Naturally sweetened with bananas and honey, these muffins are loaded with complex carbs to keep you satisfied longer.
The post Gluten-Free Chocolate Oat Muffins appeared first on MyFitnessPal Blog.
Simple and easy, these gluten-free chocolate-oat muffins are great to pack for work or the gym. Naturally sweetened with bananas and honey, these chocolatey muffins are loaded with complex carbs to keep you satisfied longer (1). Freeze extras for a quick breakfast on crunch-time mornings!
Active time: 15 minutes | Total time: 30 minutes
Gluten-Free Chocolate Oat Muffins
Ingredients
- 1 1/2 cups (155g) oat flour (certified gluten-free if necessary)
- 1/2 cup (40g) old-fashioned oats (certified gluten-free if necessary)
- 1/3 cup (30g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/3 cup (110g) honey
- 1/4 cup (55g) canola oil
- 1 tsp vanilla extract
- 3 medium (355g) ripe bananas, mashed
- 1/4 cup (30g) chopped walnuts
Directions
Preheat the oven to 350°F (177°C). Line a muffin pan with 12 paper liners.
In a large bowl, combine oat flour, oats, cocoa powder, baking powder, baking soda, and salt.
In a medium bowl, combine eggs, honey, oil, and vanilla. Add to the flour mixture, stirring just until blended. Fold in the mashed bananas. Spoon evenly (1/4 cup batter each) into the prepared muffin pan. Sprinkle evenly with walnuts.
Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Store leftovers in an airtight container at room temperature for up to 5 days.
Serves: 12 | Serving Size: 1 muffin
Nutrition (per serving): Calories: 202 Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 3g; Cholesterol: 34mg; Sodium: 154mg; Carbohydrate: 29g; Dietary Fiber: 4g; Sugar: 11g; Protein: 5g
Nutrition Bonus: Potassium: 229mg; Iron: 10%; Vitamin C: 4%; Calcium: 4%
Originally published May 2016; Updated date: June 2026
The post Gluten-Free Chocolate Oat Muffins appeared first on MyFitnessPal Blog.