These flourless chocolate banana oat muffins are moist, naturally sweet, and packed with chocolate flavor. Made with ripe bananas, rolled oats, cocoa powder, and chocolate chips, they’re an easy treat for breakfast, snacks, or dessert.
Ingredients
- 2 cups rolled oats
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large ripe bananas, mashed
- 1 large egg
- ½ cup milk
- ¼ cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- ½ cup chocolate chips, plus extra for topping
Instructions
- Preheat the oven to 350°F (175°C). Line or lightly grease a 12-cup muffin tin.
- Combine the dry ingredients. In a large bowl, mix the rolled oats, cocoa powder, baking powder, baking soda, and salt.
- Mix the wet ingredients. In a separate bowl, whisk together the mashed bananas, egg, milk, maple syrup or honey, and vanilla extract until smooth.
- Make the batter. Pour the wet mixture into the dry ingredients and stir until just combined.
- Add the chocolate chips. Gently fold them into the batter.
- Fill the muffin tin. Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Add toppings. Sprinkle a few extra chocolate chips over each muffin, if desired.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool. Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack to cool.
Tips for the Best Muffins
- Use very ripe bananas for the best natural sweetness and moisture.
- Avoid overmixing the batter, as this can make the muffins dense.
- Add walnuts or pecans for extra crunch.
- For a fruity variation, fold in blueberries or chopped strawberries.
- A sprinkle of oats or extra chocolate chips on top makes them look even more delicious.
Storage
- Room temperature: Store in an airtight container for 2–3 days.
- Refrigerator: Keep refrigerated for up to 1 week.
- Freezer: Freeze individually wrapped muffins for up to 3 months.
To reheat, microwave a muffin for 20–30 seconds or warm it in a 350°F (175°C) oven for about 10 minutes.
Nutrition
Approximate nutrition per muffin:
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Protein | 6g |
| Fat | 10g |
| Carbohydrates | 28g |
Variations
Nutty: Add chopped walnuts or pecans.
Berry: Fold in fresh blueberries or diced strawberries.
Dairy-free: Use your favorite dairy-free milk and dairy-free chocolate chips.
Frequently Asked Questions
Can I make these muffins without flour?
Yes. This recipe uses rolled oats instead of traditional wheat flour.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. It should come out mostly clean with a few moist crumbs, but no wet batter.
Can I replace the chocolate chips?
Yes. You can use chopped nuts, dried fruit, or a combination of chocolate chips and nuts.
Can I use plant-based milk?
Yes. Almond, oat, soy, or another milk alternative can be used in place of regular milk.
How should I serve these muffins?
They’re delicious warm or at room temperature and pair especially well with coffee, tea, or a glass of milk.
Enjoy!
These flourless chocolate banana oat muffins are an easy way to turn ripe bananas and pantry staples into a delicious homemade treat.