Looking for more healthy breakfast recipes perfect for meal prep? Then give my Flourless Banana Muffins or my Energy Balls a try!
Banana Oatmeal chocolate chip Muffins
Is there anything better than a classic muffin to accompany your morning coffee or tea? These Banana Oatmeal Chocolate Chip Muffins make breakfast time so much easier! They taste just like baked oatmeal but in muffin form. They are perfect to store in the freezer for a quick and easy breakfast or snack option on the go. Plus, I am always looking for new recipes I can use with over ripe bananas that need to be eaten! The bananas, coconut oil and honey keep these muffins super soft and moist. I also add a good amount of chocolate chips to the batter. I usually do a mix of dark chocolate chips and semi sweet chocolate. That way, I have my sweet tooth satisfied with something filling and healthy. These oatmeal muffins are also great for kids when they need a snack and something sweet.
Ingredients
These gluten-free banana chocolate chip oatmeal muffins are super easy to make! All you need is one bowl and some pantry staples. Here’s what you’ll need:
Oats: I recommend using rolled or old fashioned oats. Steel cut oats will not work in this recipe, since they take so much longer to cook. Light brown sugar: Other readers have made this and substituted maple syrup for the brown sugar. Both will work and add a nice hint of sweetness to these muffins! Cinnamon: Adds the perfect amount of spice to the muffins. Salt Baking soda: Baking soda is added to help the muffins rise a bit in the oven. Eggs: For an egg alternative, substitute flax eggs. Honey: Feel free to substitute this with maple syrup or agave syrup if you have that on hand! Banana: I like to use extra ripe bananas. The riper they are the sweeter they will make your muffins! Vanilla: I love using vanilla extract in this muffin however almond extract can be added as well. Milk: Soy milk, almond milk or cashew milk work as well. Coconut oil: If you do not have coconut oil you can use canola or vegetable oil instead. Semi-sweet chocolate chips: I use a mix of semi sweet and dark chocolate chips.
How to Make Banana Oatmeal chocolate chip Muffins
Preheat oven: To 350 degrees. Grease a muffin pan with non stick cooking spray. Mix dry ingredients: In a large bowl combine the oats, sugar, cinnamon, salt and baking soda.
Mix wet ingredients: In a medium bowl combine eggs, honey, mashed bananas, vanilla, milk and coconut oil.
Combine batter: Add the wet ingredients into the dry ingredients. Stir until combined, do not over mix. Fold in the chocolate chips.
Bake: Scoop batter evenly into prepared muffin tin. Bake for 30 minutes or until set and the tops are slightly brown.
Cool: Allow the muffins to cool in the pan for 10 minutes then remove to cool completely.
Tips for Success
Grease the muffin pan well! To ensure that your chocolate chip banana oatmeal muffins don’t stick to the muffin tin, grease it well with non-stick cooking spray. Alternatively, you can use muffin liners. Allow the muffins to cool for a couple of minutes before releasing them from the pan to cool completely. They need to set a little longer in the pan or else they might crumble when hot. For easy removal, use a butter knife to slide around the edges of the muffin and then lift them out with your hands. To Store: Store muffins in an airtight container in the fridge for up to a week. To Freeze: Store in a freezer safe bag or container in the freezer for up to 3 months. When you are ready to thaw them, let them thaw in the fridge overnight or warm them up in the microwave!
More Muffin Recipes to Enjoy!
French Toast Muffin Cups The BEST Zucchini Muffins Flourless Peanut Butter Banana Muffins Pumpkin Chocolate Chip Muffins Flourless Morning Glory Muffins Easy Chocolate Chip Muffins Double Chocolate Chip Muffins
