In my house, the onset of the chillier weather means more comfort foods. And while I’m doing my best to maintain a somewhat healthy routine, a little indulgence is good for the soul. Enter: my new oatmeal banana chocolate chip muffins.
These muffins are the perfect treat because not only do they satisfy those sweet cravings, but they’re made with super nutritious ingredients.
My aim in creating these muffins was to make them fiber-rich, since fiber helps slow down the absorption of sugar into the bloodstream. Not only that, but fiber is a natural gut-booster, so you can rest assured that you’re doing good things for your digestive system when indulging!
To boost my muffins with fiber, I made them with rolled oats, almond meal, and a bit of ground flaxseeds. The grainy, hearty texture that these muffins have thanks to the almond meal and rolled oats is absolutely to die for, plus they’re super filling.
On top of that, my muffins also contain some healthy fats, which are known to boost brain and heart health. Flaxseeds and walnuts contain high amounts of omega-3 fatty acids, which can be difficult to get into your diet otherwise — another great reason to reach for this snack!
Last but not least, I sweeten my muffins with mashed ripe bananas and a bit of maple syrup instead of regular sugar. Natural sugars like banana and maple syrup not only make the muffins smell and taste delicious, but they add their own nutrients to the mix. Maple syrup is packed with antioxdants, while bananas are loaded with an array of vitamins and nutrients like potassium, vitamin B6, magnesium, fiber, and more! And what can I say, the addition of chocolate chips into these delectable treats is just the icing on the cake. To make them, follow the recipe below.
Oatmeal Banana Chocolate Chip Muffins Recipe
- 4 ripe bananas
- 1/4 cup unsalted butter, melted
- 1/4 cup milk (can use a dairy-free alternative, if desired)
- 1 egg
- 1 tsp. vanilla extract
- 3/4 cup maple syrup
- 2 cups almond meal (can use almond flour instead)
- 1 cup rolled oats
- 1 tablespoon ground flaxseeds or flaxmeal
- 1 tsp. sea salt
- 1 tsp. baking soda
- 3/4 cup walnuts, chopped
- 1 cup dark chocolate baking chips
- Preheat your oven to 375 degrees Fahrenheit.
- Line a muffin or cupcake pan with liners. or. spray. with non-stick. cooking spray.
- Mash your bananas in a. large mixing bowl, then add your melted butter and milk and stir to combine.
- Whisk in your egg, maple syrup, and vanilla extract.
- Add in your almond meal, oats, flax, salt, baking soda, walnuts, and chocolate chips. Use your whisk to combine.
- Spoon your batter into your muffin pan, filling each until it’s about 3/4 full. You can add additional chocolate chips to the tops of the muffins if you want, here!
- Bake for 20 minutes, or longer if desired. To check if they’re done, stick a toothpick into the center of a muffin. The toothpick should come out clean.
- Once they’re done, let your muffins cool for five to 10 minutes before serving.
You can keep your oatmeal banana chocolate chip muffins in an airtight container at room temperature for about five days, or in the fridge for a week to ten days.
We hope you enjoy these indulgent treats as much as we do!