Oatmeal Chocolate Banana Muffins Recipe

Flourless Oatmeal Chocolate Banana Bread is the ultimate banana bread-chocolate cake hybrid. A healthier muffin recipe with less sugar makes a fantastic breakfast or snack!

– ▢2 cups rolled oats – ▢2/3 cup unsweetened cocoa powder , or raw cacao powder – ▢1 tsp baking soda – ▢½ tsp sea salt – ▢½ tsp ground cinnamon, optional – ▢4 large ripe bananas, about 2 cups when mashed – ▢3 Tbsp pure maple syrup – ▢½ cup avocado oil – ▢2 large egg – ▢1 tsp cider vinegar – ▢2 tsp pure vanilla extract – ▢1 cup chocolate chips, optional


Pre-heat the oven to 350°F and line a muffin pan. Blend rolled oats in a high-powered blender for 1 minute to make flour. 

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Blend the cocoa powder, baking soda, sea salt, and cinnamon for 10–30 seconds to incorporate the dry ingredients.

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Mash bananas in a large dish to your preferred texture. You can mash the lumps or leave them lumpy like me.

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Mix the pure maple syrup, avocado oil, eggs, cider vinegar, and pure vanilla extract with the mashed bananas in the big bowl.

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Mix the dry ingredients with the wet components until a thick batter forms. Add chocolate chunks and mix.

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Fill the prepared muffin tin with the batter almost to the top. Top muffin batter with chocolate chips if desired.

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The muffins should be spotless after 20–30 minutes on the center rack of the preheated oven. A digital or meat thermometer can measure muffins' internal temperature. 

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A muffin is baked when a central thermometer reads 190 degrees Fahrenheit. Remove muffin papers and eat after cooling to room temperature.

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Also See

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