Can I make these banana oatmeal chocolate chip muffins gluten-free?

Yes! To make these banana oats chocolate chip muffins gluten-free, simply swap the whole wheat flour for a 1:1 gluten-free all-purpose flour blend. Also, be sure to use certified gluten-free rolled oats. The result is still moist, fluffy, and packed with chocolatey goodness.

What’s the best way to store banana oatmeal chocolate chip muffins?

After baking, allow your banana oats chocolate chip muffins to cool completely. Keep for up to 3 days in an airtight container at room temperature. For longer storage, refrigerate for 4–5 days. They stay soft and moist thanks to the combination of bananas , oats , and yogurt.

Is it possible to freeze these banana oatmeal chocolate chip muffins?

Absolutely! These banana oats chocolate chip muffins freeze perfectly. Wrap each one individually or place them in a freezer-safe bag for up to 2 months. To enjoy, thaw at room temperature or reheat in the microwave for about 30 seconds.

Can I substitute rolled oats for quick oats?

Yes, quick oats can be used if you prefer. They’ll give your banana oatmeal chocolate chip muffins a softer, more consistent texture. Rolled oats add more chewiness and hearty texture. Both options work well—it’s all about your preference.

Why are my banana oatmeal chocolate chip muffins dry?

If your banana oatmeal chocolate chip muffins turn out dry, it’s often due to overbaking or not using enough ripe bananas. Make sure to use very ripe, brown-spotted bananas, and start checking your muffins at the 20-min mark to prevent overbaking.

Can I use frozen bananas?

Definitely! Frozen bananas are perfect for these banana oats chocolate chip muffins. Just be sure to thaw them fully and drain off any extra liquid before mashing. and adding to the batter.

healthy banana oatmeal chocolate chip muffins: Easy High Protein recipe

Name: Healthy Banana Oatmeal Chocolate Chip Muffins Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1½ cups whole wheat flour (or all-purpose); 1½ teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon salt; 1 cup mashed ripe banana (about 2 bananas); ⅔ cup honey or maple syrup; 2 large eggs, room temperature; ¼ cup vegetable oil; ½ cup full-fat yogurt; ¼ cup milk; 1 teaspoon pure vanilla extract; ¾ cup regular rolled oats, plus extra for topping; 1 cup dark chocolate chips

Description

These banana oatmeal chocolate chip muffins are the perfect healthy breakfast or snack. Soft, moist, naturally sweetened, and filled with hearty oats and rich dark chocolate chips, they come together quickly with simple ingredients and freeze beautifully.

Ingredients

Scale

1½ cups whole wheat flour (or all-purpose)

1½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

1 cup mashed ripe banana (about 2 bananas)

⅔ cup honey or maple syrup

2 large eggs, room temperature

¼ cup vegetable oil

½ cup full-fat yogurt

¼ cup milk

1 teaspoon pure vanilla extract

¾ cup regular rolled oats, plus extra for topping

1 cup dark chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C) and line or grease a 12-cup muffin tin.

2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.

3. In another bowl, mash the bananas. Add honey or maple syrup, eggs, oil, yogurt, milk, and vanilla. Whisk until smooth.

4. Pour the wet mixture into the dry ingredients and stir gently to combine.

5. Fold in oats and chocolate chips.

6. Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle extra oats and chocolate chips on top.

7. Bake for “20 min – 25 min” or until a toothpick inserted into the center comes out clean.

8. Cool for 5 min in the pan, then transfer to a wire rack to cool completely.

Notes

Use very ripe bananas for maximum flavor and natural sweetness.

Rolled oats add hearty texture, but quick oats can be used for a softer crumb.

Dark chocolate chips provide rich flavor, but milk chocolate works if preferred.

Muffins freeze well for up to 2 months. Reheat in the microwave for a quick breakfast or snack.

Prep Time: 10 min
Cook Time: 25 min
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 215
Sugar: 12g
Sodium: 210mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 3g
Protein: 5g
Cholesterol: 50mg