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Banana Oat and Chocolate Chip Muffins

I always seem to have a stash of frozen peeled over ripe bananas in the freezer for smoothies and muffins. I like to use the food processor for the bananas so I get a real smooth texture in the batter. These muffins are 200 calories each with 5 grams of protein.


  • 1 very ripe banana
  • ¾ cup dark brown sugar
  • 1 egg
  • ¼ cup avocado or canola oil
  • ¾ cup plain greek yogurt
  • 1 tsp vanilla

Dry Ingredients:

  • 1 cup all purpose flour
  • ¾ cup whole wheat flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • ¾ cup oats quick cooking
  • ¼ cup mini chocolate chips semi-sweet or milk chocolate


  • Preheat the oven to 375° and line muffin pan with papers.
  • In a food process if using add your banana and process until smooth. Next add brown sugar, egg, oil, yogurt and vanilla - process until smooth.
  • In a large bowl combine flours, baking powder, cinnamon, baking soda and salt. Stir with a whisk.
  • Using a spatula add the liquid ingredients to your large bowl and stir just until combined.
  • Now with the spatula fold in oats and chocolate chips until they are equally distributed.
  • Using a muffin scoop drop batter into the paper liners - approximately 3 tbsps each.
  • Bake 18-22 minutes until a toothpick comes out clean and tops are golden brown.