Description
These Chocolate Banana Muffins blend the richness of cocoa with the sweetness of ripe bananas, making them an irresistible treat. Perfect for breakfast or a snack, they’re easy to prepare and simply delightful!
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) and line a 12-cup muffin pan with liners or lightly grease them.
- Combine the oat flour, cocoa powder, baking soda, and salt in a blender and blend briefly until mixed well.
- Add the egg, egg yolk, oat milk, mashed bananas, maple syrup, melted coconut oil, and vanilla extract. Blend until smooth, ensuring not to overmix and stopping to scrape down the sides when necessary.
- Pour the batter evenly into the prepared muffin cups.
- Sprinkle mini semisweet chocolate chips on top of the batter in each muffin cup.
- Bake for 15–18 minutes until a toothpick inserted in the center comes out mostly clean.
- Allow the muffins to cool for 5 minutes in the pan, then transfer them to a wire rack to cool further. Enjoy!
Notes
You can substitute oat flour with another flour if desired, but the texture may vary.
For added flavor, consider adding nuts or dried fruit into the batter before baking.
Make sure not to overmix the batter to keep the muffins fluffy.
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 5g
- Sodium: 100mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg