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.
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PinDescription
You can use additional oats in place of the coconut if you prefer.
Ingredients
- 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
Instructions
- 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.
Notes
Nut-Free Variation: You can use an equal amount of melted and cooled butter or neutral oil in place of the nut butter.
Can I omit the coconut or do I have to replace it with another ingredient?
You could use more oats instead, which would keep the consistency/cooking time the same.
Can you substitute almond butter for peanut butter?
Yes!
possible to sub maple syrup with coconut nectar syrup and sub almond butter with sunflower seed butter?
Yes, those should work fine!
I didn’t see I needed to refrigerate… Til now. Too late? They were left out all day 🙁
They will be fine! They just last longer if you put them into the frigde.
is that the correct amount of cocoa? just seems like a lot for the amount of ingredients
It is!
What baking time would you recommend for a regular size (12 muffin) pan?
I’d start checking them at 18 minutes. I’d guess between 18-22 but a cake tester inserted into the center coming out clean would be the best way to know for sure.
I just timed mine at 18 minutes and they are done! I didn’t quite fill each "cup." They smell amazing; I can’t wait to taste it!
I am interested in using this for my little one’s first birthday smash cake in a couple of weeks… i have 4" pans and was going to make a double-layer cake. the internet seems a little divided on temperature/cook time and i was wondering if you had any thoughts on whether i should keep the same 350 degree oven temp or increase/decrease? and any guesses on when to start checking doneness? Thanks!
Ooh, I love that idea! I would keep the baking temp the same and start checking at 10 minutes. The thickness probably won’t be that different than that of a mini muffin tin so it might wind up being right around the same time—the edges will cook faster so focus on the very center being cooked through (use a cake tester). I’d also let them cool in the pans to help ensure that they stay together well. Maybe pop them into the fridge to chill them a bit before frosting or if you have to store them for any amount of time. Happy almost birthday to your little one!
Have you ever estimated the calories/breakdown per mini muffin? I’m making for the preschool classroom and one of the children is diabetic. His mom says knowing carb count is helpful.
I have not, sorry!
My 3 year old and I made these today. They taste yum but the consistency is more fudgey than muffin/cakey. Is this normal?
They are pretty fudgey!
Could you substitute sunflower butter for almond butter? If so, equal amounts?
Hi! I made them yesterday but they were very dry.. and the next day impossible to eat so i put some coconut milk to make them soft. Taste wise they were amazing! I put ginger syrop insteas of maple. Any ideas how to make them more juicy & soft?
Hi! I’m not sure how ginger syrup would impact them but maybe try them with the maple syrup next time?