Oatmeal Chocolate Banana Muffins
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
12 Muffins
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Calories
318 kcal
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Course
Breakfast, Baked Goods
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Cuisine
American
Oatmeal Chocolate Banana Muffins
Description
The muffins start with blending rolled oats into a flour base combined with cocoa powder, baking soda, salt, and optional cinnamon. Mashed ripe bananas are mixed with maple syrup, avocado oil, eggs, cider vinegar, and vanilla extract to build the wet component. These are thoroughly combined with the dry ingredients before folding in optional chocolate chips.
Batter is spooned into a lined muffin tin and baked at 350°F until cooked through. The final muffins have a soft crumb with a mild chocolate taste lifted by the natural sweetness of bananas and maple syrup. The oats contribute to a hearty texture that balances the richness of cocoa and chocolate chips.
These muffins can be served as a wholesome breakfast or snack, appealing to those looking for a treat with some whole grain and fruity elements. Optional toppings like additional chocolate chips enhance appearance and flavor.
Avocado oil can be swapped with melted butter, coconut oil, or canola oil depending on preference without altering the recipe significantly.
Ingredients
- 2 cups rolled oats
- 2/3 cup cocoa powder or raw cacao powder, unsweetened
- 1 tsp baking soda
- ½ tsp salt sea salt
- ½ tsp ground cinnamon optional
- 4 large banana about 2 cups when mashed, ripe
- 3 Tbsp pure maple syrup
- ½ cup avocado oil
- 2 large egg
- 1 tsp cider vinegar
- 2 tsp vanilla extract pure
- 1 cup chocolate chips optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with paper liners.
- Transfer the rolled oats to a high-powered blender and blend for 1 minute, or until a flour forms. Add the cocoa powder, baking soda, sea salt, and cinnamon to the blender and blend for 10-30 more seconds or until all of the dry ingredients are well-combined.
- Mash the bananas in a large mixing bowl until they reach your desired texture. You can mash out all the lumps or leave them somewhat lumpy which is what I do.
- Add the pure maple syrup, avocado oil, eggs, cider vinegar, and pure vanilla extract (the rest of the wet ingredients) to the large bowl with the mashed bananas and mix well.
- Pour the dry ingredients into the bowl with the wet ingredients and mix well, until a thick batter forms. If adding, stir in the chocolate chips.
- Pour muffin batter into the lined muffin tin, filling the muffin cups most of the way up. If you'd like, top the muffin batter with extra chocolate chips.
- Bake on the center rack of the preheated oven for 20-30 minutes, or until the muffins test clean. A great way of checking whether or not muffins are cooked through is to take their internal temperature using a digital thermometer (or meat thermometer). Simply insert a thermometer into the center of a muffin and if it is higher than 190 degrees Fahrenheit, it is baked through.
- Allow the muffins to cool to room temperature before peeling off the muffin papers to enjoy.
Notes
- Avocado oil may be substituted with melted butter, coconut oil, or canola oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Serving | 1Muffin | |
| Calories | 318kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 38mg | 13% |
| Sodium | 222mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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