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Healthy Oatmeal Banana Chocolate Chip Muffins

I’m always looking for healthier ways to eat my favorite breakfast – muffins, and I think I’ve finally cracked the code with these super healthy oatmeal banana chocolate chip muffins. They are the moistest muffins I’ve ever made, and are mostly made of Oatmeal.

From a healthy food point of view, they have very little fat or sugars but in spite of that, they just melt in your mouth. I love making them whenever I have some overripe bananas on hand and loading them up with some jumbo chocolate chips. I’m not a huge fan of chocolate but when it comes to these muffins, biting into semi-solid chocolate chips along with bits of bananas is absolutely fantastic! Make sure to use KitchenAid’s muffin tins because they are really non-stick which makes cleanup so much easier, and gives you perfect muffins every time.


Time: 45 minutes – 1 hour                  Makes: 15 mini muffins or 6 large muffins.


KitchenAid Professional Non-Stick Bakeware (Muffin Pan)

KitchenAid Silicone Spatula



– Oat Flour: 2 cups

– Milk: 1 1/2 cups (I used skimmed)

– Bananas (mashed): 1 cup (I used two bananas)

– Vanilla Extract: 1 teaspoon

– All Purpose Flour: 3/4 cup

– Baking Powder: 1 teaspoon

– Baking Soda:  3/4 teaspoon

– Cinnamon powder (optional): ½ teaspoon

– Salt: ¼ teaspoon

–  Unsalted Butter (melted): 2 tablespoons

– Honey or Maple Syrup: 1/4 cup

– Chocolate Chips or other mix-ins: 1/2 cup



– Pre-heat oven to 175 degrees Celcius.

– In a bowl, mix together oat bran, milk, bananas and vanilla extract with your spatula and let the mixture sit for 10-15 minutes.

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– This will help soak the oat bran so that the muffins are not dry.

– In another bowl, using the spatula combine flour, baking powder, baking soda, cinnamon powder (if using) and salt. Set aside.

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– In a different bowl, whisk together butter and honey.

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– Once the bran mixture has soaked for 10 minutes, add the butter mixture and mix well

– Add the flour mixture and keep mixing till combined. (Good way of toning up your arm muscles)

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– Finally, fold in the choco chips or any other add-ons you want to try.

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– Scoop mixture into lined muffin pan. These muffins don’t rise too much so you can fill till the top. If using mini tins, bake for 12-15 minutes. If using regular sized muffin tins, bake for 18-20 minutes.

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– Once baked, let the muffins cool for a few minutes before turning them out on a wire mesh.

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Recipe by: Richa Gupta (My Food Story)

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