Cocoa Banana Muffins
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Yield: 12
  • ½ cup milk (I used unsweetened almond milk)
  • 2 Tbsp flax seed meal (could also use chia seeds)
  • 1½ cups oat flour
  • ½ cup whey protein in vanilla or chocolate (or could sub for an extra ½ cup oat flour)
  • ¼ cup stevia for baking (or 5 packets or other sweetener of choice)
  • ¼ tsp salt
  • ½ tsp nutmeg (optional)
  • ¼ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup mashed ripe banana (approx 2½ bananas)
  • 2 tsp vanilla
  • 1 Tbsp oil (I used avocado oil)
  1. Preheat your oven to 350 degrees F.
  2. In a large bowl or stand mixer with paddle attachment, add all the wet ingredients (banana, milk, vanilla, oil). Stir until combined.
  3. To the same bowl, add in all the dry ingredients (flax, oat flour, stevia, salt, nutmeg, cocoa, baking soda/powder)
  4. Stir together until mixed and place batter in greased muffin tins or with silicone muffin liners.
  5. Bake for 20 - 23 minutes until muffins are set on top and a toothpick comes clean.
  6. Allow to cool and store in an airtight container. Will last about a week in the fridge, or a few months in the freezer.
Serving size: 1 muffin Calories: 107 Fat: 3.6 g Carbs: 15 g Sugar: 3 g Sodium: 262 mg Fiber: 2.5 g Protein: 6 g
Recipe by Busy But Healthy at