These healthy banana chocolate chip muffins are great in the morning for breakfast or an afternoon treat. They’re made with wholesome oat flour, which is naturally gluten free, mashed banana, greek yogurt, and a touch of brown sugar for sweetness. Chocolate chips add even more decadence to these easy muffins that are sure to be your new favorite!

The Best Healthy Banana Chocolate Chip Muffins

Sometimes you just want a good muffin and these healthy gluten free banana chocolate chip muffins do not disappoint.

These healthier muffins are made with whole grain oat flour, which is naturally gluten free, and get their sweetness from ripe bananas and a touch of brown sugar.

Not only are these muffins delicious, they are easy to make and perfect to prep in advance because they freeze and reheat so well. The banana and chocolate chip combo is a classic that everyone, young and old, will love!

Watch How to Make This Recipe

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banana chocolate chip muffin ingredients

Banana Chocolate Chip Muffin Ingredients

Banana: Pick ripe bananas with plenty of brown spots for the best results.

Plain Greek Yogurt: The plain greek yogurt keeps these muffins tender and moist, while also packing a punch of protein. If you would like to keep these muffins dairy-free, you could also use a plain dairy-free almond or coconut milk greek yogurt.

Eggs: These work as a binder and hold everything together.

Brown Sugar or Coconut Sugar: These muffins only call for half a cup total of brown or coconut sugar. The bananas are naturally sweet and the chocolate chips also add sweetness as well so there’s no need to use extra sugar. 

Oat Flour: Oat flour is naturally gluten free and very easy to work with which makes it my flour of choice for these muffins. Plus, it’s cheap and you can make it yourself.

Chocolate Chips: I personally prefer dark chocolate chips over milk chocolate but feel free to use what you like best. You can also lower the amount of chocolate chips you use or cut them out altogether to make a simple and lower sugar banana muffin that would be delicious drizzled with peanut butter!

Cinnamon: A little cinnamon adds just the right touch of flavor in these muffins.

Vanilla Extract: Another way flavor enhancer. Who doesn’t love that yummy vanilla flavor?

How to Make Homemade Oat Flour

These healthy banana chocolate chip muffins are naturally gluten-free thanks to oat flour. Gluten-free baking can be a little tricky and I’ve had my fair share of baking fails when experimenting with almond flour or coconut flour.

While I don’t mind using gluten-free flours like almond, cassava, or coconut flour, or a gluten-free flour blend on occasion, when I just want to whip up a quick batch of muffins, oat flour is my go-to.

Oat flour is also much less expensive than gluten-free flour blends which are often made up of several different kinds of flours and stabilizers to replace the affect of gluten on a baked good.

Thankfully, as long as you have gluten-free rolled oats in your pantry, you can make a large batch of oat flour yourself, for pennies on the dollar, with a high-powered blender or food processor.

To make oat flour, just add a few cups of gluten-free rolled oats to your food processor or blender. Pulse or blend until the oats completely break down and become the consistency of traditional flour. 

You can also check out this blog post on how to make oat flour and all of my best tips.

banana chocolate chip muffin batter

How to Make This Banana Muffin Recipe

Step One: The first step in making these muffins is to mash your ripe bananas. To make this super easy, I love to use a potato masher. You want the bananas to be pretty broken down without any large chunks or pieces remaining.

Step Two: Once your bananas are broken down, add in the rest of the wet ingredients like eggs, Greek yogurt, and vanilla extract. Stir everything together until all of the wet ingredients are well combined.

Step Three: Now, add in the brown sugar (or coconut sugar if that’s what you’re using) and stir until well combined. Next, add in the oat flour and baking soda and stir until well incorporated. Then, fold the chocolate chips into the batter.

Step Four: Now, transfer the muffin batter to a greased muffin tin (you can also use muffin liners) and bake the muffins for fifteen to twenty minutes or until a toothpick comes out clean. Let the muffins cool just a big before digging in!

