I don’t know about you but banana chocolate chip anything has my heart. This flavor combo is classic and gives me all the nostalgic feels from my childhood.
The smell of these banana chocolate chip muffins wafting through your home will have the whole family craving a hot muffin right out of the oven. The twist on these are that I’ve incorporated ingredients with more nutritional value – and you will still love them, I promise.
Using oats to make your own “flour” is extremely easy, nutritious and convenient. Oats are a good source of soluble fiber making them a slow releasing carb. It is a great substitute for white flour! These muffins also contain no granulated sugar and are substituted with maple syrup for sweetness and flavour instead.
I love having one of these muffins with a coffee in the morning or after dinner when the chocolate craving hits.
Do you know the muffin man? Who lives down jewelry lane? Neither do I...but I do know this healthy twist on a classic muffin is a winner!
This flavor combo is classic and gives me all the nostalgic feels from my childhood. The smell of these wafting through your home will have the whole family craving a hot muffin right out of the oven.
The twist on these are that I’ve incorporated ingredients with better nutritional value; like oat flour, maple syrup and walnuts – and you will still love them, I promise.
- 1½ Cup large oats (don’t use steel cut or quick)
- 4 Very ripe, thawed, mashed bananas (see notes)
- 1 Large egg
- ¼ Cup pure maple syrup
- ½ Tsp baking soda
- 1 Tsp baking powder
- ½ Tsp ground cinnamon
- ¼ Tsp sea salt
- 2 Tbsp melted coconut oil
- 1 Tbsp vanilla extract
- ⅓ Cup chopped walnuts
- ½ Cup dark chocolate chips (sprinkle some on top too)
Preheat oven to 350° F and generously spray the muffin pan with oil (don’t use liners as this batter really sticks to them)
Melt the coconut oil down and set it aside so it can come back to room temperature before being added to the batter.
Take 1 ½ cups of oats and add them to a blender or food processor. Blend the oats until they resemble the consistency of flour - a fine powder. If you need to you can stir the oats up after the first blend, and then blend again to get to the right consistency. Set aside.
After they are thawed, unpeel them and thoroughly mash up the very ripe bananas in a small bowl with the back of a fork.
Add the mashed banana, egg, maple syrup, baking soda, baking powder, cinnamon, salt, melted coconut oil, and vanilla extract to a large bowl. Stir until well combined. Add in the blended oats and stir until combined. The batter should be wet! Add in the walnuts and dark chocolate chips and stir again – but don’t overmix.
Transfer the batter into the prepared muffin tins, adding equal amounts to the 12 spaces; they should be about 3/4 filled. If desired, add a few more chocolate chips on top. Bake for 20-25 minutes or until no longer gooey/wet looking on top and lightly browned around the edges (if you lightly touch the muffin, it should spring back). Remove from the oven and let them stand for 5 minutes before using a fork to get the muffins out onto a cooling rack.
If I can recommend anything it's...
BANANAS: When I have old ripe bananas on the counter, I stick them in the freezer. Then I thaw them out for 5-6 hours on the counter before I need them. I like to use the blackest, ripest bananas for my baking because the flavor you get from using them is unreal. What I do is let them thaw while I’m at work and bake these when I get home or I will let them thaw while I’m sleeping and bake them in the morning!
Amount Per Serving: Calories: 150