These chocolate banana muffin cups use bananas, Greek yogurt, eggs, oat flour, cocoa powder, and chocolate chips. The wet ingredients are blended until smooth before the dry ingredients are stirred in, keeping the method short and direct.
Ingredients
- 2 ripe bananas
- ½ cup Greek yogurt
- ¼ cup honey or sugar substitute
- 2 eggs
- 1 teaspoon vanilla
- 1 cup oat flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ¼ cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin pan.
- Blend the bananas, Greek yogurt, honey or sugar substitute, eggs, and vanilla until smooth.
- Add the oat flour, cocoa powder, and baking powder. Stir until the dry ingredients are incorporated.
- Fold in the chocolate chips, distributing them through the batter.
- Divide the batter among the lined muffin cups.
- Bake for 18–20 minutes. After 18–20 minutes, check that the center of a muffin has reached 160°F (71°C).
- Allow the muffin cups to cool enough to handle before removing them from the pan. The recipe makes 12 muffins.
Preparation Notes
Use ripe bananas and blend the wet mixture until no large banana pieces remain. Once the dry ingredients go in, stir only until the batter looks uniform; scrape the bottom and sides of the bowl so no pockets of oat flour or cocoa remain.
Allow 10 minutes for preparation and 18–20 minutes for baking. The recipe makes 12 muffins. Letting them settle briefly in the pan makes them easier to handle before serving.
