Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Banana Oatmeal Muffins with Dark and White Chocolate Chips Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 5 reviews

These Banana Oatmeal Muffins are a moist, flavorful, and chocolatey treat that’s both gluten-free and perfect for a healthy breakfast or snack. Utilizing ripe bananas, rolled oats, Greek yogurt, and a blend of chocolate chips, these muffins bring together a wholesome and delicious combination that’s easy to prepare and great for meal prepping.

  • Total Time: 30 minutes
  • Yield: 10 muffins

Ingredients

Main Ingredients

  • 2 large bananas
  • 2 large eggs
  • 1 cup Greek yogurt
  • 1/4 cup maple syrup
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 2 cups rolled oats
  • 1/4 cup dark chocolate chips
  • 1/4 cup chopped white chocolate

Topping

  • Slices of banana
  • Dark chocolate chips

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400°F (204°C). Line a 12-cup muffin tin with paper liners and lightly spray them with oil to prevent sticking.
  2. Blend the Batter: Place the bananas, eggs, Greek yogurt, maple syrup, baking powder, baking soda, cinnamon, vanilla extract, sea salt, and rolled oats into a blender. Pulse and blend for about 2 minutes until the mixture is smooth. Pause occasionally to scrape down the sides, ensuring all ingredients are well incorporated.
  3. Mix in Chocolates: Transfer the smooth batter into a large mixing bowl. Gently fold in the dark chocolate chips and chopped white chocolate until evenly distributed.
  4. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to give room for rising during baking.
  5. Add Toppings: Top each muffin with a slice of banana and a few dark chocolate chips for added flavor and presentation.
  6. Bake the Muffins: Place the muffin tin in the preheated oven. Bake for 15 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  7. Cool and Serve: Allow the muffins to cool in the tin for 10 minutes before removing. Serve warm or at room temperature.

Notes

  • For a vegan version, substitute eggs with flax eggs and use a plant-based yogurt.
  • Ensure bananas are ripe for optimal sweetness and moisture.
  • Feel free to swap out white chocolate for milk or semi-sweet chocolate if preferred.
  • These muffins can be stored in an airtight container for up to 4 days or frozen for longer storage.
  • Adjust cinnamon and vanilla extract quantities to taste.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://iamstarved.com/banana-oatmeal-muffins-with-dark-and-white-chocolate-chips-recipe/