These easy healthy banana oat muffins are a fantastic breakfast or snack and are perfect for lunchboxes. They’re a hit with kids and adults alike.
Ok, I have to confess something: I have made these banana oat muffins every week, twice a week for the last 3 weeks. Not only are these the easiest banana muffins I have ever made, they are so absolutely delicious and my family and I can’t get enough.
If you love banana bread, you will LOVE these healthy banana muffins. The added chocolate chips take these muffins to a whole new level. They add lush pops of sweetness. Use cinnamon, espresso powder and vanilla to further flavor these baked beauties or add pecans for a crunchy bite. The muffins are perfect as a healthy breakfast and are perfect as snacks or in lunch boxes.
How do you make banana muffins easy?
Making the batter in a blender is the easiest way to make banana muffins. This recipe requires a strong blender as you want to blend the rolled oats until they are very fine in texture. Because there is no flour in this recipe, you can blend everything together to make the muffin batter or blend the oats first into a flour and then add the remaining ingredients. You can also substitute oat flour for rolled oats, but make sure it’s gluten free.
Which oats are better in baking?
Old fashioned or rolled oats are best used in baking. They break down into a fine flour when blended. Quick-cooking or steel-cut oats won’t have the same end result as rolled oats.
How do you make banana oatmeal muffins?
- Make the batter: In a blender, combine rolled oats, eggs, bananas, baking powder, salt, sweetener of your choice, cinnamon, milk and oil. You can use maple syrup, unrefined brown sugar, coconut sugar or Xylitol in these muffins. Honey or maple syrup can result in the muffin batter being a little sticky so be sure to spray your muffin papers with a little non-stick cooking spray. Blend the batter until smooth then stir in the chocolate chips.
- Bake: Preheat the oven to 180ºC/350ºF and line 12-hole muffin pan with muffin liners or muffin cups. Spoon the batter into the muffin cups and place in the oven. Allow to bake for 15-20 minutes until a toothpick inserted comes out clean. Because there is so little sugar in this recipe, the muffins won’t brown a lot. To combat this, I give them a quick blast under a hot broiler but this is purely for aesthetic value.
- Cool and serve: Remove the muffins from the oven and allow to cool completely before serving. The muffins will last for up to 5 days in an airtight container and they can be frozen for up to 3 months.
Healthy breakfast recipes
- Easy breakfast yogurt fruit cups
- Breakfast egg crêpes
- Tropical smoothie breakfast popsicles
- Low carb berry breakfast parfaits
- Creamy pineapple and strawberry breakfast smoothies
Healthy muffin recipes:
Easy healthy chocolate chip banana oat muffins
- 3 cups rolled oats
- 3 eggs
- 3 large bananas
- 2 tsp baking powder
- pinch of salt
- 1 tbsp sweetener of your choice
- ½ tsp cinnamon
- ¾ cup milk almond/coconut milk can be substituted
- 2 tbsp oil canola/vegetable/coconut
- 1 cup chocolate chips
- Pre-heat the oven to 180ºC/350ºF and line a muffin pan with muffin cases.
- Combine all the ingredients (except for the chocolate chips) in the jug of a powerful blender, starting with the liquids to ensure easier blending.
- Blend until smooth. For a smoother result, first blend/process the oats to a flour before blending with the remaining ingredients.
- Stir the chocolate chips into the batter then transfer to muffin cases.
- Place the muffin trays into the oven and bake for 15-20 minutes or until a skewer inserted comes out clean. Because the sugar content is so low, the muffins won't brown much so I gave them a quick blast under the pre-heated grill/top element until they were golden brown but this is optional.
- Remove the muffins from the oven and allow to cool completely before serving.
- COOKS NOTE: These muffins will last for 3-5 days if kept in an airtight container at room temperature.