These Healthy Banana Chocolate Oat Muffins are made with simple, good-for-you ingredients like oats, bananas, and maple syrup. They’re completely gluten-free and can easily be made dairy-free and refined-sugar free, too. Whip up a batch using those brown bananas on your counter for quick grab-and-go breakfasts or snacks!
This recipe was originally published in March of 2018, but I just updated it to shorten the recipe steps and to add fresh new photos.
What ingredients are in these muffins?
These delicious, chocolatey muffins are made with super simple, wholesome ingredients. Here’s what you’ll need to make these:
- Overripe Bananas
- Maple Syrup
- Milk (any type!)
- A splash of vanilla
- Baking soda + powder
- Cocoa powder
- Chocolate chunks (because, balance!)
Let’s learn how to make these delicious muffins!
How to Make Oat Flour:
Start by pulsing your oats in a food processor until they’re broken down. Congratulations, you’ve just made your own oat flour. This takes the place of traditional flour in this recipe! And, there’s no need to go out and buy oat flour when you probably already have whole oats in your pantry.
How to Make Healthy Banana Chocolate Oat Muffins:
Next, mash your overripe bananas in a mixing bowl. You just need one mixing bowl for this recipe – three cheers for less dishes!
Then, add the rest of your ingredients and mix until you have a wet, runny batter. It will not be thick. Stir in your chocolate chips. You can use less than the recipe calls for, if you want to really keep this on the healthier side. Up to personal preference!
Bake your muffins:
Divide the muffin batter between your muffin papers, and pop a few extra chocolate chips on top for a very cute finished muffin.
Be sure to bake the muffins up right away – the batter can take on an odd texture if you leave it sitting on your counter too long. This shouldn’t be an issue, but just wanted to note it.
Look at those perfect little bites of chocolate goodness!
Sprinkle your Healthy Chocolate Banana Muffins with a little flaky sea salt and be sure to dig in while they’re nice and warm from the oven. I like to re-heat leftover muffins as well, to get the chocolate all nice and melty again.
These muffins will keep nicely for a few days on your counter, in an airtight container. You can also refrigerate after a few days to give them an even longer life.
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Healthy Banana Chocolate Oat Muffins
- 2 large overripe bananas About 1 cup
- 1/3 cup maple syrup
- 2 large eggs
- 3/4 cup milk Dairy or non-dairy both work fine
- 1 tsp vanilla extract
- 2 and 1/4 cups whole rolled oats, divided
- 2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1/4 cup cocoa powder
- 1 cup chocolate chunks Use dairy-free if needed
- Prep: Preheat oven to 350° F. Grease a muffin tin with nonstick spray or line it with muffin papers.
- Make the Oat Flour: Add 1 and 1/4 cups of the whole rolled oats to a food processor, and pulse until they are pulverized and flour-like. You just made oat flour!
- Make the Muffin Batter: Mash your bananas in a large mixing bowl using a fork, until there are no lumps. Add the maple syrup, eggs, milk, and vanilla to the mashed bananas and whisk together until combined. Add the dry ingredients - the oat flour, whole oats, baking powder and soda, salt, and cocoa powder. Whisk until well combined. Stir in the chocolate chunks last.
- Bake: Fill your muffin cups with the batter (I filled mine a little more than 3/4 of the way full). Sprinkle some extra chocolate chunks on top before baking for extra decoration, if desired. Bake for 15-18 minutes. A toothpick inserted into the center of a muffin should have some moist crumbs on it but should NOT have wet batter on it.
- Serve + Store: Enjoy while warm from the oven, with a pinch of flaky sea salt. Let leftovers cool and store in an airtight container at room temp for 3-4 days, or in the fridge longer. Reheat in the microwave for warm muffin goodness.
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