribute leftover batter evenly among cups. Sprinkle tops lightly with additional chocolate chips or rolled oats if desired.
- Bake: Place the muffins in the oven then reduce the oven temperature to 375F (190C). Bake the muffins for 30 – 35 minutes. Use a toothpick to test several muffins starting at 30 minutes. Once the toothpick comes out clean with a few crumbs attached and the muffins are golden brown, the muffins are ready. Transfer the muffins to a cooling rack and cool completely.
- To Store: Once cool, cover for up to four days at room temperature.To Freeze: Place cooled muffins on a sheet pan and freeze. Once frozen, transfer to a lidded container for up to two weeks. Thaw at room temperature.To Rewarm: rewarm muffins in a 350F oven for 10-15 minutes.