I’m partnering with Bob’s Red Mill® to bring you today’s recipe! I absolutely love all of their products, especially their flours and oats, and use them every day. Bob’s Red Mill products are so perfect for baking!
Throughout my childhood, my mom mainly baked two things from scratch: chocolate chip cookies and banana muffins. She followed the recipe on the back of the bright yellow bag of chocolate chips for the cookies, but for the muffins, she pulled out a faded card from her recipe binder with my dad’s handwriting scrawled across it in black ink.
He had created that recipe during graduate school, and it called for fairly normal ingredients, like flour, oil, sugar, eggs, and a couple of extremely ripe bananas. With such simple and straightforward instructions, Mom mixed up a batch a few times when we ended up with extra fruit ripening on the counter.
Although I only ate lemon poppy seed muffins back then, I still bravely tried one the first time she baked those banana muffins. I hated “bits” in my food (like onions in spaghetti sauce or even blueberries in pancakes!), but Mom reassured me that the muffins contained no bits… Only thoroughly mashed, and therefore completely undetectable, bananas.
After I fell in love with my first bite, Mom taught me how to break them open while still hot and fresh from the oven, then place a little pat of butter on each half and watch as it melted into the warm muffins. I also learned that they tasted just as delicious, if not even better, the following day after spending the night sealed inside of an airtight container in the fridge, which let the flavors meld and intensify, while also giving the muffins an even softer and sweeter film across their tops, almost as if you had brushed a little honey on their domes.
After a trip back home for the holidays and a search through Mom’s recipe binder to find Grandma’s fruitcake recipe, I came across Dad’s banana muffins recipe too. But because Dad’s original recipe didn’t exactly fall in the “healthy” category…
I decided to create my own healthier version back at my house, which resulted in these Healthy Banana Chocolate Chip Oatmeal Muffins! They’re just as moist and fluffy as the ones from my childhood, and just as easy to make too, but these contain no refined flour or sugar. Even better, they’re just 136 calories!
So let’s go over how to make these healthy banana chocolate chip oatmeal muffins!
You’ll actually start with Bob’s Red Mill® Organic Quick Cooking Rolled Oats. I absolutely love these oats, and not just because I always feel good about eating wholesome organic ingredients! These quick cooking oats are smaller and thinner than traditional old-fashioned rolled oats, which means they cook faster and soften better… And that leads to supremely soft and tender muffins!
Then to make sure your healthy banana chocolate chip oatmeal muffins turn out as moist and fluffy as possible, you’ll mix those quick cooking oats with mashed banana, Greek yogurt, and vanilla. You’ll let that mixture sit while you measure and stir together the rest of your ingredients, which allows the oats to start soaking up moisture ahead of time. And again, that creates the best soft and tender muffins possible!
So with that first bowl set aside, it’s time to turn your attention to the next one…
And in that second bowl, you’ll start with Bob’s Red Mill® Organic Whole Wheat Pastry Flour. This just might be my all-time favorite flour! It has the same health benefits (like extra fiber!) as regular whole wheat flour. Yet because it’s made by finely grinding a special type of soft white wheat, the organic whole wheat pastry flour has a lighter taste and texture, more similar to that of all-purpose flour or cake flour. That lighter taste and texture lets the sweet fruit flavor and fluffy texture of your healthy banana chocolate chip oatmeal muffins truly shine!
In that second bowl, you’ll also whisk in baking powder, baking soda, salt, and a little bit of cinnamon. Somehow, I just can’t eat oats without cinnamon, whether the oats are in a plain bowl of oatmeal for breakfast or oatmeal cookies for dessert… So I sprinkled in a small amount to this recipe, and it definitely adds a warm and cozy background flavor to these healthy oatmeal muffins!
Whereas many traditional muffin recipes call for ¼ to ½ cup of oil (or more!), your healthy banana chocolate chip oatmeal muffins only require 1 teaspoon of butter. Yes, that’s it! That really helps keep them low fat and low calorie. Such a relief, right? ?
Then the rest of their tender texture comes from two ingredients you’ve already added…
Greek yogurt and mashed banana! Greek yogurt is one of my favorite ingredients in healthy baking because it adds the same moisture as extra butter or oil to your muffin batter but for a fraction of the calories. Plus it gives your muffins a protein boost!
And yes, the mashed banana does more than just add flavor! It also provides extra moisture to your healthy oatmeal muffins, giving them an irresistible light and fluffy texture, as well as natural sweetness.
For this reason, I highly recommend using the ripest, spottiest bananas you can find! The ones that look almost pure brown or black are the best. They have more natural sweetness than their pure yellow cousins, so your muffins will turn out softer, sweeter, and much more fluffy. I know it’s hard to wait for your bananas to over-ripen, but I promise these muffins are worth it!
Tip: Some grocery stores sell bruised or overly ripe bananas for a discounted price! I always check there first when I’m craving banana bread and don’t want to wait for my fresh bananas to ripen.
