Description
These Chocolate Banana Muffins combine the sweetness of ripe bananas with rich cocoa, creating an irresistible treat. Easy to make and perfect for breakfast or dessert, they bring comfort and flavor in every bite. Ideal for home bakers seeking a quick and delightful recipe!
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.
- In a blender, combine oat flour, cocoa powder, baking soda, and salt. Blend briefly until mixed.
- Add egg, egg yolk, oat milk, mashed bananas, maple syrup, melted coconut oil, and vanilla extract to the dry ingredients. Blend until smooth, ensuring not to overmix.
- Carefully pour the batter into the muffin cups, filling them evenly.
- Sprinkle mini semisweet chocolate chips on top of each muffin.
- Bake for 15–18 minutes or until a toothpick inserted in the center comes out mostly clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy!
Notes
Make sure the bananas are ripe for the best flavor and sweetness.
For a different twist, add walnuts or your favorite nuts to the batter.
Store leftovers in an airtight container for up to 3 days. They can also be frozen for longer preservation.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 6g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg