These Healthy Oatmeal Chocolate Chip Muffins bake up so soft and puffy! There's no oil or butter so they are the perfect light snack or breakfast on the go.
Although January is full of resolutions and healthy eating, my taste buds and brain don't seem to agree. I try my darnest to eat healthy and do a pretty good job of it. But there's always room for setting yourself up for success by making a batch of healthy muffins on the weekend to grab on the go or for a mid-afternoon snack.
It's a recipe you would never know is healthy. It's flavorful, sweet and the edges turn a gorgeous golden brown color. They rise beautifully in the oven and are the perfect amount of springy and chewy you find in a bakery style muffin.
It's a dump everything in the bowl kind of recipe. So easy, so delicious and so healthy. My kind of recipe.
There's so many healthy ingredients in these! Like coconut oil, banana and oats. The oats give it a great texture and the banana adds some sweetness and moisture to the batter.
I was throwing all of the ingredients together and didn't feel 100% convinced these were going to turn out. I scooped a tiny bite of the batter and immediately impressed myself.
It's such a satisfying feeling being able to lick the bowl and know it's not bad for me.
The majority of the sweetness comes from the banana and sugar free maple syrup. There is a tiny bit of brown sugar in this recipe, but it's only ¼ cup in the whole batch!
Healthy Gluten Free Chocolate Chip Muffins
- 1 cup whole wheat flour
- ¾ cup old fashioned rolled oats
- ½ cup plain yogurt
- ¼ cup almond milk
- ¼ cup sugar free syrup
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ teaspoon salt
- 1 banana
- ¼ cup honey
- 1 tablespoon vanilla extract
- 1 tablespoon coconut oil
- 1 egg
- Preheat oven to 350 degrees. Grease muffin tin and set aside.
- Add all ingredients to a large bowl and whisk until combined. Be careful not to overmix.
- Fill muffin tins ¾ of the way full. Do not overfill or they will rise over the sides of the pan. Place in the oven and bake for 18-20 minutes or until tops are set.
- Allow muffins to cool in pan for 10 minutes.
- Keep in air tight container for one week or in the freezer up to six months
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