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Two oatmeal Muffins with chocolate chips on a flat surface.
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5 from 10 votes

Banana Oatmeal Chocolate Chip Muffins Recipe

Deliciously sweet and healthy, these banana oatmeal chocolate chip muffins are the best! They're perfect for breakfast treats or light snacks whenever you want something packed with protein. Chocolate oat muffins are made with sweet banana and vanilla and are so easy to make!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Cuisine: American
Diet: Vegetarian
Servings: 12 Servings
Author: Rena

Ingredients

  • ½ Cup Whole wheat flour
  • ¾ Cup All purpose flour
  • 1 Cup Oats
  • 2 Scoops Whey Protein vanilla flavor
  • ¼ Cup Low-calorie granulated sweetener
  • 2 Teaspoons Baking powder
  • 1 Teaspoon Baking soda
  • ¼ Teaspoon Salt
  • ¾ Cup Almond milk or milk of choice
  • 1 Egg
  • 1/3 Cup Melted coconut oil or Vegetable oil
  • 1 teaspoon Vanilla
  • 1 Cup Mashed banana
  • ½ Cup Chocolate chips

Instructions

  • Preheat the oven to 400 degrees F. Line a 12-cup muffin tin with paper muffin liners.
  • In a large bowl, mix together the ½ Cup Whole wheat flour, ¾ Cup All purpose flour, 1 Cup Oats, 2 Scoops Whey Protein, ¼ Cup Low-calorie granulated sweetener, 2 Teaspoons Baking powder, 1 Teaspoon Baking soda, and ¼ Teaspoon Salt.
    oats, flour, baking powder, baking soda, salt, and protein powder, added to a bowl.
  • In another bowl, whisk together the 1 Egg, 1 teaspoon Vanilla, ¾ Cup Almond milk, 1/3 Cup Melted coconut oil, and 1 Cup Mashed banana.
    milk, mashed bananas, eggs, milk, oil, and sugar, added to a round bowl.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the ½ Cup Chocolate chips.
    batter for banana oat muffins mixed in with chocolate chips in a bowl.
  • Divided the batter evenly between the muffin cups.
    batter added to a muffin tin pan and topped with chocolate chips.
  • Bake for 15-18 minutes or until tops are lightly browned and a toothpick inserted into a muffin comes out clean.
    banana muffins baked in a muffin pan.

Video

Notes

Substitutes:
  • You may substitute Protein for additional 1/4 cup flour
  • Use any flour you have on hand or gluten-free alternative almond milk or any other milk
  • honey or maple syrup to replace sweetener. Brown sugar or coconut sugar is also ok
Storage:
Place leftovers in a container and store them in the fridge for up to 5 days. You may reheat in the microwave when ready to eat. You can freeze for up to 3 months.
 

Nutrition

Calories: 205kcal | Carbohydrates: 25g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 198mg | Potassium: 231mg | Fiber: 2g | Sugar: 7g | Vitamin A: 50IU | Vitamin C: 1.7mg | Calcium: 99mg | Iron: 1.1mg