Tips and Tricks for the Best Muffins

These muffins are so easy to make, and you definitely don’t need any special skills to make them, but there are a few tips and tricks to ensure that they turn out perfectly every single time.

  • Be sure to line or grease your muffin tin. This will prevent the muffins from sticking.
  • If you are making homemade oat flour, be sure to pulse or blend the oats until they have turned into a fine flour for the best results.
  • If you want each muffin to have a few chocolate chips on the top, press in a few chips before placing the muffins in the oven.
  • I have not tried this muffin with other gluten free flours like almond or cassava. If you need a substation I recommend a gluten free flour blend. Coconut flour will not work.

How to Store

Because these muffins don’t have any preservatives and are made from real food ingredients, you’ll need to store them in the fridge for safe keeping. If you don’t think you’ll be able to eat all of the muffins within 2-3 days, you can freeze them!

batter min muffin pan

Can You Freeze and Reheat These Muffins?

Yes! One of my favorite things about these banana chocolate chip muffins is that they freeze and reheat really well. This makes the perfect to meal prep in advance for a quick breakfast or snack.

How to Freeze 

Step One: Let the muffins come to a complete cool on a WIRE BAKING RACK

Step Two: Once cool, place the muffins in a freezer safe storage bag or container and label them with the name of the recipe and date.

Step Three: Place the muffins in the freezer for a few hours until frozen solid.

How to Reheat

When you’re ready to reheat and eat a muffin you can do it one of two ways. My preferred method is to wrap one or two muffins in foil and let them reheat in a 350 degree oven for 10-12 minutes until they are warmed through.

They’ll taste just like a fresh batch straight out of the oven! If you’re short on time, you can also pop a muffin straight from the freezer into the microwave for 30 seconds to heat through!

banana chocolate chip muffins stacked

More Delicious Muffin Recipes to Love

hope you give these Healthy Banana Chocolate Chip Muffins a try! They are so easy to make and absolutely delicious!

If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings / #allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.

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banana chocolate chip muffins stacked

Healthy Banana Chocolate Chip Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 27 reviews
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: snacks
  • Method: baking
  • Cuisine: american
  • Diet: Gluten Free


These healthy gluten-free banana chocolate chip muffins are great in the morning for breakfast or an afternoon treat. They’re made with wholesome oat flour, which is naturally gluten free, mashed banana, greek yogurt, and a touch of brown sugar for sweetness. Chocolate chips add even more decadence to these easy muffins that are sure to be your new favorite!




  1. Preheat oven to 350 degrees. 
  2. Add the banana, Greek yogurt, eggs, and vanilla extract to a mixing bowl and stir until well combined. 
  3. Next, add in the brown sugar and stir until well mixed.
  4. Add in the oat flour, baking soda, baking powder, and cinnamon and stir until well combined. Next, fold in the chocolate chips.
  5. Transfer the batter to a greased muffin tin. Fill each muffin well two-thirds of the way full.
  6. Bake the muffins at 350 degrees for 15 to 20 minutes or until a toothpick, placed in the center, comes out clean.
  7. Serve the muffins warm, straight out of the oven, or enjoy them the next day!

Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Casey Colodny / THE MINDFUL HAPA

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  1. Mary Beth says:

    Thanks Ashlea!
    These muffins are so easy to make and they’re delicious!! I appreciate you and your work developing these recipes!

  2. My whole family love these! They are easy to make and satiate my raging sweet tooth while being more health concious.

  3. These are great! I used vanilla greek yogurt because that’s what I had on hand. I also didn’t use any sugar, but instead mixed in a bit of honey with the wet ingredients and added a tad bit more oat flour (quick oats that I blended) to make up for it. They always turn out so tasty! I’ve made them 3 times in the past couple weeks and added in different things each time (walnuts, chocolate, frozen blueberries, etc.) DELISH!! Thanks so much.

  4. Liz Ward Muhitch says:

    These are so good! I added some almond butter to add a different flavor. Thanks for sharing such yummy recipes that are healthy too!

    1. Ashlea Carver says:

      so glad you loved them, Liz!