Looking for the best healthy homemade banana oat chocolate chip muffins recipe?
You can prepare our easy banana oat chocolate chip muffins at home in less than one hour.
Our recipe has modified the classic banana oat chocolate chip muffin recipe to make it more healthy. We’ve reduced the sugar and fat content without sacrificing the desired crunchy exterior and moist interior. Our muffin recipe include nutritious rolled oats, milk, Greek yogurt, flax, eggs and bananas.
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History of Muffins
A muffin is an individual-sized, baked product most commonly associated with morning mealtime. It’s one of the most popular on-the-go breakfasts that can easily be made ahead and stored in the freezer to enjoy later.
Muffins can refer to two distinct baked goods, a part-raised unsweetened flatbread that is baked and then cooked on a griddle, and a cupcake-like sweet or savoury quickbread that is leavened with baking powder and baked in a mold.
While the most common quickbread muffins are sweetened (such as lemon blueberry muffins, mincemeat muffins and morning glory muffins), there are also savoury varieties such as jalapeno cheddar cornbread muffins.
One 19th century source suggests that muffins may be related to the Greek bread maphula, a cake baked on a hearth or griddle. Culinary historians also look to the Old French mou-pain, meaning soft bread, which may have been corrupted into “mouffin.”
The word is first found in print in 1703, spelled moofin; it is of uncertain origin but possibly derived from the Low German Muffen, the plural of Muffe meaning a small cake. The expression muffin-man, meaning a street seller of muffins, is attested in a 1754 poem, which includes the line: “Hark! the shrill Muffin-Man his Carol plies…”
One of Canada’s top selling cookbooks of the 1980s was Muffin Mania, which helped popularize muffin making from Newfoundland to British Columbia. Homemade muffins were originally prepared as a healthy breakfast option, high-fibre mid-afternoon snack or low calorie dessert.
In 1997, muffins were popularized once again in Seinfeld’s now famous “The Muffin Tops,” episode. Like many muffin lovers, Elaine shared her love for only eating muffin tops. She hilariously talks about the fact that muffin stumps are not worthy of consumption as they don’t have the desirable crunchy texture. She shares the idea of opening a store that sells just muffin tops with her ex-boss and is outraged when he steals her idea.
When he offers her 30% of the profits to help his struggling business, they initially give the unused stumps to a homeless shelter. But after they get complaints about the missing muffin tops by a charity worker, they have to get rid of them elsewhere. Newman eventually takes the muffin stumps off their hands, smiling with glee!
My Family Loves Banana Oat Chocolate Chip Muffins
One of my fondest memories growing up as a kid was waking up in the morning at our family cottage in Muskoka and smelling freshly baked muffins.
My family’s two favourite recipes were Banana Chocolate Chip Muffins and Lemon Blueberry Muffins. In the summer we’d forage for wild blueberries and incorporate them into out favourite baked goods. My sister was the family blueberry fan while I was mostly obsessed with the marriage of banana and chocolate.
Over the years I’ve tweaked the family recipe to make a healthy banana oat chocolate chip muffin. I reduced the sugar and fat from the original recipe by adding additional ripe bananas. I also incorporated healthy flax, oats and coconut to give the muffin a hearty texture that doesn’t fall flat in the oven.
Buying VS Making Homemade Muffins
Today, muffins are often sold at grocery stores, McDonald’s cafes and coffee shops like Starbucks and Tim Horton’s. Unfortunately most commercially prepared muffins are simply cupcakes without the icing.
Read the ingredients list and you’ll find store bought muffins are full of sugar, fat and “flavourings” rather than real fresh fruit. The excessive sugar, salt, fat and additives in commercial muffin recipes allow the grocery stores and coffee shops to extend the shelf life so they don’t go stale as quickly as a homemade muffin would.
The best way to enjoy healthy muffins is by preparing them at home, allowing you to control the proportion of ingredients. We suggest eating muffins fresh the day they are prepared. If you have any leftovers muffins pack 3-4 in a ziplock bag in your fridge and simply warm them up the next day in the oven.
