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…
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.