One-Bowl Double Chocolate Banana Breakfast Muffins
An easy, decadent treat, One-Bowl Double Chocolate Banana Breakfast Muffins are just the thing for mornings on-the-go. Gluten-free, dairy-free, naturally sweetened and totally delicious!
We’ve have so many missed school days this year.
There was the holiday break, of course, and then a handful of days missed due to the inevitable post-holiday cough/cold/fever.
Then there were the ten days missed due to snow and ice. Add a few inservice days and teacher conference days, and we’ve spent more days at home then at school.
I can’t say these past few weeks, therefore, have been my most productive.
They have, however, been filled with coloring, couch forts, plenty of 3-Ingredient Hot Cocoa, snowmen, ice caves, stacks of library books, Dinosaur Train, art projects, and plenty of kitchen time.
I mean, who needs school when the world if full of so many beautiful things to do?
Elle has been with me in the kitchen since she was in my belly, and is always listening and observing when it comes to the blog. She has opinions about the brand colors. And which photos she thinks will “get the most hearts” on Instagram. And about which recipes I should be working on next.
If I left the decisions completely up to her, the blog would consist entirely of pasta and chocolate.
Would anyone really complain?
Given her thoughts and opinions, I have been inviting her to help in the recipe development process, and once in a while she comes up with a really good idea.
On a recent no-school day I asked her what we should make, and she responded without hesitation: “Double Chocolate Banana Breakfast Muffins.”
The girl knows what’s up.
We ran a few trials, and finally settled on this version, which is ever-so-slightly sweet and packed with good-for-you ingredients.
I knew we had a winner when I turned around to find the bowl licked clean.
We love these for breakfast, and they also make a great afternoon snack or post-dinner bite. I love that it’s a one bowl muffin recipe. Less dishes, less mess, less stress.
Make a double batch if you like, since they freeze beautifully. Just be sure to bring them all the way to room temperature, or warm them slightly before enjoying.
Here’s to days at home in the kitchen and licking the batter from the bowl. Now, let’s make some One-Bowl Double Chocolate Banana Breakfast Muffins!
recipe & kid-friendly adaptations
1 | Skip the chocolate chips to keep this recipe completely refined sugar-free, or double them for an extra decadent treat.
2 | Store the muffins, tightly sealed, in the fridge for up to 5 days, or freeze for up to 3 months. Bring to room temperature or gently warm before enjoying.
3 | Want to make banana bread instead? Try this recipe for one-bowl oat flour chocolate chip banana bread, it’s a family favorite!
this recipe is…
Dairy FreeGluten FreeNut FreeVegetarian
One-Bowl Double Chocolate Banana Breakfast Muffins
- 2 large eggs
- ¼ cup melted coconut oil, plus more for greasing the pan
- 1 ⅓ cup mashed, very-ripe banana
- ⅓ cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 ¾ cups oat flour*
- ⅓ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅓ cup dark chocolate chips, plus more for topping**
- Heat the oven to 350F.
- In a large bowl, whisk together the eggs, coconut oil, banana, maple syrup, and vanilla extract.
- Add the oat flour, cocoa powder, baking soda, baking powder and salt. Stir gently until just incorporated.
- Add in the chocolate chips and stir to combine.
- Fill each muffin tin section with roughly ¼ cup batter, then bake for 15-20 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes, then cool the rest on a cooling rack.
Nutrition Information:Nutrition disclaimer
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Haha! I love the photos of Ellie with her face in the bowl 😊 Trying this recipe soon!
Ashley, the girl loves her some chocolate! Hope you enjoy this one. 🙂
Just tried this recipe this evening, to include grinding my own oat flour. Super easy and amazing. This is definitely more like dessert, but there’s something about dark chocolate and banana that goes so well together. Thanks for sharing.
Jenn, yay, so glad you enjoyed. I agree, these are definitely dessert-worthy! 🙂
Can I use cacao instead of cocoa?
Jane, absolutely! I hope you enjoy. 🙂
will I need to change anything else in the recipe? or can I just do a straight substitution?
Jane, it should just work as a straight substitution.
What would be a good substitute for coconut oil?
Emily, butter would be the best substitute, or a vegan butter alternative would probably work too. If you try it, let us know how it turns out!
Are bittersweet chocolate chips the same as dark chocolate chips? I can’t wait to try these!
Jennifer, either will work in this recipe!
I absolutely love these! Could I add protein powder and/or like chia seeds and flax seeds too or would that mess up the batter?
Madison, I think you can play around with adding a tablespoon or so of each. Adding more than that will change the ratio too much. If you try and find a combo you like, let us know!
Hi! I’d love to make these!! I do not have any oats/flour but have almond and coconut flours. Are you able to guide me in best substitution? Thanks so much! I’m new to your blog and love your recipes!!-clayton
Clayton, I haven’t tested this one with other flours, but usually almond flour is a good substitute for oat flour. Don’t use coconut flour, it won’t work. If you try with almond flour let us know how it turns out! 🙂
These are delicious! We’ve already made them twice. Thank you for a great muffin recipe!
Wonderful, so glad you’re enjoying these Trisha! 🙂
I just found this recipe on Pinterest. It is a huge hit with my family! I will definitely be making these again. Thanks for the great recipe!
Fantastic, so glad you enjoyed Erika!
I make these weekly, I sub 1/4 cup of the oatmeal flour for 1/4 cup of hemp protein powder. The kids (13 and 14 year olds) love them,
So glad you and your crew are enjoying these. Love your adaptations!