Florencia Baldini Last Updated on October 13, 2025

These double chocolate healthy muffins are everything you want in a breakfast treat — soft, chocolatey, naturally sweet, and packed with wholesome ingredients. You only need one bowl, a few basic cupboard staples, and 20 minutes from start to finish.

Made with banana, oats, almond butter and cacao powder, they’re high in fibre, naturally gluten-free, and sweetened without any refined sugar. The melted chocolate chips take them to another level — rich and indulgent, but still feel-good.

They’re perfect for a healthy breakfast on the go, a lunchbox treat or a pre-workout snack. You’d never guess they’re made with just 7 ingredients.

How to Make Ground Oats

I always make a large batch ground oats because I use it often, but if you only require ground oats for this recipe follow the same steps with 35g oats.

Add oats (rolled or jumbo oats) to your blender or processor.
Blend on high speed for 30–60 seconds, until the oats turn into a corse flour.
Store in an airtight container in a cool, dry place for up to 2 months.

Step-By-Step Instructions

Step 1 – Mash the bananas in a bowl with a fork until smooth.
Step 2 – Add oats, cocoa powder, baking powder, nut butter, and an egg.
Step 3 – Mix everything until you get a smooth chocolate batter.
Step 4 – Spoon the mixture into muffin cases.
Step 5 – Add chocolate chips on top.
Step 6 – Bake until risen and set, then let them cool before serving.

Tips

One-Bowl Wonder: Mash the banana directly in the bowl you’ll use for mixing. Fewer dishes = more time to enjoy the muffins.
Even Baking: Use a silicone muffin tray or grease your tin well to avoid sticking. Fill each cup ¾ full for best rise.
Ripe Banana is Key: The riper, the better — this is where the natural sweetness comes from.
Chocolate Chip Top-Up: Press a few chocolate chips on top before baking for that irresistible chocolatey top layer.
Let Them Cool: They’ll firm up as they cool — resist the urge to eat them straight from the oven (even though they smell amazing!).

Swaps

Banana: If you don’t like banana, try unsweetened applesauce or cooked mashed sweet potato (note: it will change the flavour slightly).
Oat flour: Use ground rolled oats or swap for spelt or whole wheat flour if you’re not gluten-free.
Almond butter: Peanut butter or cashew butter both work well. For a nut-free version, try sunflower seed butter.
Cacao powder: You can skip for a milder chocolaty flavour or swap for peanut butter powder for a nuttier taste.
Chocolate chips: Chopped dark chocolate or even cacao nibs are great if you want to lower the sweetness.

Storage

Room temperature: Store in an airtight container for up to 2 days.
Fridge: Keep in the fridge for up to 5 days — they’ll stay moist and delicious.
Freezer: Freeze in a container or ziplock bag for up to 2 months. Defrost overnight or pop in the microwave for 20–30 seconds for a warm, gooey treat.

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