Chocolate Banana Oatmeal Muffins

Chocolate Banana Oatmeal Muffins

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These Chocolate Banana Oatmeal Muffins are a naturally sweet treat that is full of flavor and nutrients, so start your morning off right. These muffins are moist, filling, and ideal for breakfast or on-the-go snacking since they are made with ripe bananas, strong oats, and rich chocolate. They are a wise option for anybody looking for a healthy treat without sacrificing flavor because they are devoid of processed sugar and wheat. They are the ideal combination of guilt-free chocolaty pleasure, making them suitable for both children and adults.

Ingredients:

For the Muffins:

120 grams of oat flakes (3/4 cup + 1 tbsp)

200 ml of hot milk (5/6 cup)

2 eggs

2 ripe bananas

1 teaspoon of vanillin (or 1 tsp vanilla extract)

40 grams of bitter cocoa (1/2 cup)

1 teaspoon of baking powder

A handful of walnuts, chopped (optional)

Chocolate chips (to taste)

For the Topping:

100 grams of chocolate (1/2 cup + 2 tbsp), for melting

40 ml of boiling milk (3 tbsp), for mixing with melted chocolate

Instructions:

Prepare the Ingredients:

Preheat the oven: Start by preheating your oven to 180°C (350°F). Prepare a muffin tin by greasing it lightly or lining it with muffin liners.

Prepare the oats: In a mixing bowl, combine the oat flakes and hot milk. Let it sit for about 10 minutes to allow the oats to soften.

Make the Muffin Batter:

Mash the bananas: In another bowl, mash the ripe bananas with a fork until they are smooth. This will add moisture and sweetness to the muffins.

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Combine wet ingredients: Add the eggs and vanillin to the mashed bananas. Mix well until everything is well combined.

Combine dry ingredients: In a separate bowl, mix together the oat mixture, cocoa powder, baking powder, and a pinch of salt. If you’re adding walnuts, fold them in at this stage.

Combine wet and dry mixtures: Pour the wet banana mixture into the dry oat mixture. Stir gently until just combined; be careful not to overmix, as this can make the muffins dense. If desired, fold in chocolate chips for added sweetness.

Bake the Muffins:

Fill the muffin tins: Divide the batter evenly among the muffin cups, filling each cup about 3/4 full.

Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool: Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Chocolate Topping:

Melt the chocolate: In a small saucepan over low heat, combine the chopped chocolate and boiling milk. Stir continuously until the chocolate is fully melted and smooth.

Drizzle on muffins: Once the muffins are cool, drizzle the melted chocolate over the top of each muffin. You can use a spoon or a piping bag for a more decorative effect.

Serve and Enjoy:

Garnish (optional): If desired, sprinkle additional chopped walnuts or chocolate chips on top of the muffins while the chocolate is still warm to create a beautiful presentation.

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Serve: These muffins can be enjoyed warm or at room temperature. Pair them with a cup of coffee or tea for a perfect snack!

Cooking Tips:

Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots for the best results.

Substitutions: You can substitute the cocoa powder with carob powder for a caffeine-free option. Similarly, you can use almond milk or any non-dairy milk instead of cow’s milk.

Nut Allergies: If you’re making these muffins for someone with a nut allergy, you can omit the walnuts entirely or replace them with seeds like sunflower seeds for added crunch.

Storing Muffins: These muffins can be stored at room temperature for up to 3 days. For longer storage, keep them in an airtight container in the refrigerator for up to a week.

Storage:

Room Temperature: Store in an airtight container at room temperature for 2-3 days.

Refrigerator: For longer freshness, keep in the fridge for up to a week.

Freezer: To freeze, wrap muffins individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To thaw, leave them at room temperature or microwave for a few seconds.

Nutritional Facts (Per Muffin):

Calories: 170 kcal, Protein: 4g, Fat: 7g, Carbohydrates: 24g, Fiber: 3g, Sugar: 6g, Sodium: 90mg