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.
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.
More Muffin Recipes
- Plant-Packed Breakfast Muffins
- Healthy Peach & Raspberry Muffins
- Cottage Cheese Chocolate Chip Muffins
- 6-Ingredient Cottage Cheese Savoury Muffins
Healthy Double Chocolate Muffins
Ingredients
- 1 banana
- 35 g ground oats
- 30 g almond butter
- 1 egg
- 1/2 tsp baking powder
- 50 g chocolate chips
- 1 tbsp cacao powder
Instructions
- In a large plate, mash the banana then add the rest of the ingredients (leave the chocolate chips out for now).
- Mix to create a batter and add the chocolate chips (leave a few for the topping).
- Pour the mix into a muffin tin, with this quantities you’ll have enough to make 4 muffins.
- Bake at 180C for 17 mins.