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Introduction: Oatmeal Banana Muffins with Cocoa and Coconut are a delightful treat that combines the wholesome goodness of oats, the natural sweetness of bananas, and the rich flavor of cocoa and coconut. Perfect for breakfast, a mid-day snack, or a healthy dessert, these muffins are packed with fiber, antioxidants, and essential nutrients. Whether you’re looking to boost your energy or satisfy your sweet tooth, these muffins offer a delicious, nutritious option that’s both filling and comforting. Plus, they’re easy to make and can be customized to suit different tastes!
Ingredients:
1 1/2 cups rolled oats
1 cup whole wheat flour
1/4 cup unsweetened cocoa powder
1/2 cup shredded coconut (unsweetened)
1/2 cup mashed ripe bananas (about 2 medium bananas)
1/4 cup honey or maple syrup
2 large eggs
1/2 cup milk (dairy or plant-based)
1/4 cup coconut oil (melted)
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
Optional: 1/4 cup dark chocolate chips or chopped nuts for extra texture
Directions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with coconut oil.
In a large bowl, combine the oats, flour, cocoa powder, shredded coconut, baking powder, baking soda, salt, and cinnamon. Stir until evenly mixed.
In a separate bowl, whisk together the mashed bananas, honey (or maple syrup), eggs, milk, coconut oil, and vanilla extract until smooth.
Gradually fold the wet ingredients into the dry ingredients, mixing until just combined. If desired, fold in the dark chocolate chips or chopped nuts.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips:
Serve the muffins warm, ideally with a spread of almond butter or peanut butter for added flavor.
These muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 1 week or freeze for up to 3 months. To reheat, simply warm them in the microwave for 10-15 seconds.
Enjoy them as a snack, a breakfast on-the-go, or a light dessert with a cup of tea or coffee.
Variations:
Gluten-Free: Replace the whole wheat flour with a gluten-free all-purpose flour blend. Make sure to use certified gluten-free oats as well.
Vegan: Use a plant-based milk (like almond milk or oat milk) and replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
Nuts and Seeds: Add chopped walnuts, almonds, or sunflower seeds for added crunch and nutrients.
Spiced: Boost the flavor with a pinch of ground nutmeg or ginger to create a warm, spiced version of these muffins.
Berries or Chocolate Chips: Add fresh or frozen berries like blueberries or raspberries for a fruity twist, or use mini chocolate chips for a more indulgent treat.
FAQ:
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