Description
These Chocolate Banana Muffins are packed with irresistible flavor and are easy to prepare. With oat flour, ripe bananas, and a touch of chocolate, they make a perfect snack or breakfast option.
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 to 350°F (175°C). Line a 12-cup muffin pan with liners or lightly grease it.
- In a blender, combine oat flour, cocoa powder, baking soda, and salt. Blend briefly until evenly blended.
- Add the egg, egg yolk, oat milk, mashed bananas, maple syrup, melted coconut oil, and vanilla extract to the blender. Blend until smooth, scraping down sides as necessary. Avoid overmixing.
- Distribute the batter evenly into the prepared muffin cups.
- Sprinkle mini semisweet chocolate chips evenly over the tops of the muffins.
- Bake for 15–18 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
Notes
Store leftovers in an airtight container at room temperature for up to 3 days.
For a gluten-free option, ensure your oat flour is certified gluten-free.
You can substitute honey or agave syrup for maple syrup if desired.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 7g
- Sodium: 130mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg