Description
Delicious and healthy chocolate banana oat muffins made with simple ingredients.
Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 1 cup mashed very ripe banana
- 2 large eggs
- ½ cup Greek yogurt
- ½ cup pure maple syrup (use Grade A: Dark Color Robust Flavor)
- ⅓ cup Dutch-process cocoa powder
- ¼ cup olive oil
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 1 tablespoon turbinado sugar
- 1/3 to ½ cup dark chocolate chips (optional)
Instructions
- Preheat the oven to 350°F.
- Place all ingredients except for the turbinado sugar and chocolate chips in a blender. Blend on high for 1 to 2 minutes until a smooth batter forms, stopping to scrape down the sides as needed. If using chocolate chips, you can fold them in with a spatula or use them to top the muffins.
- Line a muffin tin with 11 to 12 paper liners and divide the batter evenly between the cups (amount can vary based on the bananas and how tall you like your muffins). Sprinkle the tops with turbinado sugar or chocolate chips, if using.
- Bake for 28 to 30 minutes, until a toothpick inserted in the center comes out clean.
- Remove the muffins from the tin, then cool completely before tasting. Store at room temperature for up to 5 days, refrigerated for up to 10 days, or frozen for up to 3 months.
Notes
- For a richer flavor, consider using dark chocolate chips.
- Keep an eye on baking time as ovens may vary.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg