Description
These Chocolate Banana Muffins are a delightful treat, featuring a rich chocolate flavor paired with the natural sweetness of ripe bananas. They are easy to prepare, using ingredients like oat flour and maple syrup, making them a great option for breakfast or a quick snack. Enjoy a homemade delight that everyone will love!
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 and prepare a 12-cup muffin pan with liners or a light grease.
- Combine oat flour, cocoa powder, baking soda, and salt in a blender and mix briefly until well combined.
- Add the egg, egg yolk, oat milk, mashed bananas, maple syrup, melted coconut oil, and vanilla extract to the blender. Blend until the mixture is smooth, scraping down the sides as necessary.
- Evenly distribute the batter among the muffin cups in the prepared pan.
- Sprinkle mini semisweet chocolate chips on top of the batter in each muffin cup.
- Bake in the oven for 15 to 18 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Cool to your preference and enjoy!
Notes
Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for a week.
For a gluten-free option, ensure that the oat flour is certified gluten-free.
Feel free to substitute the chocolate chips with nuts or dried fruits for added texture and flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 138
- Sugar: 6g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 46mg