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Healthy Choc Chip Muffins // Nut-free
- Total Time: 0 hours
- Yield: 12 1x
- Diet: Vegetarian
Ingredients
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- 3 cup plain rolled oats
- 1 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup mashed banana (2-3 bananas depending on their size)
- 1/4 cup maple syrup
- 2 eggs
- 1 1/2 cup milk (any milk you prefer)
- 1/2 tsp vanilla essence
- 100 g choc chips
Instructions
- Preheat oven to 180c/355f. Combine wet ingredients in a bowl: mashed banana, maple syrup, eggs, milk and vanilla. Mix well.
- Add dry ingredients to the bowl – oats, choc chips, baking powder, salt and cinnamon – and mix to combine.
- Spoon mixture evenly into an oiled muffin tray. Bake for 20-25 minutes.
Notes
Good thing this healthy choc chip muffin recipe is SO quick and easy (and fool-proof), even I can make them. They’re nut-free so great for school lunchboxes or parties, super tasty, great for a snack or an on-the-go breakfast option. Kids will love helping you make them. Plus, you can freeze them so they’re great for meal prep. If you love this recipe, you’re going to love Back to Basics. Click here to do a free 7-day trial or learn more.
- These healthy choc chip muffins are great for little kids – and adults! They’re nut-free so you can add them to the school lunchbox. Or you can serve them at kids birthday parties. Just make sure that the choc chips you use are also nut-free.
- If you’re coeliac, I don’t recommend using oats (to be safe) but if you’re sensitive to gluten, you may tolerate oats OK.
- You can swap choc chips for blueberries, fresh or frozen for a healthier option.
- You can easily adjust how much maple syrup you add to adjust the sweetness.
- You could also swap the maple syrup for honey if you prefer.
- The more overripe your bananas are, the sweeter the muffin will be.
- Don’t have a muffin tray? Just pour the mixture into a small baking tray (or loaf tin) and bake. When you stick a knife in and it comes out clean, it’s ready. Cut into slices.
- Prep Time: 5 mins
- Cook Time: 20-25 mins
