Healthy Banana Chocolate Oat Muffins

Banana chocolate muffins on a wire cooling rack.

5 from 16 votes

Healthy Banana Chocolate Oat Muffins

These Healthy Banana Chocolate Oat Muffins are made with simple, good-for-you ingredients like oats, bananas, and maple syrup. They're gluten-free and can easily be made dairy-free & refined-sugar free. Whip up a batch using those brown bananas on your counter for an easy breakfast or healthy snack on the go!

Prep Time15

Cook Time15

Total Time30

Course: Muffin

Cuisine: Healthy Food

Servings: muffins

Author: Stephanie Simmons

Ingredients

2 large overripe bananas About 1 cup
1/3 cup maple syrup 106 grams
2 large eggs
3/4 cup milk Dairy or non-dairy both work, 180 grams
1 tsp vanilla extract
2 and 1/4 cups whole rolled oats, divided 234 grams
2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/4 cup cocoa powder 25 grams
1 cup chocolate chunks Use dairy-free if needed, 190 grams

US Customary - Metric

Instructions

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!
2 and 1/4 cups whole rolled oats, divided
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.
2 large overripe bananas, 1/3 cup maple syrup, 2 large eggs, 3/4 cup milk, 1 tsp vanilla extract, 2 tsp baking powder, 1/2 tsp baking soda, pinch of salt, 1/4 cup cocoa powder, 1 cup chocolate chunks, 2 and 1/4 cups whole rolled oats, divided
Bake: Spoon batter into your muffin cups (I filled each a little more than 3/4 of the way full). Sprinkle some extra chocolate chunks on top before baking, 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 fo 2-3 days, or in the fridge for 5-7. Reheat in the microwave for warm muffin goodness.

Notes

NOTE: You don't need to buy oat flour - simply process 1 1/5 cups whole oats in a blender or food processor to make your own oat flour!

NOTE: The one type of milk I would NOT recommend using here is canned coconut milk. I think any type of milk in a carton, whether dairy or non-dairy (almond, cashew, etc.) will work just fine.

Nutrition