Chocolate Banana Muffins at home
- Yield 12
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Chocolate Banana Muffins at home is a breakfast recipe on Avoteb. The yield on the card is 12. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1 2/3 cups (161g) oat flour
- 1/4 cup (21g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 large egg + 1 egg yolk
- 3/4 cup plain oat milk
- 3/4 cup tightly-packed mashed ripe bananas
- 1/3 cup maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup mini semisweet chocolate chips
Method
Warm the oven to 375°F. Line a 12-cup muffin pan with liners or lightly grease.
Puree the dry ingredients. Tip in the oat flour, cocoa powder, baking soda, and salt to a blender. Puree briefly until evenly combined.
Tip in the egg, egg yolk, oat milk, mashed bananas, maple syrup, melted coconut oil, and vanilla extract. Puree until smooth, stopping to scrape down the sides as needed. Avoid overmixing.
Portion. Divide the batter evenly among the prepared muffin cups.
Top with chocolate. Scatter the mini semisweet chocolate chips evenly over the tops of the muffins.
Roast Roast for 15–18 minutes, until a toothpick inserted in the center comes out mostly clean.
Cool. Let the muffins cool in the pan for 5 minutes, then move to a wire rack to cool to your liking. Plate and enjoy!
