Bread | Snack
Healthy Chocolate Chip Banana Muffins
These healthy chocolate chip banana muffins are moist, tender, and packed with dark chocolate chips! Made with oat flour, olive oil, maple syrup, and Greek yogurt, these wholesome, gluten free banana muffins taste just as delicious as the traditional versions.
Equipment
INGREDIENTS
- 2 ripe bananas, mashed (about 350 g)
- 1/4 c olive oil (50 g)
- 1/2 c maple syrup (135 g)
- 2 eggs (room temperature)
- 1 tsp vanilla extract
- 1/4 c Greek yogurt (60 g)
- 2 c oat flour, gluten free (250 g)
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 c dark chocolate chips*, divided (130 g)
- Pinch of salt
INSTRUCTIONS
- Preheat oven to 425 degrees. Line a muffin pan with paper cups, and set aside.
- In a large bowl, use a large fork or wooden spoon to mix together the mashed banana, olive oil, and maple syrup.When mashing the banana, I find that a potato masher works great for this step!
- Add the eggs and vanilla, and mix until fully incorporated.
- Now, gently fold in the Greek yogurt until no streaks of yogurt remain.
- Add in the oat flour, cinnamon, baking soda, baking flour, and pinch salt. Fold the dry ingredients until incorporated.
- Now, gently fold in 1/2 c of the chocolate chips.
- Evenly pour about 1/4 c of batter into each of the muffin tins, smoothing the tops down so they're flat. I find that a cookie scoop makes this step super easy.
- Sprinkle the top of the muffin batter with the remaining 1/2 c of chocolate chips.
- Bake at 425 for 5 minutes. Reduce the heat to 350 F and bake for an additional 15-20 minutes, until a toothpick inserted in the center comes out clean.I find that baking the muffins this way makes them bake a lot taller! If you don't want to bother though, you can just bake the muffins at 350 F for the full 20-25 minutes.
- Cool on a wire rack before enjoying!
Notes
*Mini chocolate chips work amazing for this recipe! I love to use an organic dark chocolate chip brand, like Pascha's.