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Chocolate Banana Oat Muffins

Liz DellaCroce Avatar

LIZ DELLA CROCE

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These lightly sweetened muffins are packed with whole grains, heart-healthy walnuts, rich cocoa powder, and ripe bananas.

Chocolate banana oat muffins baked in muffin tin.

You know my family loves to have a smoothie for breakfast, like my Peach Protein Smoothie. And since we start the day with smoothies so often, we always have lots of ripe bananas in the pantry. These Chocolate Banana Oat Muffins came from having extra ripe bananas around, and wanting a slightly sweet, still fairly healthy snack option.

These muffins are perfect for on-the-go snacking or a healthy breakfast to eat during your commute or in the school drop off line. Oh and PS: they taste incredible with a smear of creamy natural peanut butter on top. You can thank me later.

Ingredients

Labeled ingredients for chocolate banana oat muffins.
  • Bananas: Adds moisture, nutrients, and natural sweetness to the muffins.
  • Flour:I like to use a whole wheat pastry flour, but you can use all purpose flour, or any gluten-free flour as well!
  • Oats: Full of fiber and plant-based protein, they add a great chewy texture to the muffins, too.
  • Cocoa powder: Makes the muffins chocolatey and rich.
  • Yogurt: Plain yogurt is my secret for moist muffins.
  • Brown sugar: I don’t have a big sweet tooth, so I use just a little brown sugar for rich, sweetness.

See recipe card for full list of ingredients and quantities!

How to Make Chocolate Banana Oat Muffins

Mixing yogurt, milk, and oats in a bowl.

Step 1. Put your oats, yogurt, and milk in a bowl and mix together, then let soak for about 10 minutes.

Whisking dry ingredients together in a large bowl.

Step 2. Then take all the dry ingredients, and whisk them together in a large bowl.

Mashing bananas in a bowl.

Step 3. Mash your bananas, then whisk with the egg and oil, then add to the oat mixture.

Mixing dry ingredients with wet ingredients for muffins.

Step 4. Slowly add the dry ingredients to the wet and stir until fully combined. Gently fold in either chocolate chips or chopped walnuts.

Scooping chocolate muffin batter into muffin tin.

Step 5. In a prepared muffin tin, pour batter evenly across 12 muffin cups.

Muffin tin filled with chocolate muffin batter.

Step 6. Toss in the oven at 400 degrees for around 18 minutes, or until a toothpick comes out clean.

Chocolate banana oat muffin topped with mini chocolate chips.

Let your muffins cool in the tin for a few minutes before removing to cool on a rack, then enjoy your Chocolate Banana Oat Muffins!

Frequently Asked Questions

What is the secret to moist muffins?

My secret to moist muffins is adding yogurt, but others swear by sour cream or buttermilk.

Can I add oats to any muffin recipe?

Yes definitely! However, you’ll need to make some adjustments for the muffins to turn out well since oats are an additional dry ingredient. You’ll need to increase moisture, or decrease dry ingredients.

Is it better to use oil or butter for baking?

For me, it depends on what you’re baking. Cookies, definitely prefer butter, but muffins oil. Oil adds more moisture, and helps make the muffins light and fluffy.

Chocolate banana oat muffins cooling in muffin tin.

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No fork required.

Chocolate Banana Oat Muffins

4.67 stars average
These lightly sweetened muffins are packed with whole grains, heart-healthy walnuts and ripe bananas.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
CourseBaked Goods
Serves12 muffins

Ingredients
 
 

Instructions
 

  1. Pre-heat oven to 400 degrees and line a muffin tin with 12 baking cups.
  2. In a large bowl, mix together oats, yogurt and milk. Set aside to soak for 10 minutes.
    1 1/4 cups oats, 1/2 cup plain yogurt, 1/2 cup milk
  3. Meanwhile, whisk together remaining dry ingredients in a small bowl: whole wheat pastry flour through ground cloves.
    1 cup whole wheat pastry flour, 1/3 cup brown sugar, 1/4 cup cocoa powder, 1/4 cup flax seed meal, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ground cloves
  4. In a medium bowl, whisk together mashed bananas with oil and egg. Add to the soaking oat mixture and stir to combine. Slowly add the dry ingredients to the wet ingredients. Stir in walnuts or chocolate chips.
    2 ripe bananas, 1/3 cup oil, 1 egg, 1/2 cup chopped walnuts
  5. Pour batter evenly into 12 lined muffin tins using small cookie scoop or 1/4 cup measuring cup. Bake until toothpick comes out clean, about 18-20 minutes.
  6. Let cool in pan 2 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 27.1gProtein: 5gFat: 11.2gSaturated Fat: 1.6gPolyunsaturated Fat: 9.6gTrans Fat: 0gCholesterol: 15mgSodium: 302mgFiber: 4.1gSugar: 9.2g

Video

Liz’s Notes

If you want to end up with a sweeter more cake-like muffin, increase sugar to 1/2 cup and use chocolate chips instead of walnuts.

Have you tried this?

Let us know how it was!

4.67 from 3 votes

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65 responses to “Chocolate Banana Oat Muffins”

  1. C. Marie Avatar
    C. Marie

    Baked some, and all I can say is . . . wow! So good—and, yes, eating with peanut butter is definitely the way to go!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh I’m so glad you enjoyed it!!!!

  2. Sara Kuijten Avatar
    Sara Kuijten

    trying to cook healthier food for my family and came across your website- loving all the healthy recipes! Is wholewheat pastry flour the same as normal wholewheat flour? (I’m from the UK and haven’t heard of this) thanks!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh thank you I’m glad you like it! No it’s not the same – it is better for baking and has a lighter end result. If you can’t find, I suggest using half regular white flour and half regular whole wheat flour. :)