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Banana chocolate muffins on a wire cooling rack.
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Healthy Banana Chocolate Oat Muffins

Healthy Banana Chocolate Oat Muffins are made with simple, good-for-you ingredients like oats, bananas, & maple syrup. They're completely gluten-free & can be made dairy-free. Whip up a batch using those brown bananas on your counter for quick grab-and-go breakfasts or snacks!
Course Muffin
Cuisine Healthy Food
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 14 muffins
Calories 198kcal
Author Stephanie Simmons

Ingredients

  • 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

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!
  • 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.

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

Calories: 198kcal