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Chocolate Chips Banana Walnut Muffins (Oil-free)

Servings 12


  • 3 ripe bananas mashed
  • 1 cup 285g greek yogurt
  • 2 large eggs
  • ½ cup coconut sugar or brown sugar
  • 1 cup 90g oat flour
  • 1 cup 98g whole wheat pastry flour
  • ½ tsp. baking soda
  • tsp. baking powder
  • 2 tsp. cinnamon
  • ½ tsp. salt
  • ½ tsp. vanilla extract
  • ½ cup 82g mini chocolate chips, divided
  • ½ cup 65g chopped walnuts, divided


  • Preheat oven to 350F/175C.
  • Line a 12 cup muffin tray with parchment liners.
  • Spray with non-stick spray if you are using regular paper liners or it will stick.
  • In a large bowl, combine masged banana, sugar, yogurt, vanilla extract and eggs.
  • Mix to combine.
  • In a separate bowl, combine oat flour, wholewheat pastry flour, baking soda, baking powder, cinnamon, and salt. Whisk to combine.
  • Add dry ingredients to wet ingredients in 3 batches.
  • Mix until just combined.
  • Fold in ¼ cup crushed walnuts and ¼ cup mini chocolate chips.
  • Fill muffin cups to 3/4 full.
  • Top each muffin with remaining chocolate chips and walnuts.
  • Bake 15-18 minutes, or until toothpick inserted comes out clean.


You can process rolled oats in food processor to get oat flour.
Or you can substitute plain flour if you do not have oats / oat flour.
Adapted from withpeanutbutterontop