Any remaining Banana Oat Chocolate Chip Muffins should be stored in the freezer and can keep for 2-3 months. We like to double our muffin recipes when we prepare them so we have a storage of yummy muffins in the freezer that we can easily enjoy several weeks later.
Best Banana Oat Chocolate Chip Muffins Recipe
There’s no better comfort food than a steaming, moist banana bread loaf hot out of the oven.
We prefer to prepare Banana Oat Chocolate Chip Muffins as they are individual portions and don’t require slicing. Homemade muffins can be easily stored in the freezer to extend their shelf life and are a great on-the-go breakfast snack.
So what qualities make the best banana oat chocolate chip muffins? The perfect muffin must be crunchy on the outside, well leavened so the muffin cap holds its shape and doesn’t shrink when cooled and feature a moist and light interior.
Looking to prepare healthy Banana Oat Chocolate Chip Muffins? Baking is a science so you can’t just lower a muffin recipe’s fat and sugar content or you will bite into a chewy, hard and unappetizing product.
We have spent years substituting ingredients to find the perfect balance. Texture and flavour have not been compromised while fat and sugar has been lowered significantly.
Banana Oat Chocolate Chip Muffins Tips
Our Banana Oat Chocolate Chip Muffins feature less oil and sugar than a classic recipe. We’ve maintained the structure and texture of the muffin by adding Greek yogurt, ground flax seed, shredded coconut, rolled oats soaked in milk and have almost doubled the amount of ripe bananas.
Greek yogurt and additional bananas ensure the muffin is moist. Flax seed, shredded coconut and rolled oats ensure the desirable light and fluffy texture is maintained.
If you’re looking to prepare Banana Oat Chocolate Chip Muffins on a whim and are missing a few ingredients at home don’t worry! You can easily substitute whole wheat flour if you don’t have ground flax. Or use regular yogurt, sour cream or ricotta cheese if you don’t have Greek yogurt in the fridge. Feel free to leave out the shredded coconut and replace with roasted pecans, hazelnuts or walnuts.
When making banana muffins it is important to think ahead, as you can not just run to the grocery store. The best banana oat chocolate chip muffins are prepared with ripe fruit. You want to purchase bananas in advance so you can let them darken, enriching their flavour.
Bananas from the grocery store are often yellow or even green, meaning they are still full of starch and natural sugars have not yet developed in the fruit. We make these muffins so often that we store ripe bananas in the freezer so we always have them on hand when overcome with cravings!
The one tip I give all muffin making beginners is to avoid over-mixing the batter. Light and fluffy muffins are made by reducing the amount of gluten in the batter. If you whip muffin batter with a beater the final product will be as hard as a hockey puck.
For best results, form a well in the dry ingredients and pour your wet ingredients inside. Using a spatula or wooden spoon, gently fold the dry ingredients into the wet ingredients. The finished batter should be fully incorporated, so be sure to scrape the bottom of the bowl so you don’t find unmixed flour. The most important rule to muffin making: when mixing, less is more!
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Homemade Banana Oat Chocolate Chip Muffins
Banana Oat Chocolate Chip Muffins
- measuring spoons
- measuring cups
- mixing bowl
- 1 cup rolled oats
- 1 cup milk
- 1/4 cup Greek yogurt
- 2 cup all purpose flour
- 1/2 cup white sugar
- 1/2 tsp salt
- 5 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3 tbsp ground flax
- 1/4 cup shredded coconut
- 1/2 cup vegetable oil
- 2 eggs
- 2 tsp vanilla
- 3 cups ripe bananas (5-6)
- 1 cup chocolate chips
- Combine oats, yogurt and milk and set aside.
- In large bowl, mix flour, sugar, salt, baking powder, baking soda, cinnamon, nutmeg, coconut and flax.
- In a blender blend vegetable oil, eggs, vanilla and bananas until smooth.
- Add oat mixture and banana mixture to dry ingredients and gently stir until the flour is moistened.
- Fill greased muffin tin and bake at 375F for 20 minutes.
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