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For times when you have extra ripe bananas or just need a sweet little snack, these healthy banana muffins (also called banana oatmeal muffins) are here to deliver! I make almond flour muffins most often, but one of my kids isn’t a fan of almond flour on its own, so I created these banana chocolate chip muffins with oats for her — and they definitely pass the kid test. They are rich and moist, naturally sweetened with bananas and honey, and (the best part) use super simple ingredients.
The best way to make healthy muffin recipes still taste like a treat? Add chocolate! And not just any chocolate, either — I exclusively use ChocZero Sugar-Free Dark Chocolate Chips to add rich, sweet flavor without any sugar, sugar alcohols, gluten, soy, or dairy. Since these little chips taste just like conventional chocolate, they make healthy banana bread muffins that anyone can love!
(Use code WHOLESOMEYUM to get 10% off, exclusively for my readers!)
Why You’ll Love This Healthy Banana Muffin Recipe
- Warm and sweet banana flavor
- Moist and tender texture
- Melty chocolate chips
- 10 minutes prep
- Naturally dairy-free and gluten-free (no whole wheat flour or all purpose flour!), with vegan option
- Perfect for kids, snacking, and meal prep
Ingredients & Substitutions
This section explains how to choose the best ingredients for chocolate chip banana muffins, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Wholesome Yum Almond Flour – The fine grind in this flour makes the texture in these muffins so good — it’s the only one I recommend for this recipe.
- Oat Flour – This is simply finely ground oats, and makes up the base of banana oatmeal muffins. It lightens up the recipe compared to plain almond flour muffins.
VARIATION: Can’t find oat flour?
Use a blender or food processor to make your own from raw steel-cut oats or rolled oats! 1 cup of steel-cut oats yields 2 cups of oat flour whereas 1 cup of rolled or quick-cooking oats yields roughly one cup of oat flour. Add to your blender and blend for 3-5 minutes, or until fine and powdery. Store any leftovers in an airtight container in the pantry.
- Baking Powder – Helps the muffins rise. Don’t confuse this with baking soda, which is not the same.
- Sea Salt – Balances the sweetness.
- Bananas – As with many baked banana recipes, the riper, the better. You’ll need about 1 cup of mashed banana. You can also use frozen bananas, but be sure to blot some of their moisture out before using them.
- Honey – While you can use conventional honey, I used Wholesome Yum Honey to reduce the sugar in this healthy banana muffin recipe. (The only sugar in it comes from the banana!) You can also substitute maple syrup instead of honey as another option.
- Eggs – Use whole, large eggs at room temperature, or substitute flax eggs.
- Coconut Oil – Use a refined coconut oil for neutral flavor (measured solid and melted). Ghee or unsalted butter will also work.
- Vanilla Extract – Use a high-quality one for best flavor.
- ChocZero Sugar-Free Dark Chocolate Chips – The richest (and impossibly sugar-free) chips! You can also substitute ChocZero milk chocolate chips, but keep in mind that these contain dairy.
- Chopped Walnuts – These are optional, but add another layer of texture and crunch. Other nuts, such as chopped pecans, would also be delicious.
VARIATION: Add cinnamon!
It pairs well with the other flavors in these banana chocolate chip muffins. A good amount would be 1-2 teaspoons.
How To Make Banana Muffins With Oats
This section shows how to make healthy banana oatmeal muffins, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix dry ingredients. In a large bowl, whisk together almond flour, oat flour, and baking powder.
- Prep wet ingredients. In a separate bowl, mash the banana. Stir in the honey, eggs, melted coconut oil, and vanilla. Mix well.
TIP: Make sure your ingredients are at room temperature.
This will ensure that the melted coconut oil won’t solidify from the other wet ingredients being cold.
- Combine. Add dry ingredients to wet ingredients and whisk to form a batter.
- Add chocolate. Fold in ChocZero dark chocolate chips and nuts, if using.
- Pour. Transfer banana oatmeal muffins batter to a lined muffin pan. Add additional chocolate chips to the top of each muffin, if desired.
- Bake. They are ready when an inserted toothpick comes out clean.
TIP: Make fewer muffins if you want taller muffin tops.
I didn’t fill the muffin cups too full, because these are quite filling. But if you want larger healthy banana muffins with a tall muffin top, fill the cups all the way.
- Store: Keep healthy banana muffins on the counter for up to 2 days, or covered in the refrigerator for up to 5 days.
- Freeze: Freeze muffins in an airtight container (between layers of parchment paper, if stacking them) for up to 3 months. Thaw at room temperature.
- Reheat: If you like warm muffins, pop them in the microwave, or in the oven at 300 degrees F, until warm.
More Healthy Chocolate Recipes
Love chocolate but want to skip the sugar? If you like healthy banana muffins with chocolate chips, you’ll love these chocolaty recipes too — without refined sugar:
Healthy Chocolate Chip Banana Muffins (With Oatmeal)
Healthy chocolate chip banana muffins are sweet, moist, and have no refined sugar! Make these easy banana oatmeal muffins in just 30 minutes.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 12 (adjust to scale recipe)
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
If you are using whole oats, add them to a food processor and process until the oats have turned into fine flour, 3 to 4 minutes.
In a large mixing bowl, combine the almond flour, oat flour, baking powder, and salt.
In a separate bowl, mash the bananas. Add the honey, eggs, coconut oil, and vanilla extract, and mix well.
Add the wet ingredients to the dry ingredients, and mix until well combined.
Fold in the chocolate chips and chopped walnuts, if using.
Divide the batter evenly between the muffin cups, filling each one about two-thirds full. If desired, add a few more chocolate chips on top of each muffin and lightly press them in.
Bake healthy banana muffins in the oven for 18-20 minutes, or until an inserted toothpick comes out clean.
Remove the muffins from the oven and let them cool for 10 minutes before removing them from the muffin pan.
Serving size: 1 muffin
Amount per serving. Serving size in recipe notes above.
Total Carbs 22.4g
Net Carbs 12.6g
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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