Looking for a delicious, guilt-free snack or breakfast option? These recipe for chocolate banana egg oatmeal muffins are here to satisfy your cravings while keeping things healthy and wholesome. Packed with whole-grain oats, naturally sweetened with ripe bananas, and free from dairy, these muffins are perfect for anyone seeking a nutritious yet indulgent treat. Whether you’re a busy parent, a fitness enthusiast, or just someone who loves a good muffin, this recipe is a must-try!
Why You’ll Love This Recipe
- Healthy Whole-Grain Option: Made with rolled oats or oat flour, these muffins are a great source of fiber and complex carbs, keeping you full and energized.
- Naturally Sweetened: Ripe bananas are the star here, providing natural sweetness without the need for refined sugar.
- Dairy-Free: Perfect for those with lactose intolerance or anyone avoiding dairy.
- Versatile: Enjoy them as a quick breakfast, a post-workout snack, or a dessert.
- Customizable: Add your favorite nuts, fruits, or sweeteners to make them your own.
Ingredients
Basic Ingredients
- 1 ½ cups rolled oats (or oat flour for a smoother texture)
- 3 ripe bananas (the spottier, the better for natural sweetness!)
- ¼ cup cocoa powder (unsweetened, for that rich chocolate flavor)
- 1 tsp baking soda (to help the muffins rise)
- 1 tsp apple cider vinegar (to activate the baking soda)
- ¼ tsp sea salt (to enhance the flavors)
For Texture and Flavor
- ¼ cup avocado oil (a healthy fat that keeps the muffins moist)
- 2 large eggs (for structure and richness)
- 1 tsp pure vanilla extract (for a hint of warmth)
- ½ tsp ground cinnamon (optional, but adds a cozy flavor)
For Sweetening
- 2-3 tbsp pure maple syrup (optional, for extra sweetness)
- ½ cup chocolate chips (optional, for a decadent touch)
Step-by-Step Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a muffin pan with paper cases or lightly grease the molds to prevent sticking.
- Grind the rolled oats into a fine flour using a blender or food processor. If you’re using pre-made oat flour, skip this step.
Blend the Ingredients
- Mix the dry ingredients: In a large bowl, combine the oat flour, cocoa powder, baking soda, and sea salt.
- Mash the bananas: In a separate bowl, mash the ripe bananas until smooth.
- Combine wet ingredients: Add the avocado oil, eggs, vanilla extract, and cinnamon (if using) to the mashed bananas. Mix well.
- Incorporate dry ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing to keep the muffins light and fluffy.
- Fold in chocolate chips: If you’re using chocolate chips, gently fold them into the batter.chocolate banana egg oatmeal muffins
Cooking
- Fill the muffin molds: Spoon the batter evenly into the prepared muffin pan, filling each mold about ¾ full.
- Bake: Place the pan in the preheated oven and bake for 20-30 minutes. To check for doneness, insert a toothpick into the center of a muffin—it should come out clean or with a few crumbs. Alternatively, use a kitchen thermometer to ensure the internal temperature reaches 190°F (88°C).
- Cool: Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
Customizations
One of the best things about this recipe is its versatility. Here are some ideas to make it your own:chocolate banana egg oatmeal muffins
Alternative Sweeteners
- Swap maple syrup for coconut sugar or brown sugar if you prefer a deeper, caramel-like sweetness.
Additions for Crunch
- Stir in chopped pecans or walnuts for a satisfying crunch and extra protein.
Fruit Substitutions
- Replace chocolate chips with raisins, cranberries, cherries, or blueberries for a fruity twist.
Fat Substitutions
- Use melted butter or coconut oil instead of avocado oil if you prefer a different flavor profile.
Lower-Fat Option
- Substitute half of the avocado oil with unsweetened almond milk to reduce the fat content without sacrificing moisture.https://tastenrecipes.com/cottage-cheese-waffles-recipe-simple-and-keyword-rich/chocolate banana egg oatmeal muffins
Storage Tips
- Refrigerate: Store the muffins in an airtight container in the fridge for up to one week.
- Freeze: Wrap individual muffins in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to three months.
- Reheat: To enjoy warm, simply microwave a muffin for 15-20 seconds or pop it in the oven at 300°F (150°C) for 5-10 minutes.
Nutritional Value
Each muffin is packed with nutrients, making it a wholesome choice for any time of day. Here’s the approximate nutritional breakdown per muffin (based on 12 servings):
- Calories: 150-180 kcal
- Carbs: 20-25g
- Protein: 4-5g
- Fat: 6-8g
- Fiber: 3-4g
- Sugar: 8-10g (mostly from natural sources like bananas and maple syrup)
- recipe for chocolate banana egg oatmeal muffins
Final Thoughts
These Oatmeal Chocolate Banana Muffins are the perfect blend of health and indulgence. They’re easy to make, customizable, and packed with wholesome ingredients that you can feel good about. Whether you’re meal-prepping for the week or treating yourself to a cozy breakfast, this recipe is sure to become a favorite.
So, grab your ripe bananas and get baking—your taste buds (and your body) will thank you!https://tastenrecipes.com/peanut-butter-banana-overnight-oats/