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Overhead view of chocolate chip muffins on a large plate with one off to the side.
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5 from 23 votes

Banana Chocolate Chip Muffins

Gluten-Free Banana Chocolate Chip Muffins that are made completely with no oil and no refined sugar but they're bursting with wholesome goodness and flavor!
Course Breakfast, Dessert
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings
Calories 179kcal
Author Yumna Jawad



  • Preheat the oven to 350°F. Line a muffin pan with muffin liners or grease with nonstick cooking spray.
  • In a small bowl, stir together the oat flour, quick oats, baking powder, baking soda, and salt until combined. Set aside.
  • In another large bowl, mash the bananas until soft. Whisk in the eggs, yogurt, honey, and vanilla until combined, then fold in the dry ingredients until no dry pockets remain. Fold in the chocolate chips.
  • Divide the batter in the prepared muffin tin. Bake for 18-22 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.


Storage: These muffins will keep well for 2 to 3 days at room temperature and up to a week in the fridge in an air tight container.


Calories: 179kcal | Carbohydrates: 28g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 115mg | Potassium: 271mg | Fiber: 3g | Sugar: 12g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg