Print
Ingredients
Scale
- 3 very ripe bananas
- 2 cups old-fashioned rolled oats
- ¾ cup milk (or plant-based alternative)
- 1 large egg
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ⅓ cup dark chocolate chunks or chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tray.
- Blend ripe bananas, rolled oats, milk, egg, baking powder, vanilla extract, cinnamon, and salt until smooth.
- Distribute about ½ cup of batter into each greased muffin cup.
- Sprinkle dark chocolate chunks on top of each muffin cup.
- Bake for 30 to 35 minutes until golden brown and center is set.
- Cool in the tray for 5 minutes before serving.
Notes
Use very ripe bananas for the best sweetness and moisture.
Almond or oat milk enhances the flavor when using a plant-based option.
Do not overmix the batter to ensure tender muffins.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 6g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg