Banana Oat Chocolate Chip Muffins (High Protein & High Fiber)

Annie, Healthy Food by Annie

Soft, fluffy Banana Oat Chocolate Chip Muffins with a tender crumb and melted chocolate pockets in every bite. These muffins are higher in protein and fiber than regular oat muffins, with a better everyday balance while still tasting sweet and comforting. Made with banana, oat flour, and lupin flour, they are easy to make and great for meal prep or a nourishing snack.

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, Healthy Dessert, Healthy Snacks & Treats

Cuisine Gluten-Free, High-Fiber, High-Protein, Refined Sugar Free, Sugar-Free Option

Servings 11 12

Calories 176 kcal

Ingredients

1¼ cups oat flour 150 g, read note 1
¾ cup lupin flour 75 g
⅓ cup avocado oil or olive oil 80 ml
3 large eggs
3 large ripe bananas
1 tbsp vinegar
1/2 cup golden monkfruit sweetener or coconut sugar about 65–70 g
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp baking powder
⅓ tsp baking soda
1/3 cup sugar-free chocolate chips about 40–45 g, plus more for topping

Instructions

Prepare the Oven and Pan
Preheat your oven to 160°C fan (320°F fan) or 180°C conventional (350°F).
Line a muffin pan with muffin liners.
Make the Batter
In a large bowl, mash the bananas.Whisk in the eggs and mix well.
Add the oil, sweetener, vanilla extract, and vinegar. Mix until smooth.
Mix the Dry Ingredients
In a separate bowl, sift together the oat flour, lupin flour, baking soda, baking powder, and salt, then whisk to combine.
Combine and Fold
Slowly fold half of the dry mixture into the wet mixture and mix gently.
Add the remaining dry mixture and fold until just combined. Do not overmix.
Stir in the chocolate chips.
Fill and Bake
Divide the batter evenly among the muffin liners.
Top with extra chocolate chips.
Bake for 20 minutes, or until a toothpick inserted in the centre comes out clean.
Cool
Let the muffins cool before enjoying.

Notes

Homemade oat flour (Note 1):
Add oats to a high-speed blender or food processor for 30–60 seconds. Blend until the oats turn into a fine, powdery, soft flour.
Storage:
Store in an airtight container in the fridge for up to 5 days. They stay soft and are great for meal prep.
Do not overmix:
Fold the batter gently and stop once combined to help keep the muffins soft and fluffy.
Optional topping tip:
Add a few extra chocolate chips on top before baking for a lovely bakery-style finish.

Nutrition per serving (Using Golden Monkfruit ): 1 of 11 servings

Calories: 176 kcal, Protein: 9.5 g, Carbohydrate: 15.7 g, Net Carb: 11.8 g, Sugars: 3.8 g, Fat: 10.6 g, Saturated Fat: 1.8 g, Fiber: 3.9 g

Nutrition Facts Notes:

✔️ Makes 11 muffins

✔️ Sweetened with monkfruit, which adds no calories or sugar

✔️ Naturally sweetened further by ripe bananas

✔️ Higher in protein than traditional oat muffins due to lupin flour

✔️ Good source of fiber from oat flour, lupin flour, and bananas

✔️ Lower sugar than standard banana muffins

✔️ Balanced macronutrients help support steadier energy levels

✔️ Not low carb due to oat flour and banana content

✔️ Lower calorie than most muffins

✔️ Suitable for higher-protein baking and refined sugar free diets

Better Than Regular Oat Muffins?

✔️ More protein

✔️ More fiber

✔️ Lower in Sugar

✔️ Better Blood Sugar Balance

✔️ More Filling and Satisfying

✔️Macro Balanced

Note: These values are approximate and actual values may vary based on the specific brands or type of ingredients used.

Keyword 30-Minute Recipe, Dessert for Breakfast, Healthy & Sweet Breakfast, High Protein, High-Fiber, lupin flour, Muffins, Oat Flour, Post-Workout