This healthy banana chocolate chip muffin recipe is incredibly fluffy and moist! Made with oat flour, you’ll love these naturally gluten-free muffins.

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These healthy banana chocolate chip muffins are made with oat flour for a gooey, naturally gluten-free treat! 

There are many types of muffins out there, but in my opinion, the best muffin is one that’s wonderfully soft, perfectly moist, and sweet without being overpowering. 

This healthy banana chocolate chip muffin recipe fits all of that criteria and more! 

Not only are they healthier than ones you’d buy at the store, but they also have an underbaked flavor that tastes like such an indulgence.

After all, if you’ve followed THT for awhile, then you know I’m ALL about healthy recipes that taste like cookie dough or cake batter. 

And you get this flavor with only 2 tablespoons of butter and ⅓ cup of maple syrup in the whole recipe! 

So, if you’re looking for a healthier muffin that’s fluffy, moist, and made with healthy ingredients (like oat flour and Greek yogurt), then keep reading because you’re going to love this recipe!

Want even more chocolate? Check out my One-Bowl Vegan Chocolate Muffins.

Why you’ll love this recipe

• So soft and fluffy.
• Tastes almost like cookie dough or even cake batter.
• Studded with mini chocolate chips for chocolate in every bite.
• Naturally gluten free – a.k.a. Flourless!
• Kid-friendly.
• Ready in under 30 minutes. 
• Freezes really well!

Ingredients Used to Make Banana Chocolate Chip Muffins

• Oats: This recipe uses a mix of quick cooking oats and oat flour instead of traditional wheat flour. If you are gluten intolerant or have Celiac’s disease, make sure to use oats that are certified gluten-free. My go-to is Bob’s Red Mill. 
• Bananas: As with most banana recipes, you want your bananas to be nice and ripe. This means the peels should have a lot of brown on them. 
• Plain Greek Yogurt: To make these muffins super moist, but reduce the amount of butter, we’re adding 2 tablespoons of plain Greek yogurt. I like using whole fat yogurt for texture, but low-fat and fat-free will also work. 
• Butter: To keep that buttery flavor, I still recommend using 2 tablespoons of melted butter. However, if you don’t have butter at home, feel free to use avocado or olive oil instead.
• Maple Syrup: Use a good-quality maple syrup as it’s the main sweetener in these muffins. You can also use another liquid sweetener, like honey, but granulated sugar or brown sugar will not work. I haven’t tried this recipe with sugar alternatives. 
• Oat Milk: I used oat milk as that’s what I have on hand, and I love the sweet, oaty flavor. But any milk or unsweetened milk alternative will work. 
• Mini Chocolate Chips: Mini chocolate chips are key! By using mini ones, the chocolate is more evenly distributed throughout the muffin. I like Enjoy Life’s, but several brands sell mini chips. 
• Baking Soda and Powder: For lift and flavor, you’ll need both baking soda and powder. 
• Cinnamon: Don’t worry, these muffins aren’t overly cinnamony! But the cinnamon does help bring out the flavors of the banana and oats. 
• Salt: Just a pinch will help balance out all the sweet ingredients going on in this recipe. 

How to Make Oat Flour Banana Chocolate Chip Muffins

These healthy banana chocolate chip muffins are super easy to make! All you need is a food processor and two mixing bowls (although, you could easily get away with just using one). 

Step 1: Make oat flour, preheat the oven, prep your muffin tin, and measure out ingredients.

When baking, I like to measure out all of my ingredients before I get going. I find this helps prevent accidentally forgetting an ingredient. 

Doing this has also saved me when I realized that I don’t have enough of something (trust me, it isn’t fun to have all your wet ingredients mixed only to find you don’t have any baking soda or are short on flour). 

For greasing the muffin tin, I recommend using a basting brush. Not only will this help you evenly coat the tin, but I find I use far less oil or melted butter this way. 

For these muffins, I actually microwaved my butter in a small dish, poured it into the wet ingredients, then used the little leftover melted butter that didn’t make it into the wet ingredients to grease my pan. 

Step 2: Mash bananas and whisk together all the wet ingredients.

To keep it simple, you can use a fork or even a potato masher to mash the bananas. But I will say using a stand mixer will help get your bananas super smooth. Totally up to you! 

