Double Chocolate Banana Oatmeal Muffins
These healthy double chocolate banana oatmeal muffins are super soft, moist and incredibly chocolatey. They are very delicious, easy to make and a much healthier alternative to many banana bread recipes.
Servings: 12 muffins
- 2 bananas extra ripe
- ½ cup greek yogurt
- 1 tbsp almond butter
- 1 tbsp coconut oil melted
- 1 egg
- 1 tsp vanilla extract
- 6 tbsp honey
- ¾ cup oat flour
- 2 tsp baking powder
- ½ cup cacao powder
- ¼ tsp salt
- 3 tbsp dark chocolate chips
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 tbsp 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.
- The muffins last 5-6 days if stored in the refrigerator.
Serving: 1muffin | Calories: 138kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Potassium: 209mg | Fiber: 2g | Sugar: 13g | Vitamin A: 32IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg