Oatmeal Banana Muffins with Cocoa and Coconut

Step 1: Preheat the Oven and Prepare the Muffin Tin

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners, or lightly grease it with non-stick spray to prevent sticking.

Step 2: Mix the Dry Ingredients

In a large bowl, combine the rolled oats, whole wheat flour, cocoa powder, baking powder, baking soda, salt, ground cinnamon, and shredded coconut. Stir everything together until the dry ingredients are evenly distributed.

Step 3: Mash the Bananas and Combine the Wet Ingredients

In a separate bowl, mash the ripe bananas with a fork until smooth. Add the honey, Greek yogurt, eggs, vanilla extract, melted coconut oil, and milk. Whisk everything together until smooth and well combined.

Step 4: Combine Wet and Dry Ingredients

Make a well in the center of the dry ingredients and pour the wet ingredients into the bowl. Gently fold the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this can result in dense muffins. If you’re adding chocolate chips, nuts, or seeds, fold them in now.

Step 5: Fill the Muffin Cups

Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full. If desired, sprinkle a little extra shredded coconut on top for a decorative finish and extra coconut flavor.

Step 6: Bake the Muffins

Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The tops should be slightly golden brown.

Step 7: Cool and Serve

Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. These muffins are best enjoyed warm, but they’ll stay moist and delicious for several days if stored in an airtight container.

Tips for Perfect Oatmeal Banana Muffins with Cocoa and Coconut

1. Use Overripe Bananas: The riper your bananas are, the sweeter and more flavorful your muffins will be. Overripe bananas add extra moisture and natural sweetness, so don’t be afraid to use those brown-spotted bananas!
2. Don’t Overmix the Batter: Overmixing can lead to tough, dense muffins. Stir the ingredients until they’re just combined, and avoid beating the batter excessively.
3. Add-ins Are Optional: Feel free to customize your muffins with additional mix-ins like chocolate chips, nuts, or seeds. Just be mindful not to add too much, as it could change the texture of the muffins.
4. Make Them Gluten-Free: If you need a gluten-free option, simply swap the whole wheat flour with a gluten-free all-purpose flour blend. Be sure to check that your oats are certified gluten-free, as some brands may be processed with gluten-containing grains.
5. Vegan Option: To make these muffins vegan, substitute the Greek yogurt with a non-dairy yogurt (such as coconut or almond yogurt), use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg), and replace the honey with maple syrup or agave nectar.
6. Check for Doneness: Ovens vary, so make sure to start checking your muffins around the 18-minute mark. If the toothpick comes out clean, they’re ready to go.

How to Serve and Store Oatmeal Banana Muffins

These Oatmeal Banana Muffins with Cocoa and Coconut are perfect for any time of the day. Here are some ways to enjoy them:

• Breakfast: Pair one or two muffins with a cup of coffee or tea for a healthy and filling start to your day.
• Snack: Grab a muffin as a quick snack to fuel your afternoon, or pack them for an on-the-go snack.
• Dessert: These muffins are subtly sweet, making them a great choice for a light dessert or treat.
• As a Gift: Wrap up a batch of these muffins in a cute package and share them with friends or family. They make for a wonderful homemade gift.

Storing Leftovers:

• At Room Temperature: Store muffins in an airtight container at room temperature for up to 4 days.
• In the Fridge: If you want them to last longer, refrigerate the muffins for up to 1 week. Simply reheat them in the microwave or oven before serving.
• Freezing: These muffins freeze really well! To freeze, place them in a freezer-safe container or bag and store them for up to 3 months. To thaw, simply let them sit at room temperature for about 30 minutes or warm them in the microwave.

Conclusion

These Oatmeal Banana Muffins with Cocoa and Coconut offer the perfect blend of nutrition and indulgence. Made with whole, natural ingredients like oats, bananas, coconut, and cocoa, they provide fiber, healthy fats, and antioxidants while being wonderfully satisfying. Whether you’re looking for a nutritious breakfast, an afternoon snack, or a light dessert, these muffins will quickly become a family favorite.

So, the next time you have a bunch of overripe bananas lying around, skip the banana bread and whip up a batch of these moist, flavorful muffins—you won’t regret it!