Healthy Banana Chocolate Chip Oat Muffins

 

Who says you can’t have the best of both worlds? With these Whole Wheat Banana Oat Muffins, you’re treating yourself to something sweet while keeping things wholesome and hearty. Packed with rolled oats, mashed bananas, and just enough chocolate chips for that hint of indulgence, these muffins are perfect for breakfast, snacks, or a guilt-free dessert.

Why You’ll Love These Muffins

A Nutritious Start to Your Day
Made with whole wheat flour and rolled oats, these muffins are fiber-rich, which means they’ll keep you feeling full and energized. Plus, the natural sweetness of bananas and applesauce lets you enjoy a treat with less refined sugar.

Easy, One-Bowl Wonder
With simple ingredients and minimal cleanup, these muffins come together quickly—ideal for busy mornings or impromptu baking.

Moist, Fluffy, and Satisfying
The combination of skim milk and applesauce keeps these muffins light and moist without added fat, while chocolate chips add that touch of decadence.

Ingredients You’ll Need

  • 1 ½ cups whole wheat flour
  • 1 cup rolled oats
  • ½ cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ cup semi-sweet chocolate chips
  • 2 large eggs
  • ½ cup unsweetened applesauce
  • ¼ cup skim milk
  • 1 cup mashed banana (about 2-3 ripe bananas)

How to Make Whole Wheat Banana Oat Muffins

1. Preheat and Prep

Preheat your oven to 400°F (200°C). Grease 12 muffin cups or line them with paper liners to make cleanup easier.

2. Mix the Dry Ingredients

In a large bowl, stir together the whole wheat flour, rolled oats, white sugar, baking powder, baking soda, and chocolate chips. Make a well in the center of the dry mix for the wet ingredients.

3. Combine the Wet Ingredients

In a separate bowl, whisk the eggs until frothy. Mix in the unsweetened applesauce, skim milk, and mashed bananas until everything is evenly combined.

4. Combine and Stir

Pour the wet mixture into the well of the dry ingredients. Stir just until the batter is moistened—don’t worry if it’s a bit lumpy; overmixing can lead to denser muffins.

5. Fill and Bake

Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Place in the preheated oven and bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool and Enjoy

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Tips for Perfect Muffins

  • Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
  • Don’t overmix: Stir until combined to keep your muffins fluffy.
  • Optional Add-Ins: For extra flavor, consider adding a teaspoon of cinnamon or a handful of chopped nuts.

How to Serve and Store

These muffins are best served warm with a pat of butter or a drizzle of honey. They can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. Freeze leftovers for longer storage and reheat as needed.

These Whole Wheat Banana Oat Muffins are sure to become a favorite in your baking rotation—simple to make, packed with goodness, and just sweet enough to satisfy your cravings. Whether you’re meal prepping for the week or enjoying a lazy weekend breakfast, these muffins bring a delightful, homey touch to your table.

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