Chocolate Banana Oatmeal Muffins

Table of Contents

These Chocolate Banana Oatmeal Muffins combine the finest qualities of oats, juicy bananas, and dark chocolate to create a tasty and nourishing treat. With a balanced protein, fiber, and carbohydrate content, these muffins are delicious and nutritious, making them ideal for breakfast or as a snack. The richness of chocolate chips and the crunch of walnuts make them perfect for both kids and adults. Whether you’re starting your day or need a mid-morning pick-me-up, these muffins will satisfy your appetite and give you energy.

What You Need:

Speaking about Muffins:

Oat flakes (120 grams) (3/4 cup plus 1 tablespoon)
5/6 cup of heated milk, or 200 milliliters
two eggs
two fully mature bananas
1 teaspoon of vanilla essence or vanillin
Forty grams (about half a cup) of bitter cocoa
1.5 milligrams of baking soda
Chopped walnuts, if desired, a handful
Choco chips (amount varies)

Regarding the Crown:

Melt one hundred grams of chocolate (half a cup plus two tablespoons).
40 milliliters (3 tablespoons) of hot milk, to be combined with melted chocolate.

Detailed Instructions

First, collect all the ingredients you’ll need.

Prepare the oven: Set the oven’s temperature to 180°C (350°F) to start. Prepare a muffin pan by lightly greasing it or using muffin liners.
Prepare the oats: In a mixing bowl, combine the hot milk and the oat flakes. Allowing the oats to rest for approximately ten minutes will cause them to soften.

Step 2: Combine the muffin mixture

Ripe bananas should be put in a different dish and mashed with a fork to create a smooth puree. The muffins will be more moist and tasty as a result.
All of the ingredients should be juiced. Combine the eggs, vanillin, and mashed bananas. Blend well until all ingredients are combined.
Mix the dry ingredients together: Blend the oats, cocoa powder, baking soda, and salt in a separate bowl. Toss in the walnuts now if you’re going to be adding them.
Combine the dry and wet components. Add the banana mixture and stir to combine. Careful not to overmix the batter or the muffins may turn out thick, so whisk carefully until barely blended. For an extra delightful touch, you may fold in some chocolate chips if you desire.

Next, you’ll want to bake the muffins.

Bake the muffins: Fill up all of the muffin cups three quarters of the way to the top with batter.
Set the oven’s temperature to 200°F. A toothpick inserted in the center of one muffin should come out clean after 20 to 25 minutes of baking.
After baking, let the muffins cool in the pan for about 5 minutes, then move them to a wire rack to cool completely.

Fourth, for the top, melt the chocolate.

In a small saucepan over low heat, combine the shaved chocolate and boiling milk to melt the chocolate. It is necessary to continuously stir the chocolate until it melts and becomes completely smooth.
Once the muffins have cooled, drizzle melted chocolate over each one. For a more decorative finish, use a spoon or piping bag.

Step 5:

Present and Enjoy the Dish Optional garnish: While the chocolate is still warm, you can add extra chopped walnuts or chocolate chips to the muffins to improve their appearance.
You can enjoy these muffins warm or at room temperature. Try them with some hot tea or coffee for the perfect snack.

Tips for the Kitchen

Finished Bananas: Use ripe bananas for added sweetness and flavor in your muffins. Look for bananas with a lot of brown speckles for best results.
An azoic substitute for cocoa powder is carob powder, which can be used as a caffeine-free substitute. You may also sub in almond milk or any other form of non-dairy milk for the cow’s milk.
For individuals who have nut allergies, you may either leave the walnuts out completely or add crunch with sunflower seeds instead.
Muffin Storage: These muffins have a three-day shelf life when kept at room temperature. You may store them in the fridge for up to a week if you seal them in a container.
Allow it sit at room temperature for two or three days if sealed tightly.
Refrigerator: Store in the fridge for up to seven days to extend the freshness.
Put each muffin in a freezer-safe bag after wrapping it in plastic. That’s all it takes to freeze muffins.
Freeze them for a maximum of three months. They can be reheated in the microwave for a short time or left at room temperature to defrost.