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Ingredients
Scale
- 1 2/3 cups (161g) oat flour
- 1/4 cup (21g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 large egg + 1 egg yolk
- 3/4 cup plain oat milk
- 3/4 cup tightly-packed mashed ripe bananas
- 1/3 cup maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup mini semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with liners or lightly grease it.
- In a blender, combine the oat flour, cocoa powder, baking soda, and salt. Blend briefly until mixed well.
- Add the egg, egg yolk, oat milk, mashed bananas, maple syrup, melted coconut oil, and vanilla extract to the blender. Blend until smooth, making sure to scrape the sides as needed without overmixing.
- Evenly divide the batter into the prepared muffin cups.
- Sprinkle mini semisweet chocolate chips on top of the batter in each cup.
- Bake for 15–18 minutes or until a toothpick inserted in the center comes out mostly clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Notes
For a healthier option, use unsweetened applesauce in place of coconut oil.
Ensure bananas are very ripe for the best flavor and sweetness.
Store muffins in an airtight container for up to 3 days, or freeze for longer shelf life.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg