Description
These Chocolate Banana Muffins blend the rich taste of cocoa with the natural sweetness of ripe bananas. With simple ingredients and easy preparation, they are ideal for breakfast or a tasty 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 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 mixed well.
- 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 the sides as necessary. Avoid overmixing.
- Evenly divide the batter among the muffin cups.
- Sprinkle the mini semisweet chocolate chips over the tops of the muffins.
- 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 to cool completely. Serve and enjoy!
Notes
For best results, use very ripe bananas to enhance sweetness and flavor.
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for a week.
These muffins freeze well; wrap them individually and store in a freezer-safe bag.
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 5g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg