Sex Muffins
Indulge in the guilt-free decadence of "Sex Muffins," a wholesome yet irresistibly rich treat that combines the natural sweetness of ripe bananas with the depth of dark chocolate and a hint of warming cinnamon. These moist, chocolatey muffins are loaded with nutrient-packed rolled oats, heart-healthy coconut oil, and an optional nutty crunch from walnuts or almonds. Sweetened naturally with honey and using unsweetened cocoa powder, they're a healthier alternative to traditional baked goods. Easy to whip up in just 35 minutes, these muffins are perfect for a quick breakfast, post-workout snack, or satisfying dessert. Whether warm from the oven or enjoyed straight from the freezer, these muffins are a delicious way to nourish your body without compromising on flavor. Keywords: healthy chocolate muffins, banana oat muffins, dark chocolate muffins, easy muffin recipe, wholesome treats.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups rolled oats
- 0.25 cups cocoa powder, unsweetened
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 3 large ripe bananas, mashed
- 0.5 cups honey
- 0.25 cups coconut oil, melted
- 1 teaspoons vanilla extract
- 0.5 cups dark chocolate chips (70% cocoa or more)
- 0.25 cups chopped walnuts or almonds (optional)
- 0.25 cups milk or almond milk
Instructions
Preheat your oven to 375°F (190°C) and line a standard muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the dry ingredients: flour, rolled oats, cocoa powder, baking powder, baking soda, cinnamon, and salt.
In a separate medium-sized bowl, mash the bananas until smooth. Add the honey, melted coconut oil, vanilla extract, and milk, and stir until fully combined.
Gradually fold the wet ingredients into the dry ingredients, stirring gently until just incorporated. Be careful not to overmix; a few lumps are okay.
Fold in the dark chocolate chips and nuts (if using) to evenly distribute them throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for up to a month.
Nutrition Facts
Calories |
3090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.5 g | 174% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 1944 mg | 85% | |
| Total Carbohydrate | 466.3 g | 170% | |
| Dietary Fiber | 58.8 g | 210% | |
| Total Sugars | 194.5 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 344 mg | 26% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 3664 mg | 78% | |
*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.
