Delicious and nutritious, these Chocolate Banana Oatmeal Muffins bring together the best of oats, ripe bananas, and dark chocolate. These muffins are tasty and healthy, with a balanced carbohydrate, fiber, and protein content; they’re great for breakfast or snacking. These are great for youngsters and adults because of the crunch of walnuts and the luxury of chocolate chips. These muffins will fulfill your hunger and provide you energy whether you’re beginning your day or need a pick-me-up in the middle of the day.
Portions Per Serving
About 12 muffins will come out of this recipe.
Whole Ezoic Recipe:
What You Need:
Speaking about Muffins:
Oat flakes (120 grams) (3/4 cup plus 1 tablespoon)
5/6 cup of heated milk, or 200 milliliters
two eggs
two fully mature bananas
The ezoic
1 teaspoon of vanilla essence or vanillin
Forty grams (about half a cup) of bitter cocoa
1.5 milligrams of baking soda
Chopped walnuts, if desired, a handful
Choco chips (amount varies)
Regarding the Crown:
Melt one hundred grams of chocolate (half a cup plus two tablespoons).
40 milliliters (3 tablespoons) of hot milk, to be combined with melted chocolate.
Detailed Directions
First, Gather All Necessary Ingredients.
Get the oven ready: Begin by bringing the oven temperature up to 180°C (350°F). Put some mild grease or muffin liners in a muffin pan and have it ready to go.
Get the oats ready : Put the oat flakes and the heated milk into a mixing dish. The oats will soften if you let it rest for about 10 minutes.
The Second Step: Mix the Muffin Mixture
To make a smooth puree, place ripe bananas in a separate dish and mash them with a fork. Because of this, the muffins will be more moist and delicious.
Juice all of the ingredients. Toss the mashed bananas with the eggs and vanillin. Thoroughly blend until all ingredients are included.
Stir together the dry components: Blend the oats, cocoa powder, baking soda, and salt in a separate bowl. Toss in the walnuts now if you’re going to be adding them.
Mix the wet and dry ingredients together. Add the banana mixture and stir to combine. Careful not to overmix the batter or the muffins may turn out thick, so stir carefully until just mixed. For an extra delicious touch, you may fold in some chocolate chips if you want.
Next, you’ll want to bake the muffins.
Bake the muffins: Fill up all of the muffin cups three quarters of the way to the top with batter.
Turn the oven on to a preheated 200°F. Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the middle of one of them comes out clean.
Transfer the muffins to a wire rack to cool entirely after cooling in the pan for about 5 minutes after baking.
Fourthly, Melt the Chocolate For the Top
Melt the chocolate by mixing the shaved chocolate with the boiling milk in a small saucepan set over low heat. The chocolate must be stirred constantly until melted and completely smooth.
After the muffins have cooled, sprinkle each one with a drizzle of melted chocolate. A piping bag or spoon may be used for a more ornamental finish.
Step 5: Present and Savor the Dish Optional garnish: To enhance the muffins’ visual appeal, you may garnish them with extra chopped walnuts or chocolate chips while the chocolate is still warm.
Warm or room temperature, these muffins are delicious any way. For the ideal snack, try them with some hot tea or coffee.
Advice about the Kitchen
Finished Bananas: If you want your muffins to be extra sweet and delicious, use ripe bananas. For optimal results, seek for bananas that are heavily speckled with brown.
For a caffeine-free alternative, you may use carob powder instead of cocoa powder, which is an azoic substitution. You may also sub in almond milk or any other kind of non-dairy milk for the cow’s milk.
For those who have nut allergies, you may either leave the walnuts out completely or add crunch with sunflower seeds instead.
Muffin Storage: These muffins have a three-day shelf life when kept at room temperature. You may store them in the fridge for up to a week if you seal them in a container.
Allow it sit at room temperature for two or three days if sealed tightly.
Refrigerator: Store in the fridge for up to seven days to extend the freshness.
Put each muffin in a freezer-safe bag after wrapping it in plastic. That’s all it takes to freeze muffins. Freeze them for a maximum of three months. Defrost them by setting them aside at room temperature or by briefly heating them in the microwave.
Nutritional Details (Per Muffin)
Contains 170 calories.
The protein content is 4 grams.
Fat: 7 grams
Nutrients: 24 grams
Content of fiber: 3 grams
Sodium: 90 milligrams, sugar: 6 grams, zymosan: 1 teaspoon
Keep in mind that ingredient and serving size variations could cause the nutritional values to differ from the actual values.
