A healthier muffin that's moist and full of flavor. Great for breakfast on the go, fun for snack as well as good enough for dessert!
These easy and healthy chocolate banana and oat muffins are everything that you want in breakfast. And they are made with whole wheat flour - major healthy points right here. We are mostly a savory breakfast family and also enjoy smoothies and eggs (avocado and egg toast anyone?) to kick start the day.Jump to Recipe
I usually bake a batch of breakfast muffins, or have homemade granola on hand for breakfasts on the go. Given all the baked goodies I make, banana bread and carrot cake are Dr. A's favorites, hands down! I still have to share both these recipes with you - trust me they are forthcoming. You all know Dr. A is not a big fan of chocolate and Mr. little V is a huge fan and loves these Chocolate Chip Zucchini Muffins. So sometimes I have to find middle ground.
The middle ground
These healthy chocolate banana and oat muffins are that middle ground. Dr. A gets his banana bread fix, Mr. Little V gets his chocolate fix, Ms. little A loves to bake and eat anything baked and mama made healthy swaps in the recipe. Bottom line - TKD family is happy! Ha ha.
How do we make chocolate for breakfast healthy, you ask? By making healthy swaps and adding nutrition in form of Greek yogurt and oats. These muffins are so delicious that you will never know what is in them. I talked about all the health benefits of oats in this recipe of savory oats. I used whole wheat flour to add the whole grain component, and greek yogurt adds protein to these muffins. So bananas, whole wheat flour, oats, greek yogurt, lightly sweetened, semi-sweet chocolate chips - there you have it. A nutritiously balanced, easy to make, tasty, breakfast on the go recipe.
Make the muffins in mini muffin pan to make them kid friendly and great for a snack on the go option. This recipe will make 22-24 mini muffins. Try the recipe and let me know how long they last in your house. Do not even ask me. Hah!
For me all baking recipes start with my trusted Stand Mixer. As always, butter and egg are room temperature, flour is scooped and leveled and the batter is never over-mixed. Baking 101 from TKD! This recipe uses whole wheat flour, unsweetened cocoa powder, baking powder and soda along with a pinch of salt for dry ingredients (sift together). I have used butter, but you can also use coconut oil to make the recipe even more healthy. Mash 2 ripe bananas and add melted butter, egg and greek yogurt to the bananas. In the stand mixer, mix dry ingredients with brown sugar and oats. mix wet ingredients with dry ingredients, stir in mini chocolate chips and bake. Ta da! Told ya - no rocket science here - easy and quick recipe.
Here is a handy dandy printable
Healthy Chocolate Banana and Oat Breakfast Muffins
- 1 cup whole wheat flour see notes
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup brown sugar packed
- 1 cup old fashioned rolled oats
- 1 egg at room temperature
- ¼ cup unsalted butter see notes
- 1 cup mashed ripe bananas 2 bananas
- ¾ cup plain Greek yogurt
- 1 teaspoon pure vanilla extract
- ⅓ cup mini chocolate chips see notes
- Take the egg and butter out of the refrigerator.
- Preheat oven to 375ºF/190ºC and line a mini muffin tin with 24 liners.
- Set a sieve over the bowl of your stand mixer (or a big mixing bowl) and sift together the flour, baking powder, baking soda, salt, and cocoa powder. Stir in the oats.
- Fit the stand mixer with the paddle attachment. Add brown sugar to the dry ingredients and mix on low speed for about 30 seconds.
- Melt the room temperature butter in a glass measuring cup in the microwave. Mash the bananas in. Stir in the yogurt and egg and mix well. Add a splash of vanilla.
- With the mixer running on low, pour the wet mixture into the dry mixture. Increase the speed to medium and stir until everything is just incorporated, being careful not to over-mix. Fold in the semi sweet chocolate chips using a rubber spatula.
- Divide the batter into the mini muffin cups (about a tablespoon/muffin). Bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool on a cooling rack before enjoying!
To make this recipe vegan, swap the egg with a flax egg and use a non-dairy yogurt along with using coconut oil instead of butter.
I hope you will give these health breakfast muffins a try - not only for breakfast but also for snack or a sweet treat. Leave a comment below to let me know what you guys think.
Love - Vaishali.