Simple Steps to Make Healthy Chocolate Banana Muffins

Simple Steps to Make Healthy Chocolate Banana Muffins: These chocolate banana oat flour muffins are a delicious and healthier twist on the classic banana muffin, packed with rich cocoa flavor and hearty oat flour. This recipe is perfect for those who enjoy the chewiness of oat flour and the sweetness of ripe bananas. You can even take it up a notch by adding chocolate chips to create double chocolate muffins.

Simple Steps to Make Healthy Chocolate Banana Muffins

Oat flour not only makes these muffins naturally gluten-free (if using certified gluten-free oats) but also gives them a nutty flavor and a denser texture, making them a filling snack or breakfast option. The recipe requires only a few basic ingredients, a whisk, and a fork, so you can whip up a batch with minimal effort!

Ingredients

• 2 large eggs
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 cup brown sugar
• 1/3 cup vegetable oil (or melted coconut oil)
• 3 ripe bananas, mashed
• 1/4 cup cocoa powder, sifted
• 1 1/2 cups oat flour
• 1 1/2 tsp baking powder
• 1/3 cup sour cream (or Greek yogurt)
• 1/2 cup chocolate chips (optional)

Optional Toppings: Swirl of peanut butter, Nutella, or a sprinkle of coarse sugar

Step-by-Step Instructions

1. Prepare the wet ingredients

In a large mixing bowl, combine the eggs, salt, vanilla extract, and brown sugar. Whisk well until the mixture becomes light and creamy.

2. Add the oil

While whisking continuously, slowly pour in the oil. Once all the oil is added, continue whisking for another 30 seconds to fully incorporate it.

3. Mash and add the bananas

Mash the ripe bananas with a fork until smooth. Add them to the wet mixture and whisk until fully combined.

4. Mix in the cocoa and dry ingredients

Sift in the cocoa powder and whisk to combine. Then, add the oat flour and baking powder. Gently whisk until the flour is partially mixed in.

5. Add the sour cream

Fold in the sour cream (or Greek yogurt) and whisk until the batter is smooth and fully combined.

6. Fold in the chocolate chips

If you’re using chocolate chips or any other add-ins like nuts, fold them into the batter at this stage.

7. Let the batter rest

Cover the bowl and let the batter rest at room temperature for 30 to 60 minutes. This resting period allows the oat flour to absorb the moisture, resulting in a softer, fluffier texture. Meanwhile, preheat the oven to 350°F (175°C) and line your muffin pan with liners, leaving every other cup empty for even baking.

8. Optional Toppings:

Before baking, top the muffins with a swirl of peanut butter, Nutella, or sprinkle them with coarse sugar for added sweetness and texture.

9. Bake

Scoop the batter into the prepared muffin liners, filling each about 3/4 full. Bake for 20 minutes or until the tops spring back when lightly touched.

10. Cool and store

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, store them in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.

Baking Tips for Perfect Muffins

• Use ripe bananas: The riper the bananas, the sweeter and more flavorful the muffins will be.
• Resting the batter: Letting the batter sit allows the oat flour to hydrate, giving the muffins a softer, more tender texture.
• Don’t overmix: Be careful not to overmix the batter when adding the flour to avoid dense muffins.

Optional Variations

• Double chocolate delight: Add extra chocolate chips or chunks for a richer, more decadent flavor.
• Nutty crunch: Mix in 1/4 cup of chopped walnuts or pecans for added texture and flavor.
• Coconut twist: Sprinkle shredded coconut on top before baking for a tropical touch.