Does anyone buy banana’s just so they can ripen and bake with? No, me either….oh wait! I like buying the big bunch of banana’s at Costco because they are cheap and we usually do not get them all eaten before they ripen so I can bake with them. I love a good banana bread, but this time I thought I would do something different and use the banana’s to make muffins.

I used ingredients I already had in my house, and luckily it turned out right the first time. My husband is my official taste tester and he loved them. I could tell he wasn’t that excited to try them. He doesn’t love all the various kinds of bars I buy or healthier treats… but he tried them. He thought they weren’t going to be sweet enough because there is no added sugar, all the sweetness comes from the banana and chocolate chips.

I don’t have a lot of time for complicated recipes that take hours to make, or have to chill for 2 hours before you have to bake them. This took less than one hour, including bake time.

· 3 1/2 cups Gluten free oats (I use Bob’s red mill Organic, old fashioned rolled oats)
· 2 ripe banana’s
· 2 large eggs, at room temperature or 1/3 cup of applesauce if you want to keep it egg free
· 1 cup plain greek yogurt
· 2 tsp cinnamon
· 1 tsp vanilla extract
· 1/4 tsp salt
· 1 tsp baking powder
· 1/2 tsp baking soda
· 2 cups chocolate chips (enjoy life makes really good gluten free chips and some of the Nestle ones are also gluten free)


1. Preheat oven to 400 degrees and spray muffin pans with oil, I use coconut oil for baking or line with muffin tins
2. Add all ingredients (except the chocolate chips) into a mixing bowl or the bowl of a stand mixer. Mix together, scraping the sides as needed.
3. After mixing, add in the 1 3/4 cup of the chocolate chips and stir to combine.
4. Next, fill the muffin tins with the mixture about 2/3 of the way. Then, add the rest of the chocolate chips to the tops of the muffins
5. Bake muffins at 400 for 15-17 minutes or until they are cooked through.