Banana Oatmeal Chocolate Chip Muffins
These healthy banana oatmeal chocolate chip muffins are super simple to whip up with a few basic pantry ingredients and are naturally sweetened with the ripe banana and maple syrup.
Servings: 12 Muffins
Calories: 218kcal
Ingredients
- 1 tablespoon ground flax seed
- 3 tablespoons warm water
- 3 bananas (very ripe is best)
- 1/3 cup oil (canola, olive, melted coconut oil all work)
- 1/3 cup maple syrup
- 1/3 cup plant-based milk, unsweetened (I prefer soy milk)
- 2 teaspoons vanilla extract
- 1 3/4 cup whole wheat flour for a fluffier muffin, use 1 cup white flour and 3/4 cup whole wheat flour
- 1/2 cup old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup vegan chocolate chips
- 3 tablespoons shredded coconut, unsweetened (optional)
Instructions
- Preheat your oven to 350 degrees fahrenheit. Grease your muffin tin with cookie spray.
- In a small bowl, stir together the flax seed and water. Set aside for 5 minutes or until gel forms.
- In a large mixing bowl, mash the bananas well with a fork. Stir in the melted coconut oil, vanilla, maple syrup, and almond milk. Set aside.
- In a small bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
- Stir dry ingredients and flax/water mixture into the banana mixture until well combined.
- Add the chocolate chips. Stir to combine.
- Divide batter evenly between 12 muffin cups. Sprinkle batter with shredded coconut (if desired).
- Bake 18-20 minutes or until coconut flakes are lightly browned and toothpick inserted into the center of a muffin comes out clean.
Video
Notes
To freeze: add cooled muffins to a large ziplock or reusable bag and store in the freezer for up to several months. Reheat for 30-45 seconds in to microwave to defrost.
Nutrition
Serving: 1Muffin | Calories: 218kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8.5g | Saturated Fat: 6.5g | Polyunsaturated Fat: 2g | Sodium: 150mg | Fiber: 4g | Sugar: 12g