Gluten Free Chocolate Chocolate Banana Oat Muffins

Indulge in the irresistible decadence of these Gluten Free Chocolate Chocolate Banana Oat Muffins, a wholesome treat that’s perfect for breakfast, snack time, or dessert! These moist, nutrient-packed muffins combine the natural sweetness of ripe bananas with rich cocoa and an extra dose of chocolate from dairy-free dark chocolate chips. Made with gluten-free rolled oats and almond flour, they’re a nutritious, naturally gluten-free option that doesn’t compromise on flavor. Enhanced with maple syrup, a touch of vanilla, and the richness of coconut oil, these easy-to-make muffins come together in just 15 minutes and bake to perfection in under 20. Perfectly soft, ultra-chocolatey, and dotted with melty chocolate chips, they’re a guaranteed crowd-pleaser. Enjoy them fresh or store for later—these muffins stay delicious and satisfying for days!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 3 pieces Ripe bananas
• 2 pieces Eggs
• 0.25 cups Maple syrup
• 1 teaspoons Vanilla extract
• 0.25 cups Coconut oil, melted
• 1.5 cups Rolled oats (certified gluten-free)
• 1 cups Almond flour
• 0.5 cups Unsweetened cocoa powder
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 0.75 cups Dark chocolate chips (dairy-free if preferred)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with coconut oil.

Step 2

In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.

Step 3

Add the eggs, maple syrup, vanilla extract, and melted coconut oil to the mashed bananas. Whisk together until fully combined and smooth.

Step 4

In a separate bowl, combine the gluten-free rolled oats, almond flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Mix well to evenly distribute the dry ingredients.

Step 5

Gradually fold the dry ingredients into the wet ingredients. Stir gently until just combined; be careful not to overmix.

Step 6

Fold in the dark chocolate chips, reserving a small handful for topping if desired.

Step 7

Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. Top each muffin with a few extra chocolate chips for decoration, if reserved.

Step 8

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

Step 9

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

Step 10

Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

Nutrition Facts

Serving size	(1103.6g)

Amount per serving	% Daily Value*
Calories	3315.3

Total Fat 197.7g	0%
Saturated Fat 97.0g	0%
Polyunsaturated Fat g
Cholesterol 372mg	0%
Sodium 2043.1mg	0%
Total Carbohydrate 409.8g	0%
Dietary Fiber 86.4g	0%
Total Sugars 177.9g
Protein 87.9g	0%

Vitamin D 82IU	0%
Calcium 603.2mg	0%
Iron 41.7mg	0%
Potassium 4632.5mg	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: 47.2%

Protein: 9.3%

Carbs: 43.5%