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chocolate banana muffins

Flourless Oatmeal and Banana Chocolate Muffin

Course Breakfast, Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 15 Muffins
Author Bettina Zabel

Ingredients

  • 1 1/2 cups ground oatmeal grind in a food processor
  • 1 cup oatmeal oatmeal can be quick oats or old fashioned
  • 2 over ripe bananas can substitute 1 cup of applesauce
  • 2 eggs
  • 1/3 cup maple syrup or honey use actual syrup or substitute honey
  • 3/4 cup milk could use milk substitues
  • 2 tsp vanilla use real vanilla
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 TBSP cocoa powder dark or dutch process
  • 1 cup chocolate chips divided in 2 half cup portions

Instructions

  1. Grind 1.5 cups of oats in a food processor until they are almost flour consistency. Mix the bananas is a mixer until they are almost liquid and then add the other wet ingredients. Add the dry ingredients (except chocolate chips) to the wet ingredients and mix well. Allow to sit for 10 minutes and then stir in half of the chocolate chips.

  2. Preheat your oven to 350 and line your cupcake tins with liners (spraying liners is optional). Fill liners about 3/4 way full. Gently top muffins with remaining chips and optional oats before putting in the oven. Bake for about 20-22 minutes.

Recipe Notes

I did not like using liners, maybe you have better luck than me. I tried them once and now just use the tins without liners. I have also made these with and without the oats on top... the oats add visual interest but the muffins are just as delicious without them!