Moist, delicious, fluffy, healthy and most importantly… easy! Who doesn’t love a good muffin?! Amiright?! These one-bowl whole grain banana chocolate chip muffins are a recipe you’ll keep coming back to.
Who doesn’t love a good muffin?! Amiright?! I always make sure to have a batch or two on hand for busy mornings, school lunches and after-school snacks. They are the best – especially when there are chocolate chips involved!
I played around with this recipe and tested it a few times until it was perfect. It’s not often that you create a muffin recipe made with 100% whole grains (rolled oats or oat flour and whole grain flour!), but also soft and fluffy.
I also wanted to minimize the added sugar, so added lots of ripe bananas (along with a small amount of maple syrup) instead. My favourite part? The fact that I made the entire double-batch recipe in ONE BOWL.
This is music to any busy parent’s ears, right?! Minimal clean-up and 24 delicious freezable school-safe muffins? Yes please!!
One-Bowl Whole Grain Banana Chocolate Chip Muffins
Moist, delicious, fluffy, healthy and most importantly... easy!
Ingredients
- 6 large ripe bananas (or 7 small), mashed
- 4 eggs, room temperature
- 2/3 cup melted coconut oil
- 2/3 cup almond or coconut milk
- 2/3 cup maple syrup
- 2 tsp vanilla
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 2 cups rolled oats (ground)
- 2 cups whole wheat flour
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 325F and grease two muffin tins.
- In a large bowl, combine wet ingredients (bananas, eggs, oil, milk, maple syrup, vanilla) and whisk well.
- Add baking soda, cinnamon and salt and whisk again.
- Add ground oats and flour, and fold in until almost blended. Add chocolate chips and fold everything until just blended (don't over-mix).
- Transfer muffin mix into muffin tins, filling each about 3/4 full.
- Place in oven for 20-22 minutes (you'll know when they're done by pressing in the middle gently, and the muffin bounces back).
- Remove from oven, allow to cool, and enjoy!
For more delicious kid-tested muffins, check out my Whole Grain Pumpkin Spice Muffins, my Flourless Blender Chocolate Zucchini Muffins and these delicious Green Monster Muffins!
![[AD] Who else loves a quick, one-pot meal for the busy back-to-school season? 🙋♀️
As a dietitian and mom, I’m all about recipes that are quick, affordable, nourishing, and of course, delicious. That’s why I’ve teamed up with my friends at L’Ancêtre Cheese to bring you my Homemade One-Pot Hamburger Helper—perfect for weeknight dinners and makes awesome leftovers for lunchboxes too!
What I love most? You can toss everything—beef, pasta, veggies—into one pot, saving time and dishes! Plus, @ancetrecheese , made locally here in Canada from pasture-fed cows, adds that perfect cheesy touch. It’s organic, sustainably produced, and absolutely delicious. 🧀
What you need:
* 1.5 lbs lean ground beef
* 4 cups uncooked whole grain, regular or gluten-free pasta noodles (like rotini or macaroni)
* ½ yellow onion, diced
* 2 cups veggies of choice, diced (eg. mushrooms, bell peppers, carrots, broccoli, cauliflower etc.)
* 1 cup frozen peas
* 2 cloves garlic, minced
* 1 tsp pepper
* 1.5 cups milk of choice
* 1.5 cups chicken broth
* 1-680 mL jar tomato pasta sauce
* 2 tsp Italian Seasoning
* Tsp red pepper flakes
* 3 cups L’Ancêtre’s Marbled Mild Cheddar
Put it all together:
1. Cook beef in a large pot over medium-high heat until browned, then drain. Add onion, garlic, red pepper, mushrooms, red pepper flakes, Italian seasoning, salt, and pepper; cook until veggies are tender-crisp.
2. Mix in milk, broth, tomato sauce, and uncooked macaroni. Bring to a boil, then reduce heat and cook for 15-18 minutes, stirring often. Adjust liquid as needed.
3. Remove from heat, stir in frozen peas and 1 cup of cheese until melted. Transfer to a casserole dish, sprinkle with remaining cheese, and bake at 375°F for 5-10 minutes until golden. Cool before serving.
Make sure to pick up L’Ancêtre cheese (either a family-sized block or pre-shredded) at a local retailer near you! Visit https://www.fromagerieancetre.com/en/cheeses/ to find out more!
#Ad #Partner #BackToSchool #LunchboxIdeas #OrganicCheese #FamilyMeals #LAncetreCheese](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/459558167_1543212989903442_998663133378052381_nfull.webp)
![👇[AD] Dietitian-approved “snack lunches” that my kids love, in partnership with my friends at @naturesbakery 💜
Make sure to comment “snack lunch” and I’ll send you a free school-lunch cheat sheet 🙌🏻
Let’s be honest, the items kids get most excited about in their school lunches are the... snacks! So, why not build a meal-worthy “snack lunch” that your kids can be excited about opening and enjoying?
We do this often, and for good reason. It’s quick and easy for me (yay!), and my kids love helping pack them. Plus, these lunches can be just as nourishing as a “traditional” lunch. Bonus: the most often get eaten!
Here’s my “rule of 4” for building these lunches, ensuring they’re packed with the nutrients my kids need for the day:
1️⃣ Whole grains/starches
2️⃣ Protein-rich foods
3️⃣ Fruit
4️⃣ Veggies
As a dietitian Mom, I’m a huge fan of including @naturesbakery Fig Bars in my kids’ lunches. Not only do they always get eaten (aka my kids love them), but I love that they contain a simple ingredients list with whole grains and real fruit. They’re also plant-based, dairy-free and nut-free (making them perfect for school lunches!).
A typical “snack lunch” might look like this:
Charcuterie-Style
* Meats, cheese and crackers; for plant-based families, you could swap the meat and cheese with smoked tofu slices, tempeh strips or plant-based deli slices, plant-based cheeses, and hummus, roasted chickpeas or edamame.
* Cut up fruit
* Chia pudding
* A Nature’s Bakery Raspberry Fig Bar (plant-based, dairy-free, and nut-free!)
Mediterranean-focused:
* mini naan bread/pita
* Hummus
* mini caprese salad skewers
* Nature’s Bakery Blueberry Fig Bar
* Fruit
* Dried chickpeas
Fun Finger Foods:
* energy bites
* edamame beans
* Seed and banana roll-ups
* string cheese (or dairy-free alternative)
* Nature’s Bakery Raspberry Fig Bar
* Mini carrots
If you think your kids will love snack lunches, comment “snack lunch” below for a free school lunch cheat sheet ❤️
#Ad #Partner #NaturesBakery #SnackLunch #SchoolLunchIdeas #DietitianApproved #PlantBasedSnacks](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/458372728_522285503507501_4269903014098073865_nfull.webp)
Comments
Morgan says
Hi! Could you used thawed frozen bananas for this or would they be too mushy?
Sarah Remmer says
You definitely could! We do that all the time.
Glenda says
We love these muffins
Sarah Remmer says
I’m so glad, Glenda!
Jodi says
Hi Sarah,
Is it baking powder or soda for the recipe? The ingredients says soda, but in the directions it says powder.
Thanks!
Sarah Remmer says
It’s baking soda 🙂