I’m republishing this post from November of 2014. It’s a delicious recipe that needed to be updated! Enjoy!
Today I’ve got a Chocolate Chip Banana Oat Muffin recipe for you that’s not only bursting with chocolate chips but also, good for you ingredients like whole grains, flax, bananas and more! It’s the perfect mix of sweet chocolate goodness and healthy ingredients wrapped into a delicious, moist muffin, perfect for an on the go breakfast or snack.
Like most banana recipes start, I had five super ripe almost black bananas sitting on my counter just waiting to be used. Usually, I would just freeze them for smoothies, but I was in the mood to bake! Two of them went into these delicious muffins, and the other three went into Coconut Almond Banana Bread.
For these muffins, I wanted them to be kid-friendly (aka sweet enough) but also filled with healthy ingredients. So first I stuffed them with nutritious ingredients like whole grains, flax, and banana. Then I stuffed them with chocolate chips and melted chocolate all over the top of them! #balance
Chocolate chip muffins and pancakes are by far Mr. Hungry’s favorite type of breakfast. Every time I’m in the mood to bake I always ask him what sounds good and he always says chocolate chip anything. Usually, I laugh and create something like Blueberry Zucchini Muffins or Carrot Cake Quinoa Muffins, but this time I thought it was time to give him the chocolate chip version he requested!
He has been taking these guys to work to eat as a morning snack instead of his regular Kashi granola bar, and I get a text like “yuummmm chocolate chip muffins…” which makes me happy because I know they are also full of wholesome ingredients. Win win!
Don’t let the long ingredient list intimidate you, for the most part; these are full of items you most likely already have in your pantry. Whole wheat pastry flour might be a new one for you, but I promise it’s worth the investment. Whole wheat pastry flour can be used in place of all-purpose flour in almost any recipe.
It yields a lighter more airy product than the heartiness of traditional whole wheat flour, making it the perfect healthy whole grain substitute for all-purpose flour. For my gluten-free friends, we did try this recipe substituting oat flour for the whole wheat pastry flour. The muffins came out denser, but still very delicious so you can give that a try or just use 1:1 gluten-free flour blend. (They won’t be whole grain though.)
Let me know if you give the muffins a try!
Whole Wheat Chocolate Chip Banana Muffins
- 1.5 cup whole wheat pastry flour
- 1 cup old fashion oats
- 1/2 cup ground flaxseed
- 1 tbsp cocoa powder
- 1.5 tsp baking powder
- .5 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsweetened vanilla almond milk
- 2 bananas extra ripe, mashed
- 1 egg large
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1/2 cup mini dark chocolate chips 1/4 + 1/4 cup divided
Preheat oven to 350F and grease muffin pan
With an electric mixer, whisk all wet ingredients in a separate bowl (milk, banana, egg, butter, syrup, vanilla).
Add in all dry ingredients flour, oats, flax, cinnamon, baking powder, baking soda, and salt. Mix until combined, DO NOT OVER MIX!
Fold in chocolate chips.
Divide mixture among 20 muffin cups and bake 18-20 minutes, until the toothpick inserted comes out clean.
Melt 1/4 cup chocolate chips in the microwave. (Microwave for 15 seconds, then stir. Repeat until chocolate chips are melted. Add melted chocolate into a ziplock bag and cut off the tip of the bag. Pour chocolate over muffins. If placed in the refrigerator the chocolate will harden.
135 Calories per muffin 3g PRO, 24g CHO, 4g Fiber, 4g Fat