Oatmeal Chocolate Banana Muffins Recipe – learn like a pro

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Oatmeal Chocolate Banana Muffins Recipe – learn like a pro: Breakfast muffins made with chocolate banana oats are a simple and nutritious option for both children and adults. Oat flour is used (to increase the amount of fiber and protein), less butter is used, mashed bananas are used as the filling, and the entire thing is flavored with double chocolate.

The recipe for these will quickly become a favorite among the family! In order to make a muffin that is both nutritious and simple to prepare for breakfast, you have a recipe that is sure to be successful. All of my children adore these muffins. Within the past year, I have prepared them on multiple occasions. It gives me great pleasure to finally be able to share the recipe with you all.



Oatmeal Chocolate Banana Muffins Recipe – learn like a pro

All throughout, they have a sweet banana flavor, and there is a generous amount of chocolate. They are light and fluffy. Oat flour is used in the preparation of these muffins, which is a source of additional protein and fiber. I enjoy eating baked goods made out of oat flour for breakfast because it is a whole grain that is nutritionally beneficial.


In addition, these Chocolate Banana Oat Muffins contain a smaller amount of butter (only a quarter cup), a smaller amount of sugar (only half a cup), and are loaded with mashed bananas. You can make a breakfast that is perfectly sweet by adding a few chocolate chips, or you can choose not to!




  • 1 1/2 cups oat flour (certified gluten-free)
  • 1/2 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup butter, melted (or dairy-free butter alternative)
  • 1/2 cup white sugar (or coconut sugar)
  • 1 1/4 cup overripe banana, mashed (about 2-2 1/2 large bananas)
  • 1/4 cup milk of choice (skim, 2%, whole or almond)
  • 1 tsp vanilla
  • 2 eggs
  • 1/2 cup chocolate chips (dairy-free if necessary)


Also See:


5-Ingredient Healthy Sweet Potato Oatmeal Cookies Recipe




  • Add your oat flour, cocoa powder, baking powder, baking soda, and salt to a small mixing bowl, and then whisk all of these ingredients together until they are completely combined.
  • The butter and sugar should be added to a large mixing bowl, and then they should be beaten together with a hand mixer until they become creamy.


  • After adding your banana, thoroughly combine the ingredients until they are smooth. Blend in your milk, vanilla extract, and eggs for a short period of time.
  • To the mixture of your wet and dry ingredients, add the dry ingredients and mix until the mixture is smooth.


  • Prepare a muffin tin by spraying it with non-stick spray or lining it with parchment paper or a muffin tin. While your oven is heating up, you should give your batter a rest for approximately ten minutes.
  • To approximately two-thirds to three-quarters of the way, fill each muffin tin with batter. For 18 to 21 minutes, or until the cake is light and airy to the touch and a toothpick inserted into the center comes out clean. Once it has cooled, devour it!


Storing & freezing tips

Storage: Place these chocolate banana muffins in an airtight container and store them on the counter for a day. After that, transfer them to the refrigerator and store them there for up to four to five days. The muffins become even more fudgy after being stored in an airtight container for a day; they also experience a slight increase in sweetness and become extremely soft.


To freeze: When you want to freeze the muffins, put them in a bag that can be reused or an airtight container, and then freeze them for up to three months. When you are ready to consume them, you can heat them in the microwave for forty-five seconds to one minute, or until they turn warm.




  • Calories: 180 kcal
  • Carbohydrates: 27.8 g
  • Protein: 4.6 g
  • Fat: 8.1 g
  • Saturated Fat: 3.6 g
  • Fiber: 4.1 g
  • Sugar: 13.4g


Pro Tips For Making This Recipe

  • Caution is advised to avoid overmixing the batter, as this will result in muffins that are dense or have large holes in the crumb. Use a scale to ensure that you are accurately measuring your flour and oats!
  • One of the most common reasons why muffins turn out dense is because the recipe calls for an excessive amount of flour or rolled oats or both. The most effective and convenient method for measuring the ingredients, particularly flour, is to make use of a scale.


  • For muffins of uniform size, use a scoop designed for ice cream. If you do not wish to use paper liners, you should either spray the wells of your muffin tin with non-stick spray or butter and flour them thoroughly until they are completely covered.
  • Before removing the banana and oatmeal muffins from the tin, you should wait at least ten minutes for them to rest and cool down.

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