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Chocolate Banana Oat Muffins (gluten-free, dairy-free option)

Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings 12 muffins
Calories 184 kcal

Ingredients

  • 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)

Instructions

  1. To a small mixing bowl, add your oat flour, cocoa powder, baking powder, baking soda and salt and whisk them together thoroughly.

  2. 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.

  3. 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.

  4. 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.

  5. Let cool, then devour!

Recipe Notes

Stored in an airtight container in the fridge these muffins last about a week.