Ingredients

For the Muffins:

• 120 grams of oat flakes (3/4 cup + 1 tbsp)
• 200 ml of hot milk (5/6 cup)
• 2 eggs
• 2 ripe bananas
• 1 teaspoon of vanillin (or 1 tsp vanilla extract)
• 40 grams of bitter cocoa (1/2 cup)
• 1 teaspoon of baking powder
• A handful of walnuts, chopped (optional)
• Chocolate chips (to taste)

For the Topping:

• 100 grams of chocolate (1/2 cup + 2 tbsp), for melting
• 40 ml of boiling milk (3 tbsp), for mixing with melted chocolate

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Preheat the oven: Start by preheating your oven to 180°C (350°F). Prepare a muffin tin by greasing it lightly or lining it with muffin liners.
2. Prepare the oats: In a mixing bowl, combine the oat flakes and hot milk. Let it sit for about 10 minutes to allow the oats to soften.

Step 2: Make the Muffin Batter

1. Mash the bananas: In another bowl, mash the ripe bananas with a fork until they are smooth. This will add moisture and sweetness to the muffins.
2. Combine wet ingredients: Add the eggs and vanillin to the mashed bananas. Mix well until everything is well combined.
3. Combine dry ingredients: In a separate bowl, mix together the oat mixture, cocoa powder, baking powder, and a pinch of salt. If you’re adding walnuts, fold them in at this stage.
4. Combine wet and dry mixtures: Pour the wet banana mixture into the dry oat mixture. Stir gently until just combined; be careful not to overmix, as this can make the muffins dense. If desired, fold in chocolate chips for added sweetness.

Step 3: Bake the Muffins

1. Fill the muffin tins: Divide the batter evenly among the muffin cups, filling each cup about 3/4 full.
2. Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
3. Cool: Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Step 4: Prepare the Chocolate Topping

1. Melt the chocolate: In a small saucepan over low heat, combine the chopped chocolate and boiling milk. Stir continuously until the chocolate is fully melted and smooth.
2. Drizzle on muffins: Once the muffins are cool, drizzle the melted chocolate over the top of each muffin. You can use a spoon or a piping bag for a more decorative effect.

Step 5: Serve and Enjoy

1. Garnish (optional): If desired, sprinkle additional chopped walnuts or chocolate chips on top of the muffins while the chocolate is still warm to create a beautiful presentation.
2. Serve: These muffins can be enjoyed warm or at room temperature. Pair them with a cup of coffee or tea for a perfect snack!

Cooking Tips

• Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots for the best results.
• Substitutions: You can substitute the cocoa powder with carob powder for a caffeine-free option. Similarly, you can use almond milk or any non-dairy milk instead of cow’s milk.
• Nut Allergies: If you’re making these muffins for someone with a nut allergy, you can omit the walnuts entirely or replace them with seeds like sunflower seeds for added crunch.
• Storing Muffins: These muffins can be stored at room temperature for up to 3 days. For longer storage, keep them in an airtight container in the refrigerator for up to a week.

Storage

• Room Temperature: Store in an airtight container at room temperature for 2-3 days.
• Refrigerator: For longer freshness, keep in the fridge for up to a week.
• Freezer: To freeze, wrap muffins individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To thaw, leave them at room temperature or microwave for a few seconds.

Nutritional Facts (Per Muffin)

• Calories: 170 kcal
• Protein: 4g
• Fat: 7g
• Carbohydrates: 24g
• Fiber: 3g
• Sugar: 6g
• Sodium: 90mg

Note: Nutritional values are estimates and can vary based on ingredients and portion sizes.

FAQs

1. Can I use quick oats instead of rolled oats?

Yes, you can use quick oats, but the texture of the muffins may be slightly different. Rolled oats give a heartier texture.

2. Is it possible to make these muffins gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking.

3. How can I make these muffins sweeter?

If you prefer a sweeter muffin, consider adding a bit more sugar or honey to the batter, or increase the amount of chocolate chips.

4. Can I add other fruits to the batter?

Yes, feel free to add other fruits like blueberries, raspberries, or chopped apples for variety. Just be mindful of the moisture they may add.

5. What if I don’t have chocolate chips?

You can substitute chocolate chips with chopped chocolate, dried fruits, or even coconut flakes for a different flavor profile.

Conclusion

These Chocolate Banana Oatmeal Muffins are a fantastic way to indulge your sweet tooth while still getting a nutritious snack. With their fluffy texture, rich chocolate flavor, and the delightful taste of bananas, they are sure to become a favorite in your household. Perfect for breakfast, as a mid-afternoon snack, or even as a dessert, these muffins are versatile and easy to make. Whip up a batch today and enjoy the comforting aroma of freshly baked muffins filling your kitchen!