Description
Here’s a delicious and wholesome recipe for Oatmeal Banana Muffins with Cocoa and Coconut—naturally sweet, moist, and perfect for breakfast or a snack!
Ingredients
Scale
- 2 ripe bananas, mashed
- 2 eggs
- ½ cup honey or maple syrup
- ⅓ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 ½ cups rolled oats
- ½ cup whole wheat flour (or almond flour for gluten-free)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup shredded coconut (plus extra for topping)
- ½ cup milk (dairy or plant-based)
- ¼ cup dark chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- Mix the wet ingredients: In a large bowl, mash the bananas. Add eggs, honey (or maple syrup), coconut oil, vanilla extract, and milk. Whisk until smooth.
- Combine dry ingredients: In another bowl, mix oats, flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Stir in the shredded coconut.
- Combine everything: Gradually fold the dry ingredients into the wet mixture. If using chocolate chips, gently stir them in.
- Fill the muffin cups: Spoon the batter evenly into the muffin tin, filling each cup about ¾ full. Sprinkle extra shredded coconut on top.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and enjoy: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
Tips & Variations
- Swap the honey/maple syrup for mashed dates or applesauce for a refined sugar-free version.
- Add a handful of chopped nuts for extra crunch.
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
Would you like to add any personal touches to this recipe?