Banana Oat Muffins Recipe

Chocolate Chip Banana Oat Muffins on a surface with a golden napkin to the side. Ready to eat.

5 from 2 votes

Moist, fluffy, banana-packed oatmeal muffins made with all wholesome ingredients! This healthy muffin recipe is the ideal quick breakfast or snack when paired with another protein source like Greek yogurt or cottage cheese!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Keyword: banana oat muffins, banana oatmeal muffins, flourless muffins, flourless oatmeal banana bread, healthy oatmeal muffins

Servings: Muffins

Calories: 302kcal

Author: Julia Mueller

Equipment

Ingredients

2 cups quick oats
2 tsp ground cinnamon
1 ½ tsp baking powder
¾ tsp sea salt
4 large ripe bananas mashed ( about 2 cups)
2 large eggs
4 Tbsp avocado oil
2 tsp pure vanilla extract
⅔ cup chocolate chips optional

Instructions

Preheat the oven to 350 degrees Fahrenheit and line a muffin tray with paper liners.
Transfer the oats to a high-powered blender and blend on a low speed for 60 seconds, or until a flour forms.
Transfer the ground cinnamon, baking powder, and sea salt to the blender and blend until all of the dry ingredients are combined.
Mash the ripe bananas in a large bowl until they are creamy. Mix in the remaining wet ingredients - eggs, avocado oil, and pure vanilla extract.
Pour the dry ingredients into the bowl with the wet ingredients and stir well to combine. Stir in the chocolate chips.
Transfer the banana muffin batter to the prepared muffin tin. If you’d like, sprinkle extra chocolate chips on top of the batter.
Bake on the center rack of the preheated oven for 18-22 minutes, or until the muffins are cooked through. Insert a digital thermometer into the center of one of the muffins. They are ready if their internal temperature is 190 degrees F or higher.

Nutrition