Then to boost the natural sweetness of your healthy banana chocolate chip muffins, you’ll also mix in a little liquid stevia. Stevia is a plant-based, no-calorie sweetener that contains nothing refined or artificial (aka it’s clean eating friendly!). It’s also highly concentrated. You just need 1 ½ teaspoons for all 12 muffins, which is the equivalent of nearly ¾ cup of sugar! This is the kind that I use because I love its pure sweetness and don’t notice any strange aftertaste like with some other stevia products. (And you’ll use it in all of these recipes of mine, too!)
Of course, you’re still missing one key component… The mini chocolate chips! I prefer using mini chocolate chips to ensure that every bite contains at least one morsel of chocolate (if not more!). I also save some to press into the tops of the muffins just before baking. I think it makes them look even more irresistible, don’t you??
Time for a delicious and healthy breakfast! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your healthy banana chocolate chip oatmeal muffins!
| Healthy Banana Chocolate Chip Oatmeal Muffins | | Print |
- ¾ cup (75g) Bob’s Red Mill® Organic Quick Cooking Rolled Oats (gluten-free if necessary and measured like this)
- ¾ cup (195g) mashed banana (see Notes!)
- ¼ cup (60g) plain nonfat Greek yogurt
- 2 tsp vanilla extract
- 2 cups (240g) Bob’s Red Mill® Organic Whole Wheat Pastry Flour or Bob’s Red Mill® Gluten-Free 1-to-1 Baking Flour (measured like this)
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 tsp unsalted butter or coconut oil, melted and cooled slightly
- 2 large egg whites, room temperature
- 1 ½ tsp liquid stevia
- 2 tbsp (30mL) water
- ½ cup (120mL) nonfat milk
- 3 tbsp (42g) miniature chocolate chips, divided
- Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray. (If using liners, then line 12 muffins cups with liners and coat them with cooking spray.)
- In a medium bowl, stir together the oats, banana, Greek yogurt, and vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. In a third bowl, whisk together the butter, egg whites, and liquid stevia. Stir in the water. Stir in the oat mixture, mixing until no large lumps remain. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in 2 ½ tablespoons of chocolate chips.
- Divide the batter between the prepared muffin cups, and gently press the remaining chocolate chips on top. Bake at 350°F for 20-23 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean or with just a few crumbs attached. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
For best results, use the ripest, darkest, most spottiest bananas you can find! The ones that look almost entirely black or brown are perfect. They have a stronger and sweeter banana flavor than pure yellow bananas. Measure the bananas by cups or grams. Not all “medium” bananas are the same size!
The mashed banana and Greek yogurt combined need to measure 1 cup. If you have slightly more than ¾ cup mashed banana, then reduce the Greek yogurt by the same amount, and vice versa.
For the gluten-free flour, you can also use the following: 1 cups (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Remember to measure the flours like this.
Ivory whole wheat flour, white whole wheat flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the whole wheat pastry flour.
Remember to measure your oats and flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much of either will make your muffins turn out dry. This is especially true of the oats because they act like sponges and soak up lots of moisture from the batter.
The muffins require 2 full egg whites. The whites contain the majority of the protein in eggs, and that protein is required to ensure the muffins maintain their shape and texture while cooling. Without both egg whites, the muffins may collapse while cooling and turn out much denser.
I do not recommend substituting for the liquid stevia, if at all possible. (It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too!) I buy mine online here because that’s the best price I’ve found. However, if you really prefer to omit the liquid stevia from the muffins, substitute ½ cup + 2 tablespoons (120g) granulated sugar, brown sugar, or coconut sugar and reduce the milk to ¼ cup (60mL). You may also substitute ½ cup + 2 tablespoons (150mL) pure maple syrup, honey, or agave and omit the milk instead. The baking time may vary with either of those substitutions as well.
Any milk may be substituted for the nonfat milk.
Do not use an electric mixer to mix up the batter. This will result in dense or tough muffins. Use a whisk where instructed, and use a fork for everything else.
{gluten-free, clean eating, low fat, lower sugar}
View Nutrition Information + Weight Watchers Points
This post was sponsored by Bob’s Red Mill®. Find their products at a store near you using their handy store locator! As always, all text, photos, recipe, and opinions are my own.
You may also like Amy’s other recipes…
♡ The Ultimate Healthy Blueberry Oatmeal Muffins
♡ Healthy Cinnamon Apple Oatmeal Muffins
♡ Healthy Pumpkin Chocolate Chip Oatmeal Muffins
♡ Healthy Cranberry Orange Oatmeal Muffins
♡ …and the rest of Amy’s healthy muffin recipes!
Hi Amy! This recipe sounds fantastic and I will be trying it! I am wondering if I could use almond flour in this and other comparable recipes? Happy new year! Keep being amazing! 🙂
Yes. Being gluten free I use organic almond flour often, but best to add 3rd egg for needed extra moisture. As always, reading Amy’s family oriented baking stories as interesting as the recipes.
Thank you so much for your kind words about my stories Barry! That means a lot to me. 🙂
Thanks a lot, Barry!
