Banana Oat Chocolate Muffins (No Flour)

Chocolatey, fudgy, and weekday-easy, these banana oat muffins feature cocoa powder, melty chocolate chips, and naturally sweet ripe bananas. A one-bowl recipe perfect for an easy breakfast, after-school snack, or healthy treat!

Easy Chocolate Chip Banana Oatmeal Muffins

I’m so happy to share these banana oat muffins with you! I created them for mornings when you want a brownie-level chocolate fix but still want something with real bananas, whole grains, and no refined flour. Oat flour replaces wheat for a tender, naturally gluten-free crumb, ripe bananas add sweetness and moisture, and cocoa powder plus chocolate chips deliver double chocolate flavor in every bite. So yummy!

The key to fudgy texture is using really ripe bananas. Look for ones with brown spots all over the peel because that’s when the starches have converted to sugar and the banana flavor is most concentrated.
These muffins are perfect for kid-friendly breakfasts, lunchbox snacks, or a healthier sweet treat, too.

They freeze beautifully for up to 3 months and microwave back to fresh-baked texture in 20 seconds. And if you love this banana-chocolate combination, my chocolate chip banana bread muffins use a similar one-bowl approach with banana bread flavor, and my flourless double chocolate zucchini muffins bring the same double-chocolate vibes with a “vegetable”hidden veggie” twist.

Testing Tips for Chocolate Banana Oatmeal Muffins

• Use the ripest bananas you can find for sweetest flavor in the final muffins.
• Sift the cocoa powder before adding it to the batter if you can. Cocoa powder is notorious for clumping, and any clumps in the batter become bitter pockets in the finished muffin.
• Use mini chocolate chips instead of regular-size chips for a fun twist. Bonus, they also stay suspended in the batter better and don’t sink to the bottom as easily as larger chips.

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Banana Oat Chocolate Muffins (No Flour)

Developed and tested by Robyn Conley Downs

Servings: 12 muffins

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 20 minutes mins

Banana oat muffins with cocoa, chocolate chips, and ripe bananas. A naturally sweetened, no-flour, one-bowl breakfast or snack ready in 30 minutes.

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Ingredients

• 2 large eggs
• ¼ cup melted coconut oil (or other neutral flavored oil such as avocado or canola)
• 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 chocolate chips, plus more for topping

Equipment

• Muffin Tin

Instructions 

• 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.

Notes

• Most chocolate chips include dairy. Be sure to use dairy-free if that’s important to you. I like Enjoy Life brand.
• Skip the chocolate chips to keep this recipe completely refined sugar-free.

Course: Breakfast, Snack

Cuisine: American

Nutrition Information:

Calories: 193kcal, Carbohydrates: 26g, Protein: 4g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 27mg, Sodium: 127mg, Potassium: 206mg, Fiber: 2g, Sugar: 11g, Vitamin A: 50IU, Vitamin C: 1mg, Calcium: 41mg, Iron: 1mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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