Double Chocolate Banana Oatmeal Muffins are moist and chocolate-y!
These muffins! Double Chocolate Banana Oatmeal Muffins are a great way to use those bananas that are too brown to eat.
I adapted this recipe from my Pillsbury Healthy Baking Cookbook. I changed the original recipe a lot.
The original didn’t have oats, and I love them (they are a superfood!) and am always looking for recipes to add them to.
I also swapped the oil for unsweetened applesauce.
We always buy the old fashioned variety of oatmeal, unless I buy the quick cooking kind for a specific recipe.
The old fashioned kind take a whole 5 minutes to cook and that’s pretty good.
When we make old fashioned oatmeal for breakfast, or the occasional snack, we cut up an apple and cook it with them.
We make our very own Simple Apple Cinnamon Oatmeal and it takes less than 10 minutes.
It is so delicous and nutritious that it just makes us feel good to start our day eating them for breakfast.
I thought about using paper liners for these Double Chocolate Banana Oatmeal Muffins (I always have them on-hand), but I decided against it because sometimes muffins stick to the paper.
I am not sure if these would or not, but you could try it if you wanted.
If you want your muffins to look as beautiful as these you will have to put some of the chocolate chips on the tops of the muffins after you put them in the muffin tin.
That’s the trick, don’t mix them all into the batter, reserve some and place them on the top by hand.
I used some of the 1 cup the recipe calls for, but you could use extra ones if you like.
You can’t have too many chocolate chips, right?!
Want savory muffins with oatmeal in them? Try these Corn Oat Muffins, they go great with chili, stew, or soup.
Or how about a muffin with zucchini? These Zucchini Muffins are my second post on this blog.
Double Chocolate Banana Oatmeal Muffins
Ingredients
- 1 cup flour
- 1 cup oats old fashioned or quick cooking
- 1/4 cup cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup mashed ripe banana about 2 medium
- 1/2 cup sugar
- 1 egg
- 1/2 cup buttermilk
- 1/4 cup unsweetened applesauce
- 1 cup chocolate chips
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Instructions
- Preheat oven to 375°. Coat 12 muffin cups with cooking spray.
- In a large bowl mix flour, oats, cocoa, baking powder, baking soda, and salt; set aside.
- In a medium bowl mash banana. Mix in sugar, egg, buttermilk, and applesauce.
- Add banana mixture to the dry ingredients and mix until just combined. Do not overmix. Stir in chocolate chips.
- Divide between muffin cups and bake 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Remove from muffin tin and cool on wire rack.
Adapted from Pillsbury Healthy Baking Cookbook
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These are definitely on my list to bake! Looking forward to eating these!
Made it almost exactly as is (used gluten free all-purpose flour and reduced sugar a bit) and it was great! My little kiddos devoured them!
Awesome, thanks!
We made these to eat for breakfast this week! I subbed honey for the sugar, added 1/2 tsp vanilla for warmth, replaced flour with a combo of oat flour and whole wheat flour, and subbed pumpkin for applesauce (we were out). Delish!
They sound yummy!
So I made this recipe but didn’t follow the directions for mixing. I mixed all my wet ingredients together and then mixed my dry ingredients in, starting with the oats (I hate washing more bowls than absolutely necessary). My muffins turned out okay. The texture is a little weird but maybe that’s because my oats were wet longer than the rest of the dry ingredients? I think next time I would add more sugar since I found them a little bland but I would still make these the next time I have extra buttermilk to use up.
I am not sure what the science behind it is, but most muffin recipes instruct for you to mix the wet and dry separately, and when mixing them together to only mix them until they are just combined. That is the way I have always done it, so I am thinking that maybe doing it the way you did results in your muffin batter being overmixed. That would explain the weird texture. Using more sugar is definitely an option, I don’t think it would change the texture much. Thanks for leaving me feedback on your experience with these!
I made these after dinner since I had some buttermilk to use up. Followed it to the letter, except I was out of eggs (!) so I made a flax egg and it worked great. Delish and healthy, thank you Mindy!
You’re welcome! I’m glad they turned out good with your make-shift egg, good to know!
Thanx Delicious
Thank you!!
Simply delicious.. I always love banana bakes!! This is one awesome breakfast muffin 🙂
Thanks!
I love chocolate so much these banana oatmeal muffins looks fantastic.
Thank you!
There are oats and banana in these muffins…so I can enjoy these as breakfast, right? Awesome recipe, Mindy.
Yes! Thanks