These Oat Banana Chocolate Muffins are a delightful blend of rich chocolate flavour, natural sweetness, and wholesome ingredients, making them a perfect treat for any time of the day. Packed with fibre, natural sweeteners, and hearty oats, they offer a healthier alternative to traditional muffins without sacrificing taste. Whether you enjoy them for breakfast, as a snack, or as a satisfying dessert, these muffins are sure to become a favourite in your household.
Looking for similar recipes? You will love my Healthy Caramel Slice (sugar free) or my Matcha Cookie Dough Bliss Balls.
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Why you need to make these Oat Banana Chocolate Muffins
Nutrient-Packed Goodness: These muffins are loaded with fibre from the oats and spelt flour, plus they contain natural sugars from ripe bananas and maple syrup. This means they provide long-lasting energy without an unnecessary sugar crash.
Quick and Easy to Prepare: The simple, one-bowl method makes this recipe ideal for beginner bakers or those looking for a no-fuss baking experience. Plus, there's minimal cleanup required!
Rich, Chocolatey Indulgence: With a deep cocoa flavour and chunks of melty dark chocolate in every bite, these muffins taste just as indulgent as a dessert while still being made from nourishing ingredients.
Ingredients
- Bananas: These not only add natural sweetness but also keep the muffins incredibly moist and soft. Overripe bananas work best for maximum flavour.
- Maple Syrup: A natural sweetener that complements the bananas and adds a rich caramel-like depth to the muffins.
- Vanilla: Enhances the overall sweetness and brings out the warm, comforting flavours of the muffins.
- Quick Oats: They contribute a hearty texture while also making the muffins more filling, providing a great source of fibre.
- Spelt Flour (or Plain Flour): Gives the muffins structure and a light, tender crumb without making them too dense.
- Baking Powder: Helps the muffins rise and ensures they stay fluffy and airy.
- Cocoa Powder: Provides a deep, rich chocolate flavour that pairs beautifully with the bananas and dark chocolate.
- Dark Chocolate: Adds indulgence and creates delicious pockets of gooey melted chocolate throughout the muffins.
See recipe card for quantities.
Instructions
- Step 1: Add banana to mixing bowl, mash well with a fork, add the maple syrup and vanilla. Mix to combine.
- Step 2: Add dry ingredients.
- Step 3: Fold in chocolate.
- Step 4: Bake for 25 - 35 minutes.
Full recipe is down the bottom of the page.
Hint: Use overripe bananas for maximum sweetness and moisture. If they’re not ripe enough, microwave them for 30 seconds to soften.
Substitutions
Coconut Sugar: Swap maple syrup for coconut sugar for a slightly different sweetness.
Gluten-Free Flour: Replace spelt flour with a gluten-free blend for a gluten-free version.
Almond Butter: Add a spoonful for extra richness and nuttiness.
Variations
Nutty Crunch: Stir in chopped walnuts or hazelnuts for added texture.
Berry Twist: Add raspberries or cherries for a fruity contrast.
Extra Protein: Mix in a scoop of chocolate protein powder for a post-workout snack.
Storage
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To freeze, place in a sealed bag for up to 3 months and reheat as needed.
Top Tip
Preventing Over baking: Keep an eye on the muffins from the 25-minute mark insert a skewer into the centre; if it comes out with moist crumbs, they’re ready.
FAQ
Can I store them at room temperature?
Yes, for up to 2 days in an airtight container, but refrigeration extends freshness.
Can I freeze these muffins?
Absolutely! Freeze them for up to 3 months and thaw or microwave before eating.
Related
Looking for other recipes like this? Try these:
Oat Banana Chocolate Muffins
Ingredients
- 500 g banana
- 125 ml maple syrup (½ cup)
- 2 tablespoon vanilla
- 200 g quick oats
- ¼ teaspoon salt fine
- 120 g spelt flour or plain flour
- 2 teaspoon baking powder
- 50 g cocoa
- 250 g dark chocolate block, chopped
Instructions
- Preheat oven to 160C and line a muffin tray with either 6 large muffin cups or 12 regular.
- Add the banana to a mixing bowl and mash well with a fork then add the maple syrup and vanilla and mix to combine.
- Add the oats, spelt flour, baking powder and cocoa and mix to combine then fold in the chocolate.
- Disperse into either 6 large muffin cups to make 6 large muffins or 12 regular muffin cups to make 12 smaller ones. Bake for 25 - 30 minutes if making 12 and 30 - 35 minutes if making 6.
- Allow to cool and enjoy.
Notes
- Achieving Perfect Muffins: Use overripe bananas for maximum sweetness and moisture. If they’re not ripe enough, microwave them for 30 seconds to soften.
- Preventing Overbaking: Keep an eye on the muffins from the 25-minute mark—insert a skewer into the centre; if it comes out with moist crumbs, they’re ready.
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