Oatmeal Chocolate Banana Muffins Recipe

Flourless Oatmeal Chocolate Banana Bread is the perfect banana bread-chocolate cake hybrid. A healthier muffin recipe with less sugar makes a great breakfast or snack!


– 2 cups rolled oats – 2/3 cup unsweetened cocoa powder or raw cacao powder – 1 tsp baking soda – ½ tsp sea salt – ½ tsp ground cinnamon optional – 4 large ripe bananas about 2 cups when mashed – 3 Tbsp pure maple syrup – ½ cup avocado oil – 2 large egg – 1 tsp cider vinegar – 2 tsp pure vanilla extract – 1 cup chocolate chips optional


Preheat oven to 350°F and line muffin pan. Blend rolled oats for 1 minute in a high-powered blender to make flour. 

Step 1

The cocoa powder, baking soda, sea salt, and cinnamon should be blended for 10–30 seconds.

Step 2

Mash bananas in a large bowl to your liking. You can mash or leave lumps like me.

Step 3

In the large bowl, combine the mashed bananas, pure maple syrup, avocado oil, eggs, cider vinegar, and vanilla extract.

Step 4

Combine dry and wet ingredients into a thick batter. Add chocolate chips and stir. Pour batter almost to the top of the lined muffin tin. Chocolate chips can be added to muffin batter.

Step 5

The muffins should be clean after 20–30 minutes on the center rack of the preheated oven. 

Step 6

A digital or meat thermometer can measure muffins' internal temperature. A muffin is baked when a center thermometer reads 190 degrees Fahrenheit.

Step 7

Remove muffin papers and enjoy after cooling to room temperature.

Step 8

See Also

See Also

Crock Pot Sausage and Cabbage Soup Recipe