These oat flour banana chocolate chip muffins are a delicious breakfast treat made with better for you ingredients. They are gluten free and chuck full of melty chocolate chips!
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I can’t get enough of these oat flour banana chocolate chip muffins. They are perfectly portioned, which make them great option to meal prep and pack for breakfast or a snack.
If you love banana bread and chocolate chip muffins, then you are going to love this mash up of the two that is poppable, transportable and delectable. The whole family won’t be able to resist these!
These muffins are made with better for you ingredients and are sweetened naturally with maple syrup and banana. They are gluten free, dairy free, nut free and oil free, so they are perfect for everybody and lunchbox approved.
My best tip? Cut them in half and warm them for a minute or two in a toaster oven or air fryer and enjoy a warm muffin with melty chocolate chips.
Banana: use overripe, mashed bananas. Banana gives this recipe flavor and also help make these muffins super tender.
Maple syrup: these muffins are naturally sweetened with maple syrup.
Eggs: two eggs make these muffins tender and fluffy.
Almond milk: Use whatever you like or have on hand. I used almond milk.
Vanilla: I added a little extra vanilla to this recipe because I love the flavor it adds.
Oats/oat flour: You can use store bought oat flour or blend some of your oats to make your own. I recommend gluten free old fashioned rolled oats for this recipe.
Baking soda: the baking soda reacts with the maple syrup and banana to make these muffins rise.
Salt: to bring out all the delicious flavors above.
Chocolate chips: I recommend semi-sweet chocolate chips for this recipe. To keep these muffins dairy free, I used dairy free semi-sweet chocolate chips from Trader Joe’s.
Measuring cups and spoons
Muffin tin – I love and recommend using a silicone muffin tin for easy removal.
Cookie scoop – this makes adding batter to the muffin tins a breeze.
Preheat oven to 350°F. Grease or line a muffin tin with muffin liners.
In a mixing bowl, add mashed banana, maple syrup, eggs, milk and vanilla. Whisk until all the wet ingredients are well combined.
Next, add the oat flour, oats, baking soda and salt. Using a rubber spatula, fold in dry ingredients just until combined.
Lastly, fold in chocolate chips.
Use a cookie scoop to scoop batter into greased muffin tin, filling each cavity about 3/4 of the way full.
Bake muffins at 350°F for 18-22 minutes, or until centers look firm and a toothpick comes out with just a few crumbs.
Allow muffins to cool for 10 minutes before removing them from the muffin tin. Cool muffins on a wire wrack completely before storing.
Store cooled muffins in an air tight container. These muffins can stay out at room temperature for up to 24 hours.
Store these oat flour banana muffins in the fridge for up to one week and in the freezer for up to 3 months.
When you are ready to eat, defrost muffins at room temperature or in the fridge overnight. Pop muffins in the microwave for 15 seconds or in a toaster oven or air fryer for a few minutes to warm them up.
- Make your own oat flour by blending oats in a blender until they reach a flour-like consistency.
- You can use frozen banana. Just defrost at room temperature before mashing.
- Don’t over mix your batter. This can result in tough and chewy muffins.
- Top your muffins with extra chocolate chips and a sprinkle of oats for a finishing touch.
- Serve your oat flour banana chocolate chip muffins atop a yogurt bowl, with a side of fruit or simply sliced, warmed and slathered with butter.
What type of oats are best for oat flour banana chocolate chip muffins?
I recommend gluten free old fashioned rolled oats for this recipe. Steel cut oats are too tough and instant oats are too flimsy to achieve the right consistency in these muffins.
Can you taste the banana?
Yes you can taste the banana. Think of this recipe as a mash up between banana bread and chocolate chip muffins.
Is oat flour healthier than regular flour?
Oat flour contains more fiber, protein, vitamins and minerals and less carbs than regular all purpose flour. This means these muffins are more nutritional and have more satiating power than muffins made with regular flour.
Can I make this recipe vegan?
I have not tested this recipe without the eggs. Eggs help make these muffins tender in the absence of oil and also help them brown in the oven.
Maple syrup: feel free to use an equal amount of agave in place of the maple syrup.
Almond milk: any type of plant based milk or regular dairy milk will work in this recipe.
Chocolate chips: you can omit the chocolate chips or sub with blueberries, raisins or chopped pecans.
More Recipes You’ll Love
- Apple Oat Crumble Bars
- Cookie Dough Oat Cake
- Brookie Baked Oatmeal
- Oat Flour Lemon Loaf
- Lemon Blueberry Energy Bites
If you make these oat flour banana chocolate chip muffins, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Oat Flour Banana Chocolate Chip Muffins
- 1 cup banana mashed
- 1/3 cup maple syrup
- 2 eggs
- 1/4 cup almond milk
- 1 1/2 tsp vanilla
- 1 1/2 cup oat flour
- 3/4 cup rolled oats
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 cup chocolate chips
- Preheat oven to 350°F. Grease or line a muffin tin with muffin liners.
- In a mixing bowl, add mashed banana, maple syrup, eggs, milk and vanilla. Whisk until all the wet ingredients are well combined.
- Add the oat flour, oats, baking soda and salt. Using a rubber spatula, fold in dry ingredients just until combined. Fold in chocolate chips.
- Use a cookie scoop to scoop batter into greased muffin tin, filling each cavity about 3/4 of the way full.
- Bake muffins at 350°F for 18-22 minutes, or until centers look firm and a toothpick comes out with just a few crumbs.
- Allow muffins to cool for 10 minutes before removing them from the muffin tin. Cool muffins on a wire wrack completely before storing.
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