Oatmeal Banana Chocolate Oatmeal Muffins

I’m always on the lookout for a healthy alternative when it comes to muffins. And these banana oatmeal chocolate muffins are a hit with my kids!

It’s so secret my family loves bananas. I feel like bananas are just one of those fruits kids naturally enjoy because they’re so sweet. I have a lot of recipes containing bananas and if there’s one thing I’ve learned, it’s crucial to change things up with kids. Especially for picky eaters- if you can healthify something, DO IT.

Another thing I love about these muffins is the recipe calls for no flour. This could even be something you offer to young toddlers (maybe just forgo the brown sugar). I also like to make sure my bananas are extremely brown, like almost black. The riper they are, the sweeter they are which means your kids will probably enjoy them more.

Ingredients:

  • 1/2 shredded coconut (sweetened or unsweetened)
  • 3 ripes very bananas, mashed (about 1 1/2 cups)
  • 3 cups old-fashioned oats
  • 1 1/2 cups milk, any kind (I prefer almond milk)
  • 2 large eggs, whisked
  • 3 Tbsp. brown sugar
  • 2 Tbsp. vegetable oil
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract 
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 dark mini chocolate chips

Extras (no more than 1/4 cup of each)

  • walnuts or pecans
  • ground flaxseeds or chia seeds

Directions:

  • Preheat oven to 350 and coat 12-count muffin tin with nonstick cooking spray or use silicone molds/paper liners.
  • OPTIONAL: You can toast the coconut. Sometimes I do and other times I don’t depending on how much time I have. To toast the coconut: in a non-stick skillet over medium-low heat, toast shredded coconut about 2-3 minutes, tossing frequently so it toasts evenly. Remove from heat and set aside.
  • In a large mixing bowl, combine bananas, oats, milk, eggs, brown sugar, oil, baking powder, vanilla, and salt. Stir all ingredients until mixed evenly. Then stir in chocolate chips and coconut. If adding nuts, flaxseeds or chia seeds, also add those.
  • Scoop mixture into muffin cups, filling to the top. Bake 30-35 minutes, until tops are golden and a toothpick inserted in middle comes out clean. Cool 5 minutes, then gently remove from muffin tin with butter knife or small spatula. Store leftovers in airtight container.
  • Makes around 18 muffins.

FYI, the batter will look really wet since there is no flour to absorb any of the liquid.

But once it bakes, it will become much more firm. Just don’t expect this to taste like a traditional muffin. Remember, it’s banana and oats so the texture is more spongey. I HIGHLY recommend adding some kind of nut or chocolate chip to disguise the texture. Or if you toast the coconut, you”ll have a slight crunchy texture. You gotta do something, believe me it will take the muffin to the next level.

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1 Comment

  1. May 13, 2019 / 9:09 pm

    That sounds delicious. I always toss our ripe bananas knowing that there were amazing recipes out there and now I’ve found one. Thanks, mama for posting this. I’ve save it to my Pinterest board

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