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Home » Recipes » Easy healthy chocolate chip banana oat muffins

Easy healthy chocolate chip banana oat muffins

September 21, 2020 by Alida Ryder 32 Comments

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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.

Easy healthy chocolate chip banana oat pancakes

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.

Easy healthy chocolate chip banana oat pancakes

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?

  1. 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.
  2. 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.
  3. 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.

Easy healthy chocolate chip banana oat pancakes

Healthy breakfast recipes

  1. Easy breakfast yogurt fruit cups
  2. Breakfast egg crêpes
  3. Tropical smoothie breakfast popsicles
  4. Low carb berry breakfast parfaits
  5. Creamy pineapple and strawberry breakfast smoothies

Easy healthy chocolate chip banana oat pancakes

Healthy muffin recipes:

  1. Easy healthy blueberry muffins
  2. Healthy carrot muffins
Easy healthy chocolate chip banana oat muffins

Easy healthy chocolate chip banana oat muffins

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. 
4.56 from 79 votes
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Keyword: banana oat muffin recipe, banana oat muffins, healthy banana oat muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12
Calories: 149kcal
Author: Alida Ryder

Ingredients

  • 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

Instructions

  • 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. 

Nutrition

Calories: 149kcal | Carbohydrates: 22g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 23mg | Potassium: 254mg | Fiber: 2g | Sugar: 7g | Vitamin A: 105IU | Vitamin C: 2.4mg | Calcium: 66mg | Iron: 1mg
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Filed Under: Baking Recipes, Breakfast Recipes, Gluten Free, Quick and Easy, Recipes Tagged With: banana muffins, banana oat muffins, easy breakfast recipe, easy muffins, easy snack, lunchbox

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Comments

  1. Lauren

    June 23, 2021 at 7:10 AM

    Brilliant recipe! My son claims not to like bananas but guzzled these in record time. I added 50g of maple syrup and a little vanilla essence but otherwise stuck to the recipe.

    Reply
  2. Carlee

    May 8, 2021 at 3:36 AM

    Hi these were So Good! However had to sub the choc chips with blueberries as I didn’t have any – wondering do you use the “usual” choc chips or something else please? And Thank you! ??

    Reply
    • Alida Ryder

      May 18, 2021 at 2:46 PM

      Just usual chocolate chips. 🙂

      Reply
  3. Kathy

    March 18, 2021 at 5:44 PM

    Can you put the oats in a blender and whizz into oat flour? Kathy

    Reply
    • Alida Ryder

      March 23, 2021 at 5:12 PM

      Yup!

      Reply
  4. Sonia

    October 25, 2020 at 8:59 PM

    Made these according to the recipe and they were great! Definitely a good breakfast without too much sugar that uses up ripe bananas and avoids flour. Oatmeal muffins are dense by nature – these are like your morning oatmeal, can have 2 and be fueled for a good while. I did half chocolate chips and half pecans this time and would like to try with just nuts and pumpkin seeds for more protein. Thank you for the yummy recipe, we’ll be making it again! PS bonus points for being able to chuck it all in the blender.

    Reply
  5. Kate

    October 16, 2020 at 5:03 AM

    Sooo. I’m a pretty decent baker and I followed the recipe exactly. I ended up with enough batter for about 20 muffins. The flavor and texture were less than thrilling. The oats were a little choppy despite a very blended/smooth batter, and while they’re not terrible, they’re also not great. Ok if you’re really craving a muffin and looking for something lower in calories.

    Reply
    • Kate

      October 16, 2020 at 5:22 AM

      Update I refrigerated them and tried another and it was better the second go around. Maybe I just needed to get used to how different they are from a standard muffin.

      Reply
  6. Candice Destombes

    October 14, 2020 at 7:46 AM

    Delicious and so easy to make

    Reply
  7. Malya

    June 9, 2020 at 12:49 AM

    Hi, the recipe says to use 12 muffin cups but the nutrition info says it makes 15 servings. How many muffin cups do you recommend using? My last attempt at my own oatmeal banana muffins recipe flopped magnificently, so I want to do it right this time.

