Healthy Banana Chocolate Chip Muffins

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Author Haley D Williams


  • 1 1/2 cups oat flour*
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon optional
  • 3 bananas about 1 1/2 cups chopped
  • 1/4 cup honey
  • 1 tablespoon vanilla
  • 1 tablespoon olive or coconut oil
  • 1 egg
  • 1/2 cup nonfat plain greek yogurt
  • 1 tablespoon unsweetened almond milk
  • 1/2 cup chocolate chips


  • Preheat oven to 350° F. Prepare a 12-cup muffin tin with paper liners.
  • In a medium bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Set aside.
  • In a large bowl, mix together the bananas, honey, vanilla, oil, egg, milk and yogurt on medium-high for 1-2 minutes or until well combined, smooth and creamy. Add the dry ingredients to the bowl and mix until just combined, about 15 seconds. Using a wooden spoon or rubber spatula, gently fold in the chocolate chips.
  • Divide batter evenly into the muffin tin and bake for 20 minutes or until tooth pick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm, but can be stored in an airtight container for up to five days.


*Regular flour can be substituted for oat flour, but it will alter the nutrition.