Chocolate Chip Banana Oat Muffins

As a mom of toddlers and holistic health coach, I love having healthier snack options on hand that are homemade. One, it’s fun to get in the kitchen and bake something with my kids. Two, it’s the best way to control what goes into your food- something to keep in mind when you are looking to be healthier.

These muffins are one of our new favorites to prep. They don’t require a lot of ingredients so it’s great to do with kids!

When I made these muffins originally, I only had so much oat flour to work with and I didn’t feel like blending up oats to make flour- this is why there is a combination of oats and oat flour. I kept the recipe as is because they came out perfect! However, if you want to stick to just oat flour, feel free to adjust measurements as needed!

If you want to make these less sweet or if you are looking to minimize your sugar intake, you can easily swap half of the maple syrup for a plant based milk like almond milk - it works just fine!

What you need (makes 12 muffins):

2 bananas mashed (make sure they are spotty!!)
2 eggs
½ cup maple syrup
1 tsp vanilla extract
¾ cup rolled oats
¾ cup oat flour
½ cup almond flour
2 tbsp flax meal
A pinch of sea salt
1 tsp baking powder
½ tsp cinnamon (ceylon is best!)
1/3 cup chocolate chips OR chopped walnuts

Directions: Preheat your oven to 350. Line a muffin tray with liners or a coating of coconut oil. Add the wet ingredients to a bowl and whisk till smooth. Then fold in the dry ingredients (leaving out the chocolate chips or walnuts). Fold in the chocolate ships or walnuts. Evenly distribute the batter between muffins cups. Place in the oven for 25-27 minutes. Remove from the oven and enjoy!

These muffins stay fresh in the fridge for up to a week or in the freezer for longer!

Loved this one? Then you will love my Vegan And Gluten Free Chocolate Chip Cookies. Get the recipe here.