Gluten Free Chocolate Chocolate Banana Oat Muffins
Indulge in the irresistible decadence of these Gluten Free Chocolate Chocolate Banana Oat Muffins, a wholesome treat that’s perfect for breakfast, snack time, or dessert! These moist, nutrient-packed muffins combine the natural sweetness of ripe bananas with rich cocoa and an extra dose of chocolate from dairy-free dark chocolate chips. Made with gluten-free rolled oats and almond flour, they’re a nutritious, naturally gluten-free option that doesn’t compromise on flavor. Enhanced with maple syrup, a touch of vanilla, and the richness of coconut oil, these easy-to-make muffins come together in just 15 minutes and bake to perfection in under 20. Perfectly soft, ultra-chocolatey, and dotted with melty chocolate chips, they’re a guaranteed crowd-pleaser. Enjoy them fresh or store for later—these muffins stay delicious and satisfying for days!
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Recipe Information
Ingredients
- 3 pieces Ripe bananas
- 2 pieces Eggs
- 0.25 cups Maple syrup
- 1 teaspoons Vanilla extract
- 0.25 cups Coconut oil, melted
- 1.5 cups Rolled oats (certified gluten-free)
- 1 cups Almond flour
- 0.5 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Dark chocolate chips (dairy-free if preferred)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with coconut oil.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the eggs, maple syrup, vanilla extract, and melted coconut oil to the mashed bananas. Whisk together until fully combined and smooth.
In a separate bowl, combine the gluten-free rolled oats, almond flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Mix well to evenly distribute the dry ingredients.
Gradually fold the dry ingredients into the wet ingredients. Stir gently until just combined; be careful not to overmix.
Fold in the dark chocolate chips, reserving a small handful for topping if desired.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. Top each muffin with a few extra chocolate chips for decoration, if reserved.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
3315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.7 g | 253% | |
| Saturated Fat | 97.0 g | 485% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2043 mg | 89% | |
| Total Carbohydrate | 409.8 g | 149% | |
| Dietary Fiber | 86.4 g | 309% | |
| Total Sugars | 177.9 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 603 mg | 46% | |
| Iron | 41.7 mg | 232% | |
| Potassium | 4632 mg | 99% | |
*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.
