Ripe bananas on your counter, what better way to use them, other than banana bread, then by making some banana chocolate chip muffins, with an extra addition of oat bran for fiber.
Over the past few months, I’ve made a lot of fudgy oat bars. They are amazingly delicious, but a change was needed, as was some extra fiber. These muffins are that answer. They are rich in fiber and are gluten-free. Made with only two flours, aside from the addition of oat bran, coconut flour, and arrowroot starch. They are super simple to make and they store well.
Banana Chocolate Chip Oat Bran Muffins
- 2 large bananas ripe
- 1/2 cup coconut sugar
- 2 eggs or 2 chia seed eggs
- 1/2 cup coconut oil
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 6 tbsp coconut flour
- 1/2 cup arrowroot starch
- 1 cup oat bran
- 1/2 cup chocolate chips plus extra for the top of the muffins
- Preheat the oven to 350 degrees.
- In a large mixing bowl combine coconut sugar and coconut oil. Using a whisk, combine them together. Pour in the coconut oil and whisk until well emulsified.
- Mash the two bananas, you can leave some larger chunks if you so wish. Add the mashed banana, vanilla, and salt into the combined ingredients. Miss well.
- Add into the bowl the baking powder, cinnamon, and baking soda. combine well using a wooden spoon. Once well incorporated, add in the apple cider vinegar. Using your wooden spoon gentle stir the mixture, it should foam and rise slightly.
- One at a time combine the oat bran, arrowroot flour, and coconut flour into the mixture. Once well combined add in the chocolate chips - mix gently.
- Evenly distribute the batter into a lined muffin pan. This will make 12 muffins. Add three chocolate chips on top of each muffin.
- Bake at 350 degrees for 25 minutes or until golden brown and a toothpick comes out clean.
- Once out o the oven, transfer to a cooling rack and leave to cool completely. Enjoy.
Amanda Filipowicz is a certified nutritional practitioner (CNP) with a bachelor in environmental studies (BES) from York University. She also has certification in clinical detoxification, prenatal and postnatal care as well as nutrition for mental health. She has been working as a nutritionist since 2013 and is a lifelong proponent of eating healthy.