These quick and easy one bowl banana oatmeal chocolate chip muffins are tender, hearty, moist, and packed with banana flavor!
Maybe some of you can relate. I live with 3 boys that are bottomless pits, and 2 days is about as long as I can expect a batch of 12 muffins to last. So I've been making a lot of muffins lately!
Because of that, I've been working on developing some one bowl muffin recipes that are quick to make and use ingredients I usually have on hand. These soft and fluffy apple cinnamon muffins are a favorite, along with these healthy raspberry muffins.
And these healthy banana oatmeal chocolate chip muffins are the newest craze around here! They are hearty, tender, and packed with banana flavor.
They're also adaptable! I made these with dark chocolate chips, but you can skip those, or try raisins, pecans, or walnuts instead.
I use maple syrup in these muffins because I love the flavor, but you could use honey instead.
If you're a banana nut fan, I have a great recipe for banana pecan muffins that are more the bakery-style indulgent variety, but for a healthier take, these new ones are my go-to.
Why are these banana muffins healthier?
Olive Oil: I love baking with heart-healthy olive oil. If you're interested, you can read all about the health benefits of olive oil.
Yogurt: You can use sour cream or buttermilk in place of the yogurt, but plain yogurt has gut-friendly probiotics along with plenty of other health benefits.
Oats: I love oats and add this heart-healthy grain to so much of my baking. These oat flour pancakes for instance are tender and fluffy and a favorite of my kids.
No refined sugar: Sugar definitely has its place in my life, but I prefer to keep it out of our breakfasts and snacks as much as possible, so I use maple syrup in these muffins.
Let me show you how I make them!
- Preheat the oven to 350F. In a large bowl, mash 2 large, or 3 smaller bananas with a fork, or an immersion blender. You should end up with 1 cup of mashed banana.
- Add the eggs, olive oil, yogurt, and maple syrup and stir to combine.
- Add the flour, oats, baking powder, baking soda, and salt.
- Stir to combine well.
- Stir in the chocolate chips. Feel free to leave them out or substitute nuts or raisins.
- Divide the batter evenly between 12 muffin cups that has been greased or sprayed with nonstick spray. The cups will be almost full.
- Sprinkle some extra chocolate chips on the muffins.
- Sprinkle some extra oats on the muffins if you like.
- Bake the muffins in the preheated oven for about 20 minutes, until they spring back when lightly pressed, or a toothpick inserted in the center comes out clean. Place the tin on a cooling rack and let the muffins cool for a few minutes before unmolding.
Banana Oatmeal Chocolate Chip Muffins
- 2 eggs
- ¼ cup plain yogurt
- ½ cup maple syrup
- ¼ cup olive oil
- 1 cup mashed banana 3 smaller or 2 large bananas*
- 1 ½ cups all-purpose or whole wheat flour
- ½ cup rolled oats
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup chocolate chips nuts or other mix-in (optional)
- Preheat the oven to 350F. In a large bowl, combine eggs, yogurt, maple syrup, olive oil, and mashed banana. Add the flour, oats, salt, baking powder, baking soda and stir to combine. Fold in the chocolate chips.
- Spray or grease a standard-size 12 cup muffin tin with cooking spray and divide the batter between each cup (they will be almost full).
- Bake in the preheated oven for about 20 minutes, until the top springs back when pressed, or a toothpick inserted in the centre comes out clean.