Oh my goodness, are you ready for this? I have been dreaming about these Chocolate Banana Oat Muffins – Healthy & Indulgent for DAYS. The smell alone is enough to make you do a happy dance in your kitchen.
Give it up my sweet friend! You cannot resist the temptation of a muffin that is both a treat and a wholesome snack. Come to Mama! We are about to make some baking magic happen. If you’re looking for more cozy breakfast ideas, you should definitely try our fluffy pumpkin pancakes too!
Recipe Overview
Here’s the quick and dirty on what we’re making today. Get excited!
- Cuisine: American
- Category: Breakfast, Snack
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 12 muffins
Do You Love This Recipe Too?
I am utterly obsessed. It all started when I had a bunch of bananas turning brown on my counter. I was so close to just tossing them, but then a little voice (probably my sweet tooth) said, “No! Make them into something glorious!”
So I did. And now, this is my go-to recipe for a quick, satisfying bite. It feels like a hug from the inside.
My Shopping List for This Recipe
I get my groceries delivered most weeks, and these are the stars that are always on my list for this bake.
You’ll need some ripe bananas, oats, and of course, chocolate. The rest are pantry staples you probably already have!
Chocolate Banana Oat Muffins – Healthy & Indulgent Recipe
Let’s Get Your Ingredients Ready
PREPARATION
Notes
Enjoy your homemade Chocolate Banana Oat Muffins – Healthy & Indulgent Recipe!
Nutrition Information
Let’s Get Your Ingredients Ready
Alright, let’s gather our squad. Trust me, using room temperature ingredients makes a world of difference for the texture.
- 3 medium ripe bananas (the spottier, the better!)
- 2 large eggs
- 1/3 cup pure maple syrup or honey
- 1/4 cup melted coconut oil (or avocado oil)
- 1 tsp pure vanilla extract
- 1 ½ cups old-fashioned rolled oats
- 1 cup whole wheat flour (or all-purpose)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup dark chocolate chips
PREPARATION
Here we go! This part is so much fun and honestly, it’s incredibly easy. Don’t be afraid to get your hands a little messy. While these muffins bake, why not whip up a batch of our famous Starbucks-style pumpkin cream cheese muffins for your next brunch gathering?
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well. Let’s get that oven hot and ready!
- In a large bowl, mash those beautiful ripe bananas with a fork until mostly smooth. A few little lumps are totally fine, I promise.
- Whisk in the eggs, maple syrup, melted coconut oil, and vanilla extract until everything is beautifully combined and smooth.
- In a separate bowl, combine the rolled oats, whole wheat flour, baking soda, baking powder, cinnamon, and salt. Give it a good whisk to make sure our leavening agents are evenly distributed.
- Now, pour the dry ingredients into the wet ingredients. Gently fold everything together until just combined. Please, do not overmix! This is the secret to a tender muffin.
- Gently fold in the dark chocolate chips. Oh, that gorgeous chocolatey swirl!
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. I like to use an ice cream scoop for this—it’s so neat and easy.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Your kitchen is going to smell absolutely divine.
- Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This step is worth the wait to avoid steaming.
Fun Variations to Try Next Time
Once you’ve mastered the base, feel free to get creative! I love switching it up.
Try adding a handful of chopped walnuts or pecans for a delightful crunch. You could also swap the chocolate chips for fresh or frozen blueberries for a burst of fruitiness.
Feeling extra indulgent? Swirl in a couple tablespoons of peanut butter or almond butter into the batter before baking. You’re welcome.
How to Store, Freeze, and Reheat
Let’s talk about keeping these beauties fresh! They never last long in my house, but just in case.
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, pop them in the fridge for up to a week.
To freeze, place cooled muffins in a single layer on a baking sheet to freeze solid. Then, transfer them to a freezer bag. They’ll keep for up to 3 months. To reheat, just microwave a frozen muffin for 30-60 seconds, or warm it in a 350°F oven until heated through.
NUTRITION INFORMATION
- Calories: ~210 kcal
- Carbohydrates: 30g
- Protein: 4g
- Fat: 9g
- Saturated Fat: 6g
- Fiber: 3g
- Sugar: 14g
If you’re looking for a savory dinner option to balance out all these sweet treats, you’ll adore our creamy spinach mushroom pasta – it’s the perfect weeknight meal!
A Quick Q&A on This Recipe
I get asked these questions all the time, so I thought I’d answer them right here for you!
Can I make these gluten-free?
Absolutely! Just swap the whole wheat flour for a 1:1 gluten-free baking blend. I do it all the time for my friends, and they are always a huge hit.
My bananas aren’t ripe enough. Help!
No worries! You can speed-ripen them. Place whole, unpeeled bananas on a baking sheet and bake at 300°F for about 15-20 minutes, until the skins are black. Let them cool, and then use them. It’s a total game-changer.
Can I use quick oats instead of old-fashioned?
You can, but the texture will be a bit different. Old-fashioned oats give a heartier, more substantial bite. If you use quick oats, the muffin will be a little softer. Both work, but I prefer the texture from the old-fashioned kind.
There you have it! My absolute favorite way to use up those brown bananas. It’s a recipe that feels like a treat but fuels your body right.
I am so thrilled for you to try this. I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!
