Chocolate Banana Oatmeal Muffins (Gluten-Free)

Step 1: Preheat the oven

• Preheat your oven to 350°F (175°C).

• Line a muffin tin with 6 paper liners or lightly grease each cup with oil or non-stick spray.

  
  

Step 2: Blend the ingredients

• Add the following ingredients to a blender or food processor:

  • 2 ripe bananas

  • 1 ½ cups rolled oats

  • 2 eggs

  • 1/4 cup cocoa powder

  • 1/4 cup almond butter

  • 2 tbsp honey or maple syrup

  • 1 tsp baking powder

• Optional: add 1/2 tsp cinnamon, 1/2 tsp vanilla extract, or 2 tbsp dark chocolate chips for extra flavor.

• Blend until the mixture is smooth but thick — about 30–60 seconds. Scrape down the sides if needed.

Step 3: Fill the muffin cups

• Use a spoon or ice cream scoop to divide the batter evenly among the 6 muffin liners.

• Fill each about 3/4 full.

• Optional: sprinkle a few chocolate chips or chopped nuts on top of each muffin.

  
  

Step 4: Bake

• Place the muffin tin on the middle rack of the oven.

• Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine, but no raw batter).

• The tops should look firm and slightly risen.

  
  

Step 5: Cool

• Remove the muffins from the oven and let them cool in the pan for 5 minutes.

• Then transfer them to a wire rack or plate to cool completely. This helps the texture set properly.

  
  

Step 6: Serve and enjoy

• Enjoy as a quick breakfast, post-workout snack, or healthy dessert!

• Store in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days.

• They also freeze well for up to 2 months.

  
  

Tips for Success:

• Make it vegan: Replace eggs with flax eggs (2 tbsp flaxseed meal + 5 tbsp water, let sit 5 min).

• Want a protein boost? Add a scoop of chocolate protein powder and reduce the oats slightly.

• Make it nut-free: Use sunflower seed butter instead of almond butter.