Bananas in our house go one of two ways. We either eat them all really quickly, or we blink and suddenly they are too ripe for us to enjoy. There are plenty of ways to use up overripe bananas, but these chocolate banana muffins have to be one of the best ways by far.
Whether you are using up overripe bananas like we usually are, or you are looking for a little something sweet then these chocolate banana muffins are for you.
This recipe makes 18 muffins, however I won’t tell if you have one fresh out of the oven, for testing purposes of course.
This recipe is also child friendly (with adult supervision) making it a fun activity to do together.
Chocolate Banana Muffins
- 2.5 cups oats
- 3 bananas
- 2 eggs
- 1/3 cup brown sugar
- 3/4 cup Greek yogurt
- 2 teaspoons vanilla
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 teaspoons cocoa powder
- 1/2 cup chocolate chips
- Preheat the oven to 180 degrees and grease a muffin pan with nonstick cooking spray.
- Place 1 ½ cups of oats in a blender or food processor and blend until a flour-like consistency forms. Set aside.
- In a large bowl, mash bananas until smooth.
- Add eggs, brown sugar, yogurt, and vanilla. Mix to combine.
- Add ground oats, regular oats, baking powder, baking soda, and cocoa powder. Mix to combine and allow batter to rest for 10 minutes.
- Fold in the chocolate chips.
- Scoop batter into the muffin tin and sprinkle with additional oats, if desired.
- Bake for 20 minutes or when a toothpick inserted in the center comes out clean.
- Cool for a few minutes in the pan, then remove muffins to a wire rack to cool completely.
These chocolatey banana muffins are great to enjoy as a snack, in lunch boxes and can even be frozen to enjoy later, and use up your overripe bananas.