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Healthy Oatmeal Banana Chocolate Chip Muffins

oatmeal banana chocolate chip muffin on a square of parchment.
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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. 

Ingredients

Units Scale
  • 2 cups rolled oats, certified gluten free if necessary
  • 1 tbsp ground flaxseed (optional)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 medium very ripe (brown) bananas
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 2 tsp vanilla
  • 1/2 cup chocolate chips

Instructions

  1. Heat oven to 375°F. Line a 12-cup muffin pan with paper or silicone muffin liners.
  2. In a high speed blender, combine the dry ingredients (oats, flaxseed, baking powder, baking soda, cinnamon, salt) and blend until a powder forms.
  3. 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.
  4. Stir in the chocolate chips. 
  5. Pour the batter evenly into the lined muffin cups, or use a 4-tbsp cookie scoop to scoop it into the cups.
  6. Bake for 10-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Equipment

Notes

  • Sweetness: These muffins are not super sweet as-is. If you want them a little sweeter, add 2-4 tbsp 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!

Find it online: https://babyledbliss.com/oatmeal-banana-chocolate-chip-muffins/