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Chocolate Chip Banana Oatmeal Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

These muffins are a staple at our house! They are healthy, moist, whole grain, dairy-free and delicious! You can choose to add chocolate chips as I did in the picture or not! Either way, these will be satsifying!

Course: Breakfast, Recovery, Snack
Cuisine: American
Keyword: Budget-Friendly, dairy-free, Easy, Healthy, Meal-Prep, muffins
Servings: 12
  • 1 3/4 cups whole wheat flour
  • 1/2 cup honey or maple syrup
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup old-fashioned oats
  • 1/4 cup almond milk (or your choice of milk)
  • 3 bananas
  • 2 eggs
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 2 tbsp chocolate chips (optional)
  1. Preheat oven to 325 degrees F. Spray each muffin tin with nonstick cooking spray.

  2. In a large mixing bowl, blend all wet ingredients (eggs, oil, honey or maple syrup, milk, bananas) until smooth.

  3. Add dry ingredients (flour, oats, baking soda, salt, cinnamon) to wet ingredient mixture and use a large spoon to mix until combined. Add chocolate chips and gently fold in.

  4. Spoon batter evenly into each muffin tin. Bake for 20-25 min or until a toothpick inserted into a muffin comes out clean. Let them cool for about 5 min and enjoy them warm!

Recipe Notes

These will keep at room temperature for 2-3 days or in the refrigerator for up to 4 days. They will also keep well in the freezer for up to 3 months.


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Have Questions? Contact Heïdi!

Heïdi Boilard, Msc, RD

Sports Dietitian