Banana Chocolate Chip Oatmeal Muffins: A Healthy & Delicious Treat
These banana chocolate chip oatmeal muffins are the perfect combination of wholesome ingredients and indulgent flavor. Packed with ripe bananas, hearty oats, and rich dark chocolate chips, they make for a satisfying breakfast or snack. The addition of Greek yogurt and whole wheat flour adds protein and fiber, while a touch of honey or maple syrup keeps them naturally sweet.
Whether you’re meal prepping for the week or looking for a kid-friendly bake, these muffins are easy to make and even easier to enjoy. The warm hint of cinnamon and crunchy walnuts add depth, making each bite a delightful experience. Plus, they’re freezer-friendly, so you can always have a nutritious treat on hand!
Ingredients
- 1 tsp cinnamon (optional, for extra warmth)
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 ripe bananas, mashed
- 1/4 cup honey or maple syrup
- 1/3 cup plain Greek yogurt
- 1/4 cup melted coconut oil (or vegetable oil)
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup dark chocolate chips (plus extra for topping)
- 1/4 cup chopped walnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
- Combine Dry Ingredients: In a large bowl, whisk together oats, flour, baking powder, baking soda, salt, and cinnamon.
- Mix Wet Ingredients: In another bowl, mash the bananas, then add honey, yogurt, coconut oil, egg, and vanilla. Stir until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients, stirring gently until just combined (do not overmix).
- Add Mix-Ins: Fold in chocolate chips and walnuts, reserving a few for topping.
- Fill Muffin Tin: Divide the batter evenly into the muffin cups, filling each about ¾ full. Sprinkle extra chocolate chips and walnuts on top.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Let cool slightly before enjoying!
Variations
For a nut-free version, simply omit the walnuts or replace them with seeds like sunflower or pumpkin. You could also add shredded coconut for extra texture.
If you prefer a sweeter muffin, increase the honey or maple syrup to 1/3 cup, or mix in a tablespoon of brown sugar. For a lower-sugar option, reduce the chocolate chips or use sugar-free dark chocolate.
For a protein boost, swap half the flour with protein powder or add a tablespoon of chia seeds. Blueberries or diced apples can also be great substitutes for chocolate chips if you want a fruitier muffin.
Tips for Success
- Use Very Ripe Bananas: The spottier the bananas, the sweeter and more flavorful your muffins will be.
- Don’t Overmix: Stir the batter just until combined to keep the muffins light and tender.
- Check for Doneness Early: Ovens vary, so start checking at 16-17 minutes to avoid overbaking.
How to Store
Room Temperature: Keep muffins in an airtight container for up to 2 days. For longer freshness, store them in the fridge for up to 5 days.
Freezing: Wrap cooled muffins individually in plastic wrap and place them in a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds before eating.
Reheating: Warm muffins in the oven at 300°F for 5-10 minutes or in the microwave for 10-15 seconds to restore freshness.
Conclusion
These banana chocolate chip oatmeal muffins are a delicious way to enjoy a healthy, homemade treat. With simple ingredients and easy customization, they’re perfect for breakfast, snacks, or even dessert.
Whether you enjoy them fresh out of the oven or grab one on the go, these muffins are sure to become a staple in your baking routine. Happy baking!