These Oatmeal Banana Muffins are a delicious and healthy treat perfect for breakfast or a snack. Made with wholesome ingredients like oats, bananas, and coconut flakes, they provide a naturally sweet and satisfying flavor. With the addition of cocoa powder, these muffins have a rich chocolatey taste without any added sugar. The almonds and no-sugar chocolate syrup on top add a delightful crunch and extra flavor, making them a hit for everyone, especially those looking for a guilt-free dessert.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 6 muffins
Ingredients
1 cup (90g) oatmeal
1 cup (240ml) water
2 eggs
A pinch of salt
1 tablespoon stevia sweetener
1 teaspoon vanilla extract
2 ripe bananas, mashed
1 tablespoon (7g) cocoa powder
1 teaspoon (5g) baking powder
1 tablespoon (6g) coconut flakes
Almonds, chopped (for topping)
No-sugar chocolate syrup (for topping)
Directions
Preheat the Oven: Preheat your oven to 180°C (350°F).
Mix Ingredients: In a large bowl, combine oatmeal, water, eggs, salt, stevia, vanilla, mashed bananas, cocoa powder, and baking powder. Mix until well combined.
Add Coconut Flakes: Stir in the coconut flakes.
Pour into Muffin Tin: Grease a muffin tin or use muffin liners. Pour the batter into the tin, filling each cup about 3/4 full.
Bake: Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
Add Toppings: Let the muffins cool for a few minutes, then top with chopped almonds and drizzle with no-sugar chocolate syrup.
Serving Suggestions
Serve warm with a glass of plant-based milk, tea, or coffee.
Enjoy as a quick breakfast, mid-day snack, or healthy dessert.
Pair with fresh berries or a dollop of dairy-free yogurt for added flavor.
Cooking Tips
For extra moisture, add a tablespoon of Greek yogurt or dairy-free yogurt to the batter.
Swap the cocoa powder for a tablespoon of peanut butter or almond butter for a different flavor.
Use silicone muffin liners to prevent sticking and make cleanup easier.
Nutritional Benefits
Rich in fiber from oats and bananas.
Low in added sugars due to stevia and natural sweeteners.
Provides a good source of protein from eggs and almonds.
Contains healthy fats from coconut flakes and almonds.
Dietary Information
Vegetarian: Suitable for a vegetarian diet.
Gluten-Free: Ensure oats are certified gluten-free for those with gluten intolerance.
Low-Sugar: Made with stevia and no-sugar chocolate syrup.
Nutritional Facts (per muffin, estimated)
Calories: 120
Protein: 4g
Carbohydrates: 15g
Fiber: 3g
Sugars: 3g
Fat: 5g
Storage Tips
Room Temperature: Store in an airtight container for up to 2 days.
Refrigeration: Keep in the fridge for up to a week.
Freezing: Freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat in the oven.
Why You’ll Love This Recipe
Quick and easy to make with pantry staples.
Naturally sweetened and lower in calories.
Versatile – perfect for breakfast, snacks, or dessert.
Freezer-friendly and great for meal prep.
Conclusion
These Oatmeal Banana Muffins with Cocoa and Coconut are a delicious, healthy, and satisfying option for any time of the day. With their rich chocolatey flavor and added crunch from almonds, they offer a unique twist on classic banana muffins. Packed with wholesome ingredients, they’re perfect for those looking for a nutritious, low-sugar treat. Whether you’re on the go or enjoying a cozy breakfast, these muffins are sure to become a favorite.
10 Frequently Asked Questions
Can I use rolled oats instead of oatmeal?
Yes, you can use rolled oats, but blend them into a finer consistency before mixing them into the batter.
Can I replace stevia with another sweetener?
Yes, you can use honey, maple syrup, or any other preferred sweetener. Adjust the quantity according to sweetness.
What can I use instead of eggs?
You can replace eggs with flaxseed meal (1 tablespoon flaxseed meal + 3 tablespoons water per egg) or a mashed banana for a vegan option.
Can I add other mix-ins to the batter?
Absolutely! Add chocolate chips, dried fruits, nuts, or seeds to the batter for extra texture and flavor.
How do I make these muffins vegan?
Replace the eggs with flaxseed eggs, use plant-based milk instead of water, and ensure all other ingredients are vegan.
Can I use another type of flour?
Yes, you can use almond flour, coconut flour, or whole wheat flour. However, the texture might vary, so adjust the liquid ingredients accordingly.
Are these muffins suitable for kids?
Yes, they are kid-friendly and a great way to sneak in healthy ingredients like oats and bananas.
Can I double the recipe?
Yes, you can double or triple the recipe. Just make sure to adjust the baking time if needed.
What’s the best way to reheat these muffins?
Reheat in a preheated oven at 150°C (300°F) for about 5 minutes, or microwave for 10-15 seconds.
Can I omit the cocoa powder?
Yes, you can omit the cocoa powder if you prefer a plain banana muffin. Add a bit more vanilla extract for extra flavor.