I really appreciate your interest in my recipe Jennifer! In general, I typically recommend against using almond flour as a 1-for-1 substitute in recipes that require baked goods to rise, like in muffins or cupcakes or cakes. This is because gluten is what allows the baked goods to both rise and hold their shape after baking. Since almond flour lacks gluten, those types of baked goods often turn out denser and sometimes collapse while cooling. However, almond flour works well in baked goods that don’t require rising, like cookies and brownies! Does that make sense? 🙂
I’m guessing you’re trying to reduce the carbs in these muffins with that substitution? If so, you could probably replace half of the whole wheat pastry flour with almond flour, and that should be fine! The muffins should still hold their proper shape, and they’d also have less carbs. 🙂 I’d love to hear what you think if you try these muffins!
Hi Amy! You are guessing wrong – lol! My son has a very high intolerance to gluten so I try to make recipes with gf flour and almond flour is the yummiest. Your answer was very informative – thanks a lot!! I guess I will stick to brownie and cookie recipes when using almond flour. I am disappointed but glad to know! 🙂
Oh goodness, I didn’t realize that about your son Jennifer!! Most people asking about almond flour this time of year are just trying to reduce carbs — I’m so sorry for assuming incorrectly!! ♡ I absolutely LOVE Bob’s Red Mill 1-to-1 gluten-free flour for baking, so if you’re able to get your hands on that, I definitely recommend that as my #1 option! BRM also has a gluten-free baking blend that works well too! 🙂
No worries at all, Amy! You didn’t say anything wrong! My son has an extremely limited diet – extremely intolerant of dairy, gluten, carbs, sugar, acidic foods, many veggies … Doctors have ‘diagnosed’ him with IBS which is just a way of saying that they know something is wrong with him but don’t know exactly what. My sister has celiac disease and I like to bake for her sometimes, too. She recommends Robin Hood gf flour which I used in your healthy carrot cake at Christmas. It turned out SO well!! Thanks for your feedback and kindness! As always, you are a sweetie!
That sounds frustrating, to have a diagnosis but no true answer. I’ve gone through something similar with doctors in the past, and it’s no fun! 🙁 If there’s ever anything I can do to help modify recipes to better suit his needs, please feel free to ask!! ♡
Hi Amy. Have all the ingredients to make your banana chocolate chip oatmeal muffins.
Nowhere in the directions does it specify where/when to add the orange zest.
Thank you so much for catching that typo — all fixed! The orange zest isn’t necessary. (It’s accidentally left over in the ingredients list from when I modified this recipe to make this banana version!) 🙂 I’d love to hear what you think if you try these muffins!
New Year … New Muffin Recipe!
These were delicious Amy and the whole family loved them.
Thank you …. hope you’re keeping to your New Years Theme, big hugs to you,
Love Sally x
I’m so glad everyone enjoyed these muffins Sally! That means the world to me that you’d bake them the same day I posted this recipe. I’m so honored! Thank you for taking the time to let me know! 🙂 You’re so sweet to check in about my New Year’s Theme too — it’s going really well so far! ♡
Thanks a lot, Amy! That’s really nice of you! He has been living with this issue for 5 1/2 years and has been through he** I can honestly say. that if I could be granted one wish it would be to have an accurate diagnosis made on his health issues and be told what can be done to control his pain and discomfort and allow him to eat a ‘normal’ diet I am sorry to hear that you have had a similar experience. I am thankful for your recipes so that when he allows himself a treat once in a while, I know where to look for ideas. 😀
It’s my pleasure, Jennifer! I’m always happy to help, especially such sweet friends like you! ♡ Sending you an email!
I don’t have liquid stevia. Can I substitute regular sugar? (I know it’s not healthy…?)
Never mind! I didn’t read all the way to the bottom!
No worries Tara — I know how long the Notes sections of my recipes can be! 😉 I can’t wait to hear what you think of these muffins!!
Hi Amy! What I love about your recipes is that despite your warnings to measure everything precisely, you can totally eyeball it and change half the ingredients and they still work. Yeah, you as a chemist are dying right now, ha ha! I made these muffins with mixed flour (stone ground whole wheat, and then about half combined amarynth flour and some ancient grain i’d never heard of, both stone ground unbleached), i skipped the yoghurt cuz i had about 1.5 cups of banana, skipped the butter cuz i didn’t feel like using another bowl just to melt that little bit of butter, so subbed using the whole egg for that fat (hate to throw out yolks!), plus i put in a drop of olive oil… and guess what. They’re perfect!
Ciao from Florence,
Alexandra
I’m so glad you enjoyed these muffins Alexandra!! Thank you so much for including all of your modifications. I always love hearing what recipe tweaks work! 🙂 As for the melted butter, I actually use a large glass microwave-safe mixing bowl (this is the set I have! I know it’s not available where you live, but just wanted to give you an idea of what I use!), put my cold butter in that, pop it in the microwave, and just continue using that bowl for the rest of the recipe. I don’t like using (and therefore washing) extra bowls either! 😉