Banana Oatmeal Chocolate Chip Muffins Recipe
User Reviews
5
Banana Oatmeal Chocolate Chip Muffins Recipe
Description
This muffin recipe blends whole wheat and all-purpose flours with rolled oats and vanilla whey protein powder. A low-calorie granulated sweetener creates mild sweetness without heaviness. The wet ingredients include almond milk, an egg, melted coconut oil, vanilla extract, and mashed banana, providing moisture and binding. Chocolate chips are folded in for pockets of chocolate flavor.
The batter is portioned into paper-lined muffin cups and baked in a hot oven until the tops are golden and a toothpick inserted comes out clean. The result is a moist, tender muffin with a wholesome grainy texture from the oats and whole wheat flour. The banana adds natural sweetness and contributes to the soft crumb.
These muffins work well as a convenient grab-and-go breakfast or snack. The oats and protein powder increase their nutritional density slightly without compromising enjoyment.
For storage, leftovers keep well in the fridge for up to five days and can be frozen for several months. Reheating gently in a microwave restores warmth. Substitutions such as different flours, plant-based milk, or alternative sweeteners are possible, as noted in the recipe notes.
Ingredients
- ½ Cup whole wheat flour
- ¾ Cup all-purpose flour
- 1 Cup oats
- 2 coops whey protein vanilla flavor
- ¼ Cup granulated sweetener low-calorie
- 2 Teaspoons baking powder
- 1 Teaspoon baking soda
- ¼ Teaspoon salt
- ¾ Cup almond milk or milk of choice
- 1 egg
- 1/3 Cup coconut oil or Vegetable oil, melted
- 1 teaspoon vanilla
- 1 Cup banana mashed
- ½ Cup chocolate chips
Instructions
- Preheat the oven to 400 degrees F. Line a 12-cup muffin tin with paper muffin liners.
- In a large bowl, mix together the ½ Cup Whole wheat flour, ¾ Cup All purpose flour, 1 Cup Oats, 2 Scoops Whey Protein, ¼ Cup Low-calorie granulated sweetener, 2 Teaspoons Baking powder, 1 Teaspoon Baking soda, and ¼ Teaspoon Salt.
- In another bowl, whisk together the 1 Egg, 1 teaspoon Vanilla, ¾ Cup Almond milk, 1/3 Cup Melted coconut oil, and 1 Cup Mashed banana.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the ½ Cup Chocolate chips.
- Divided the batter evenly between the muffin cups.
- Bake for 15-18 minutes or until tops are lightly browned and a toothpick inserted into a muffin comes out clean.
Notes
- Store leftover muffins in a container refrigerated up to 5 days; reheat in microwave before serving.
- Freeze muffins for up to 3 months to maintain freshness.
- Protein powder can be substituted by adding an extra 1/4 cup flour if preferred.
- Flours can be swapped for gluten-free alternatives and almond milk substituted with other plant or dairy milks.
- Sweeteners such as honey, maple syrup, brown sugar, or coconut sugar may be used instead of granulated sweetener.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 25mg | 8% |
| Sodium | 198mg | 8% |
| Potassium | 231mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 99mg | 10% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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