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If you’re looking for a healthy, delicious banana muffin recipe, this is it! These Banana Oatmeal Chocolate Chip Muffins are loaded with fibre: it’s got rolled oats and flaxmeal to give it a fibre boost. Plus it’s made with whole wheat flour, low in added sugars, AND vegan! These muffins are great for people dealing with constipation or neurogenic bowel (such as those with paralysis from spina bifida, spinal cord injury, or multiple sclerosis) who need the extra fibre boost in their diet.
I love making a batch of these muffins and storing them in the freezer to have on hand when hunger strikes. I typically warm them in the microwave for 30-60 seconds and spread some nut butter on them with a glass of soy beverage for a nourishing snack. I hope you enjoy these muffins as much as I do!
These Banana Oatmeal Chocolate Chip Muffins Are…
- High in fibre (from oats and flaxmeal – the Bob’s Red Mill Rolled Oats and Flaxseed Meal are super rich in fibre!)
- Made with whole wheat flour
- Sweetened with maple syrup
- Great for meal prep
- Easy and quick to make
- Ready in 30 minutes!
- A delicious, nutrient dense snack (also good as a pre-workout snack)
Banana Oatmeal Chocolate Chip Muffins
- 2 Flax "eggs" (5 tbsp water + 2 tbsp flaxmeal)
- 2 large bananas, mashed (or 3 smaller bananas)
- 1/2 cup maple syrup
- 1/4 cup oil (such as coconut oil, sunflower oil, avocado oil, etc.)
- 1/2 cup milk of choice (such as almond beverage, soy beverage, etc.)
- 1 tsp baking soda
- 1 tbsp vanilla extract
- 1.5 tsp ground cinnamon
- 1/2 cup rolled oats
- 1.5 cups whole wheat flour
- 1/3 cup flaxmeal
- 1/2-3/4 cup mix-ins (walnuts, chocolate chips)
- Preheat the oven to 325F. Place muffin liners in your muffin tin. Or you can spray the tin.
- Start with the flax “eggs”. Place the 5 tbsp water and 2 tbsp flaxmeal into a large bowl and mix together. Let sit for about 5 minutes.
- Mash the bananas in a separate bowl (or mash them directly in the large bowl after the flax eggs have rested for 5 minutes). If mashed in a separate bowl, add them to the large bowl.
- Now mix in the maple syrup, oil, and milk.
- Mix in the baking soda, vanilla extract, cinnamon, oats, and whole wheat flour. Stir it well until combined. Then add the flaxmeal until mixed well together.
- Add the mix-ins: walnuts, chocolate chips, etc.
- Divide the batter evenly into the muffin liners. Recipe makes 12 large muffins or about 15 smaller muffins. If you want you can sprinkle some extra oats and/or chocolate chips on top.
- Bake in oven for roughly 22-25 minutes depending on how hot your oven is. Insert a toothpick at the end to check that they are properly baked (toothpick should come out clean).
- Let muffins cool and enjoy.
- You can store them at room temperature for about 2 days, in the fridge for up to 4 days, and in the freezer for a month.
I hope you enjoy these muffins. Let me know on Instagram if you try making these!
If you love the chocolate and banana combination, make sure to check out my Yogurt Peanut Butter Cup recipe as well!
Jackie is a Toronto-based Registered Dietitian with a Masters of Health Science (MHSc) in Nutrition Communications, whose mission is to empower and support people with disabilities to manage their condition, prevent complications, and live active lifestyles through nutrition. Jackie runs a virtual private practice and consulting business and runs her blog which has simple recipes and health information for the disability community.