Chocolate Banana Oatmeal Muffins

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Introduction

Looking for a tasty and nutritious snack that satisfies your chocolate cravings without the guilt? These Chocolate Banana Oatmeal Muffins are a perfect choice. Made with wholesome oats, ripe bananas, and rich cocoa, these muffins are both satisfying and packed with energy. Ideal for breakfast, a midday snack, or a post-workout treat, these muffins strike a balance between healthy and indulgent, appealing to both adults and kids. Let’s dive into this easy-to-follow recipe that you’ll want to make on repeat!

Serving Size

This recipe yields approximately 12 muffins.

Ingredients

For the Muffins:

  • Oat Flakes: 120 grams (3/4 cup + 1 tbsp)
  • Hot Milk: 200 ml (5/6 cup)
  • Eggs: 2
  • Ripe Bananas: 2, mashed
  • Vanillin or Vanilla Extract: 1 teaspoon
  • Bitter Cocoa: 40 grams (1/2 cup)
  • Baking Powder: 1 teaspoon
  • Walnuts: A handful, chopped (optional)
  • Chocolate Chips: To taste

For the Topping:

  • Chocolate: 100 grams (1/2 cup + 2 tbsp), for melting
  • Boiling Milk: 40 ml (3 tbsp), for mixing with melted chocolate

Step-by-Step Instructions

Step 1: Prepare the Ingredients

  1. Preheat the Oven: Begin by preheating your oven to 180°C (350°F). Grease a muffin tin lightly or line it with muffin liners.
  2. Soak the Oats: In a mixing bowl, combine the oat flakes and hot milk. Let them sit for about 10 minutes to soften the oats and ensure they’re tender when baked.

Step 2: Make the Muffin Batter

  1. Mash the Bananas: In a separate bowl, mash the ripe bananas until smooth. Bananas add natural sweetness and moisture to the muffins.
  2. Mix Wet Ingredients: Add the eggs and vanillin (or vanilla extract) to the mashed bananas, whisking until well combined.
  3. Combine Dry Ingredients: In another bowl, mix the softened oat mixture, cocoa powder, baking powder, and a pinch of salt. Fold in chopped walnuts, if desired, for extra texture and flavor.
  4. Combine Wet and Dry Mixtures: Gently pour the banana mixture into the oat mixture, stirring until just combined. Be careful not to overmix, as this can make the muffins dense. Fold in chocolate chips for a touch of extra sweetness.

Step 3: Bake the Muffins

  1. Fill the Muffin Tins: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  2. Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes. Check for doneness by inserting a toothpick into the center of a muffin—if it comes out clean, they’re ready!
  3. Cool: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Step 4: Prepare the Chocolate Topping

  1. Melt the Chocolate: In a small saucepan over low heat, combine the chopped chocolate and boiling milk. Stir continuously until the chocolate is melted and smooth.
  2. Drizzle on Muffins: Once the muffins are cool, drizzle the melted chocolate on top of each muffin. Use a spoon for a rustic look or a piping bag for a more decorative drizzle.

Step 5: Serve and Enjoy

  1. Garnish (Optional): For added flair, sprinkle chopped walnuts or extra chocolate chips on top of the muffins while the chocolate drizzle is still warm.
  2. Serve: Enjoy these muffins warm or at room temperature. Pair them with a cup of coffee or tea for a delightful snack!

Cooking Tips

  • Use Ripe Bananas: The riper the bananas, the sweeter your muffins will be. Look for bananas with brown spots to get the best flavor.
  • Substitutions: Cocoa powder can be swapped with carob powder for a caffeine-free option. Almond or non-dairy milk can replace cow’s milk if desired.
  • Nut-Free Option: For those with nut allergies, skip the walnuts or replace them with seeds like sunflower seeds for a crunchy alternative.
  • Storing Muffins: To maintain freshness, store muffins at room temperature for up to three days or in the refrigerator for up to a week.

Storage

  • Room Temperature: Store in an airtight container for 2-3 days.
  • Refrigerator: For longer freshness, keep muffins in the fridge for up to a week.
  • Freezer: Individually wrap muffins in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To thaw, leave them at room temperature or microwave briefly.

Nutritional Facts (Per Muffin)

  • Calories: 170 kcal
  • Protein: 4g
  • Fat: 7g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Sugar: 6g
  • Sodium: 90mg

Note: Nutritional values are approximate and may vary based on ingredients and portion sizes.

FAQs

  1. Can I use quick oats instead of rolled oats?
    Yes, you can use quick oats, but the texture may be slightly different. Rolled oats provide a heartier texture.
  2. How can I make these muffins gluten-free?
    Substitute all-purpose flour with a gluten-free flour blend.
  3. What if I want sweeter muffins?
    Add a bit of sugar or honey to the batter or increase the chocolate chips.
  4. Can I add other fruits?
    Absolutely! Blueberries, raspberries, or chopped apples work well but may add extra moisture.
  5. What if I don’t have chocolate chips?
    Replace chocolate chips with chopped chocolate, dried fruit, or coconut flakes for variety.

Conclusion

Chocolate Banana Oatmeal Muffins are the perfect way to enjoy a sweet treat with a healthy twist. They’re light, fluffy, and packed with the goodness of bananas, oats, and chocolate, making them a satisfying option for breakfast or as a snack. Whip up a batch today and let the comforting aroma fill your kitchen—you’re in for a delicious, nutritious experience that will please everyone in your household. Enjoy!

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