Healthy Chocolate Oatmeal Muffins

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These healthy chocolate muffins are yummy, full of wholesome ingredients and destined to become a staple in your muffin making routine.  Sweetened with maple syrup and ripe bananas they are free from refined sugar.  They also don’t have any oil in them and are moist from the greek yogurt, bananas and melty chocolate chips.  

It is an extremely easy recipe to make and and you will only be cleaning one dish at the end of the process, which is a major win in my book.  Full of nutritious ingredients that you are likely to have in your pantry, it is a balanced snack with a yummy chocolate flavor that will leave you and your sweet tooth feeling full and satisfied.

To Blend or Not to Blend?

It’s really up to you, whether or not you like the chewier texture of the oats whole or would prefer a smoother texture of blended oats.  If you decide not to blend them I would use rolled oats or quick oats, since they have a softer texture than old-fashioned oats or steel cut oats.  In this recipe I used the blender, but I’ve tried both ways and they were both eaten up happily and quickly by my whole family!

Key Ingredients

• Ripe Bananas – 2-3 ripe bananas add both moisture and sweetness to this recipe.
• Chocolate Chips – Don’t skip them. They are a key part of the melty chocolatey goodness and help keep the muffins moist and delicious. Any chocolate chips will work, I personally love the Enjoy Life Mini Chocolate Chips because they are made with three simple ingredients: cane sugar, unsweetened chocolate and cocoa butter. Dark chocolate chips would also be quite tasty.
• Rolled oats – use certified gluten-free oats if you are needing a gluten-free recipe!
• Cacao Powder or Unsweetened Cocoa Powder – Both of these will also work for this recipe. I use this fermented cacao powder for the extra nutritional benefits. Cacao is processed at a lower temperature and rich in antioxidants and trace minerals.

Process

1. Preheat oven to 350 degrees Fahrenheit. If needed, coat muffin tin with butter or cooking spray. With the silicone muffin cups I did not need to spray anything.
2. Add the oats to the blender and blend until they are fine flour like consistency.
3. Add the remaining ingredients to the oat mixture, except for the chocolate chips, and blend for around 30 seconds, until everything is mixed together. Do not overblend.
4. Using a large spoon or spatula, add in the the chocolate chips and mix just until combined.
5. Spoon the muffin batter evenly between the 12 muffin cups. Each one should be about 2/3 full. Bake for 17-22 minutes or until a toothpick comes out clean.
6. Remove muffin pan from oven and allow to cool for 5-10 minutes.
7. Enjoy!

Storage

The chocolate oat muffins will last at room temperature for three to four days. You can also put them in the fridge for up to 5 days. If you freeze them in an airtight container or bag they will last up to 3 months.

Please leave a review or comment if you loved this chocolate muffin recipe! I would love to hear from you 🙂

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