Oatmeal, Cocoa, and Banana Muffins
(No Added Sugar | Healthy & Delicious)
Ingredients:
- 1 cup oatmeal
- 240ml water
- 2 eggs
- A pinch of salt
- 1 tablespoon stevia sweetener
- 2 ripe bananas
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- Avocado oil (for greasing)
Instructions:
- Prepare Oatmeal – Blend the oatmeal into a fine flour-like texture or use as-is for a more rustic texture.
- Mash Bananas – In a mixing bowl, mash the bananas until smooth.
- Mix Ingredients – Add eggs, stevia, salt, cocoa powder, and water to the mashed bananas. Mix well.
- Incorporate Oatmeal – Stir in the blended oatmeal and baking powder until fully combined.
- Preheat & Grease – Preheat oven to 180°C (350°F) and grease a muffin tray with avocado oil.
- Pour & Bake – Divide the batter evenly into the muffin tray and bake for 20-25 minutes until firm and cooked through.
- Cool & Serve – Let cool slightly before serving. Optionally, dust with powdered stevia or cocoa powder.
Notes & Tips:
✅ Use ripe bananas for natural sweetness.
✅ Adjust texture – Blend oats for a finer texture or leave them whole for a hearty bite.
✅ Alternative sweeteners – Can use honey or maple syrup instead of stevia.
✅ Extra add-ins – Add nuts, dark chocolate chips, or a pinch of cinnamon for variety.
Nutritional Info (per muffin, approximate):
- Calories: ~80-100 kcal
- Protein: ~3g
- Carbs: ~15g
- Fats: ~3g
- Fiber: ~2g
Benefits of This Dessert:
✔ No added sugar – Sweetened naturally with bananas & stevia.
✔ Rich in fiber – Thanks to oats and bananas.
✔ Low in calories – Guilt-free indulgence.
✔ Quick & easy – Perfect for breakfast, snacks, or desserts.
Q&A:
💡 Can I make this vegan?
- Yes! Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
💡 Can I use a different flour?
- Yes! You can substitute almond flour or whole wheat flour, though the texture may vary.
💡 How to store these muffins?
- Store in an airtight container for up to 3 days at room temp or 5-7 days in the fridge.
Enjoy your Oatmeal, Cocoa & Banana Muffins! 🍌🍫