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Gluten-Free Chocolate Oatmeal Banana Muffins Recipe

November 8, 2014 by Jeanette 14 Comments

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These Gluten-Free Chocolate Oatmeal Banana Muffins are perfect for back-to-school breakfasts or afternoon snacks. Made with oats and oat flour, it’s a great way to get some whole grains into the day.

Gluten-Free Chocolate Oatmeal Banana Muffin © Jeanette's Healthy Living

So I really need to read instructions better before I start recipe testing. I originally made these Gluten-Free Chocolate Banana Oatmeal Muffins to enter into a recipe contest featuring oats and milk, but when I sat down to write down the final recipe and compared it against the requirements, I realized I was short on the per serving size of dairy in my recipe.

Gluten-Free Chocolate Oatmeal Banana Muffin © Jeanette's Healthy Living

Oh well, at least I got the oats serving right. The good news is these muffins are really good – so good that my husband who smelled all the chocolate goodness going on in the kitchen and sniffed his way to a pan of these chocolate oatmeal muffins. In fact, he gobbled down two before I could take any pictures.

Gluten-Free Chocolate Oatmeal Banana Muffin © Jeanette's Healthy Living

By using oat flour in place of regular flour in addition to using quick oats, I was able to bump up the whole grains in these muffins. I also snuck in a smashed banana to cut down on some of the oil.

Gluten-Free Chocolate Oatmeal Banana Muffin © Jeanette's Healthy Living

The tops on these muffins are a little craggly due to the oats, so I sifted some powdered sugar on top to cover them up.

These Chocolate Oatmeal Banana Muffins would be great for breakfast during the school year or as an afternoon snack. Call them muffins or cupcakes depending on when you serve them ;).

More Back-To-School Breakfast Ideas:

Gluten-Free Triple Chocolate Banana Muffins
Gluten-Free Pumpkin Coffee Cake Muffins
Gluten-Free Pumpkin Spice Banana Bread
Whole Wheat Banana Pecan Cranberry Quick Bread
Whole Grain Banana Chocolate Chip Muffins
Whole Grain Pumpkin Streusel Muffins

Print

Gluten-Free Chocolate Oatmeal Muffins

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 16

Ingredients

  • 1 cup low-fat milk
  • 1 tablespoon white red wine or apple cider vinegar
  • 1 cup gluten-free quick oats
  • 2/3 cup organic coconut sugar
  • 1 egg
  • 1 medium banana mashed (~ 1/3 cup)
  • 1/4 cup olive oil
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 3/4 cup gluten-free oat flour I used Bob's Red Mill; you can also use a food processor to grind your own
  • 1/4 cup unsweetened cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips optional

Instructions

  1. Preheat oven to 350 degrees.
  2. Place milk and vinegar in a cup or bowl; let stand for 5-10 minutes until lightly curdled. Add oats and let sit for 15-20 minutes until softened.
  3. Meanwhile, mix together sugar, egg, banana, olive oil, vanilla, and cinnamon. Add oat mixture and mix well. Mix together oat flour, cocoa, baking powder, baking soda, and salt. Add to batter and mix until just blended. Stir in chocolate chips.
  4. Fill paper lined muffin tins.
  5. Bake 15-17 minutes, until toothpick comes out clean when inserted in center of muffin.

Recipe Notes

Adapted from Hershey's.

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Filed Under: Breads, Breakfast, Clean Eating, gluten-free, healthy choices, snacks, vegetarian, whole grain Tagged With: chocolate muffins, cocoa powder, gluten-free muffins, oat flour, oats, substituting banana for oil

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Comments

  1. Rebecca @ Strength and Sunshine says

    November 8, 2014 at 8:21 am

    Chocolate anything…yes please!

    Reply
  2. Margie H. says

    November 8, 2014 at 7:08 pm

    Can you substitute the milk and vinegar for buttermilk? If so would you use 1 cup buttermilk?

    Reply
    • Jeanette says

      November 9, 2014 at 2:56 pm

      Margie, you should be able to substitute buttermilk in place of the milk and vinegar I used, and I think 1 cup should work. Let me know if you try it.

      Reply
  3. Angie@Angie's Recipes says

    November 9, 2014 at 7:25 am

    So chocolatey, moist and good! It’s great for any time!

    Reply
    • Jeanette says

      November 9, 2014 at 2:57 pm

      Thanks Angie!

      Reply
  4. ATasteOfMadness says

    November 9, 2014 at 5:08 pm

    These muffins look amazing! Chocolate and banana is one of my favorite combinations 🙂

    Reply
  5. Katie | Healthy Seasonal Recipes says

    November 14, 2014 at 7:42 am

    There are so many things about this muffin that I love. Top on the list is the fact that I can have chocolate for breakfast!

    Reply
  6. Alice @ Hip Foodie Mom says

    November 14, 2014 at 8:01 am

    I actually have gluten-free oat flour from Bob’s Red Mill!!! making these!! love these muffins, Jeanette!!

    Reply
  7. Shashi @ runninsrilankan says

    November 14, 2014 at 9:39 am

    YUM – love how moist these look – I would love some of these for breakfast today! I am intrigued by the apple cider in these – I gotta give these a try 4sure! Have a wonderful weekend Jeanette!

    Reply
  8. Melanie @ Nutritious Eats says

    November 14, 2014 at 1:49 pm

    We go crazy for anything chocolate around here. These look awesome. Pinning for later!

    Reply
  9. Lisa @ Healthy Nibbles & Bits says

    November 14, 2014 at 9:49 pm

    Love that these muffins are healthy but they look so decadent! I need to try this soon!

    Reply
  10. Arman @ thebigmansworld says

    November 14, 2014 at 11:43 pm

    Jeanette…I kinda want to faceplant the entire batch. Pinning now!

    Reply
  11. Joanna says

    May 29, 2017 at 10:59 am

    These are delicious! I googled chocolate oatmeal muffin and found these. So moist! I decreased the sugar to half a cup, used melted coconut oil in place of olive oil, and added half a cup of walnuts. Perfect for whenever you want something chocolatey that’s healthy!

    Reply
    • Jeanette says

      May 30, 2017 at 10:39 pm

      Thanks Joanna – so glad you enjoyed these muffins – thank you so much for sharing your alterations to the recipe.

      Reply

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