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Lifestyle expert Tommy DiDario—who covers men's fashion, grooming, travel, health, wellness and fitness for us—is back with an easy and delish muffin recipe. "You know I love sharing healthy treats with you," he says. "Today, I'm making my banana-oat chocolate chip muffins. I love this recipe so much. It's gluten-free, there's no dairy and no added sugar—they are sweetened naturally. I promise you, you'll be hooked. Let's get baking!" 

Pro Tips from Tommy: You can use any non-dairy milk in place of the almond milk—whatever you like. Also, after you make the batter, transfer it in batches to a large measuring cup and use that to fill the muffin cups. It's easier and less messy. 

For more healthy snacks from Tommy, check out his No-Bake Maple Oat Energy Protein Bites and Flourless Chocolate Chip Cookies


  • Coconut oil spray, for greasing
  • 3 to 3 ½ ripe, soft bananas (do not use hard bananas)
  • 2 cups gluten-free rolled oats
  • ¾ cup almond milk
  • 1 egg
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon sea salt (Tommy likes pink Himalayan)
  • ½ to 1 teaspoon maple syrup, optional
  • 1/3 cup dark chocolate chunks or chips


Serves: Makes 12


Preheat your oven to 350°F. Spray a 12-cup muffin pan with coconut oil.  

In a food processor or blender, combine the bananas, oats, almond milk, egg, baking powder, vanilla, cinnamon, salt and maple syrup (if using). Blend on high for about 1 minute or until the batter is silky smooth, turning off the machine and scraping the sides of the container with a rubber spatula, as needed. (If your machine has a "pulse" button, I like to use it to really grind up the oats and bananas.) 

Remove the lid and gently stir in the chocolate chips. Divide the batter among the muffin cups so that each cup has the same amount (see Tip). 

Bake until golden and firm in the center, 30 to 35 minutes. Let cool for about 10 minutes before removing from the pan. Store in an airtight container.  

ENJOY!!! :)