Oatmeal Banana Muffins with Chocolate Chips

Mixed entirely in a blender, without flour, and studded with sweet morsels of chocolate, these blender Oatmeal Banana Muffins with Chocolate Chips are one of my go-to snacks. Beloved by toddlers and adults, they are a healthy grab-and-go breakfast or snack that’s so easy to make and packed with protein! This recipe can be made as individual muffins or baked in a loaf pan for a healthy bread!

This recipe has been one of my go to recipes for many years. They satisfy the sweet craving without any of the guilt of added fats or gluten. These banana oatmeal muffins contain:

• No flour

• No butter

• No gluten

• PLUS, they are naturally sweetened with honey.

Oatmeal Banana Muffins with Chocolate Chips

Ingredients

• 2 cups old fashioned rolled oats quick cooking or old fashioned

• 4 large bananas very ripe

• 2 large eggs

• 1 cup plain nonfat Greek yogurt

• 2 to 3 tablespoons honey (you may adjust the amount to suit your preferences for sweetness)

• 2 scoops vanilla protein powder

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon pure vanilla extract

• 1/8 teaspoon pink Himalayan salt

• 1 teaspoon flax seeds

• 1 1/2 teaspoon cinnamon

• 1/2 cup sugar free chocolate chips

Directions

1. Preheat the oven to 400°F. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly grease them as well. Or if choosing to make a loaf, lightly grease a loaf pan and set aside.

2. Place all of the ingredients except the chocolate chips in a blender, start with the Greek Yogurt, bananas, eggs, honey, then top with the oats, baking powder, baking soda, vanilla extract, protein powder, cinnamon and salt. Blend on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely; about 3 minutes.

3. By hand, stir in the chocolate chips. If the batter is warm from the appliance’s motor, the chocolate chips may melt and swirl as they are stirred. If this bothers you, let the batter cool for a few minutes before adding them.

4. Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top. Sprinkle with additional chocolate chips as desired.

5. Bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. They will deflate but still taste delicious. Remove from the pan and enjoy!

I hope you all try out this super easy recipe! Make sure to give it a like and a comment if you try it! Remember to follow me on Instagram, TikTok and Facebook!

Happy Cooking!👩‍🍳

Love,

Liz