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My Go-To Banana Oatmeal Chocolate Chip Muffins

Oatmeal isn't the only way to eat oats! I love a home-made oatmeal banana muffin (especially with chocolate chips!) Whole grains including rolled oats offer many benefits for heart health, gut health and blood sugar management and homemade muffins can be a great way to incorporate rolled oats. I adapted this recipe from a few others I tried, to make a lower sugar alternative and a great option for those looking for a breakfast muffin or snack that provides both fibre and enjoyment.



Close-up view of freshly baked banana oatmeal muffins on a rustic wooden table
My homemade banana oatmeal muffins




Ingredients You’ll Need


Here’s a simple list of ingredients for about 12 muffins:


  • 1 ½ cups large flake rolled oats

  • 1 cup all-purpose flour

  • 1 tsp baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • ½ teaspoon ground cinnamon

  • 2 large eggs

  • ½ cup apple sauce

  • 3 tbsp sugar

  • 3 tbsp olive oil (could use canola for milder flavour)

  • 2 tsp vanilla extract

  • 2 ripe mashed bananas

  • ½ cup chocolate chips

  • Optional nuts/seeds


You can adapt the above to your taste as well - if you want it a bit sweeter, you can add more sugar or more chocolate chips.


Instructions



  1. Preheat your oven to 375°F. Line a muffin tin with liners or grease it lightly.

  2. In a large bowl, combine oats, flour, sugar, baking powder, baking soda, salt, and cinnamon.

  3. In another bowl, whisk eggs, sugar, mashed bananas, apple sauce, oil, and vanilla extract until smooth.

  4. Pour the wet mixture into the dry ingredients. Stir gently until just combined. Avoid over mixing to keep muffins tender.

  5. Fold in chocolate chips and nuts/seeds if using.

  6. Spoon batter evenly into the prepared muffin tin, filling each about ¾ full.

  7. Bake for 20-22 minutes (shorter at lower elevations). Check doneness by inserting a toothpick in the centre; it should come out clean or with a few moist crumbs.

  8. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.


These muffins freeze well, so you can make a batch ahead and enjoy them throughout the week. Freezing preserves freshness and makes it easy to grab a healthy snack on busy days.


Pair with a bowl of Greek yogurt and fruit for a balanced breakfast or grab a handful of nuts and a muffin for a snack!


Let me know in the comments below if you tried them!



Anna Maria Campbell, RD, MHSc, CDE



 
 
 

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