Healthy Banana Chocolate Chip Muffin Recipe

Healthy Banana Chocolate Chip Muffin Recipe

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.

Plate of healthy banana chocolate chip 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!
Taking a bite out of healthy banana chocolate chip muffin

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). 

Ingredients for healthy banana chocolate chip muffins

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!

Healthy banana chocolate chip muffin batter

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. 

Pan of baked banana chocolate chip muffins

Common questions when making this healthy banana chocolate chip muffin recipe

Are all chocolate chips gluten-free?

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.

Can these healthy banana muffins be made vegan?

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. 

How do you bake muffins at altitude? 

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. 

Can you use blueberries instead of chocolate chips?

Absolutely! Fresh or frozen berries will work. Just note that the muffins won’t be quite as sweet. 

How do you make oat flour? And what if I only have old fashioned rolled oats?

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!

Healthy banana chocolate chip muffins cooling on cooling rack

More healthy muffin recipes to try 

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!

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

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
  • cup pure maple syrup
  • 1 cup unsweetened oat milk certified gluten-free like Oatly
  • 1 teaspoon vanilla extract
  • 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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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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14 Comments

  • Andrea AvatarAndrea2 months ago

    These look amazing! I guess they are kind of like banana bread in flavour? I would like to try a gluten free version as I’m coeliac. Thanks for the idea!

    • The Healthy Toast AvatarThe Healthy Toast2 months ago

      Yes, they have a banana bread-like flavor. As long as you use gluten-free oats and chocolate chips, these are gluten-free! Let me know if you try them!

  • Kimberly Linham AvatarKimberly Linham3 months ago

    Yummmm! I just ate my first one still warm from the oven! So good! I did have to modify because I only had 2 small bananas- so I used a half cup more Greek yogurt and they came out amazing!

    • The Healthy Toast AvatarThe Healthy Toast2 months ago

      I’m so glad you liked them Kim! And great to know that they will still work by adding a little more Greek yogurt to make up for the third banana!

  • Alex AvatarAlex3 months ago

    These muffins are so good – such a lovely flavour, and perfect with my morning cup of coffee!

    • The Healthy Toast AvatarThe Healthy Toast3 months ago

      So glad you enjoyed them!

  • Pavani AvatarPavani3 months ago

    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 🙂

    • The Healthy Toast AvatarThe Healthy Toast3 months ago

      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 😉

  • Bhawana AvatarBhawana3 months ago

    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.

    • The Healthy Toast AvatarThe Healthy Toast3 months ago

      Thank you so much! They definitely went fast in our house 😉

  • Capri AvatarCapri3 months ago

    This muffins are my favorite! So easy to make and perfect for a grab and go breakfast or snack.

    • The Healthy Toast AvatarThe Healthy Toast3 months ago

      Thank you! And you’re so right, they’re a great grab-and-go option!

  • emily Avataremily3 months ago

    These muffins were so delicious! The perfect balance between banana and chocolate flavors 🙂

    • The Healthy Toast AvatarThe Healthy Toast3 months ago

      I’m so glad you enjoyed them Emily 🙂

  • About Kelli McGrane Headshot

    I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!

    About Kelli McGrane Headshot

    Welcome to The Healthy Toast!

    Here you’ll find healthy breakfast recipes designed by a registered dietitian with your health goals in mind.

    As a dietitian I understand that a healthy breakfast is essential for giving you the fuel you need to power through your day. Which is why on TheHealthyToast, you’ll find nutrition guides plus the best healthy breakfast recipes for every diet and lifestyle.

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    Why Breakfast Really is the Most Important Meal of the Day

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