Chocolate Chip Banana Muffins have sweet bananas, dark chocolate, melted salted butter, vanilla and brown sugar. They are super moist, easy to make and ready in 15 minutes. The perfect dessert or snack.
Ingredient Notes and Health Benefits:
Oat Flour: A great gluten free option, oat flour is a great source of fiber, and is also higher in protein and healthy fats in comparison to all purpose flour. I prefer to make my own, it’s very easy. Instructions for that are below!
Bananas: are high in fiber, potassium and antioxidants. In this recipe, the more ripe the bananas, the better.
Butter: I buy Kerrygold grass fed salted butter. You can find it here.
Egg: A great source of protein, remember to beat the egg before adding it to the mixing bowl.
Ground Flaxseed: High in fiber, lignans and omega-3 fats, flaxseed has powerful antioxidant properties which may help prevent cancer.
Ground Cinnamon: High in antioxidants and anti-inflammatories it’s also delicious and one of my favorite spices.
How to Make Chocolate Chip Banana Muffins:
Chocolate Chip Banana Muffins are incredibly easy to make. We will mash the bananas, add the other ingredients and pour the batter into a muffin tin. Let’s get started!
1st Step: Preheat oven to 350 degrees.
2nd Step: Grease the muffin tin with coconut oil.
3rd Step: Place bananas in a large mixing bowl and mash with a fork.
4th Step: Add the remaining ingredients. Using a large spoon, stir to combine ingredients.
5th Step: Using a ladle, scoop batter into muffin tin. Place pan in oven and bake for 30 minutes.
6th Step: Remove tin from oven and place on cooling rack for 5 minutes.
7th Step: Using a butter knife, carefully remove muffins from tin, and place muffins directly onto cooling rack until they reach room temperature.
8th Step: Store in an airtight container for 2-3 days at room temperature or up to 5 days in the fridge.
How to Make Oat Flour:
I love to make my oat flour at home. It’s so easy and you can make it right before you bake, so it’s super fresh! Simply pour old fashioned oats into a blender, and blend until its one smooth consistent texture. If you would rather buy oat flour, there’s some really great store bought versions too. I like this one from Bob’s Red Mill.
Make sure to check out these other Chef Nat recipes: Lemon Ricotta Pancakes, Udon Noodle Stir fry and Honey Balsamic Glazed Salmon.
3 very ripe bananas, mashed 1. Preheat oven tol 350 degrees.
1 1/2 cups oat flour
1/3 cup salted butter
1 egg, beaten
1/2 cup brown sugar
1/4 cup dark chocolate chips
1/2 tsp baking soda
1 tbsp ground cinnamon
1 tbsp vanilla extract
2 tbsp ground flaxseed
1/2 tsp salt
2. Grease a muffin tin.
3. Place bananas into a large mixing bowl and mash with a fork
4. Add the rest of the ingredients to the bowl.
5. Using a large spoon, stir to combine ingredients.
6. Using a spoon, scoop batter into muffin tin.
7. Bake in the oven for 15 minutes.
8. Remove from oven, place pan on cooling rack for 5 mins.
9. Carefully remove muffins from the pan and place back on the cooling rack until they reaches room temperature.
10. Store in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days.
3 very ripe bananas, mashed
1. Preheat oven tol 350 degrees.