Chocolate Oatmeal Muffins

About This Recipe

Chocolate oatmeal muffins with rolled oats, bananas, cocoa powder, and loaded with chocolate chips. They are made in one bowl, ready in 35 minutes, and make the perfect healthy oatmeal muffin recipe for breakfast, snack, dessert, or meal prep.

Ingredients

• 2 small-medium spotted or brown bananas ((200 grams/about 3/4-1 cup))
• 3/4 cup milk
• 2 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 2 1/2 cups rolled oats ((250 grams))
• 2 1/2 tablespoons cocoa powder ((I used extra dark))
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips ((96 grams))

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with silicone muffin liners or grease a nonstick muffin tin. I do not recommend using paper liners or they will stick. I love using silicone muffin liners as they make for easy cleanup and nothing sticks to them.
2. Mash bananas. In a medium-large bowl, add your bananas and mash until mostly no lumps remain.
3. Add your remaining ingredients. First, add your wet ingredients of milk, maple syrup, and vanilla extract. Mix to combine. Then add your dry ingredients of oats, cocoa powder, cinnamon, baking powder, and salt. Mix well to combine again. Finally, fold in the chocolate chips. I like to save a handful of chocolate chips to sprinkle on top of the muffins before they bake.
4. Form muffins. Using a cookie scoop, or about 2 1/2 tablespoons worth of your oatmeal mixture, fill your muffin cups. Sprinkle with remaining chocolate chips.
5. Bake for 25 minutes.
6. Enjoy! Let cool for a couple of minutes and enjoy!