Double Chocolate Banana Oatmeal Muffins Fiber

Indulge guilt-free with these Double Chocolate Banana Oatmeal Muffins, a fiber-packed treat that perfectly balances wholesome nutrition and rich, chocolatey flavor. Made with ripe bananas, Greek yogurt, whole wheat flour, and old-fashioned oats, these muffins are naturally sweetened with honey or maple syrup and feature a double dose of cocoa and dark chocolate chips for a luscious boost. Ready in just 35 minutes from start to finish, they make a perfect on-the-go breakfast, afternoon snack, or healthy dessert option. With a moist, tender texture and plenty of fiber to keep you satisfied, these muffins are a delicious way to use up overripe bananas while sneaking extra nutrients into your day. Don’t forget to top them with a few extra chocolate chips before baking for the ultimate chocolate lover’s touch!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 3 large Ripe bananas
• 2 large Eggs
• 1 cup Plain Greek yogurt
• 0.5 cup Honey or maple syrup
• 1 teaspoon Vanilla extract
• 1.5 cups Old-fashioned oats
• 1 cup Whole wheat flour
• 0.5 cup Cocoa powder, unsweetened
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.75 cup Dark chocolate chips

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Step 2

In a large mixing bowl, mash the ripe bananas until smooth. Add the eggs, Greek yogurt, honey (or maple syrup), and vanilla extract. Whisk until well combined.

Step 3

In a separate bowl, mix the oats, whole wheat flour, cocoa powder, baking powder, baking soda, and salt.

Step 4

Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.

Step 5

Fold in the dark chocolate chips, reserving a few to sprinkle on top of the muffins if desired.

Step 6

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle the reserved chocolate chips on top.

Step 7

Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

Step 8

Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(1424.0g)

Amount per serving	% Daily Value*
Calories	3046.6

Total Fat 97.4g	0%
Saturated Fat 48.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 396.5mg	0%
Sodium 1940.3mg	0%
Total Carbohydrate 537.6g	0%
Dietary Fiber 88.8g	0%
Total Sugars 233.1g
Protein 109.2g	0%

Vitamin D 82IU	0%
Calcium 741.2mg	0%
Iron 41.7mg	0%
Potassium 5766.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.3%

Protein: 12.6%

Carbs: 62.1%