These Chocolate Banana 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.
Chocolate Banana Muffins with Cocoa
These moist little muffins have a base of ground oats (or oat flour), bananas, eggs, and either cocoa or cacao powder. They are gluten-free if you use certified gluten-free oats and they’re nut-free. But best of all, the baked muffins are super moist, which makes them easy for toddlers to eat. 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!
Using Oatmeal in Muffins
I like adding rolled oats to muffin recipes like this one because they almost dissolve right into the batter when they bake. But, even though they are texturally not that obvious, they add fiber and B vitamins. And help to make the muffins a little bit more filling—which can help keep those little bodies from running on empty so quickly!
How to Make Chocolate Banana Muffins Step-by-Step
Here’s a look at the process of making these healthy mini muffins.
- Preheat oven and grease a mini muffin tin well. Place the bananas, eggs, butter, honey, and vanilla into a blender. Blend well.
- Place the flour, oats, cocoa powder, and baking powder into a medium bowl. Stir in the blended ingredients. Fill prepared muffin tin about to the edge.
- Bake for 12-14 minutes or until a cake tester inserted into the center comes out cleanly. Use a paring knife to remove from the pan—run it around the edges if needed—and cool on a wire rack. Serve at room temperature, slightly warm, or chilled.
- Store at room temperature in an airtight container for up to 24 hours or in the fridge for up to 5 days. Heat briefly to serve from warm to make them nice and moist!
Gluten-Free Chocolate Banana Muffins
When I’m baking something that I plan to eat along with the kids, I turn to this cup-for-cup gluten free flour blend. It bakes up almost identically as whole wheat flour and has a great texture. Definitely try it if you need to be GF in your house. The recipe calls for EITHER whole wheat flour or this gluten free flour, so you can use whichever works for you.
Tips to Make the Best Chocolate Banana Muffins
- Mini muffin tins sometimes have a tendency to stick, so be sure to grease them well.
- Very ripe, with black spots, bananas have the most natural sweetness and will make these muffins taste best.
- Stir in 1/4-1/3 cup mini chocolate chips for added deliciousness!
- Top with nut butter, cream cheese, or a drizzle of honey if you’d like.
Healthy Mini Muffins for Toddlers
However you decide to enjoy them with your toddlers, we think you’ll like them lots. And for what it’s worth, my 6 year old LOVES these muffins. Which was surprising to me since they are less sweet than some other muffins she likes, but I’ll take it.
Looking for a chocolatey muffin with hidden veggies? Try these Flourless Cocoa Protein Muffins. Need a banana muffin without eggs? This allergy-friendly Vegan Banana Mini Muffin recipe is your best bet!
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Be sure to use very ripe bananas since they taste the sweetest. Warm the muffins slightly after storing in the fridge if desired.
- 3 small very-ripe-with-black-spots bananas (about 1 1/2 cups sliced)
- 3 eggs
- 1/4 cup melted and slightly cooled butter OR almond butter
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla
- 1 1/2 cups whole wheat or GF cup for cup flour
- 1 cup oats
- 1/3 cup cocoa powder
- 2 teaspoons baking powder
- Preheat oven to 350 degrees F and grease a mini muffin tin. Place the bananas, eggs, butter, honey, and vanilla into a blender. Blend well.
- Place the remaining ingredients into a medium bowl. Stir in the blended ingredients. Fill prepared muffin tin about to the edge.
- Bake for 12-14 minutes or until a cake tester inserted into the center comes out cleanly. Use a paring knife to remove from the pan and cool on a wire rack. Serve at room temperature, slightly warm, or chilled.
Store in the fridge for up to 5 days in an airtight container or in a zip top freezer bag for up to 3 months.
To make these as full size muffins: Use about 1/4 cup batter per muffin cup and bake for about 20 minutes.