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Healthy Chocolate Oatmeal Muffins

foxfarmhome
These healthy chocolate muffins are gluten free, low in sugar and are easy to make in one bowl/blender! They are packed full of good for you ingredients and make a great breakfast or snack for all chocolate lovers :)
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 2 1/4 cups rolled or instant oats
  • 3/4 cup mashed bananas about 2 ripe bananas
  • 2 eggs
  • 1/2 c plain greek yogurt
  • 1/2 c milk of choice I use whole milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp cacao powder or unsweetened cocoa powder
  • 1/2 c mini chocolate chips

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. If needed, coat muffin pan with butter or cooking spray. With the silicone muffin cups I did not need to spray anything.
  • Add the oats to the blender and blend until they are fine flour like consistency.
  • Add the remaining ingredients, except for the chocolate chips, to the blender and blend for around 30 seconds, til everything is mixed together. Do not overblend.
  • Using a large spoon or spatula, add in the the chocolate chips and mix just until combined.
  • Divide the 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.
  • Remove from oven and allow to cool for 5-10 minutes.
  • Enjoy! :)

Notes

The 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.
Cacao powder and cocoa powder can be used interchangeably. I use cacao powder for the additional nutritional benefits, but both will taste great!