Chocolate Chip Banana Oatmeal Muffins

These warm, soft, chocolate chip banana oatmeal muffins are bursting with hearty oats and delicious mini chocolate chips. Easy and healthy!

Course Breakfast, Snack

Cuisine American

Keyword banana oatmeal muffins, chocoalte chip banana muffins, chocolate chip banana oatmeal muffins, healthy banana muffins, healthy chocolate chip banana muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 216kcal

Author Kelli Shallal MPH RD

Ingredients

2 cups ripe bananas (about 3 large) mashed
2 large eggs
½ cup maple syrup
½ cup unsweetened vanilla almond milk or any other milk
1 cup rolled oats
1 ½ cups whole wheat pastry flour
1 teaspoon cinnamon
⅛ teaspoon nutmeg
1 teaspoon baking powder
½ teaspoon baking soda
½ cup mini semi sweet chocolate chips

Instructions

Preheat oven to 350F. Line a muffin tin with silicone muffin liners or grease.
Mash bananas.
Add in eggs, maple syrup, and almond milk. Mix until well combined.
Add in oats and let sit 2-3 minutes. (I usually just put away the ingredients I've already used.)
Add in whole wheat pastry flour, cinnamon, baking powder, and baking soda. Mix until just combined. Fold in chocolate chips.
Divde batter among the muffin tin evenly. Bake for 15-20 minutes or until an inserted toothpick comes out clean.

Notes

Storing: You can keep these muffins on the counter for up to three days, but I prefer a closed container in the refrigerator, so they don't dry out. They are good in the fridge as long as they aren't molded!

Freezing: Let your chocolate chip banana oatmeal muffins cool COMPLETELY, either overnight on the counter or in the fridge. Be careful, though. If you leave them out too long, they will dry out. You can then wrap your bread with plastic wrap and place it in a gallon-size freezer bag to freeze for up to 3 months.

Nutrition