Best 7 Chocolate Oatmeal Banana Muffins Recipes
Start your day off right with a warm, delicious chocolate oatmeal banana muffin. This tasty muffin is a great grab-and-go breakfast or snack that is sure to please everyone. With its combination of chocolate, oatmeal, and banana, this muffin is the perfect balance of sweet and healthy. This article will provide you with a few different recipes for cooking chocolate oatmeal banana muffins, so you can find the one that best suits your taste and dietary needs. Whether you prefer a classic recipe or something with a twist, you'll find the perfect chocolate oatmeal banana muffin recipe here.
Here are our top 7 tried and tested recipes!
LOW-FAT BANANA OATMEAL CHOCOLATE CHIP MUFFINS
I am now actually "watching" my diet, and in the process am trying to make my favorites in a "low fat" manner. I took my favorite muffin recipes and combined them, made some adjustments and came up with this great recipe. Hope you enjoy them!
Provided by Graybert
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Add sugar to mashed bananas and mix.
- Add beaten egg and mix.
- In a separate bowl mix all dry ingredients.
- Add dry ingredients to the banana mixture and mix well.
- Mix in applesauce.
- Add chocolate chips and Stir.
- Spoon into medium size muffin tin (I use paper muffin cups so they won't stick) and fill 3/4's full.
- Bake for 20-25 minutes at 350.
- Enjoy!
OATMEAL BANANA CHOCOLATE CHIP MUFFINS
Make and share this Oatmeal Banana Chocolate Chip Muffins recipe from Food.com.
Provided by hollyberry
Categories Quick Breads
Time 45m
Yield 24-30 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 325F and line muffin cups with paper liners.
- Stir together oats and milk in a small bowl and set aside.
- In a large bowl, combine flour, baking powder, baking soda, salt and chocolate chips.
- In a large bowl, cream together shortening and sugar. Blend in bananas, eggs, vanilla and oat mixture.
- Stir the wet ingredients into the dry ingredients and scoop batter into muffin cups.
- Bake for 30-35 minutes or until tester comes out clean.
Nutrition Facts : Calories 251.6, Fat 7.4, SaturatedFat 2.6, Cholesterol 15.8, Sodium 148, Carbohydrate 44.2, Fiber 2.1, Sugar 24.2, Protein 4
LOW FAT BANANA OATMEAL CHOCOLATE CHIP MUFFINS
Make and share this Low Fat Banana Oatmeal Chocolate Chip Muffins recipe from Food.com.
Provided by leah1665
Categories Breakfast
Time 33m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Mash bananas.
- Add Splenda and mix.
- Add the egg beaters and mix.
- In a separate bowl, mix baking soda, baking powder, flour, and salt.
- Add dry ingredients to banana mixture and mix.
- Add applesauce and strawberries. Mix well.
- Bake 20-25 minutes at 350.
Nutrition Facts : Calories 72.6, Fat 0.3, SaturatedFat 0.1, Sodium 234.9, Carbohydrate 17.2, Fiber 2.4, Sugar 4.6, Protein 1.8
HEALTHY OATMEAL BANANA CHOCOLATE MUFFINS
Make and share this Healthy Oatmeal Banana Chocolate Muffins recipe from Food.com.
Provided by LeeDelaino
Categories Quick Breads
Time 40m
Yield 12-14 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Add the oil, brown sugar, apple sauce and egg to the mashed bananas and stir thoroughly.
- In a second bowl sift the flour, baking soda and powder, and salt together. Fold these ingredients into the wet mix.
- To the batter, add the oats, flax, and chocolate chips and fold evenly into the batter.
- Put desired amount of batter into lined muffin tins and bake for 20-25 minutes.
Nutrition Facts : Calories 206.7, Fat 5.7, SaturatedFat 1.9, Cholesterol 15.5, Sodium 408.5, Carbohydrate 37.9, Fiber 3.7, Sugar 16.9, Protein 4.3
DOUBLE CHOCOLATE BANANA OATMEAL MUFFINS (FIBER)
I managed to modify a recipe that I found on here so that it was healthier and lower fat. They still tastes really good, almost the same as the original besides the addition of the oatmeal. A tip with the banana's, they are easier to cook with after they have been frozen. Just stick them straight in the microwave on defrost for a bit then cut off the top (don't peel them) and squeeze out the pulp. It's practically premashed.
Provided by KatKatia
Categories Quick Breads
Time 30m
Yield 25-30 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Mix together the first six ingredients.
- Mix together all of the wet ingredients in a separate bowl, make sure to mix well.
- Stir the two separate mixtures together using the "dump" method until just moistened (It will be lumpy).
- Fold in the chocolate chips and the nuts if using.
- Fill greased on paper lined muffin tins 3/4 full.
- Bake for 20 to 25 min, test before taking out.
BANANA OATMEAL CHOCOLATE MUFFINS
Make and share this Banana Oatmeal Chocolate Muffins recipe from Food.com.
Provided by TheRushinChef
Categories Breakfast
Time 40m
Yield 1 muffin, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- Grease a muffin pan.
- In a large bowl, whisk together flour, brown sugar, oats, baking powder and soda.
- In a mixer combine yogurt, banana, applesause and egg sub.
- Stir mixture into flour mixture and stir until moistened.
- Add chips saving a few for the tops (if you want).
- Put in muffin pans and bake for 20- 25 minute until done.
Nutrition Facts : Calories 144.8, Fat 2.3, SaturatedFat 1.1, Cholesterol 2, Sodium 105.1, Carbohydrate 28.4, Fiber 1.5, Sugar 13.2, Protein 3.6
CHOCOLATE OATMEAL BANANA MUFFINS
Totally a mistake...went to make banana muffins then discovered there was not enough flour, so substituted cocoa and oats for remaining flour needed. My grandsons loved these muffins as well as their dad. I must admit, pretty darn Yummy!!! Enjoy!
Provided by Wendy Rusch
Categories Other Breakfast
Time 30m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 425. Line cupcake pans with liners. Beat sugar and eggs 2 minutes. Beat in oil for 2 min. Mix in mashed banana, sour cream and vanilla. Stir in dry ingredients, in 2 increments, just until mixed. Stir in walnuts if desired.
- 2. Scoop batter into lined cups. I use a quarter cup scoop, works perfect! Bake for 5 minutes. Turn heat down to 375 for 10 minutes more. Remove pans to cooling racks. After 5-10 minutes, remove muffins from pans to cooling racks to cool completely.
Tips:
- Baking muffins at high temperature (400°F) for a short time (20-25 minutes) will give you a tender crumb and a muffin top that rises beautifully. Reduce the temperature to 350°F and increase the baking time to 30-35 minutes for a denser muffin. - For a moist and flavorful muffin, use a combination of butter and oil. Butter adds richness and flavor, while oil helps to keep the muffins moist. - Don't overmix the batter. Overmixing can result in tough, dense muffins. Mix just until the ingredients are combined. - Be careful not to overfill the muffin cups. Fill each cup about 2/3 full to allow for rising. - To prevent muffins from sticking to the pan, grease the muffin cups or use paper liners. - Store muffins in an airtight container at room temperature for up to 3 days. Muffins can also be frozen for up to 2 months. ###Conclusion:
These chocolate oatmeal banana muffins are a delicious and easy-to-make breakfast or snack. They're packed with flavor and are sure to be a hit with everyone who tries them. With their moist and fluffy texture, these muffins are the perfect way to start your day or enjoy as a mid-afternoon treat. So next time you're looking for a tasty and nutritious muffin recipe, give these chocolate oatmeal banana muffins a try!
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