Description

These chocolate banana muffins are a delightful treat featuring ripe bananas, rich cocoa powder, and a hint of sweetness from maple syrup. Perfect for a quick breakfast or a satisfying snack, they are simple to make and sure to please any chocolate lover!

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

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Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with liners, or lightly grease it.
In a blender, combine oat flour, cocoa powder, baking soda, and salt. Blend briefly to mix well.
Add the egg, egg yolk, oat milk, mashed bananas, maple syrup, melted coconut oil, and vanilla extract. Blend until smooth, stopping to scrape down the sides as necessary.
Evenly divide the batter into the prepared muffin cups.
Sprinkle mini semisweet chocolate chips on top of each muffin.
Bake for 15-18 minutes, or until a toothpick inserted into the center comes out mostly clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy!

Notes

For a gluten-free option, ensure your oat flour is certified gluten-free.
Feel free to substitute the maple syrup with honey or agave syrup if needed.
These muffins can be stored in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 muffin
Calories: 145
Sugar: 6g
Sodium: 150mg
Fat: 5g
Saturated Fat: 4g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 3g
Cholesterol: 23mg