These delightful banana-oat muffins are packed with wholesome ingredients, offering a guilt-free treat that's both moist and delicious. The combination of flaxseed, Greek yogurt, and applesauce creates a tender crumb, while walnuts and chocolate chips add a touch of indulgence.

Follow The Directions

01

Step

Preheat oven to 350°F (175°C). Position a rack in the lower third of the oven. Lightly coat a mini muffin pan with cooking spray. (5 minutes)

02

Step

In a small bowl, combine water and flaxseed meal. Allow the mixture to sit for 5 minutes to thicken. (5 minutes)

03

Step

In a separate, medium-sized bowl, whisk together the whole wheat flour, finely ground steel-cut oats, brown sugar, and salt. Set aside. (3 minutes)

04

Step

In a large bowl, thoroughly mix the thickened flaxseed mixture, mashed bananas, honey, Greek yogurt, lightly whisked egg, applesauce, coconut oil, and vanilla extract until well combined. (5 minutes)

05

Step

Gently stir the flour mixture into the banana mixture until just combined. Be careful not to overmix. Fold in the chocolate chips and ground walnuts. (5 minutes)

06

Step

Using an ice cream scoop or spoon, fill each muffin cavity in the prepared pan about two-thirds full. Sprinkle the tops of the muffins with cinnamon sugar to taste. (7 minutes)

07

Step

Bake in the preheated oven for approximately 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Monitor closely to prevent overbaking. (18 minutes)

08

Step

Remove the muffin pan from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. If desired, these muffins can be frozen for later enjoyment. (5 minutes)

For best results, use very ripe bananas – the browner, the better!
Feel free to substitute other nuts or dried fruits for the walnuts and chocolate chips.
Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
For a richer flavor, try using melted butter instead of coconut oil.
If you don't have steel-cut oats, you can use rolled oats pulsed in a food processor until finely ground.