Looking for an easy healthier muffin option for the family? Look no further because this muffin recipe will become a new family favorite and it’s great for little ones too!
Let’s cut all the fluff and get strait to the good part…
Ingredients
- 1 cup mashed bananas (about 3 large ripe bananas)
- 1/4 cup coconut oil, butter, or avocado oil (melted)
- 2 tsp vanilla extract
- 2tbsp maple syrup or honey
- 1 large egg
- 1 cup of oat flour or all-purpose flour
- 2 tsp baking powder
- 1/4 tsp cinnamon
- 1/2 cup chocolate chips
Baking Tools
- 2 medium size mixing bowls
- fork
- baking spatula or wooden spoon
- measuring cups
- measuring spoons
- muffin tin or silicone muffin holder
- Wire cooling rack
Directions
In a bowl, mash up bananas with a fork until well combined. Measure mashed bananas in measuring cup to make sure it equals the proper measurement of 1 cup.
Combine the remaining wet ingredients to the mashed banana – coconut oil, vanilla extract, maple syrup, and egg.
In a medium mixing bowl combine dry ingredients – flour, baking powder, and cinnamon.
Using baking spatula or spoon, slowly combine the dry ingredients into the wet ingredients until homogeneous. Fold in chocolate chips into mixture.
Grease muffin tin with butter, coconut oil, or add muffin liners. Fill muffin tin 2/3 of the way with muffin mixture.
Bake at 350 degrees Fahrenheit for 15-22 mins.
Let cool for 5-minutes before removing from muffin tin onto wire rack to continue cooling for additional 10-minutes.
Notes
- If using oat flour, use old fashion oats (not quick oats or steel cut). Blend them into flour consistency using a blender or food processor.
- Bananas come in different sizes – mash banana then measure to make sure it is the proper amount recipe call for. Not enough can make muffins dry.
- If you don’t want baking powder, you can omit. The baking powder will give the mixture a fluffy texture, otherwise the muffin will be more dense in texture.
- If you want sweeter tasting muffins, add up to 1/3 cup of maple syrup or honey.
- When baking, check after 15-minutes with toothpick to see if muffins are cooked throughly, then add more time if needed.
- Store in refrigerator up to 4-days or freeze then thaw out 1-day prior to eating.
- You can swap out chocolate chips for blueberries, or any fun ingredient to jazz up your muffin.
These banana oat chocolate chip muffins were so simple to make and let’s just say they didn’t last very long because they tasted that good! Let me know in the comments if you tried them…
