Chocolate Banana Oat Muffins are an easy and healthy breakfast for kids and adults! Made with oat flour (for extra fiber and protein), less butter, filled with mashed banana, and double chocolate flavor throughout. These will quickly become a family favorite recipe!
Chocolate and banana go together like peanut butter and jelly.
In fact, it’s one of my families favorite flavor combinations. I like it, but my kids go crazy for it!
Sweet banana AND sweet chocolate?
Combine them together for a healthy and easy muffin for breakfast and you’ve got a winning recipe! My kids love these muffins. I’ve made them several times over the last year. I’m excited to finally be sharing the recipe with ya’ll!
They’re light and fluffy with sweet banana flavor throughout, and plenty of chocolate. These muffins are made with oat flour, for some extra protein and fiber too. A healthy whole grain – I love to eat baked goods made out of oat flour for breakfast.
Plus, these Chocolate Banana Oat Muffins have less butter (only 1/4 cup), only 1/2 cup of sugar, and are chock full of mashed banana! Throw a few chocolate chips in (or don’t!) for a perfectly sweet breakfast.
If you need a healthy muffin recipe that picky kids won’t turn their noses up at, these muffins are it! 🙂
Let’s talk muffin details.
To make these Chocolate Banana Oat muffins gluten-free, be sure to use certified gluten-free oat flour.
To make these muffins dairy-free, be sure to use coconut oil (or a dairy-free butter alternative), almond milk, and dairy-free chocolate chips (or omit the chocolate chips).
And to make these muffins vegan, you could do all of the dairy-free adjustments above, as well as use flax or chia eggs (I recommend 1 tbsp of flax/chia seed and 2 1/2 tbsp of water, set till gelled). The muffins may be a little more flat with flax or chia eggs, but will still be delicious.
Oat Flour:
First, I recommend using store bought oat flour. It has the finest consistency. Which, will give you baked goods that don’t crumble much. Alternatively, you could blend up rolled oats to make your own oat flour. You’ll need a high powered blender or food processor to do that. The flour should be almost as fine as all purpose, but with a bit more texture to it.
If you’d like, you could do a combination of regular flour (or gluten-free all purpose flour) blended with the oat flour, to ensure your muffins aren’t too crumbly. I’ve heard from several of you that you love oat flour, but it can easily be too crumbly. I’d recommend 1 cup of oat flour with 3/4 cup of all purpose flour.
Be sure to let your batter rest prior to baking, for the oat flour to soak up your wet ingredients and thicken up a bit.
Bananas:
The more brown spots, the better. Be sure to use overripe, mushy bananas. The more overripe they are, the sweeter your muffins will be. If your muffins aren’t quite there yet, it’s worth the wait! Put your bananas in a brown paper bag to speed the process up a touch, if you’d like them to brown a bit quicker.
Sugar:
I recommend using 1/2 cup of white sugar. Alternatively, you could use coconut sugar. You could also try using 1/3 cup of maple syrup or honey instead, but the muffins won’t be quite as sweet. I like them best with white sugar.
One last tip: Be sure to thoroughly whisk your cocoa powder and oat flour together. Or, use a fine mesh strainer when adding them to your bowl. This will ensure no chunky cocoa powder (or oat flour) clumps in your batter.
I hope you and your family love these healthy, simple, and still chocolate loaded muffins! I know I’ll be making them over and over again. 🙂
If you make these Chocolate Banana Oat Muffins, let me know what you think! Find me on Instagram, or leave a comment and rating below. I love to see what ya’ll make!
And if you love these muffins, and want more healthy and simple muffin recipes, check out my Orange Carrot Oat Muffins, Pumpkin Banana Muffins, and Double Chocolate Pumpkin Oat Muffins.
- 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)
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To a small mixing bowl, add your oat flour, cocoa powder, baking powder, baking soda and salt and whisk them together thoroughly.
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To a large mixing bowl, add your butter and sugar and beat them together with a hand mixer till creamy. Add your banana and mix together till smooth. Add your milk, vanilla and eggs and briefly blend in.
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Add your dry ingredients to your wet ingredients and mix together till smooth. Preheat your oven to 350 and line a muffin tin (or spray with non-stick spray). Let your batter rest for about 10 minutes, while your oven preheats.
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Fill each muffin tin about 2/3-3/4 way full with batter. Bake for 18-21 minutes, or till fluffy to touch and a toothpick inserted comes out clean.
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Let cool, then devour!
Stored in an airtight container in the fridge these muffins last about a week.
These are SOOOOO GOOOOOOD!!!!! Finally a choc chip muffin I can actually eat and it tastes AMAZING. Thank you!
Hi there,
I bake with these ingredients quite a bit and this is truly the best muffin/cupcake recipe I’ve made.
My extremely picky daughter loves these!
Thank you!
Would love more nutrition info
I made these with Coconut Sugar, Cacao and added a little bit of unsweetened apple sauce because I only had 2 bananas. These are DELICIOUS! My husband is raving about them.
I ground oatmeal into flour, used maple syrup instead of sugar, omitted salt, used greek yogourt instead of butter, added chocolate chips…they were delicious and husband approved. Thanks for the recipe and your tips.
Did you use 1/4C Greek yogurt?
Increased vanilla to 1 tbsp, omitted chocolate chips, and swapped half the coconut oil for unsweetened applesauce. I also reduced the sugar by half, and added 1/3 cup yogurt to reduce crumbling from grinding my own oats. I did these adjustments for a more pancreatitis friendly version, and baked it in loaves for ease.
If I were to add flax meal and brewers yeast to this to make them lactation muffins, how would I go about doing that?
Hi Kaela, I’m sorry to say I’ve never made lactation muffins so I don’t have any recommendation for you.
These are delicious. And so easy to make.
I made these muffins today and they turned out great. Love the fact that you can bake gluten free without mixing different kinds of flour. Just process two cups of oatmeal to make one and a half cups oat flour. I used regular sugar. Made 18 medium sized muffins and baked for eighteen minutes. They are a treat and I will make this recipe again.
I just tried this recipe and it was very delicious! Definitely will be a staple in my house! I did use avocado oil instead of butter and coconut sugar. So good! I’ll be making another batch tomorrow!
Hi There. Is it ok to use 1 tsp baking powder and 3/4 tsp baking soda for this?
Hi Mary. Did you want to use less baking powder and more baking soda? If so I’d recommend trying 1/2 teaspoon of baking powder and a rounded 3/4 teaspoon of baking soda. *I haven’t tried this so I’m not 100% sure it would work, but I think it’s worth a try. Hopefully this helps.
Made these muffins with my newly gluten free boyfriend and we both loved them! Best banana muffins I’ve ever had!
Very moist and delicious! Will definitely bake them again! Thank you for posting!
Thanks Lisa!
This recipe is really really good! I made this morning and for the sweetener used cane sugar and for the milk used Chobani Oat milk. The only thing that sort of threw me a bit was the butter and sugar mixing as it wasn’t creamy as described….I thought I had did something wrong. I sprinkled mini chocolate chips into battery and topped with regular sized chips. They turned out great.
I used gluten free oats, coconut oil, coconut
sugar and almond milk; they were perfect! Easy, healthy and yummy! Thanks for sharing.