These Chocolate Banana Oat Muffins are one of our all-time favorite baked goods. And while they taste like a treat, they are chock full of nutrition and whole grains. They’re a perfect breakfast or snack option for the whole family.
These moist little muffins have a base of ground oats, bananas, eggs, and either cocoa or cacao powder. They are gluten-free if you use certified gluten free oats and you can substitute melted butter for the almond butter if you have a nut issue in your house. But best of all, the batter comes together super fast in a food processor and the baked muffins store really well for up to 5 days in the fridge. We like these muffins warm out of the oven for breakfast or chilled for a snack or lunch. Heck, you could even smear on a little honey-sweetened cream cheese and call them cupcakes!
However you decide to enjoy them with your toddlers, we think you’ll like them lots.
You can use additional oats in place of the coconut if you prefer.
- 3 small very-ripe-with-black-spots bananas (about 1 1/2 cups sliced)
- 3 eggs
- 1/4 cup almond butter
- 1 teaspoon vanilla
- 1 1/2 cup oats
- 1/2 cup shredded unsweetened coconut
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 tablespoons maple syrup
- Preheat oven to 350 degrees F and grease a mini muffin tin. Place all ingredients into the bowl of a food processor. Process until smooth, about 30-45 seconds. Fill prepared tins about to the edge.
- Bake for 12-14 minutes or until a cake tester inserted into the center comes out cleanly. Serve warm or store in the fridge for up to 3 days and served chilled. Fully cooled muffins can be stored in a zip top freezer bag for up to 3 months.
Nut-Free Variation: You can use an equal amount of melted and cooled butter or neutral oil in place of the nut butter.