Oat Flour Chocolate Banana Muffins

This chocolate banana muffin recipe is based on my oat flour banana muffin recipe , one that is well loved on this blog. For its fans, I wanted to create a chocolate version – and if they wanted to add chocolate chips: a double chocolate oat flour banana muffin! 

I am a big fan of oat flour and while I employ its gluten-free qualities when I’m baking for someone with allergies, I also use it when I just want either more flavor, more chew, or in the case of these muffins: more flavor and a heartier bake. 

This is a really simple recipe; everything in one bowl and you only need a whisk (and a fork – for those bananas!). Add-ins are optional and flexible. 

Recipe Ingredients 

Eggs: whole large eggs. They must be large or the muffins will be dry. 

Sugar: brown sugar, light or dark. Avoid organic brown as it lacks moisture. Note that reducing the amount of sugar added will change the texture of the muffins. 

Oil: any flavorless oil. I like using avocado oil. 

Salt: fine sea salt. If using table salt, use half the amount. 

Vanilla: pure vanilla extract. It doesn’t come through as much so you can skip this if you like. 

Bananas: overripe bananas, about three medium to large sized bananas. 

Sour cream: full fat sour cream. Greek yogurt can be a good substitute. 

Baking powder: double acting baking powder. The leavening will be activated first when added to the batter and then again in the oven. Since we aren’t baking these right away, that ‘double’ is important. 

Cocoa powder: dutch process cocoa powder. If you use natural cocoa the muffins will be lighter colored, less rich in a chocolate flavor and the texture will be more dry. 

Oat flour: if you need the muffins to be completely gluten-free look for an oat flour that can guarantee that. Most oat flour is naturally gluten free but because of possibilities of cross contamination brands do not always guarantee it. 

Add-ins: chocolate chips, nuts, or a swirl of peanut butter or nutella if you like for the top. 

 

How to make Oat Flour Chocolate Banana Muffins 

Whisk together the sugar and eggs; along with the salt and vanilla. 

Slowly add the oil, while whisking: 

Mash the bananas with a fork then add them to the batter and whisk well: 

Sift in the cocoa powder and whisk well: 

Add the oat flour and baking powder then whisk until it’s half combined: 

Then add the sour cream and whisk until smooth: 

If using chocolate chips or nuts, fold them into the batter. 

Cover the bowl with plastic wrap and set on the counter for half an hour or up to an hour. 

Preheat the oven to 350 F. Line two muffin cups with muffin liners, leaving every other cup empty – this is optional. 

Scoop the batter into the muffin cups, filling them nearly to the top. 

If you like, sprinkle sugar on top or melt a few tablespoons of peanut butter (or nutella) or add a few more chocolate chips to the top

Bake the muffins until the tops spring back, about 20 minutes. 

FAQ 

Why does this batter need to rest? 

Unlike all purpose flour, oat flour does not immediately dissolve into the wet ingredients and requires time to do so. Without the rest, the bits of oat are usually more visible in the baked muffins and will give it a grittier texture. 

Can I make my own oat flour? 

I don’t advise making your own oat flour as the store-bought brand is made from a different grain and is always more fine. This makes it ideal for baked goods. Simply grinding up rolled oats won’t yield the same result. 

Can I make this batter the night before and bake it in the morning? 

You can, but in my experience banana based muffin batters get a little gummy and dry when left overnight in the fridge so I avoid it. 

How best to store the muffins and how long are they good for? 

In an airtight container, they’ll keep for about two-three days. They’re best in the first 48 hours though! 

 

Oat Flour Chocolate Banana Muffin Recipe

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