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Double Chocolate Banana Oatmeal Muffins (Fiber)

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“I managed to modify a recipe that I found on here so that it was healthier and lower fat. They still tastes really good, almost the same as the original besides the addition of the oatmeal. A tip with the banana's, they are easier to cook with after they have been frozen. Just stick them straight in the microwave on defrost for a bit then cut off the top (don't peel them) and squeeze out the pulp. It's practically premashed.”
READY IN:
30mins
YIELD:
25-30 muffins
UNITS:
US

Ingredients Nutrition

  • 2 cups flour
  • 1 cup oatmeal
  • 14 cup wheat bran
  • 12 cup cocoa
  • 1 12 cups sugar
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 12 teaspoon baking powder
  • 2 teaspoons vanilla
  • 2 eggs
  • 100 ml vegetable oil
  • 3 cups mashed bananas (nice and ripe)
  • 1 12 cups chocolate chips (I usually use around 2 cups of the dark chocolate type)
  • Optional
  • 12 cup slivered almonds

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix together the first six ingredients.
  3. Mix together all of the wet ingredients in a separate bowl, make sure to mix well.
  4. Stir the two separate mixtures together using the "dump" method until just moistened (It will be lumpy).
  5. Fold in the chocolate chips and the nuts if using.
  6. Fill greased on paper lined muffin tins 3/4 full.
  7. Bake for 20 to 25 min, test before taking out.

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