Directions:
Step 1
Preheat oven to 350°F (180°C) and grease a muffin tin or line with paper liners.
Step 2
Soak oats: Mix the oats and heated milk in a bowl. Let sit for 10 minutes to soften.
Step 3
Mix wet ingredients: Mash the bananas in a separate bowl. Add eggs and vanilla, then mix well.
Step 4
Mix dry ingredients: In another bowl, combine cocoa powder, baking soda, and salt. Stir in walnuts and chocolate chips if using.
Step 5
Combine: Add the banana mixture to the oats. Stir in the dry ingredients until just mixed.
Step 6
Bake: Spoon the batter into the muffin tin (¾ full). Bake for 20-25 minutes or until a toothpick comes out clean.
Step 7
Melt chocolate: In a small pot, melt the chocolate with hot milk, stirring until smooth.
Step 8
Top muffins: Once the muffins cool, drizzle with melted chocolate. Optionally, add extra walnuts or chocolate chips.
Pro Tips:
Use ripe bananas: The riper your bananas, the sweeter and more moist your muffins will be. Look for bananas with plenty of brown spots!
Don’t overmix: Mix the wet and dry ingredients just until combined to keep the muffins light and fluffy.
Substitute milk: For a dairy-free version, use almond milk, oat milk, or any other plant-based milk you prefer.
Add-ins: Customize your muffins by adding other mix-ins like dried fruit, seeds, or shredded coconut for extra texture and flavor.
Nutrition (Per Muffin):
Calories: 170
Protein: 4g
Fat: 7g
Carbohydrates: 24g
Fiber: 3g
Sugar: 6g
Sodium: 90mg