Description
Delicious and healthy muffins made with ripe bananas, oats, and a hint of cocoa.
Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 1 cup mashed very ripe banana
- 2 large eggs
- ½ cup Greek yogurt
- ½ cup pure maple syrup (use Grade A: Dark Color Robust Flavor)
- ⅓ cup Dutch-process cocoa powder
- ¼ cup olive oil
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 1 tablespoon turbinado sugar
- 1/3 to ½ cup dark chocolate chips (optional; see Notes)
Instructions
- Preheat the oven to 350°F.
- Place all ingredients except for the turbinado sugar and chocolate chips in a blender. Blend on high for 1 to 2 minutes until a smooth batter forms, stopping to scrape down the sides as needed.
- If using chocolate chips, fold them in with a spatula or use them to top the muffins.
- Line a muffin tin with 11 to 12 paper liners and divide the batter evenly between the cups.
- Sprinkle the tops with turbinado sugar or chocolate chips, if using.
- Bake for 28 to 30 minutes, until a toothpick inserted in the center comes out clean.
- Remove the muffins from the tin and cool completely before tasting.
- Store at room temperature for up to 5 days, refrigerated for up to 10 days, or frozen for up to 3 months.
Notes
- Chocolate chips are optional but add a delicious touch to the muffins.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg