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Oatmeal Chocolate Banana Muffins
4.9 from 159 votes

Oatmeal Chocolate Banana Muffins

These Oatmeal Chocolate Banana Muffins combine rolled oats blended into oat flour with cocoa powder, ripe mashed bananas, and chocolate chips to create moist, tender muffins with a subtle chocolate flavor and natural sweetness. The use of maple syrup and avocado oil adds moisture and depth. Ground cinnamon and baking soda provide gentle leavening and warmth. The muffins offer a wholesome texture thanks to the oats and bananas, making them a satisfying snack or breakfast treat.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 12 Muffins
Calories: 318 kcal
Course: Breakfast, Baked Goods
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with paper liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 12 Muffins

Amount Per Serving

Calories 318

% 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.