Easy Oatmeal Chocolate Banana Muffins Recipe

The best banana bread-chocolate cake hybrid is flourless oatmeal chocolate banana bread. Healthy muffins with minimal sugar are great for breakfast or snack!

– 2 cups rolled oats – 2/3 cup unsweetened cocoa powder or raw cacao powder – 1 tsp baking soda – ½ tsp sea salt – ½ tsp ground cinnamon optional – 4 large ripe bananas about 2 cups when mashed – 3 Tbsp pure maple syrup – ½ cup avocado oil – 2 large eggs – 1 tsp cider vinegar – 2 tsp pure vanilla extract – 1 cup chocolate chips optional


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Pre-heat the oven to 350°F and line a muffin pan. Blend rolled oats in a high-powered blender for 1 minute to make flour.


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Blend the cocoa powder, baking soda, sea salt, and cinnamon for 10–30 seconds to incorporate the dry ingredients.

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Mash bananas in a large dish to your preferred texture. You can mash the lumps or leave them lumpy like me.

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Mix the pure maple syrup, avocado oil, eggs, cider vinegar, and pure vanilla extract with the mashed bananas in the big bowl.

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Mix the dry ingredients with the wet components until a thick batter forms. Add chocolate chunks and mix.

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Fill the prepared muffin tin with the batter almost to the top. Top muffin batter with chocolate chips if desired.

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The muffins should test clean after 20–30 minutes on the center rack of the preheated oven.

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A digital thermometer (or meat thermometer) can be used to check muffins' internal temperature.

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A muffin is baked at 190°F on a central thermometer.Once room temperature, remove muffin papers and devour.

Also See

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