Easy Chocolate Banana Oat Muffins

Let me tell you, these Chocolate Banana Oat Muffins are my go-to for when I need a sweet treat that doesn’t totally derail my day. They’re moist, chocolatey, and surprisingly wholesome — think of them as banana bread and a fudgy brownie having the most delicious muffin baby. 🍌🍫 I bake these at least once a week because they vanish faster than any other snack in my kitchen.

The first time I made these was actually a happy accident. I had some sad bananas staring at me from the counter, a half bag of oats, and just enough cocoa powder to cause trouble. The result? These rich, chocolatey, banana muffins that tasted like dessert but felt like breakfast. Now, they’re one of my favorite ways to use up overripe bananas and sneak a bit of fiber into my sweet cravings.

Why You’ll Love This Recipe

• Quick & Easy – Ready in under 30 minutes with minimal prep!
• Family-Friendly – Loved by kids and adults alike (even picky eaters!).
• Naturally Sweetened – Uses bananas and maple syrup for a healthier touch.
• Great for Meal Prep – Freezes beautifully and works as a grab-and-go snack.

Ingredients

Yields 12 muffins

• 3 ripe bananas (about 300g) – the more speckled, the better! They bring natural sweetness and moisture.
• 2 large eggs (100g) – binds everything together and adds protein.
• 80ml (about 1/3 cup) maple syrup – natural sweetener that adds depth. Honey also works!
• 60ml (1/4 cup) neutral oil – I use avocado or light olive oil, but melted coconut oil works too.
• 5g (1 tsp) vanilla extract – don’t skip this, it adds warmth and richness.
• 120g rolled oats – use certified gluten-free oats if needed. Gives that hearty texture.
• 60g oat flour – or just blend more oats! Adds structure and keeps things gluten-free.
• 30g unsweetened cocoa powder – the chocolaty heart of this muffin. Go for Dutch-processed for a richer taste.
• 1 tsp baking soda (5g) – helps the muffins rise nice and fluffy.
• 1/2 tsp salt (3g) – enhances all the flavors.
• 100g dark chocolate chips or chunks – because more chocolate is always a good idea.

How to Make Chocolate Banana Oat Muffins

To make things simple, I’ve added step-by-step photos below so you can follow along with confidence. If you’re ready to get baking, just scroll to the bottom of this post for the full recipe card with exact measurements and instructions you can print or save for later.

Step 1 – Mash & Mix the Wet Ingredients

In a large mixing bowl, mash the ripe bananas until mostly smooth. Then whisk in the eggs, maple syrup, oil, and vanilla extract. Your batter should look like a thick banana smoothie — not glamorous, but trust the process. 😉

Step 2 – Add the Dry Ingredients

Add in the rolled oats, oat flour, cocoa powder, baking soda, and salt. Stir until everything is just combined — don’t overmix! Fold in half the chocolate chips now and save the rest for topping.

Step 3 – Scoop & Top

Line or grease your muffin tin, and scoop the batter evenly into 12 muffin cups. Sprinkle the remaining chocolate chips on top — this makes them look bakery-worthy!

Step 4 – Bake

Bake at 175°C (350°F) for 18–20 minutes. The muffins should rise and look slightly cracked on top. A toothpick should come out with just a few moist crumbs.

Step 5 – Cool & Devour

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. They’ll firm up as they cool, but honestly? I’ve eaten one warm straight from the pan with zero regrets.

Expert Tips & Variations

• Need it dairy-free? Use dairy-free chocolate chips and you’re all set.
• Want more protein? Add a scoop of chocolate or vanilla protein powder (just reduce oat flour slightly).
• Craving crunch? Toss in some chopped walnuts or pecans.

Muffin Tips

• Don’t overmix your batter — it’ll make the muffins tough.
• Use overripe bananas for max sweetness and moisture.
• Let muffins cool fully if you plan to store or freeze them.

Muffin Don’ts

• Don’t skip the salt — it makes the chocolate shine.
• Don’t use quick oats unless blending them into flour — the texture won’t be the same.
• Don’t overbake — dry muffins are just…sad.

What to Serve With It

• Yogurt & Berries – Makes a complete breakfast.
• Coffee or Tea – Because muffins and caffeine are a love story.
• Peanut Butter Drizzle – Trust me, it’s magical.

Storage & Reheating

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Freeze individually for up to 3 months. Wrap in foil or store in freezer bags.
• Reheat: Warm in the microwave for 20–30 seconds or pop in the toaster oven for a slightly crispy edge.

Recipe Card

Common Questions (FAQ Section)

❓ Can I use regular flour instead of oat flour?
Yes, you can use all-purpose or whole wheat flour. The texture will be slightly less hearty, but still delicious.

❓ Can I make these vegan?
Absolutely. Swap the eggs for 2 flax eggs (2 tbsp ground flax + 6 tbsp water), and use dairy-free chocolate chips.

❓ Can I skip the cocoa powder?
You can, but they’ll be more banana-oat than chocolate. Still tasty though!

Nutritional Benefits of Chocolate Banana Oat Muffins

These muffins are more than a tasty treat — they’re packed with nutritious ingredients that support your health in simple, delicious ways:

• Oats are rich in fiber and help lower cholesterol. Learn more here: Health Benefits of Oats and Oatmeal – Healthline
• Bananas offer potassium, B vitamins, and energy-supporting carbs: Top Health Benefits of Bananas – Verywell Health
• Dark chocolate adds antioxidants and a mood boost: 7 Proven Health Benefits of Dark Chocolate – Healthline
• Whole grains help with digestion and disease prevention: Whole Grains Guide – Harvard T.H. Chan School of Public Health
• Maple syrup is a natural sweetener with some antioxidants: Is Maple Syrup a Healthier Sugar? – Medical News Today

📢 Did you try this recipe? Leave a comment & rating below!

📸 Tag @RecipesByAbbie on social media – I’d love to see your muffins in action!

Final Note: If you make these muffins, light a candle, grab a cozy blanket, and enjoy one with your favorite drink — even if it’s just almond milk in a wine glass. No judgment. 💁‍♀️