Description
These Chocolate Banana Oatmeal Muffins are a deliciously moist and healthy treat, made with ripe bananas, whole wheat flour, oats, and a touch of cocoa for a rich chocolate flavor. Naturally sweetened with maple syrup and studded with chocolate chips, they make a perfect breakfast or snack option that is both wholesome and satisfying.
Ingredients
Wet Ingredients
- 2 cups ripe bananas (about 3 large), mashed
- 2 large eggs
- 1/2 cup maple syrup
- 1/2 cup unsweetened vanilla almond milk (or any other milk)
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup rolled oats
- 1/2 cup cocoa powder
- 1.5 cups whole wheat pastry flour (or whole wheat flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
Add-ins
- 1/2 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 425°F. Prepare a muffin tin by lining it with silicone muffin liners or greasing it lightly to prevent sticking.
- Mash Bananas: In a large bowl, mash the ripe bananas until smooth and creamy, forming the base of your batter.
- Combine Wet Ingredients: Add the eggs, maple syrup, unsweetened vanilla almond milk, and vanilla extract to the mashed bananas. Mix thoroughly until the mixture is smooth and evenly combined.
- Add Oats and Rest: Stir in the rolled oats and let the mixture sit for 5 to 10 minutes. This allows the oats to absorb moisture and soften, contributing to a good texture in the muffins.
- Mix Dry Ingredients: In a separate bowl, whisk together the whole wheat pastry flour, cocoa powder, baking powder, and baking soda to ensure they are well combined and evenly distributed.
- Combine Mixtures: Add the dry ingredients to the wet banana-oat mixture. Stir gently until just combined, taking care not to overmix. Then fold in the chocolate chips evenly.
- Portion and Bake: Divide the muffin batter evenly among the prepared muffin tin cups. Reduce the oven temperature to 350°F and bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool slightly in the tin before transferring them to a wire rack. Enjoy warm or at room temperature.
Notes
- For dairy-free option, use any plant-based milk like almond or oat milk.
- Ensure bananas are very ripe for natural sweetness and moisture.
- Do not overmix the batter to maintain a tender crumb.
- Silicone liners prevent sticking and make cleanup easier.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Muffins
- Method: Baking
- Cuisine: American
