Healthy Chocolate Muffins (No Flour!)
These healthy chocolate muffins are made with oats, banana, and Greek yogurt: no flour, refined sugar, or mixer required! Just blend, bake, and enjoy a delicious treat that feels good to eat.
Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 1 cup mashed very ripe banana
- 2 large eggs
- ½ cup Greek yogurt
- ½ cup pure maple syrup (use Grade A: Dark Color Robust Flavor)
- ⅓ cup Dutch-process cocoa powder
- ¼ cup olive oil
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 1 tablespoon turbinado sugar
- 1/3 to ½ cup dark chocolate chips (optional; see Notes)
Instructions
- Preheat the oven to 350°F.
- Place the oats in a blender and blend until fully processed. Add all remaining ingredients except for the turbinado sugar and chocolate chips in a blender. Blend on high for 1 to 2 minutes until a smooth batter forms, stopping to scrape down the sides as needed. If using chocolate chips, you can fold them in with a spatula or use them to top the muffins.
- Line a muffin tin with 12 paper liners and divide the batter evenly between the cups. Sprinkle the tops with turbinado sugar (or chocolate chips, if using).
- Bake for 28 to 30 minutes, until a toothpick inserted in the center comes out clean. Remove the muffins from the tin, then cool completely before tasting. Store at room temperature for up to 5 days, refrigerated for up to 10 days, or frozen for up to 3 months.
Notes
- For dairy-free: Swap the Greek yogurt for a dairy-free alternative, such as plain coconut yogurt (I like the brand Cocojune).
- Nut butter: Swap in 2 tablespoons peanut butter for 2 tablespoons of the olive oil.
- More banana: Use 1 1/2 cups of mashed banana for a more pronounced banana flavor: the riper the banana, the sweeter and more fragrant the muffins will be.
- Warm spices: Add ½ teaspoon of cinnamon to add a subtle warmth.
Find it online: https://www.acouplecooks.com/healthy-chocolate-muffins/