Description
These delicious banana oat muffins are a perfect breakfast treat or snack, packed with wholesome ingredients and a hint of chocolate.
Ingredients
Scale
- 3 medium ripe bananas (mashed, about 1 ½ cups)
- ½ cup maple syrup (at room temperature)
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- ¼ cup coconut oil (melted)
- ¼ cup unsweetened almond milk (at room temperature)
- 1 cup oat flour
- 1 cup almond flour
- ½ cup rolled oats (plus more for topping)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F. Place 12 paper or silicone liners in your muffin tin.
- In a large bowl, whisk together mashed bananas, maple syrup, eggs, vanilla extract, coconut oil, and almond milk until combined.
- In a medium bowl, combine oat flour, almond flour, rolled oats, baking soda, baking powder, cinnamon, and salt.
- Pour the dry mixture into the bowl with the wet ingredients and stir until the mixture is just combined.
- Fold in chocolate chips and divide batter evenly into 12 muffin tins. Top muffins with rolled oats.
- Bake for 25-27 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Let muffins cool in the tin for a few minutes, then remove so they don’t continue to cook and let cool completely on a wire rack.
- Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.
Notes
- These muffins are great for breakfast or as a snack.
- Feel free to add nuts or dried fruit for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 25-27 minutes
- Category: breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg