These Oatmeal Banana Chocolate Chip Muffins are a long time favorite in our house! Sweetened with bananas and honey, with whole grain oats and high protein almond flour, they make a healthy and satisfying treat.
This post was originally published on July 3, 2015. The recipe remains the same, but has been updated with better instructions due to the recipe’s popularity.
Contents
A Healthy Banana Muffin Recipe
Alex’s favorite coffee house treat is a banana chocolate chip muffin. We often have “coffee dates,” on my days off work, the weekends, or sometimes in the afternoons when I get home from work.
The food offerings at Starbucks in different countries varies– here, the big Banana Chocolate Chip Muffins are a signature item, and available at any of their locations. In the States, healthier options are available– here, they are just (as in the last month) adding items like a yogurt parfait.
The Power Plates, protein smoothies, and salads do really well at the Starbucks in America. I am sure they would do really well here, but Asia is behind the game in healthier offerings. There is certainly effort being made, but the efforts are sporadic, and often not “quite there” yet.
I read a while back about the first organic fast food restaurant that opened up in California by the food manufacturer Amy’s. They cater to vegetarians and vegans, but also have traditional fast food fare, such as burgers, fries, and burritos. Prices are said to be competitive. I am sure the food is pretty good, because Amy’s frozen food were the only frozen meals I would buy in the States. Perfect? No. But when you’re picking up fast food, perfection isn’t exactly what you’re after, is it?
Until more places catch up to this trend (especially here in Asia), I will be making my own! The muffins Alex used to order at Starbucks? Beautiful– but so chewy, it is obvious that half the recipe is pure sugar. When I started making him these, he became a convert. Now, when we meet for a coffee date, he always asks if I will go home and bring him a treat.
And, we don’t mind sitting in Starbucks enjoying our own muffins. We purchase coffee and tea there regularly, and we are discreet about it!
Nutritional Comparison for Banana Chocolate Chip Muffins
The closest item on the US Starbucks menu to these muffins was a Blueberry Muffin with Yogurt and Honey. I can only imagine the actual banana chocolate chip ones have even more sugar.
If you notice, the Oatmeal Banana Chocolate Chip Muffins are actually a very healthy choice (even with the chocolate!).
I’m certainly not saying NEVER order a pastry from a coffee shop. Making your own can make a significant impact on your overall diet if it’s a regular thing though!
Plus- it’s the protein and fiber that really help you feel satiated and full– and if you notice, even though the portion size is smaller for the homemade muffin, the fiber is much higher in the homemade muffin, and the protein is almost the same.
Tips for Oatmeal Banana Chocolate Chip Muffins
- Make Vegan: These muffins do not contain eggs, so it’s very easy to swap vegan yogurt and date syrup for the yogurt and honey and have a delicious vegan treat. I actually use date syrup more often than honey these days.
- Make Gluten Free:Â All recipes on Vitamin Sunshine are gluten free. Please take care of your health concerns by choosing ingredients appropriate for the severity of your needs. If needed, use Certified Gluten Free Oatmeal.
Banana Chocolate Chip Muffins
Ingredients
- 4 ripe bananas medium (about 620 g)
- 1/3 cup plain yogurt sub Coconut Yogurt for a vegan option
- 1/3 cup honey sub date syrup for a vegan option
- 1 1/4 cup oatmeal processed to form a flour
- 1/2 cup oatmeal
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/3 cup dark chocolate chips (+ a few to sprinkle on top)
Instructions
- Preheat oven to 350 degrees F, and put muffin liners in a muffin tin.
- Mash 3 bananas, and slice 1 banana into a bowl. Add the honey and yogurt, and mix together.
- Add the baking soda and sea salt, and mix well.
- In the same bowl, add the ground oats, whole oats, almond flour, and chocolate chips. Mix until no dry flour remains, being careful not to over mix.
- Completely fill each muffin liner if you want the muffins to have a raised muffin top. These muffins do not rise as much as a typical muffin recipe. Top with more chocolate chips, if desired.
- Bake muffins for 20-24 minutes (mine were perfect at 22 minutes).
Nutrition
Other Healthy Muffin Recipes:
- Raspberry Chia Seed Crumble Squares, by OhSheGlows
- Strawberry Lemon Chia Seed Muffins, by Amy’s Healthy Baking
- Dark Chocolate Cherry Protein Bars, by Healthy Recipe Ecstasy
- No Bake Thumbprint Cookies, by Big Man’s World
- Gluten Free Date Bars, by Sunkissed Kitchen
Oh wow these are making me hungry. You are so right, making your own muffins makes all the difference in the world.
Yes, as in the case of pretty much everything. I can’t wait for the day when healthier options are just typical fare when you go out!
Ok first of all you are going to laugh at this… I clicked on your website and for some reason I did not look at the day that you posted the recipe for your date bars just that they looked amazing and we are going to make them as soon as dates become available in HK again. you can read it and then laugh… Now your delicious little oatmeal banana chip choc chip muffins I can make right now as I have everything in my pantry. Beautiful photos and pinning, summed, shared! Have a super weekend!
No dates in HK right now? That’s because they are all being sent to the Muslim countries! We have an abundance of dates for Ramadan everywhere. And after Hari Raya, the giant boxes of Medjool Dates go half price everywhere– I somehow always manage to put 4 boxes of them in my freezer and they last a year of date sweetened treats 🙂
Yes– those muffins are super to easy to make — ingredients simple and totally typical for us to have around. Thanks!
These are stunning and sound so yummy!!! My mom and I just had a coffee date at Starbucks! Haha!
Starbucks has a great thing going. I am not ashamed to admit how much I love it there!
Honestly, didn’t go there much when I lived in the States, but overseas, it’s like being home.
Confession…I tried one of those muffins at Starbucks. And it was like half frozen (granted, it was at an airport). Need to give yours a go because I know it will be a success 😉 Thanks for the link love too 🙂
No shame in having Starbucks at an airport. On a recently flight to Thailand, I had pumpkin soup at the Starbucks at KLIA! It was actually pretty darn good– but haven’t seen it anywhere else yet.
Been wanting to try those Thumbprints for a while– I guess now’s a good time!
That nutrition comparison is astonishing! WOW!
And I love that these are totally acceptable to have as breakfast!! 🙂
Those look delicious! I wouldn’t mind having these for breakfast 🙂
They do make a good breakfast… or snack… or dessert 🙂
now don’t I just love it, such amazing delicious breakfast.. yummmm
What type of oats did you use in this recipe? Rolled oats?
Hi Julie! Yes, I use rolled oats. I’ve only ever used instant oats when my son was just starting to eat things like this because it made them easier for him to chew. As a standard, you can use rolled oats in all my recipes.
Loved this going to give them a try this week. Thank you!!