Banana Oatmeal Chocolate Chip Muffins Recipe

banana chocolate chip oatmeal muffins in tulip cups in a muffin tin.

Banana Oatmeal Chocolate Chip Muffins Recipe

Grab and go breakfast or snack, Banana Oatmeal Chocolate Chip Muffins are made with whole grain oats, and almond flour! Like my Healthier Zucchini Bread, these naturally sweetened banana oatmeal muffins are simple to make and freezer friendly. *To make this recipe gluten free, use gluten free rolled oats, oat flour and almond flour.

Course Breakfast, Snack

Cuisine Gluten free, Vegetarian

Keyword Banana Oatmeal Chocolate Chip Muffins, Oat Flour Banana Muffins

Prep Time 20

Cook Time 30

Rest Time 30

Total Time 1 20

Servings Muffins

Calories 400kcal

Author Traci York

Ingredients

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

Instructions

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.
Add the dry ingredients to the wet ingredients. Whisk for 45 seconds until there are no dry patches left. Fold in the chocolate chips.
Rest the batter at room temperature for 25-30 minutes.
Meanwhile, set oven rack in the bottom third of the oven and preheat to 400F (205C). Line a standard muffin pan with 12 tulip style muffin cups or DIY your own.
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.

Notes

*Room Temperature Eggs: to bring eggs to room temperature, place them in a bowl of warm water for about 20 minutes.

Kitchen Tools: I recommend an oven thermometer and weighing your ingredients using a digital kitchen scale for best outcome. Use the scoop and sweep method for volume measurements if a scale is unavailable.

Nutrition