Last Updated on August 12, 2020 by Sweet and Savoury Pursuits
These moist Banana Oatmeal Chocolate Chip Muffins are made with whole grains, unrefined sugar and yogurt. They're easy to make and are a delicious kid-friendly snack.Jump to Recipe Print Recipe
These Banana Oatmeal Chocolate Chip Muffins are a favourite with my kids. They love them because of how tasty they are and all the mini chocolate chips in them. I love them because they're made with whole grains and unrefined sugar, are quick to make and are great for using up over-ripe bananas.
How to Make these Muffins
These Banana Oatmeal Chocolate Chip Muffins are made with oats but instead of leaving the oats whole, I grind my oats until I have a coarse flour texture. I then combine it with whole wheat pastry flour for a delicious and healthy whole grain blend.
Though I haven't tried this, for gluten-free muffins, I would suggest using quinoa flour or an all-purpose gluten-free mix instead of the whole-wheat pastry flour.
This is a two-bowl recipe and can be mixed by hand. You'll need one bowl for the dry ingredients and another for the wet.
In the dry bowl, you'll add both flours, ground cinnamon, baking soda and salt.
In the wet bowl, you'll add the bananas and mash them. Then add the eggs, yogurt, maple syrup, oil and vanilla extract to the mashed bananas. Whisk the wet ingredients until well blended.
Add the wet ingredients to the dry and whisk just until combined, add the chocolate chips (if using) and give them a quick stir to mix them in. Avoid over-mixing the batter since this leads to tough and dense muffins.
Bake in the oven until a toothpick inserted in the middle comes out clean. Let cool in the muffin pan for about 5 minutes before removing the muffins and placing them on a rack to cool.
Once the banana oatmeal muffins are cool they can be stored in an airtight container on the counter for up to 3 days. Muffins can also be frozen for up to 3 months. Let the muffins thaw in the refrigerator overnight and warm slightly in the oven before serving.
How to Make Oat Flour
Making your own oat flour is easy. I like to use my coffee grinder when working with small amounts of oats. When using a coffee grinder, add small amounts to the grinder and pulse the oats until you have a texture that resembles coarse meal.
I like to grind the oats until there aren't any whole oat flakes visible. You can grind it to a finer texture, but for the purpose of these muffins, a coarse texture is fine. For larger amounts of oats, I like to use my high powered blender. Just add the oats to your container and process to the desired consistency.
This recipe makes a batch of twelve muffins and each muffin contains approximately 281 calories. Enjoy!
More Delicious Banana Muffins
- Whole Wheat Double Chocolate Banana Muffins
- Banana Maple Walnut Muffins
- Banana Chocolate Chip Muffins with Whole Wheat and Quinoa Flour
If you make this recipe let me know how it went for you in the comment section below. I'd love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!
Banana Oatmeal Chocolate Chip Muffins
- 1 cup oat flour
- 1 cup whole wheat pastry flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 bananas mashed, medium sized
- 2 large eggs lightly beaten
- 1/2 cup yogurt I used Balkan style
- 1/3 cup light oil any light tasting oil
- 1/3 cup maple syrup
- 1 teaspoon pure vanilla extract
- 3/4 cup semi-sweet chocolate chips, mini reserve a few for the top of the muffins
- Place a rack in the centre of your oven and preheat oven to 425ºF.
- Grease or line muffin pan with paper cups.
- In a large bowl, whisk together the oat flour, whole wheat flour, cinnamon, baking soda and salt.
- In a separate bowl, lightly whisk the eggs and add the yogurt, oil, maple syrup, vanilla and mashed bananas.
- Add the wet mixture to the dry ingredients and mix until blended.
- Add in the chocolate chips, mix until just combined. Don't over-mix the batter.
- Evenly spoon the batter into the greased or paper-lined muffin cups.
- Bake at 425ºF for 5 minutes and then lower the heat to 350ºF. Bake for an additional 12 to 14 minutes or until a toothpick inserted in the centre of the muffins comes out clean.
- Let the muffins cool in the pan on a rack for 5 minutes before removing them and placing onto a wire rack to cool.
- Store the muffins in an airtight container up to 3 days. Muffins can also be frozen for up to 3 months.
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