Banana Chocolate Chip Banana Muffins

A healthier muffin with no refined sugar, lower carbs and delicious! A great snack for a on-the-go family!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 16 muffins


  • 1 mixer
  • 1 Muffin pan If you have 2 pans, use both to have more time
  • 16 Muffin paper liners or grease the pans with coconut oil or butter


  • 1 cup Oats I used sprouted oats, but use what you have
  • 1 cup Almond flour
  • 2 large Bananas (ripe) or 3 smaller sized
  • 3 tbsp Honey Add 1/2 more if needed
  • 2 large Eggs or 3 smaller eggs
  • 1 cup Plain Yogurt I used non-dairy (coconut) greek yogurt
  • 1.5 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Vanilla Extract
  • 1/8 tsp Salt
  • 1/2 cup Chocolate Chips


  • Preheat oven to 375 degrees, use convection if you have it
  • Prep muffin pans with liners or grease
  • Mix banana, eggs, yogurt, honey and vanilla,
  • In separate bowl combine dry ingredients: Oats, Almond flour, baking soda, baking powder, salt
  • Once wet ingredient are well mixed, add in dry ingredients. The texture will be lumpy and loose but not super runny. (taste test for sweetness level) Add a 1-2 Tbsp of almond flour if too runny
  • Add chocolate chips and mixed again until incorporated
  • Scoop into muffin pan to about 1/2-3/4 high in each one
  • Add a few chocolate chips to top of each muffin
  • Bake for 13-15 minutes. They will rise and the center will bounce if pressed upon
  • Allow to cool for 5 min in pan, then place on cooling rack.
  • Store in an airtight container


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