Step 3: Combine all the dry ingredients together and mix into the wet ingredients.

As we’re using oats and not flour, you don’t need to worry about overmixing as there’s no gluten to over-develop. As a result, feel free to mix as much as you want as long as there aren’t any pockets of dry ingredients left!

Step 4: Add chocolate chips and pour batter into the prepared muffin tin.

For super chocolatey muffin tops, I recommend only adding about ¾ of the mini chocolate chips into the batter and saving the rest to sprinkle on top. 

When scooping the batter into the tin, I found a ⅓ cup to be the perfect amount to fill my tin. These muffins don’t rise that much, so you’ll fill them nearly to the top. 

Step 5: Bake

Time to bake! While these should be ready after about 25 minutes, I always go by the smell test. You’ll know the muffins are almost done when you can start smelling them from the oven. 

However, the best way to know when they’re done is to look for golden brown edges and no jiggling when you shake them. The toothpick test won’t work great here as the chocolate chips make the inside of these muffins pretty messy. 

Step 6: Cool and eat! 

As hard as it is, these muffins really do need some time to cool otherwise they’ll fall apart the minute you take them out of the oven. 

Common questions when making this healthy banana chocolate chip muffin recipe

More healthy muffin recipes to try 

Looking for more healthy muffin recipes? Try one of these flavor variations: 

• Almond Blueberry Oatmeal
• One-Bowl Vegan Chocolate Chocolate Chip
• Whole Grain Almond Matcha from Fit Mitten Kitchen
• Whole Wheat Lemon Blueberry from Grateful Grazer 

If you tried this health banana chocolate chip muffin recipe, or any other recipe on the blog let me know how you liked it by leaving a comment/rating below!

Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

Print Recipe

Oat Flour Banana Chocolate Chip Muffins

This healthy banana chocolate chip muffin recipe is incredibly fluffy and moist! Made with oat flour, you’ll love these naturally gluten-free muffins.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Breakfast, Snack

Keyword: Gluten-Free Banana Chocolate Chip Muffins, Healthy Banana Chocolate Chip Muffins

Servings: 12

Calories: 174kcal

Ingredients

• 1 cup quick oats certified gluten-free
• 1 ½ cups oat flour made with certified gluten-free oats
• ¼ teaspoon salt
• 1 ½ teaspoon cinnamon
• 2 teaspoon baking soda
• 1 teaspoon baking powder
• 3 medium ripe bananas
• 2 tablespoons melted unsalted butter
• 2 tablespoons plain whole fat Greek yogurt
• ⅓ cup pure maple syrup
• 1 cup unsweetened oat milk certified gluten-free like Oatly
• 1 teaspoon vanilla extract
• ⅓ cup mini chocolate chips gluten-free

Instructions

• Preheat the oven to 350 F, or 375 if at altitude. Lightly grease a muffin tin and set aside.
• To make the oat flour, place 1 ½ cups of oats in a food processor and pulse until it reaches a flour-like consistency. Pour into a bowl and add quick oats, salt, cinnamon, baking soda, and powder. Toss to combine then set aside.
• In a large mixing bowl mash bananas, either using a fork or a stand mixer. Once smooth, whisk in melted butter, Greek yogurt, maple syrup, oat milk, and vanilla extract.
• Slowly stir oat mixture into the wet ingredients until just combined. Fold in about ¾ of the mini chocolate chips.
• Using a ⅓ measuring cup, scoop batter into the prepared muffin tin. Sprinkle remaining chocolate chips on top.
• Bake for 25 minutes (or 20 minutes if baking at 375 and at altitude), or until edges are golden brown and centers are firm when lightly pressed.
• Remove from the oven and place muffin tin on a cooling rack. Allow to cool for 5 to 10 minutes. To remove muffins, gently run a butter knife around the edges of the muffins to make them easier to lift out. Store leftover muffins in an airtight container for up to 2 days at room temperature or 4-5 days in the fridge. See notes in blog post for freezing muffins.

Notes

Nutrition for 1 muffin made with unsweetened oat milk: 174 calories, 5 grams fat (3 grams saturated), 30 grams of carbs, 3 grams fiber, 13 grams sugar, 3 grams protein.

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