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Chocolate Banana Oatmeal Muffins

Delicious Chocolate Banana Oatmeal Muffins for a Healthy Treat

Indulge in healthy Chocolate Banana Oatmeal Muffins packed with oats and ripe bananas, ideal for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2-3 medium ripe bananas very yellow with spots for optimal sweetness
  • 2 large eggs or flax eggs for egg-free version
  • 0.25 cup maple syrup or honey/agave syrup as alternatives
  • 0.5 cup unsweetened vanilla almond milk any milk or water can substitute
  • 1 teaspoon vanilla extract optional
For the Texture
  • 1.5 cups rolled oats avoid steel-cut oats
  • 1 cup whole wheat pastry flour or whole wheat flour
For the Chocolatey Goodness
  • 0.5 cup cocoa powder or Dutch-process cocoa
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 cup chocolate chips dairy-free options for a dairy-free recipe

Equipment

  • Muffin tin
  • Mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a muffin tin with silicone liners or grease with cooking spray.
  2. Mash the ripe bananas in a large bowl until smooth. Add eggs, maple syrup, almond milk, and vanilla extract; blend until creamy.
  3. Fold in the rolled oats and let soak for 5-10 minutes.
  4. Sift in the whole wheat flour, cocoa powder, baking powder, and baking soda; mix gently until just combined.
  5. Fold in the chocolate chips until evenly distributed.
  6. Divide the batter into the muffin tin, filling each cup about ¾ full, then reduce oven temperature to 350°F (175°C).
  7. Bake for 15-20 minutes or until a toothpick inserted comes out clean; cool slightly before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 8gVitamin A: 50IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For best results, use ripe bananas and don't overmix the batter. These muffins store well at room temperature for a few days or can be frozen for longer preservation.

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