Delightful chocolate banana oat muffins that are nutritious and make a perfect pre-workout snack, sweet treat, or addition to breakfast. Naturally sweetened by the simple ingredients.
Why You’ll Love Healthy Chocolate Banana Oat Muffins
Made with bananas and oats, it’s like oatmeal on-the-go! The cocoa powder and banana provide natural sweetness. Each muffin contains 21 g carbs, 4 g fiber, and 7 g protein. The carbs provide easily digestible energy, making these a great pre-workout snack. Eat them for a high protein breakfast by having two muffins with peanut butter or crumble a muffin over Greek yogurt.
Healthy Chocolate Banana Oat Muffins are made with simple ingredients you likely use on a regular basis already. The recipe is easy as you just mix everything together in a large bowl and then pour in the muffin cups and bake!
The Perfect Pre-Workout Snack
I work out early in the morning and need something easy and quick to eat. Fueling within an hour of exercise is all about the carbs for energy. Some protein is fine, but you want to limit fat as that takes longer to digest and might not sit well while working out.
Fruit is a great option for a quick and easy pre-workout snack. I love fruit, but a plain banana early in the morning isn’t always appetizing for me. However, a muffin is always delicious! With 21 grams of carbs, Healthy Chocolate Banana Oat Muffins make a great pre-workout snack. Depending on how long you are working out, you might want to eat more than one.
Ingredients
- Ripe bananas: adds sweetness, fiber, carbs, and potassium.
- Milk: adds liquid to the batter.
- Greek yogurt: adds protein and is a good source of calcium.
- Eggs: bind everything together in baking, while also providing protein and B vitamins.
- Oats: acts as the flour and provides fiber and carbs.
- Cocoa powder, unsweetened: adds sweetness without added sugar.
- Baking powder: helps the muffins rise.
How to Make Healthy Chocolate Banana Oat Muffins
Preheat oven to 375°F. Prepare a 12-cup muffin pan with muffin cups.
In a large mixing bowl, mash bananas. Then, add milk, Greek yogurt, and eggs. Whisk ingredients.
Add oats, cocoa powder, and baking powder to liquid ingredients.
Stir to combine.
Pour batter into muffin cups. Bake for 25-30 minutes.
How to Store Healthy Chocolate Banana Oat Muffins
Let muffins completely cool after baking before placing in a storage container. After muffins have cooled, line an airtight container with a paper towel, then place muffins on top. Add another paper towel on top of the muffins, then close lid. The paper towels absorb moisture to prevent the muffins from getting soggy. Muffins will be good for 2-3 days stored at room temperature in an airtight container.
Muffins can be stored in an airtight container in the refrigerator to last a week. Freeze muffins to have them last for months.
Tips
- Silicone muffin cups are great to use to prevent the muffins from sticking to the pan or the paper muffin cups.
- Place paper towels in an airtight container with muffins to prevent sogginess when stored at room temperature.
- If you want to make them sweeter, then add ¼ to ½ cup of honey or sugar. You can also use stevia, allulose, or other sugar alternatives. Follow the package instructions on converting from sugar amounts to sugar alternative amounts.
Try These Recipes Next
- Walnut Date Bites
- Seed Cycling Bites
- Easy Sheet Pan Protein Pancakes
- High Protein Banana Bread Mug Cake
- Protein Packed Egg White Oatmeal
- Pumpkin Protein Baked Oatmeal
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Healthy Chocolate Banana Oat Muffins
Ingredients
- 2 ripe bananas
- 1 cup milk
- 1 cup Greek yogurt
- 2 eggs
- 3 cups oats
- 1/2 cup cocoa powder, unsweetened
- 1 tsp baking powder
Instructions
- Preheat oven to 375°F. Prepare a 12-cup muffin pan with muffin cups.
- In a large mixing bowl, mash bananas. Then, add milk, Greek yogurt, and eggs. Whisk ingredients.
- Add oats, cocoa powder, and baking powder to liquid ingredients. Stir to combine.
- Pour batter into muffin cups. Bake for 25-30 minutes.
Notes
- Silicone muffin cups are great to use to prevent the muffins from sticking to the pan or the paper muffin cups.
- Place paper towels in an airtight container with muffins to prevent sogginess when stored at room temperature.
- If you want to make them sweeter, then add ¼ to ½ cup of honey or sugar. You can also use stevia, allulose, or other sugar alternatives. Follow the package instructions on converting from sugar amounts to sugar alternative amounts.
What kind of oats?
I used old fashioned oats.