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Warm, soft muffins packed with wholesome oats, ripe bananas, cocoa powder, and chocolate chips, offering a comforting and satisfying treat with a lovely oat texture and subtle sweetness.

  • Total Time: 25–30 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 2 cups ripe bananas, mashed (about 3 large)
  • 2 large eggs
  • 1/2 cup maple syrup
  • 1/2 cup unsweetened vanilla almond milk (or any milk you prefer)
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats (old-fashioned or quick-cooking)
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups whole wheat pastry flour or whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat oven to 425°F and line a muffin tin with silicone liners or grease well.
  2. Mash ripe bananas until smooth and transfer to a mixing bowl.
  3. Stir in eggs, maple syrup, milk, and vanilla extract until combined.
  4. Stir in rolled oats and let the mixture sit for 5–10 minutes to soften the oats.
  5. Add flour, cocoa powder, baking powder, and baking soda; mix until just combined.
  6. Gently fold in chocolate chips.
  7. Divide batter evenly into the prepared muffin cups.
  8. Place muffins in the oven, immediately reduce temperature to 350°F, and bake 15–20 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Notes

Choose very ripe bananas with lots of spots for maximum sweetness and flavor., Don’t skip the oat soak step to ensure tender-muffin texture., Use the oven preheat trick (start at 425°F, then reduce to 350°F when placing muffins in) for taller, fluffier muffins., Mix dry ingredients only until combined to avoid tough muffins., Whole wheat pastry flour yields a lighter texture than regular whole wheat flour., Chocolate chips are optional; dairy-free options are suitable for dairy-free muffins., Muffins can be stored at room temperature up to three days or refrigerated to keep moist and prevent mold., Freeze cooled muffins wrapped individually or in a freezer bag for up to 3 months; reheat briefly in microwave if dry., Egg-free option: flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) can be used but texture may vary.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 15–20 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 216 kcal
  • Fat: 6 g
  • Carbohydrates: 39 g
  • Protein: 5 g