The Healthiest Chocolate Muffins I’ve Ever Made .Sugar free ,Gluten free .

High-fiber. No refined sugar. Just nourishing decadence in every bite.

If you’ve got three overly ripe bananas on your counter, consider it a sign. These chocolate banana oat muffins are what I make when I want something sweet, satisfying, and still nourishing enough to feel good about—whether it’s for a busy morning, post-lunch snack, or toddler-approved treat.

They’re naturally sweetened with banana and honey or maple syrup (your choice), made entirely with oat flour (no refined white flour), and baked with just the right amount of real cocoa and chocolate chips to make them taste like dessert—but act like fuel.

Even better? Everything’s measured in grams for precision and consistency every single time.

Why You’ll Love These Muffin

✅ Gluten-free friendly (if you use certified gluten-free oats)

✅ Refined sugar-free

✅ Soft, moist, and rich in fiber

✅ Protein from eggs, yogurt, and oats

✅ Freezer-friendly for busy weeks

✅ Toddler-tested and approved

🛒 Ingredients (All in Grams)

Oat flour – 175 g

Cocoa powder – 60 g

Baking soda – 3 g

Baking powder – 6 g

Cinnamon – 3 g

Salt – 3 g

Eggs – ~100 g (about 2 medium eggs)

Honey or maple syrup – 120 g

Unsalted butter, melted – 40 g

Vanilla extract – 5 g

Yogurt – 60 g

Banana puree – 300 g (about 3 ripe bananas)

Chocolate chips or chunks – 30 g (plus a few extra for topping)

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What Makes These Muffins Work?

Let’s break down the power behind each ingredient:

Oat Flour: High in soluble fiber, naturally gluten-free, and keeps you fuller longer.

Cocoa Powder: Adds deep chocolate flavor without added sugar.

Banana: Sweetens naturally and keeps the muffins moist—no dry bites here.

Yogurt: Adds protein and tang while keeping the texture soft.

Eggs: For structure and extra protein.

Honey/Maple Syrup: Natural sweeteners that help reduce glucose spikes.

Butter + Oil: The duo creates richness and moisture. Too much of either and you risk sogginess or density. Together? Balanced perfection.

Cinnamon & Vanilla: Enhances the natural sweetness of the banana and cocoa.

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👩🏻‍🍳 How to Make Chocolate Banana Oat Muffins

Step 1: Prep your oven and tins

Preheat your oven to 175°C (350°F). Line a 12-hole muffin tin with paper cases or lightly grease each cavity.

Step 2: Mix the dry ingredients

In a large bowl, whisk together:

175 g oat flour

60 g cocoa powder

3 g baking soda

6 g baking powder

3 g cinnamon

3 g salt

Set aside.

Step 3: Combine the wet ingredients

In a separate bowl, mash your bananas well until smooth (you should have 300 g). Add in:

100 g eggs (2 medium)

120 g honey or maple syrup

40 g melted unsalted butter

30 g vegetable oil

5 g vanilla extract

60 g yogurt

Mix until everything is combined and creamy.

Step 4: Bring it all together

Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined—don’t overmix or the muffins might get dense.

Add in:

30 g chocolate chips or chopped dark chocolate
Fold again.

Step 5: Fill and top

Spoon the batter into the muffin cases, filling each about ¾ full. Top each with a few extra chocolate chips for that crackly, melted top.

Step 6: Bake

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely—if they last that long.

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🍫 Storage Tips

Fridge: Store in an airtight container in the fridge for up to 5 days.

Freezer: Freeze individually wrapped muffins for up to 3 months. Thaw overnight or microwave for 20–30 seconds.

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🥄 Substitutions + Tips

Make it dairy-free: Swap butter for more oil and yogurt for coconut yogurt or plant-based option.

Add crunch: Toss in a handful of chopped walnuts or hazelnuts.

Use what you have: Out of oat flour? Blitz rolled oats in your blender until fine—it works beautifully.

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💡 Make It Yours

Want to take it up a notch?

Add a dollop of nut butter in the center before baking for a gooey surprise.

Mix in some dried cherries or cranberries for contrast.

Sprinkle sea salt on top for that sweet-salty combo.

These muffins are more than just a treat—they’re an easy, everyday staple in my sugar-free kitchen. They’re protein-rich, naturally sweet, and 100% comforting. Whether you’re making them for your toddler’s snack box or your own hormone-friendly brunch, they deliver both nutrition and indulgence.

So next time your bananas start to brown, don’t just freeze them—bake them into something better. And if you make these, tag me on Instagram @itsanutmeg. I love seeing your kitchen moments.