Don’t you love when something just works? You try something new with no real expectations, and you end up with something fantastic? That’s what these chocolate oat banana muffins were for me. I needed to use up the leftover bananas and wanted to do something a little different than my usual go-to of Joy of Cooking’s banana bread. I wanted to use oats because it feels more like a healthy breakfast treat. It may not be true, but I can pretend, right? I also wanted to make them chocolate, since I’ve been seeing chocolate banana bread everywhere and just had to make some myself. But not chocolate chip chocolate, I mean good cocoa powder chocolate. Unsweetened, dark, delicious.
As always, I found a recipe to use as a starting point. In this case, it was a chocolate oat banana bread from Jenna at A Savory Feast (the link to her recipe is here). So simple (which by now you should know is right up my alley), and looked so tasty. I added some almond meal because I wanted the extra flavor, used brown sugar because it added depth and a molasses quality, and some lemon zest and cardamom because they’re some of my favorites, and a: banana bread requires lemon and b: chocolate and oats both are made better with a hint of cardamom. They’re even quick enough that I can (technically) make them in the morning before work. Seriously, like 10 minutes of work, then into the oven for 20-25 minutes, and that’s it.
I’ve made these twice now, because the first batch was ridiculously good but I wanted to see if I could make a healthier version. The first round, my coworkers (AKA my usual taste testers) thought they were delicious, super light, and somehow felt simultaneously rich and healthy. Round two: also delicious, less sweet, and even more like a good breakfast choice. Kind of like Sunday brunch vs. week day morning. I honestly can’t say which I prefer, because both are so good, which means both versions are below. And bonus (for some people): they just happen to be gluten free (and the richer version is dairy free, too).
Chocolate Oat Banana Muffins (Sunday brunch version)
Chocolately, tasty, and surprisingly light, these are perfect for breakfast or a snack. Try them topped with butter, peanut butter, raspberry jam, or a dollop of yogurt (or even whipped cream?).
Ingredients
- 1C (or more) old-fashioned oats
- 1/2C almond meal
- 1/2C brown sugar
- 1/4C white sugar
- 1/4C cocoa powder
- 1t baking soda
- 1/4t baking powder
- pinch of salt
- dash of cardamom
- 3 very ripe bananas
- 1 egg (room temperature)
- 1/3C oil (I use coconut oil, melted)
- 1/2t lemon zest
- 1/2t vanilla extract
Directions
- Step 1 Heat the oven to 375. Prepare a muffin tin by thoroughly oiling the cups or using liners (I always use vegetable oil, no liners).
- Step 2 Put the oats in a food processor and grind into a loose flour. The finer you grind it, the denser the muffins will be. I prefer it to be a good mix of very fine and mostly whole oats.
- Step 3 Combine all the dry ingredients in a large bowl.
- Step 4 Mash the bananas in a second bowl until smooth. Add the egg, oil, vanilla, and lemon zest. Stir until well combined.
- Step 5 Pour the liquids into the dry ingredients, and stir until thoroughly mixed.
- Step 6 Fill the muffin tins about 2/3 full.
- Step 7 Cook for 20-25 minutes, until a toothpick or knife comes out clean.
- Step 8 Cool for at least 5 minutes before removing from the tin.
- Step 9 Enjoy!
Chocolate Oat Banana Muffins (Weekday morning version)
Chocolately, tasty, and surprisingly light, these are perfect for breakfast or a snack. Try them topped with butter, peanut butter, raspberry jam, or a dollop of yogurt (or even whipped cream?).
Ingredients
- 1C (or more) old-fashioned oats
- 1/2C almond meal
- 1/2C brown sugar
- 1/4C cocoa powder
- 1t baking soda
- 1/4t baking powder
- pinch of salt
- dash of cardamom
- 3 very ripe bananas
- 1 egg (room temperature)
- 1/3C greek yogurt (I prefer Siggi's plain skyr)
- 1/2t lemon zest
- 1/2t vanilla extract
Directions
- Step 1 Heat the oven to 375. Prepare a muffin tin by thoroughly oiling the cups or using liners (I always use vegetable oil, no liners).
- Step 2 Put the oats in a food processor and grind into a loose flour. The finer you grind it, the denser the muffins will be. I prefer it to be a good mix of very fine and mostly whole oats. Use enough old fashioned oats to end up with 1C oat flour.
- Step 3 Combine all the dry ingredients in a large bowl.
- Step 4 Mash the bananas in a second bowl until smooth. Add the egg, yogurt, vanilla, and lemon zest. Stir until well combined.
- Step 5 Pour the liquids into the dry ingredients, and stir until thoroughly mixed.
- Step 6 Fill the muffin tins about 2/3 full.
- Step 7 Cook for 20-25 minutes, until a toothpick or knife comes out clean.
- Step 8 Cool for at least 5 minutes before removing from the tin.
- Step 9 Enjoy!
