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!
Servings: 12 servings
Ingredients
- 1 ¼ cup oat flour
- 1 cup quick oats
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 ripe bananas
- 2 eggs
- 1 cup Greek yogurt full-fat
- ¼ cup honey
- ½ teaspoon vanilla
- ½ cup chocolate chips
Instructions
- 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.
Notes
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.
Nutrition
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
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