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.
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 I originally made these Gluten-Free Chocolate Banana Oatmeal Muffins to enter into a recipe contest featuring oats and milk, but when I sat down to write down the final recipe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.
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.
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.
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
Gluten-Free Chocolate Oatmeal Muffins
- 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
- Preheat oven to 350 degrees.
- 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.
- 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.
- Fill paper lined muffin tins.
- Bake 15-17 minutes, until toothpick comes out clean when inserted in center of muffin.
Adapted from Hershey's.