Healthy Oatmeal Banana Chocolate Muffins
Start your day on a wholesome note with these Healthy Oatmeal Banana Chocolate Muffins—naturally sweetened, packed with fiber, and brimming with rich chocolatey goodness! Made with hearty rolled oats, whole wheat flour, and ripe bananas, these muffins are a nutritious alternative to traditional baked treats without sacrificing flavor. A hint of honey, warm cinnamon, and a touch of vanilla create a perfectly balanced sweetness, while mini dark chocolate chips make each bite indulgently satisfying. Ready in just 35 minutes, these muffins are the ideal grab-and-go breakfast, post-workout snack, or guilt-free dessert. Plus, they’re made with unsweetened almond milk, making them a great dairy-free option! Whether you enjoy them fresh out of the oven or save them for later, these moist and fluffy muffins are sure to be a hit with the whole family.
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Recipe Information
Ingredients
- 1.5 cups rolled oats
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.25 teaspoon salt
- 3 medium ripe bananas (mashed)
- 0.33 cup honey
- 1 large egg
- 0.5 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 0.5 cup mini dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Stir until well mixed.
In a separate medium bowl, mash the ripe bananas until mostly smooth. Add the honey, egg, almond milk, and vanilla extract to the mashed bananas and whisk together until fully combined.
Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, stir until just combined, being careful not to overmix.
Fold in the mini dark chocolate chips gently, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
Remove the muffin tin from the oven and allow the muffins to cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.
Enjoy the muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2316 mg | 101% | |
| Total Carbohydrate | 385.4 g | 140% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 157.0 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 472 mg | 36% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2848 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
