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5 from 1 vote

Chocolate Banana Muffins

These tender chocolate banana muffins come together in one blender with oat flour and cocoa powder, delivering deep chocolate flavor balanced by naturally sweet banana in every bite. They're perfect for grabbing on busy mornings or as an afternoon treat that actually feels wholesome.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: budget friendly, chocolate, kid friendly, muffin
Servings: 12 muffins
Author: Ali

Equipment

Ingredients

  • 1 2/3 cups (161g) oat flour
  • 1/4 cup (21g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 large egg + 1 egg yolk
  • 3/4 cup plain oat milk
  • 3/4 cup tightly-packed mashed ripe bananas
  • 1/3 cup maple syrup
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 cup mini semisweet chocolate chips

Instructions

  • Preheat the oven to 375°F. Line a 12-cup muffin pan with liners or lightly grease.
  • Blend the dry ingredients. Add the oat flour, cocoa powder, baking soda, and salt to a blender. Blend briefly until evenly combined.
  • Add the wet ingredients. Add the egg, egg yolk, oat milk, mashed bananas, maple syrup, melted coconut oil, and vanilla extract. Blend until smooth, stopping to scrape down the sides as needed. Avoid overmixing.
  • Portion. Divide the batter evenly among the prepared muffin cups.
  • Top with chocolate. Sprinkle the mini semisweet chocolate chips evenly over the tops of the muffins.
  • Bake. Bake for 15–18 minutes, until a toothpick inserted in the center comes out mostly clean.
  • Cool. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool to your liking. Serve and enjoy!