These lightly sweetened muffins are packed with whole grains, heart-healthy walnuts, rich cocoa powder, and ripe bananas.
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
- 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
Step 1. Put your oats, yogurt, and milk in a bowl and mix together, then let soak for about 10 minutes.
Step 2. Then take all the dry ingredients, and whisk them together in a large bowl.
Step 3. Mash your bananas, then whisk with the egg and oil, then add to the oat mixture.
Step 4. Slowly add the dry ingredients to the wet and stir until fully combined. Gently fold in either chocolate chips or chopped walnuts.
Step 5. In a prepared muffin tin, pour batter evenly across 12 muffin cups.
Step 6. Toss in the oven at 400 degrees for around 18 minutes, or until a toothpick comes out clean.
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
My secret to moist muffins is adding yogurt, but others swear by sour cream or buttermilk.
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.
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.
More Baking Recipes
- New England Hermit Cookie Bars
- Strawberry Oatmeal Yogurt Muffins
- Buckwheat Dark Chocolate Brownie Cookies
- Healthy Banana Bread
- Oatmeal Chocolate Chip Cookies
Eat It, Like It, Share It!
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
No fork required.
Have you tried my
Chocolate Banana Oat Muffins?
Leave a 🌟 star rating and let us know how you liked it in the 📝 comments and share it on Instagram, Facebook & Pinterest.
We love hearing from you! This helps us continue to provide free, high-quality recipes.
Ingredients
Video
Instructions
- Pre-heat oven to 400 degrees and line a muffin tin with 12 baking cups.
- 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
- 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
- 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
- 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.
- Let cool in pan 2 minutes before transferring to a wire rack to cool completely.
Leave a Reply