Banana Chocolate Chip Oatmeal muffins are a simple recipe with the perfect balance of chocolate and banana flavors. This is an easy and delicious recipe that your entire family will love.
In our house we go through phases - we either really LOVE snacking on bananas or we're not into them. This week my toddler decided she didn't really like bananas so we ended up having a bunch of ripe bananas leftover. I love using ripe bananas for baking so we decided to make a batch of banana chocolate chip muffins!
Tools to Make Banana Chocolate Chip Muffins
These muffins are easy to make and use common kitchen tools. You'll need:
- Muffin Tin
- Cupcake Liners (optional - you can also use cooking spray)
- Mixing Bowls
- Measuring Cups and Spoons
The trick to making these muffins is to not over mash the bananas. The mashed banana should still be a little chunky so you get chunks of bananas in the muffin.
Benefits of Palm Coconut Sugar
I've recently started baking with palm coconut sugar and have been really impressed with it. It's a healthier alternative that tastes the same as regular sugar. It's a 1:1 ratio to regular brown sugar but packs more healthy benefits. A few of the benefits:
- Lower glycemic index
- Less frutose
- High on nutrients
- Not refined
If you don't have any on hand just swap it out for regular brown sugar at a 1:1 ratio.
How to Store Muffins
Banana chocolate chip oatmeal muffins are best stored in an airtight container in the fridge and will last up to 5 days.
How to Freeze Banana Chocolate Chip Muffins
These muffins are also great frozen! Store in an airtight container and freeze for up to 5 months. When ready to eat, defrost the muffins for 24 hours in the fridge.
More Healthy Muffin Recipes
- 2 cups old fashioned oats
- ⅓ cup coconut palm sugar (or brown sugar)
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 11/2 teaspoon baking powder
- 2 ripe bananas
- 1 egg
- 1 egg white
- ¾ cup milk
- 1 teaspoon vanilla extract
- ⅔ cup semi-sweet chocolate chips
- Preheat an oven to 375 degrees. Lightly spray a muffin tin (12 cups) with nonstick cooking spray or use cupcake liners
- Combine the oats, sugar, cinnamon, baking powder, and salt in a medium mixing bowl.
- In a separately bowl, lightly mash the 2 bananas (it's ok to be a little chunky). Once the bananas are mashed, add in the egg white, egg, vanilla and milk.
- Once combined, mix the wet ingredients with the dry. Gently fold in the chocolate chips.
- Spoon the mixture evenly into the 12 cupcake cups. Bake uncovered for 18-22 minutes or until golden brown. Wait 5 minutes before serving.
The coconut palm sugar can be swapped out to brown sugar at a 1:1 ratio.
Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 172Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 22mgSodium: 134mgCarbohydrates: 29gFiber: 3gSugar: 17gProtein: 4g