Description
These Chocolate Banana Muffins are a delightful mix of rich chocolate and bananas. With easy preparation and wholesome ingredients, they make for a perfect snack, breakfast treat, or dessert that’s sure to please everyone.
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 to 350°F (175°C) and line a 12-cup muffin pan with liners or grease lightly.
- 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. Blend until the batter is smooth; scrape down the sides as needed. Be careful not to overmix.
- Pour the batter evenly into the prepared muffin cups.
- Sprinkle mini semisweet chocolate chips on top of each muffin.
- Bake for 15-18 minutes or until a toothpick inserted into the center comes out mostly clean.
- Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy!
Notes
Make sure your bananas are ripe for maximum sweetness.
For a dairy-free version, ensure your chocolate chips are dairy-free.
Store cooled muffins in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg