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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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.
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!
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).
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.
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!
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!
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.
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.
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.
Most but not all. My go-to brand is Enjoy Life, as they’re free of all major allergens, as well as certified gluten free. Hershey’s and Nestle’s chocolate chips are also gluten free.
Yes! Simply replace the melted butter with melted coconut oil or avocado oil and swap in a plant-based yogurt alternative. Just make sure to also use a vegan chocolate chip brand.
I live in Denver, which is at 5280 feet. I’ve found that especially for muffins and quick breads, I get better results by increasing the oven temp by 15 degrees, and reducing cooking time by 3-5 minutes, depending on how long I”m baking for.
For this recipe, if you’re also at altitude, I recommend preheating your oven to 375 and baking for 20 minutes, instead of 25.
With the muffin recipes I’ve tried so far, I’ve found that the oven temperature makes a big difference, but adjusting ratios of other ingredients hasn’t.
Absolutely! Fresh or frozen berries will work. Just note that the muffins won’t be quite as sweet.
Oat flour is super easy to make! Simply measure out the same volume of whole oats into a food processor and pulse until you get a flour consistency.
For example, this recipe calls for 1 ½ cups of oat flour, so you’ll add 1 ½ cups of whole oats to the food processor.
Quick oats are key for keeping the texture light and fluffy. However, if you only have traditional rolled oats at home, you can pulse them just a few times in the food processor to break them into smaller pieces. Just don’t pulse too much otherwise you’ll end up with flour!
Looking for more healthy muffin recipes? Try one of these flavor variations:
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!
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These muffins are so good – such a lovely flavour, and perfect with my morning cup of coffee!
So glad you enjoyed them!
Wow, such a nutritious and delicious muffins these are. I have never baked with just oat flour before and now I am tempted to give it a try. Also a big hello from a fellow Denver food blogger 🙂
Hello! Love connecting with fellow mile-high residents 🙂 The oat flour makes them a bit denser than traditional muffins, but they’re still just as tasty 😉
This banana muffin recipe looks so tempting and really craving to make them now. Can smell them, with such a detailed explanation surely want to try. Thanks for sharing.
Thank you so much! They definitely went fast in our house 😉
This muffins are my favorite! So easy to make and perfect for a grab and go breakfast or snack.
Thank you! And you’re so right, they’re a great grab-and-go option!
These muffins were so delicious! The perfect balance between banana and chocolate flavors 🙂
I’m so glad you enjoyed them Emily 🙂