Oh my goodness, are you ready for this? I am literally bouncing in my kitchen chair just thinking about these Chocolate Banana Oat Muffins. They are the ultimate cozy hug in baked form, and I am SO excited to share them with you!
If you’ve got those sad, spotty bananas staring you down from the counter, do NOT throw them out. We are about to transform them into something magical. Get ready to fall in love!
Recipe Overview
Here’s the quick lowdown on what we’re making today. It’s the perfect little guide to get you started.
- Cuisine: American
- Category: Breakfast, Snack, Dessert
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 glorious muffins
Do You Love This Recipe Too?
Let me tell you why I’m obsessed. My toddler is a notoriously picky eater, but the first time I made these, he devoured two in a row.
He looked at me with a chocolatey grin and said, “More, Mama!” My heart literally melted. That’s the power of a good muffin, my friends.
My Shopping List for This Recipe
I make these so often that I basically have these ingredients on auto-buy. They’re all simple, wholesome staples.
You probably have most of this in your pantry right now. Let’s take a quick peek at what you’ll need to grab.
Let’s Get Your Ingredients Ready
Okay, let’s gather our squad! This is the fun part—lining everything up like a little baking army.
Chocolate Banana Oat Muffins Recipe
Let’s Get Your Ingredients Ready
Bringing This Recipe to Life (Step-by-Step)
How to Store, Freeze, and Reheat
Notes
Enjoy your homemade Chocolate Banana Oat Muffins Recipe!
Nutrition Information
- 3 medium ripe bananas (the spottier, the better!)
- 1 large egg
- 1/3 cup pure maple syrup or honey
- 1/4 cup melted coconut oil (or avocado oil)
- 1 tsp pure vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 cup whole wheat flour (or all-purpose)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup dark chocolate chips (plus more for topping!)
Bringing This Recipe to Life (Step-by-Step)
Alright, apron on! This is where the magic happens. It’s so simple, I promise.
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well. Let’s get that oven warm and toasty!
- In a large bowl, mash those ripe bananas with a fork until mostly smooth. A few little lumps are totally fine, I promise.
- Whisk in the egg, maple syrup, melted coconut oil, and vanilla extract. Whisk it all together until it’s one happy, unified mixture.
- In a separate bowl, combine the oats, flour, baking soda, baking powder, cinnamon, and salt. Give it a good stir with a whisk.
- Now, pour your dry ingredients into the wet ingredients. Gently fold everything together until just combined. Do not overmix!
- This is the best part! Fold in those glorious dark chocolate chips. Try not to eat all the chips straight from the bag.
- Divide the batter evenly among the 12 muffin cups. They should be about 3/4 full. Top each one with a few extra chocolate chips because, why not?
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen is going to smell absolutely incredible.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. I know it’s hard to wait, but it’s worth it!
Fun Variations to Try Next Time
Once you’ve mastered the base recipe, the fun really begins. Feel free to get creative and make it your own!
Here are a couple of my favorite twists that always get rave reviews.
- Peanut Butter Swirl: Drop a teaspoon of peanut butter on top of each muffin and swirl it in with a knife before baking. It’s a game-changer.
- Berry Blast: Swap the chocolate chips for a half cup of fresh or frozen blueberries or raspberries. So fruity and fresh!
- Nutty Crunch: Add a quarter cup of chopped walnuts or pecans to the batter for a delightful little crunch in every bite.
How to Store, Freeze, and Reheat
Let’s talk about keeping these beauties fresh! Because a good muffin is a muffin you can enjoy all week long.
- Store: Keep them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
- Freeze: These muffins freeze beautifully! Let them cool completely, then pop them in a freezer bag for up to 3 months.
- Reheat: From frozen, just microwave one for 30-45 seconds, or warm it in a 350°F oven for about 10 minutes. Good as new!
NUTRITION INFORMATION
- Serving Size: 1 muffin
- Calories: ~210
- Fat: 8g
- Carbohydrates: 32g
- Fiber: 3g
- Sugar: 14g
- Protein: 4g
A Quick Q&A on This Recipe
I get a lot of questions about these muffins, so I thought I’d answer the most common ones right here for you!
Can I make these gluten-free?
Absolutely! Just swap the whole wheat flour for a 1:1 gluten-free baking blend. It works like a charm every single time.
My bananas aren’t ripe enough. Help!
No worries! Place them on a baking sheet and bake at 300°F for 15-20 minutes until the skins are black. They’ll be perfectly mushy and sweet.
Can I use quick oats instead of old-fashioned?
You can, but the texture will be a bit softer. I personally love the heartier chew from the old-fashioned oats, but both work!
Seriously, you guys. This recipe is a total winner in my book. It’s the perfect little treat that feels indulgent but is secretly pretty good for you.
I am just so thrilled to share one of my family’s favorite recipes with you. I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!
