Double Chocolate Banana Oatmeal Muffins Fiber
Indulge guilt-free with these Double Chocolate Banana Oatmeal Muffins, a fiber-packed treat that perfectly balances wholesome nutrition and rich, chocolatey flavor. Made with ripe bananas, Greek yogurt, whole wheat flour, and old-fashioned oats, these muffins are naturally sweetened with honey or maple syrup and feature a double dose of cocoa and dark chocolate chips for a luscious boost. Ready in just 35 minutes from start to finish, they make a perfect on-the-go breakfast, afternoon snack, or healthy dessert option. With a moist, tender texture and plenty of fiber to keep you satisfied, these muffins are a delicious way to use up overripe bananas while sneaking extra nutrients into your day. Don’t forget to top them with a few extra chocolate chips before baking for the ultimate chocolate lover’s touch!
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 2 large Eggs
- 1 cup Plain Greek yogurt
- 0.5 cup Honey or maple syrup
- 1 teaspoon Vanilla extract
- 1.5 cups Old-fashioned oats
- 1 cup Whole wheat flour
- 0.5 cup Cocoa powder, unsweetened
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Dark chocolate chips
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, mash the ripe bananas until smooth. Add the eggs, Greek yogurt, honey (or maple syrup), and vanilla extract. Whisk until well combined.
In a separate bowl, mix the oats, whole wheat flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.
Fold in the dark chocolate chips, reserving a few to sprinkle on top of the muffins if desired.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle the reserved chocolate chips on top.
Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 1940 mg | 84% | |
| Total Carbohydrate | 537.6 g | 195% | |
| Dietary Fiber | 88.8 g | 317% | |
| Total Sugars | 233.1 g | ||
| Protein | 109.2 g | 218% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 741 mg | 57% | |
| Iron | 41.7 mg | 232% | |
| Potassium | 5766 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
