Fluffy and moist banana oat muffins with melty chocolate chips in every bite. The combination of sweet banana with rich chocolate and hearty oats creates a sweet yet satisfying muffin!
Ingredients
- 1 cup mashed bananas ~2 ½ super ripe, medium-size bananas
- 2 large eggs
- ¼ cup coconut sugar
- ⅓ cup coconut oil melted & cooled
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- 1 cup oat flour
- 1/4 cup rolled oats
- 1 tsp ground cinnamon
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup chocolate chips plus extra for topping
Instructions
- Preheat the oven to 350F and line a muffin tray with 12 liners.
- To a large bowl, whisk together the mashed banana, eggs, and coconut sugar until combined. Add coconut oil, maple syrup, and vanilla extract and stir again until smooth.
- In a separate small bowl whisk together oat flour, rolled oats, ground cinnamon, baking powder, baking soda, and salt.
- Add whisked dry ingredients to the bowl of wet ingredients and stir until just combined.
- Add chocolate chips and mix again. Let the batter rest for 5 minutes to thicken.
- Fill 14 lined muffin liners so they are ¾ full (I used a 2tbsp cookie scoop sprayed with coconut oil), and top each muffin with extra chocolate chips.
- Move to the oven and bake at 350F for 16-20 minutes (mine took 18), or until a toothpick comes out crumb-free and slightly moist. Enjoy!
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