These Healthy Banana Chocolate Oat Muffins are made with simple, good-for-you ingredients like oats, bananas, and maple syrup. They’re gluten-free and can easily be made dairy-free & refined-sugar free. Whip up a batch using those brown bananas on your counter for an easy breakfast or healthy snack on the go!
This recipe was originally published in March of 2018, but I just updated it to shorten the recipe steps and to add fresh new photos.
These delicious, chocolatey muffins are made with super simple, wholesome ingredients. Let’s dive right in!
Why you’ll love this recipe:
- Moist Banana Muffins – These healthy muffins are rich and moist, with lots of flavor! They’re basically like chocolate banana bread muffins.
- Healthy Recipe – This easy recipe is made with healthy, everyday ingredients, making it a great recipe for a healthy breakfast!
- Chocolate Flavor – Even though this is a fairly healthy recipe, we’re still adding some chocolate in the form of cocoa powder & chocolate chips – after all, we want extra delicious muffins!
- Bananas – Bananas add natural sweetness to these muffins, along with banana flavor.
- Eggs – Eggs add structure.
- Oats – This recipe doesn’t require any all-purpose flour – just oats! Pulsing them in the food processor first creates oat flour. Be sure to use certified gluten-free oats if you need them. Oats provide plenty of whole grains to this recipe.
- Maple Syrup – Maple syrup adds sweetness without adding refined sugar.
- Chocolate Chips – I definitely recommend using chocolate chips in this recipe, but you can use more or less to fit your preferences.
- Gluten-free – This recipe is naturally gluten-free, just be sure to use certified gluten-free oats if you have celiac disease.
- Dairy-free – This recipe can easily be made dairy-free with dairy-free milk and chocolate chips.
- Vegan – I *think* flax eggs would work in this recipe but I have not personally tested it.
- Milk – Use whatever type of milk you like – such as dairy milk, oat milk, or almond milk.
How to Make this Recipe Step-by-Step:
Step 1: Make Oat Flour. Start by pulsing your oats in a food processor until they’re broken down. Congratulations, you’ve just made your own oat flour!
Step 2: Make the Muffin Batter. Mash your large bananas in a large bowl. Then, add the rest of your ingredients and mix until you have a wet, runny batter. It will not be thick. Stir in your chocolate chips.
Step 3: Bake the Muffins. Divide the muffin batter between your muffin papers, and pop a few extra chocolate chips on top for a very cute finished muffin.
Look at those perfect little bites of chocolate goodness!
Sprinkle your Healthy Chocolate Banana Muffins with a little flaky sea salt and be sure to dig in while they’re nice and warm from the oven. I like to re-heat leftover muffins as well, to get the chocolate all nice and melty again.
Expert Success Tips:
- Bake Right Away – Don’t leave the batter to rest on your counter. These are best baked straight away.
- Chocolate Chips – Don’t skip the chocolate chips! But, you can use a little less if you don’t want as much added sugar.
- Chocolate Chips – Use dairy-free chocolate chips if needed, or even mini chocolate chips if desired.
- Mini Muffins – Bake these in a mini muffin pan if desired, reducing the bake time to 6-8 minutes to start, adding more as needed.
Serving + Storing this Recipe:
This healthy banana muffins recipe will keep nicely for 2-3 days at room temperature, in an airtight container. You can also refrigerate these to give them an even longer life, about 5-7 days.
Special Tools: (Affiliate links)
- Cupcake Pan – You’ll need a standard size cupcake or muffin tin for these easy banana muffins.
More Recipes to Love:
- Bakery-Style Jumbo Blueberry Muffins
- Chocolate Peanut Butter Granola Bars
- One-Bowl Lemon Poppyseed Muffins
- Gluten-Free Maple Granola
- Caramelized Pear Oatmeal Bowls
- Healthy Cookie Dough Energy Bites
- Chocolate Granola
- Chocolate Chip Banana Bread
- Pumpkin Granola
Did you make this recipe? Snap a photo and leave a comment!
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Healthy Banana Chocolate Oat Muffins
- 2 large overripe bananas About 1 cup
- 1/3 cup maple syrup
- 2 large eggs
- 3/4 cup milk Dairy or non-dairy both work fine
- 1 tsp vanilla extract
- 2 and 1/4 cups whole rolled oats, divided
- 2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1/4 cup cocoa powder
- 1 cup chocolate chunks Use dairy-free if needed
- Prep: Preheat oven to 350° F. Grease a muffin tin with nonstick spray or line it with muffin papers.
- Make the Oat Flour: Add 1 and 1/4 cups of the whole rolled oats to a food processor, and pulse until they are pulverized and flour-like. You just made oat flour!
- Make the Muffin Batter: Mash your bananas in a large mixing bowl using a fork, until there are no lumps. Add the maple syrup, eggs, milk, and vanilla to the mashed bananas and whisk together until combined. Add the dry ingredients – the oat flour, whole oats, baking powder and soda, salt, and cocoa powder. Whisk until well combined. Stir in the chocolate chunks last.
- Bake: Spoon batter into your muffin cups (I filled each a little more than 3/4 of the way full). Sprinkle some extra chocolate chunks on top before baking, if desired. Bake for 15-18 minutes. A toothpick inserted into the center of a muffin should have some moist crumbs on it but should NOT have wet batter on it.
- Serve + Store: Enjoy while warm from the oven, with a pinch of flaky sea salt. Let leftovers cool and store in an airtight container at room temp fo 2-3 days, or in the fridge for 5-7. Reheat in the microwave for warm muffin goodness.
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