Description
Moist, fluffy, and naturally sweetened chocolate chunk muffins made with bananas, oats, and either spelt or all-purpose flour. These healthier muffins are perfect for breakfast or snacking and can be easily customized to fit various diets.
Ingredients
1 cup mashed ripe banana (about 2–3 bananas)
1/2 cup pure maple syrup or honey
1/4 cup milk of choice
1/4 cup nut butter (like almond or peanut butter)
2 teaspoons pure vanilla extract
1 cup spelt flour or all-purpose flour
1/2 cup rolled oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 to 1/2 cup chocolate chunks or chips
Instructions
- Preheat the oven to 350°F (175°C) and line 9 muffin cups with paper liners or grease them well.
- Mash the ripe bananas in a large bowl until smooth.
- Stir in the maple syrup or honey, milk, nut butter, and vanilla until well combined.
- Add the flour, oats, baking soda, baking powder, and salt. Mix until just combined, being careful not to overmix.
- Gently fold in the chocolate chunks.
- Divide the batter evenly into the prepared muffin cups, filling each about ¾ full.
- Bake for 20–22 minutes, until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use dairy-free chocolate to make the muffins fully dairy-free.
Swap flour with a 1:1 gluten-free blend for a gluten-free version.
Add chopped nuts like walnuts for extra texture and healthy fats.
Applesauce can be used instead of bananas, but the texture will be more cake-like.
For extra sweetness, increase chocolate chunks or drizzle melted chocolate on top.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
