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Banana Oatmeal Chocolate Chip Muffins

These banana oatmeal chocolate chips muffins are a delicious, healthy snack. ($.38 per serving)
Course Snack
Cuisine American
Keyword Muffin
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 270kcal


  • 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


  • 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.



*If you want to use pure maple syrup instead of organic sugar, cut back the coconut milk to ¼ cup.


Calories: 270kcal