I share a lot of muffin recipes on this blog – but you know why? They’re the easiest snack in the world, just grab and go! Plus they are an easy vessel for nutritious ingredients. These Banana Oat Breakfast Muffins are packed with delicious and healthy foods! Banana, oats, chia seeds plus they’re chocolatey – nothing wrong with that!
This recipe uses oat flour – easily made by pulsing oats in a food processor for a few minutes until a flour like consistency is reached. Quick oats work better for this and are easier to get into a fine flour, I have used large flake oats as well though. I also have been replacing eggs in my recipes with chia eggs. I am moving towards using less animal products in my cooking – and the chia seeds work super well! Plus they add some amazing nutrient benefits, like iron, fiber and protein! Before starting the recipe, mix the chia seeds with water – 1 tbsp to 1/2 cup water equals 1 egg. Let it sit and gel together for about 15 minutes then it’s ready for use!
The addition of banana in this recipe and in many others helps keep baking moist, but also adds sweetness. This allows us to use less sweeteners! Which is definitely the way I cook. Plus I decided to add in some cacao powder (there are some big differences between cocoa powder and cacao, make sure to just buy cacao as its purer and has no added sweeteners) to make these muffins deliciously chocolatey.
Because these muffins stay SO moist – be careful not to overcook them. They will come out of the oven still very soft and gooey feeling but once they cool completely they will solidify more. They stay a beautiful, soft muffin which are my favourite.
These moist muffins are a perfect on the go snack or breakfast. Filling and nutritious.
- 1 cup plain Greek yogurt
- 1 cup mashed ripe banana
- 2 chia eggs
- 2 tsp vanilla
- 1-2 tbsp raw honey
- 1 1/2 cups oat flour
- 2/3 cup oats
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup cacao powder
- 1/3 cup dark chocolate chips
Mix chia eggs to let sit and gel. 2 tbsp chia seeds to 1 cup water.
Preheat oven to 350°. Spray muffin trays with cooking spray.
Pulse oats in food processor and measure for oat flour after.
Combine all dry ingredients in large bowl.
In separate bowl, combine banana, chia eggs, yogurt, vanilla and honey.
Pour wet into dry ingredients and fold together. Do not overmix.
Spoon into muffin tray.
Bake for 17-20 minutes. Remove and let cool completely as they will solidify as they cool.