Description
These Chocolate Banana Muffins are a delightful combination of rich chocolate and sweet banana flavors. They’re easy to make, featuring wholesome ingredients like oat flour and maple syrup, making them a perfect option for breakfast or a quick snack.
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 your oven and line a 12-cup muffin pan with liners or lightly grease it.
- Combine oat flour, cocoa powder, baking soda, and salt in a blender. Blend briefly until well mixed.
- Add egg, egg yolk, oat milk, mashed bananas, maple syrup, melted coconut oil, and vanilla extract to the blender. Blend until smooth, scraping down sides if necessary. Avoid overmixing.
- Evenly divide the batter among the prepared muffin cups.
- Sprinkle mini semisweet chocolate chips over the muffin tops.
- Bake for 15–18 minutes or until a toothpick inserted in the center comes out mostly clean.
- Let the muffins cool in the pan for 5 minutes, then move them to a wire rack to cool before serving.
Notes
Use very ripe bananas for the best flavor and sweetness.
Store leftover muffins in an airtight container for up to 4 days at room temperature.
These muffins can also be frozen for later enjoyment.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 5g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg