These healthy oatmeal banana chocolate chip muffins are easy to whip up in the blender and are a delicious toddler-friendly breakfast or snack. Made with protein-rich Greek yogurt, they are flourless and naturally gluten-free.
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Oatmeal Banana Chocolate Chip Muffins
This is one of my absolute favorite recipes to make with the kids when I have a couple of brown bananas staring at me from the counter as they turn to mush. Kids love to help whip them up in the blender (you don't even need to dirty a bowl!), and I feel good about giving them a healthier breakfast or snack that is way lower in sugar than a typical muffin. Made with healthy, wholesome ingredients, these banana chocolate chip oatmeal muffins are delicious, tender, and naturally gluten-free: perfect for toddlers, children, and adults alike!
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Ingredients
- Rolled oats (also called old fashioned oats), certified gluten-free if necessary
- Very ripe bananas, the browner the better since they contribute most of the sweetness to the muffins
- Plain Greek yogurt adds moisture and protein
- Eggs hold everything together
- Vanilla
- Ground flaxseed, optional but adds a dose of healthy fat and fiber
- Baking powder
- Baking soda
- Cinnamon, also optional
- Salt
- Chocolate chips, I use regular semi-sweet chips but change them up to suit your taste
Helpful equipment: High speed blender, standard muffin tin with paper or silicone muffin liners, ¼ cup or 4 tablespoon cookie scoop
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- Add all the dry ingredients to a high speed blender and blend until you have a powder.
- Add the wet ingredients and blend until smooth, scraping down the sides with a spatula as needed. The batter will be thick.
- Stir in the chocolate chips.
- Pour the batter into a lined muffin tin, or scoop using a 4 tablespoon cookie scoop for more even portions.
- Bake at 375°F for 10-15 minutes, or until a toothpick inserted into the center comes out clean.
Tips and Recipe Variations
- Try not to over-bake, or the muffins will dry out. They are done when a toothpick inserted into the center of each muffin emerges clean.
- These muffins aren't super sweet. If you want a sweeter muffin, add 2-4 tablespoons of maple syrup or brown sugar. If you use brown sugar, add it with the dry ingredients, if you use maple syrup add it with the liquid ingredients.
- You can bake these into mini muffins using a mini muffin tin (I love this silicone one). Bake for 8-10 minutes.
Storage and Reheating
These muffins will keep at room temperature in an airtight container for 1-2 days, or in the refrigerator for up to 5 days. They also freeze well!
My favorite way to reheat muffins is in the air fryer at the lowest setting for a few minutes. You can also reheat in the microwave, in the oven, or serve at room temperature.
More Toddler-Friendly Healthy Muffin Recipes
- Healthy Strawberry Banana Yogurt Muffins
- No Sugar Zucchini Muffins
- No Added Sugar Pumpkin Muffins
- Psst: Find the zero sugar, baby led weaning version of these Banana Oat Muffins here.
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Healthy Oatmeal Banana Chocolate Chip Muffins
These healthy oatmeal banana chocolate chip muffins are easy to whip up in the blender and are a delicious toddler-friendly breakfast or snack. Made with protein-rich Greek yogurt, they are flourless and naturally gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- 2 cups rolled oats, certified gluten free if necessary
- 1 tbsp ground flaxseed (optional)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- 2 medium very ripe (brown) bananas
- 2 large eggs
- ½ cup plain Greek yogurt
- 2 tsp vanilla
- ½ cup chocolate chips
Instructions
- Heat oven to 375°F. Line a 12-cup muffin pan with paper or silicone muffin liners.
- In a high speed blender, combine the dry ingredients (oats, flaxseed, baking powder, baking soda, cinnamon, salt) and blend until a powder forms.
- Add the wet ingredients (bananas, eggs, yogurt, vanilla) and blend until smooth. Stop to scrape down the batter with a spatula if needed. The batter will be thick.
- Stir in the chocolate chips.
- Pour the batter evenly into the lined muffin cups, or use a 4-tbsp cookie scoop to scoop it into the cups.
- Bake for 10-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Notes
- Sweetness: These muffins are not super sweet as-is. If you want them a little sweeter, add 2-4 tablespoon or brown sugar OR maple syrup. Add brown sugar with the dry ingredients or maple syrup with the wet.
- Minis: You can make these into mini muffins. Decrease baking time to 8-10 minutes.
- Storage: Store muffins at room temperature for up to 2 days or in the refrigerator for up to 5 days. They also freeze well!
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