Chocolate chip banana oat muffins will change the way you make muffins! The quick bread batter is made in a blender instead of a bowl, so there is less mess. They’re gluten free, are lower in sugar, have no oil, and no refined flour. These healthier banana muffins are perfect for lunch boxes or after school snacks, too.
- 2.5 cups rolled oats (not instant or quick-cooking)
- 1 cup Greek yogurt (vanilla or plain flavor)
- 2 eggs
- 1/2 teaspoon pure vanilla extract
- 1/2 cup Erythritol*
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 medium-sized ripe bananas
- 3/4 cup chocolate chips (I used low sugar, dairy free chocolate chips to cut down on carbs)
Heat oven to 400 degrees. Prepare a 12 cup muffin tin* with nonstick spray and insert paper liners if desired. (This batter will stick to paper, so you’ll want to spray the liners, or use silicone liners)
To the pitcher of a high speed blender, add oats. Blend on high speed for 15 seconds, or until oats are mostly ground into flour. Add yogurt, eggs, vanilla, sugar, baking powder, baking soda, salt, and bananas. Mix until smooth.
If you are using chocolate chips, remove blender blade, then stir in chocolate chips.
Fill muffin cups about 3/4 of the way full. Bake for 16-20 minutes, or until a toothpick comes out clean or with just a few moist crumbs on it.
Remove pan from oven and allow muffins to cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- *If you’re making mini-muffins, reduce the baking time to 11-15 minutes.
- * I used Erythritol to keep carbs down, but you can use traditional white cane sugar and regular chocolate chips if you want.
- Recipe slightly adapted from Dinners, Dishes, & Dessertshttp://dinnersdishesanddesserts.com/banana-oatmeal-chocolate-chip-muffins-gluten-free/] who adapted it from [Nothing if Not Intentional