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Chocolate Banana Muffins Recipe

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4.2 from 86 reviews

Delicious and wholesome chocolate banana muffins made with oat flour, cocoa powder, and ripe bananas, sweetened naturally with maple syrup and enriched with mini semisweet chocolate chips. These muffins are moist, flavorful, and perfect for breakfast or a snack.

Ingredients

Dry Ingredients

  • 1 2/3 cups (161g) oat flour
  • 1/4 cup (21g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt

Wet Ingredients

  • 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

Topping

  • 1/4 cup mini semisweet chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin pan by lining it with muffin liners or lightly greasing it to prevent sticking.
  2. Blend Dry Ingredients: Place the oat flour, unsweetened cocoa powder, baking soda, and fine sea salt into a blender. Blend briefly until all the dry ingredients are evenly combined.
  3. Add Wet Ingredients: To the blended dry ingredients, add the large egg, egg yolk, plain oat milk, mashed ripe bananas, maple syrup, melted coconut oil, and vanilla extract. Blend everything together until smooth, scraping down the sides of the blender as needed. Be careful not to overmix to keep the muffins tender.
  4. Portion Batter: Divide the muffin batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
  5. Add Chocolate Topping: Sprinkle the mini semisweet chocolate chips evenly over the tops of the muffins for added sweetness and texture.
  6. Bake Muffins: Place the muffin pan in the preheated oven and bake for 15 to 18 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out mostly clean.
  7. Cool Muffins: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely or to your preferred temperature before serving. Enjoy your moist and chocolaty banana muffins!

Notes

  • If oat flour is not available, you can make your own by finely grinding rolled oats in a food processor.
  • For a vegan version, substitute the eggs with flax eggs and use a plant-based milk.
  • Ensure bananas are ripe for best natural sweetness and moisture.
  • Do not overblend the batter to avoid dense muffins.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://justsosavory.com/chocolate-banana-muffins-recipe/