Banana Oatmeal Chocolate Chip Muffins
These banana oatmeal chocolate chip muffins are a delicious, healthy snack. The oats give them a hearty texture, and the chocolate chips make them taste like a treat.
Servings 12
Calories 221kcal
Cost $.38 per serving
Equipment
Ingredients
- 1 3/4 cups gluten-free flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup uncooked quick oats
- 2 ripe bananas (3/4 cup mashed)
- 1 egg
- 1/2 cup organic sugar (or pure maple syrup*)
- 1/3 cup coconut milk
- 1/3 cup melted coconut oil
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees and grease a standard 12-muffin pan.
- In a small bowl, whisk together the flour, baking powder, and salt. Add the oats, and stir to combine. Set aside.
- Mix together the bananas, egg, sugar, coconut milk, coconut oil, and vanilla. I like to use a blender for a shortcut, and then transfer the mixture to a large bowl. Alternately, you can mix these wet ingredients in a large bowl. Be sure to mash the bananas first before adding the other wet ingredients.
- Add the flour/oat mixture to the wet ingredients in the large bowl. Stir to combine, then stir in the chocolate chips.
- Transfer the batter to the prepared muffin pan. Bake the muffins for about 20 minutes, or until the muffins are set and a toothpick inserted in the center of a muffin comes out clean. (Do not over-bake or they'll be dry.) Cool on a wire rack.
- Store these muffins for up to 2 days at room temperature, or transfer to the freezer for up to 3 months.
Video
Notes
*If you want to use pure maple syrup instead of organic sugar, cut back the coconut milk to ¼ cup.
Nutrition
Calories: 221kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 15mg | Sodium: 108mg | Potassium: 143mg | Fiber: 3g | Sugar: 16g | Vitamin A: 49IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg
