Description
These Chocolate Muffins are a delightful treat, featuring a unique blend of old-fashioned oats and ripe bananas. They’re simple to prepare and packed with rich chocolate flavor, making them an ideal choice for breakfast or an afternoon snack.
Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 1 cup mashed very ripe banana
- 2 large eggs
- ½ cup greek yogurt
- ½ cup pure maple syrup (grade A: dark color robust flavor)
- ⅓ cup dutch-process cocoa powder
- ¼ cup olive oil
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 1 tablespoon turbinado sugar
- 1/3 to ½ cup dark chocolate chips (optional)
Instructions
- Preheat the oven to 350°F.
- Combine all ingredients except the turbinado sugar and chocolate chips in a blender. Blend for 1 to 2 minutes until the mixture is smooth.
- Prepare a muffin tin with 11 to 12 paper liners and pour the batter into each cup. Optionally, sprinkle with turbinado sugar or chocolate chips.
- Bake for 28 to 30 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean. Let the muffins cool completely before enjoyment.
Notes
You can adjust the amount of chocolate chips based on your preference.
Store muffins at room temperature for up to 5 days, in the refrigerator for up to 10 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 7g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg