Healthy Banana Chocolate Chip Oat Muffins

I love these muffins. I eat one in the early morning before working out. I make double batches and freeze them in packs or two. I add vanilla and sometimes strawberries, sometimes caramel flavored chips. Other than that the recipe is perfect!

I didn’t have applesauce so I used the leftover smashed bananas and sour cream as a substitute. I used ultra-filtered milk for added protein. I also added a little salt and some vanilla. I sprinkled cinnamon and sugar on top of the muffins before baking. I forgot to add nuts but I think it would have been a good addition. I think I would also sprinkle a few extra chocolate chips on top of the muffins before baking.

Ill be completely honest here, ive made a lot of recipes but this was awful.. cooked first batch the way it called.. they ended up being really hard and dry Cooked second batch at lower temp and they came out less hard but just as dry.. Eaten right away they aren’t bad but its not something anyone reached for Eaten the next day or days after, no. Hard, dry and honestly flavorless.. I usually find a recipe and find ways to alter to make better but I won’t even try here

Made it without applesauce and chocolate chips and added 3 cubed apples. Added a bit more milk. It turned out GREAT!

There were so many mods to this highly rated recipe, I thought I’d better start with my own, and I’m glad I did. This is a healthier version. I put all of my liquids in my Kitchenaid mixer and let it go for a while, including the bananas and sweeteners. I doubled the milk and bananas, added a couple of dates, instead of white sugar-half brown and half agave syrup, a little vanilla and cinnamon, and 1/2 c coconut flour in place of the 1.5 c WW flour. I don’t believe anyone should skip the applesauce in muffins, as this really makes the recipe healthy, and eliminates the need for fattening butter or oils. (This is with the 12 serving, as I seldom make whole recipes—one of the many things I love about Allrecipes for those of us who cook for less people.). I did the 400 degrees for about 18 minutes, and these come out extremely moist. I recommend letting them cool thoroughly as directed.

These are so yummy! I used 1/2 cup of regular flour and the rest whole wheat and added cinnamon and vanilla like the comments said. They’re really good. My kids love them too!

I followed the recipe exactly except I added a little salt and some vanilla as per other’s recommendations. My 4 year old who loves muffins only liked the muffin top and wouldn’t eat the rest. They were very dry.

I followed the recipe exactly, but substituted walnuts for chocolate chips. I found the texture to be a bit gummy so probably won’t make these again.

They were okay, a little thick and dry for my liking

Did not care for these when baked per the instructions. Very dry.

Great! Added what all the reviews say 1/2 tsp nutmeg 1tsp cinnamon 1tsp salt 1/2 cup of milk 1tsp vanilla extract …super tasty!

The only thing I did differently was I used walnuts instead of chocolate chips. This recipe is okay as a healthy alternative but I wont be making these again. They were lacking flavor and were chewy.

I did not think these were over the top amazing but they disappeared very quickly. I had to use cinnamon applesauce but apparently that did not bother anyone. Another good way to use up aging bananas.

My daughter LOVES them! We double the ingredients and then freeze them. Great snack for school. The only change I made was decrease sugar a little and add honey and vanilla extract.

Just wanted something different this morning for breakfast. Decided on banana muffins and found this one. Tweaked the recipe a little and added one teaspoon of vanilla extract and 3/4 teaspoon of salt. Also used cooking spray on the muffin tins and omitted the liners. Total baking time was 17 minutes. Have to say these muffins came out moist and were absolutely delicious!

No flour healthy oatmeal and choco chip muffins 🙂

I put 1/3 less of the sugar requested and it still tasted amazing!

Just added cinnamon!

Added 2TBSP flax and for 50% of flour, used oat flour. Replaced white sugar with brown sugar and used 50% greek yogurt and 50% apple sauce in place of all apple sauce to make healthier. Still tasted great.

Turned out great, super moist and kids loved them. Even my picky husband had one.

I reviewed this recipe a couple months ago and was very pleased then and now with the recipe. You can see my previous review below. I wanted to add that I did freeze half of the muffins in a Ziploc bag. I thawed them out one at a time and cut them in half and stuck them in my little toaster oven for a few minutes which got a nice crispy exterior on them, then spread s little butter on them. They were absolutely delicious after being frozen. I even microwaved one and it was very good also. I just liked the toaster oven because you get that crispy outer exterior like when they come out of the oven. One last thing, I noticed some people did not like the dense bready consistency of these muffins. You have to remember that you’re using whole wheat flour and rolled oats. That is automatically going to give you a heavier dense consistency in the muffin. And that certainly does not make it bad, what it does make it is extremely filling. You eat one of these muffins and you know you had a really good snack that was very filling. Plus they are still moist and very tasty inside. If you want a lighter and cake like consistency to your muffin I suggest you try a different recipe that isn’t healthy. As long as whole-wheat and rolled oats are involved in this recipe, it’s going to automatically be a denser type muffin. I love them!