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!
- 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.
*Make your own oat flour for this recipe by placing 1 ¾ cups whole rolled oats in a blender and blending until a coarse flour forms. You can also purchase pre-made oat flour at many grocery stores and natural food markets or online. If you are gluten-free be sure to buy oats that are specifically labeled gluten-free.
**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, or double them for an extra decadent treat.
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.