Description
These Chocolate Banana Muffins are a delightful combination of ripe bananas and cocoa powder, creating a rich flavor that’s perfect for breakfast or as a snack. Crafted with simple ingredients and easy prep, they offer a healthier twist on traditional muffins. Perfect for quick bites or indulgent treats!
Ingredients
Scale
- 1 2/3 cups (161g) oat flour
- 1/4 cup (21g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 large egg + 1 egg yolk
- 3/4 cup plain oat milk
- 3/4 cup tightly-packed mashed ripe bananas
- 1/3 cup maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup mini semisweet chocolate chips
Instructions
- Preheat the oven and line a 12-cup muffin pan with liners or lightly grease it.
- In a blender, combine the oat flour, cocoa powder, baking soda, and salt, and blend briefly until evenly mixed.
- Add the egg, egg yolk, oat milk, mashed bananas, maple syrup, melted coconut oil, and vanilla extract into the blender. Blend until smooth, scraping down the sides as needed.
- Evenly divide the batter among the muffin cups prepared earlier.
- Sprinkle mini semisweet chocolate chips over the tops of the muffins.
- Bake for 15–18 minutes until a toothpick inserted comes out mostly clean.
- Allow cooling in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use ripe bananas for maximum sweetness and flavor.
Feel free to substitute almond milk or any other non-dairy milk instead of oat milk.
These muffins can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 163
- Sugar: 6g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg