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Oatmeal Banana Muffins with Cocoa and Coconut: A Delicious and Nutritious Breakfast Treat
If you’re looking for a breakfast treat that’s both nutritious and delicious, these Oatmeal Banana Muffins with Cocoa and Coconut are the perfect option! Packed with wholesome ingredients like rolled oats, bananas, and coconut, these muffins offer a wonderful balance of natural sweetness and a rich, chocolatey flavor. Plus, they’re the ideal way to use up overripe bananas while sneaking in some healthy fiber and protein.
These muffins are great for a quick breakfast, an afternoon snack, or even a post-workout treat. They are made with simple, natural ingredients that are both filling and satisfying—without any processed sugars or artificial flavors.
Why You’ll Love Oatmeal Banana Muffins with Cocoa and Coconut
- Healthy Ingredients: The base of these muffins is made from oats, bananas, and coconut, all of which are nutrient-dense and provide fiber, healthy fats, and natural sweetness.
- Naturally Sweetened: These muffins rely on the bananas for their sweetness, so you won’t need to add refined sugar. The natural sugars in the bananas are balanced by the rich flavor of cocoa powder and the tropical touch of coconut.
- Perfectly Moist: Thanks to the mashed bananas and Greek yogurt (or your preferred dairy-free substitute), these muffins turn out wonderfully moist and tender every time.
- Versatile: Customize these muffins with chocolate chips, nuts, or even a drizzle of honey for extra sweetness. They’re a great way to sneak in a bit of extra protein, too!
Whether you’re a chocolate lover or just looking for a healthy muffin recipe to add to your breakfast rotation, these Oatmeal Banana Muffins with Cocoa and Coconut are sure to please everyone in your family.
Ingredients for Oatmeal Banana Muffins with Cocoa and Coconut
These ingredients come together to create a muffin that’s both hearty and indulgent, with just the right amount of sweetness and texture.
Dry Ingredients:
- 1 cup rolled oats (use old-fashioned oats for the best texture)
- 1 cup whole wheat flour (or all-purpose flour if you prefer)
- 1/4 cup unsweetened cocoa powder (this gives the muffins a rich, chocolatey flavor)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (for a warm spice)
- 1/2 cup unsweetened shredded coconut (this adds a lovely tropical flavor and texture)
Wet Ingredients:
- 2 ripe bananas (the riper, the better for natural sweetness and moisture)
- 1/4 cup honey (or maple syrup for a vegan option)
- 1/2 cup Greek yogurt (for moisture and a bit of protein; or use a non-dairy yogurt if vegan)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil (melted; you can substitute with vegetable oil or melted butter if you prefer)
- 1/4 cup milk (dairy or non-dairy, depending on your preference)
Optional Add-ins:
- 1/4 cup dark chocolate chips (for a richer chocolate flavor)
- 1/4 cup chopped nuts (walnuts or almonds work great)
- 1 tablespoon chia seeds or flaxseeds (for added nutrition)
- Extra coconut flakes for sprinkling on top
Step-by-Step Instructions for Oatmeal Banana Muffins with Cocoa and Coconut
Step 1: Preheat the Oven and Prepare the Muffin Tin
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners, or lightly grease it with non-stick spray to prevent sticking.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the rolled oats, whole wheat flour, cocoa powder, baking powder, baking soda, salt, ground cinnamon, and shredded coconut. Stir everything together until the dry ingredients are evenly distributed.
Step 3: Mash the Bananas and Combine the Wet Ingredients
In a separate bowl, mash the ripe bananas with a fork until smooth. Add the honey, Greek yogurt, eggs, vanilla extract, melted coconut oil, and milk. Whisk everything together until smooth and well combined.
Step 4: Combine Wet and Dry Ingredients
Make a well in the center of the dry ingredients and pour the wet ingredients into the bowl. Gently fold the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this can result in dense muffins. If you’re adding chocolate chips, nuts, or seeds, fold them in now.
Step 5: Fill the Muffin Cups
Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full. If desired, sprinkle a little extra shredded coconut on top for a decorative finish and extra coconut flavor.
Step 6: Bake the Muffins
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The tops should be slightly golden brown.
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