Banana Chocolate Chip Muffins

I tried to convince myself that you’d probably rather talk about something else other than muffins (yet again!!)  But.  Well.  This particular recipe was practically begging for your attention, so muffins it is!

(For the record, I make at least two batches of muffins per week…they’re the poster child for a perfectly portable snack!)

This particular muffin starts with oatmeal flour.

Which is easy enough to make on your own, if your kitchen just so happens to be blessed with the presence of a food processor.  It doesn’t have to be fancy and you certainly don’t need a Vitamix (sigh)  Simply throw some rolled oats in any ol’ processor, whiz it up for about 20 seconds or less and voila!  Oatmeal flour.

Next up?


I like to keep big bags of frozen (and very RIPE) bananas in the freezer for moments like this.  Then I pull them out, nuke them for about 30 seconds and use them as I would a fresh banana.

Put those speckled bananas to good use!

These muffins are vegan.

And gluten free.

And incredibly nutritious, with oats and fruit and healthy fats.

Oh and delicious.  Which is all that you really need to know.

Banana Chocolate Chip Muffins – makes 12 muffins
(Gluten Free, Low FODMAP, Vegan)

I tweaked the original recipe as seen at the blog Real Food, Allergy Free.  If you have Celiac Disease, use gluten free oats.  If you want a vegan recipe, make sure that the chocolate chips are milk-free and certified vegan.

If you’re simply looking for a nutritious, delicious recipe, follow this recipe as is!

  • 4 very ripe bananas
  • 1/4 cup olive oil
  • 1/4 cup maple syrup
  • 1 3/4 cup oat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt (optional; eliminate if you are trying to reduce the sodium in your diet)
  • 1/2 cup dark chocolate chips
  1. Preheat oven to 350.  Grease or line a 12 muffin pan.
  2. Blend bananas, oil and maple syrup in a large bowl.  Leave the bananas chunky if you want little pieces in your muffin.
  3. Whisk dry ingredients in a separate bowl.
  4. Add dry mixture to wet mixture and mix just until blended.  Fold in chocolate chips.
  5. Fill muffin tins about 2/3 full.
  6. Bake 20-25 minutes until golden brown and firm to touch.

QUESTION: What are you favorite muffin mix-ins?


6 thoughts on “Banana Chocolate Chip Muffins

  1. Hi,
    I’m curious about how olive oil will change the taste of the muffin. I understand it’s a healthy oil. Why is the trend away from safflower oil and more towards coconut oil?

    • Olive oil will have little effect on the outcome of your muffin’s flavor. Just be sure to buy the lighter, basic olive oil (NOT extra virgin olive oil.) They are both healthy oils, but the lighter color won’t be as intense (i.e., fruity.) And it’s cheaper. Save the expensive Extra Virgin kinds when you WANT the flavor to sing (i.e., salads, grains, hummus etc.)

      As for coconut oil, it seems that all things coconut are the newest trend. The internet will give you endless claims of coconut’s health benefits. The truth behind the craze is that while coconut is loaded with saturated fat, it is a different kind of saturated fat, in that our bodies are able to use this for energy rather than storing it away (as we do with butter, animal fats, etc.) Some small studies have shown that coconut fat even has a POSITIVE effect on our good cholesterol (this effect was mostly seen in women participants).

      That being said, there’s still little science behind coconut fat and its health implications, and so I like to use it in moderation/sparingly. There are plenty of other healthy fats to be used that we KNOW are good for us. Coconut oil is fine in moderation, but I wouldn’t promote using it as your main oil source. For now anyways.

      Hope this helps!

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