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Chocolate Chip Banana Oatmeal Muffins

These muffins are a staple at our house! They are healthy, moist, whole grain, dairy-free and delicious! You can choose to add chocolate chips as I did in the picture or not! Either way, these will be satsifying!

Course Breakfast, Recovery, Snack
Cuisine American
Keyword Budget-Friendly, dairy-free, Easy, Healthy, Meal-Prep, muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12

Ingredients

  • 1 3/4 cups whole wheat flour
  • 1/2 cup honey or maple syrup
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup old-fashioned oats
  • 1/4 cup almond milk (or your choice of milk)
  • 3 bananas
  • 2 eggs
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 2 tbsp chocolate chips (optional)

Instructions

  1. Preheat oven to 325 degrees F. Spray each muffin tin with nonstick cooking spray.

  2. In a large mixing bowl, blend all wet ingredients (eggs, oil, honey or maple syrup, milk, bananas) until smooth.

  3. Add dry ingredients (flour, oats, baking soda, salt, cinnamon) to wet ingredient mixture and use a large spoon to mix until combined. Add chocolate chips and gently fold in.

  4. Spoon batter evenly into each muffin tin. Bake for 20-25 min or until a toothpick inserted into a muffin comes out clean. Let them cool for about 5 min and enjoy them warm!

Recipe Notes

These will keep at room temperature for 2-3 days or in the refrigerator for up to 4 days. They will also keep well in the freezer for up to 3 months.