Oat and Banana Chocolate Muffins

  • Difficulty: Medium
  • 45 minutes
  • 6 servings

Chocolatey and fruit never get old, right? Indulge your sweet tooth with chocolate and cocoa muffins. Upgrade the chocolate flavor with bananas, peanut butter, and almond milk. And don’t say ‘no’ to a hint of vanilla. Also, give them some texture with chewy healthy rolled oats.

Ingredients Needed for Oat and Banana Chocolate Muffins

½ cup cocoa powder
½ teaspoon baking powder
1 teaspoon baking soda
2 bananas, blended
2 tablespoons of peanut butter
1 teaspoon vanilla extract
1 teaspoon white wine vinegar
½ cup almond milk
2 cups of rolled oats
½ cup chocolate chips
lemon zest for garnishing

How to Cook Oat and Banana Chocolate Muffins

  1. Add the cocoa powder, baking powder, and baking soda to a bowl. Season with salt and mix until even. Set aside.
  2. Add the blended bananas, peanut butter, vanilla extract, and white wine vinegar to a bowl. Whisk until you have a smooth cream.
  3. Add the cocoa mixture and whisk more. Add the almond milk and continue to whisk until smooth.
  4. Add 1 cup of rolled oats and mix until even using a spatula. Add gradually the other cup of rolled oats and mix until you make a thick batter. Add the choco chips and mix more.
  5. Transfer the mixture to muffin cups. You can use 2 muffin pans with 6-cup each, or one big 12-cup muffin pan.
  6. Bake for 25 minutes at 350⁰F/175⁰C. Serve sprinkled with lemon zest.

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