These double chocolate banana oatmeal muffins are the softest and most delicious chocolate banana muffins ever! They are very easy to make, are super chocolatey AND are full of healthy ingredients. Yep, your read that right. These muffins are made with good ingredients. I simply love that these banana oatmeal muffins are much cleaner, low in calories and lower in sugar while still being sooo delicious, chocolatey and super moist. If you are looking for a healthy banana oatmeal muffin recipe, then give these a shot. They are amazing!
Ingredients
Soo, you might wonder what these healthy ingredients are that make these muffins so yummy and great. These are the ingredients you need to make these wonderful chocolatey banana muffins:
- Bananas. It is best to use extra ripe bananas for the recipe.
- Oat flour. If you want to make your oat flour yourself, simply add the oats to a blender and blend until you have a fine flour. I always do it this way, no need to buy an additional product. Just use simple rolled oats.
- Greek yogurt.
- Almond butter. You can use crunchy or smooth almond butter, depending on if you want to have some almond chunks in the muffins. I love to use both.
- Coconut oil.
- Eggs.
- Vanilla extract.
- Honey.
- Cacao powder. Make sure you use pure raw cacao powder and not a highly processed cocoa powder that contains added ingredients like sugar.
- Chocolate chips. Go for dark chocolate chips as they have a higher antioxidant content and less sugar.
- Baking powder and salt.
And that’s all you need. There absolutely is no need to add tons of sugar and butter to make super soft and sweet chocolate muffins! All you need are the ingredients list above and you will have the most delicious chocolate banana oatmeal muffins in no time.
How to make double chocolate banana oatmeal muffins
Now comes the most important part: making super yummy chocolate banana muffins! You simply need to follow these very easy steps and you can soon enjoy these tasty chocolate banana muffins:
- Preheat the the oven and prepare the muffin pan. Use a temperature of 350 °F (180 °C) for preheating the oven and prepare the muffin pan with paper liners.
- Prepare the wet ingredients. Mash the bananas and add all other wet ingredients to a bowl. Then mix everything.
- Prepare the dry ingredients. Add all dry ingredients to another bowl and mix them. Set some chocolate chips aside for sprinkling your muffins with them before baking.
- Combine. Slowly add the dry ingredients to the wet ingredients while continuously stirring and mixing them.
- Bake. Fill the paper liners with the dough, sprinkle the muffins with the chocolate chips and bake for 20 minutes.
I find that the muffins taste best when they have cooled down a bit. So let them cool down before enjoying your tasty and healthy chocolate banana oatmeal muffins.
Quick tips
- Make it gluten-free: These banana oatmeal muffins are naturally gluten-free, but you should check the oats you are buying as they can be contaminated with gluten. Make sure they really are gluten-free.
- Storage: The muffins last for 5-6 days if they are stored in the refrigerator. If they are stored outside of the refrigerator, they are good for up to 3 days.
More healthy desserts and sweets
If you want to try more healthy desserts, then totally check out these recipes. They are all sweet, delicious and made with healthy ingredients.
Double Chocolate Banana Oatmeal Muffins
Ingredients
Wet ingredients
- 2 bananas extra ripe
- ½ cup greek yogurt
- 1 tablespoon almond butter
- 1 tablespoon coconut oil melted
- 1 egg
- 1 teaspoon vanilla extract
- 6 tablespoon honey
Dry ingredients
- ¾ cup oat flour
- 2 teaspoon baking powder
- ½ cup cacao powder
- ¼ teaspoon salt
- 3 tablespoon dark chocolate chips
Instructions
- Preheat the oven to 180°C (350°F) and prepare the muffin pan with paper liners.
- Make the oat flour by grinding the oats in a mixer. If you already have oat flour, skip this step.
- Mix all wet ingredients in a bowl. Start with mashing the bananas and then add all of the other ingredients and mix them.
- Mix all dry ingredients in another bowl. Put aside one tablespoon of dark chocolate chunks to sprinkle your muffins before baking.
- Next, slowly pour the dry ingredients into the bowl with the wet ingredients while continuously mixing them.
- Fill the paper liners with the dough and sprinkle them with the chocolate chunks we put aside in step 4. Bake them for approx. 20 minutes. The muffins taste best when they are at room temperature.
Notes
- The muffins last 5-6 days if stored in the refrigerator.
Laura
I just made this recipe because I'm looking for some lower GI baked goods to help with my gestational diabetes. The flavour was really nice, and they came out moist and rose well, but the batter was REALLY sticky and thick. So much so, that most of the muffin came off on the paper. I'm wondering if I did something wrong or if it is supposed to be like that? I was thinking of adding some milk next time to thin it out a bit, make it easier to scoop into the muffin cups and less sticky?
Beri
Hi Laura, I'm happy that you liked the flavor of the muffins! And I'm really sorry that they came off on the paper. They usually don't stick to the paper once they are completely cooled off. So I am not sure what caused it. You can definitely pour the dough directly into the muffin tray. Just make sure you grease the muffin tray to prevent the muffins from sticking to it. Since I haven't tested the recipe with milk, I cannot tell you whether it would solve the problem. I hope this helps! 😊
Carmen
Mine stuck to the paper too.. Was wondering instead of muffins if I could just put it in a loaf pan and make bread
Beri
I'm very sorry! Making banana bread definitely works with this recipe! 😊
Kübra Nur Güneş
Very chocaltey 😍 thank you for the recipe
Beri
Happy to hear that you like the recipe! 😊