gluten-free all purpose flour<\/a>) 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.<\/p>\n\n\n\nBe sure to let your batter rest prior to baking, for the oat flour to soak up your wet ingredients and thicken up a bit.<\/p>\n\n\n\n
Bananas:<\/h4>\n\n\n\n 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.<\/p>\n\n\n\n
Sugar:<\/h4>\n\n\n\n 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.<\/p>\n\n\n\n
One last tip: <\/strong>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.<\/p>\n\n\n\n <\/figure>\n\n\n\nI 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. \ud83d\ude42<\/p>\n\n\n\n
If you make these Chocolate Banana Oat Muffins, let me know what you think! <\/strong>Find me on Instagram, or leave a comment and rating below. I love to see what ya’ll make!<\/p>\n\n\n\nAnd if you love these muffins, <\/strong>and want more healthy and simple muffin recipes, check out my Orange Carrot Oat Muffins<\/a>, Pumpkin Banana Muffins<\/a>, and Double Chocolate Pumpkin Oat Muffins<\/a>.<\/p>\n\n\n<\/div>
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<\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span>5<\/span> from 7<\/span> votes<\/div><\/div>\t\t<\/div>\n\t\t