    Reply
    • Alida Ryder

      June 11, 2020 at 1:57 PM

      I’ve amended the recipe, it makes 12 muffins. 🙂

      Reply
      • Malya

        June 11, 2020 at 7:56 PM

        Thank you!! Now I just have to buy bananas and wait for them to ripen. The hardest part! 😉
        I’m making them for someone on a low calorie diet so I’m going to try subbing applesauce for the oil and sweetener

        Reply
  8. Inayat Gill

    July 16, 2019 at 10:11 AM

    Hi! Is this 150 calories per serving or for the whole recipe?

    Reply
    • Alida Ryder

      July 19, 2019 at 4:07 PM

      Per serving.

      Reply
  9. janet

    February 19, 2019 at 12:13 AM

    Juat made this and turned half the batch in to pancakes!!! THE BEST PANCAKES EVER!!!!!!! <3

    Reply
    • Alida Ryder

      February 21, 2019 at 8:02 AM

      Fantastic! 🙂 So happy to hear that.

      Reply
  10. Kiaraalr

    January 21, 2019 at 5:58 PM

    Amazing Recipe – comes out so nicely! I used Almond Milk and Coconut Oil and Cocunut Sugar as my choices. Kids love it!!
    Going to try Coconut Milk next time as a variation ?

    The kids love them!

    Thank you for sharing the recipe!!!

    Reply
    • Alida Ryder

      January 23, 2019 at 8:35 AM

      Love your substitutions!

      Reply
  11. Kristine

    January 20, 2019 at 11:28 PM

    They are so yummy!! But i have trouble with them that they stick to paper and don’t come so easy off. Do is way how get them out nicely?

    Reply
    • Alida Ryder

      January 23, 2019 at 8:37 AM

      You could give the papers a quick spray with cooking spray to prevent them from sticking or you can bake the muffins directly in a non-stick muffin pan.

      Reply
  12. Lara

    November 14, 2018 at 8:26 AM

    Great recipe and so much better (and easier) than other gluten free muffins I’ve tried.

    Reply
    • Alida Ryder

      November 14, 2018 at 8:29 AM

      That’s great to hear. Thanks Lara! 🙂

      Reply
  13. Veronica Holliday

    November 12, 2018 at 5:20 AM

    Second batch in 2 weeks, by the time the last tray comes out the oven – a bunch have been eaten already! Thank you for this recipe, I struggle with tummy issues and it helps having a recipe that’s gluten freebAND YUM!

    Reply
    • Alida Ryder

      November 13, 2018 at 9:41 AM

      Yay! I’m so happy to hear that you love this recipe so much.

      Reply
  14. Sam

    October 14, 2018 at 6:55 PM

    I made these muffins and my husband ate one and asked “what did you do to your banana bread recipe? This is the best ever!” I then told him its healthy too and he promptly told me to please make them every week because he could eat 2 just as a snack! I’m making them this week for my son’s bake sale too. They’re going to be a hit!

    Reply
    • Alida Ryder

      October 14, 2018 at 7:01 PM

      Hahaha! I love that! And I hope the kids love them.

      Reply
  15. Grace

    October 13, 2018 at 7:39 AM

    Best healthy muffins I’ve ever tried. They tasted great and you would never say they are so low calorie.

    Reply
    • Alida Ryder

      October 13, 2018 at 10:05 AM

      Thanks so much for your comment Grace. I’m so happy you liked them.

      Reply
  16. Mary Ann | The Beach House Kitchen

    October 8, 2018 at 7:47 PM

    Bet these disappear fast Alida! They’d be a hit here!

    Reply
    • Alida Ryder

      October 9, 2018 at 8:29 AM

      Totally. I swear Aidan inhales them, don’t know what I’m going to do with him when he’s a teenager.

      Reply
  17. 2pots2cook

    October 8, 2018 at 6:09 PM

    Oh yes ! Simple and delicious !

    Reply
    • Alida Ryder

      October 9, 2018 at 8:30 AM

      Keeping it on brand. 😉

      Reply

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Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

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