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Chocolate banana oat muffins – healthy bites

chocolate banana oat muffinIt is the perspective that matters ! So what if  ” there  is no pause in the march of the universe, no breathless moment of silence among created things that the passage of another twelve months may be noted; and yet no man has quite the same thoughts this evening that come with the coming of darkness on other nights ” ~Hamilton Wright Mabie

chocolate banana oat muffin
Beginning a new year on a sweet note, chocolate banana oat muffins, healthy delicious and power packed ! There is no final word when it comes to matter of taste, last year two over ripe bananas has changed my attitude towards them, if you do not like to eat them as fruit, use it in baking, bananas are absolutely brilliant when it comes to baking, my second tryst in the series and once again fell in love with it completely. It is full package of  flavour, taste and texture and above all it is butter free !

Make these muffins in batches and you can enjoy them as breakfast muffins, or in light lunches, sometimes with afternoon coffee and they are equally great to carry on road trips, mountain biking or hiking. In short enjoy them whenever and whenever you wish to ! Definitely a healthy way to indulge ! And oh yes ! January being the national oat month, its time to detox !
chocolate banana oat muffins

Chocolate banana oat muffins - healthy bites
Prep time
Cook time
Total time
Chocolate banana oat muffins - the healthy way to indulge
Recipe type: Dessert
Cuisine: American
Serves: 12
  • All purpose flour : 1 cup
  • Baking powder : 1 tsp
  • Baking soda : ½ tsp
  • Unsweetened cocoa : ¼ cup
  • Brown sugar : ¼ cup +
  • Honey : ¼ cup
  • Oats (regular) : 1 cup +
  • Sour cream : ¼ cup +
  • Large egg : 1
  • Ripe bananas : 2 (mashed)
  • Canola oil : ¼ cup
  1. Preheat the oven at 400 F.
  2. Grease a 12 cup muffin pan and set it aside.
  3. Mash the bananas with the help of a fork, mash it really well.
  4. In a large bowl sift the flour with baking powder and baking soda.
  5. Sift the cocoa in it.
  6. In a separate bowl, beat the egg, and add the sugar and honey.
  7. Mix it well and add the mashed bananas and oil, blend it well.
  8. Stir in the oats and sour cream, blend it well.
  9. Now add these wet ingredients mixture into the dry bowl that has flour and cocoa in it.
  10. Fold it well with cutting action, till few lump remains.
  11. Scoop out the muffin mixture into the prepared muffin pan and level the top.
  12. Bake it in a preheated oven at 400 F for 20 minutes, until the skewer comes clean.
  13. Cool the muffins in a pan for couple of minutes before taking them out.
  14. Cool the muffins on a wire rack.
Adjust the oven temperature accordingly.

Hope you have enjoyed it !

Until next




  • Reply
    January 2, 2013 at 7:10 pm

    They look great and what a wonderful combination!!

  • Reply
    January 3, 2013 at 1:04 am

    Looks very inviting.. Yummy muffin

  • Reply
    Bikramjit Singh Mann
    January 6, 2013 at 7:24 am

    oooh more drooling … yummyliscious

  • Reply
    July 18, 2013 at 9:30 am

    I made these and they are good, but the ingredients include oats and sour cream, however, they were not included in the instructions. I added where I thought appropriate and they turned out alright. I also adjusted the cooking temp to 375 as at 400 they came out a little burnt around the edges, but uncooked in the middle. Otherwise, they were tasty. I will make again. Thanks!

    • Reply
      July 18, 2013 at 2:47 pm

      Thank you so much Marianne for trying out and loving these muffins. I have re edited the recipe. Step 8 now includes the missing ingredients. Oven temperatures does vary to great extent, so I always adjust +- 25 for the said temperature. Thanks once again for sharing your views.


  • Reply
    ishwariya karthik
    August 13, 2013 at 11:19 pm

    i dont think sour cream is available at my there any way i can make it..or substitute it with something else? eagerly waiting to try this out!!

    • Reply
      August 14, 2013 at 11:36 am

      Hi Ishwariya, thanks for tyring out the recipe. Sour cream can be substituted with equal measure of plain Greek yogurt or hung curd (without water) or buttermilk. Hope this will help you and do let me know how it turns out for you.


  • Reply
    March 16, 2014 at 9:19 pm

    These muffins are great! Not too rich and chocolaty, and just enough taste of the bananas. The only thing is, it didn’t quite make a dozen. I don’t know what happened there, and I didn’t even fill the batter to the top? Still, very good!

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