Chocolate Chunk Banana Oat Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 12
  • 1 cup all purpose flour
  • 1 cup old-fashioned oats
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 large egg
  • ¼ cup unsweetened applesauce
  • ¼ cup brown sugar
  • 2 Tbsp. coconut oil
  • ½ cup plain Greek yogurt
  • 2 ripe bananas, mashed
  • ½ cup chocolate chunks/chips
  1. Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners. Set aside.
  2. In a medium-sized mixing bowl, combine flour, oats, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, whisk egg until it is slightly frothy. Add applesauce, brown sugar, coconut oil, Greek yogurt, and mashed bananas, mixing well until everything is fully incorporated.
  4. Gradually add dry ingredients to the wet ingredients and stir until just combined. Do not over mix. Gently fold in chocolate chunks.
  5. Divide batter evenly among the muffin cavities, filling each cavity until it is about ¾ full. Optional: sprinkle a few chocolate chips over the top of each muffin.
  6. Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~5 minutes before transferring to a wire rack to cool completely. Store in an air-tight container for up to a week.
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