These ridiculously soft and tender dark chocolate blueberry banana oat muffins are made with NO butter or oil! Naturally sweetened and LOADED with chocolate and blueberry flavour in eat bite, they make for a healthy and delicious breakfast or snack.
I feel like I’m in recipe limbo right now.
It doesn’t really feel like summer anymore and I find myself wanting to move away from the berries and zucchini, but it still feels a little too early for pumpkin and warming spices… ya know? I usually try to hold off until at least September before I start snuggling up to the squashes here on Spoons, but I might have to break the rules and crack into the pumpkin a little earlier this year… which is basically me admitting that I’ve already cracked open a couple of cans.
I know, I know. But I’ve been working ahead so that I have recipes to post while I’m in BC during the first part of September, so it’s been all pumpkin, cinnamon, and apple around these parts lately. Summer produce is basically dead to me. Well, except for that zucchini that’s been hanging out in my fridge for about 2 weeks now – that thing is still very much alive. I think. Actually, I should probably do something about that. Crap.
Okay. Expect to see some sort of chocolate zucchini concoction soon. And then we’ll jump into the fall stuff when it’s more appropriate.
But first, these slightly-more-summery muffins…
So I made these dark chocolate blueberry banana oat muffins, what… a week ago? 1.5 weeks ago? And while I love the more relaxed approach of getting recipes done so far ahead in advance, I’m not crazy about the fact that having such a big gap between making them and posting them puts me on the front seat of the struggle bus when it comes to actually writing about them.
Like… what did I want to say about these? 🤔 I can’t remember. And that’s not to say that they weren’t memorable, but that I have a memory that’s slightly better than a goldfish’s when it comes to certain things, and with so much food/recipe related info running through my head on the daily, certain things just get lost in the deep, dark crevices of my brain.
Thank goodness for pictures that speak 1000 words.
So from the progression of my camera roll, I remember that these guys were kind of a pain in the butt to photograph because they just would.not.stay.stacked. Two we could do, but put a third on one top and the whole thing would come tumbling down. I actually got so frustrated that I ended up skewering them together and making a makeshift muffin kabob. Hey man, desperate times.
But the beauty in the struggle is that we’re dealing with some jumbo-sized muffins sporting some beautifully domed tops…
And while they might look all business at first blush, they’re actually a lot of fun once you get to know them better.
Dark chocolate and blueberries are a match made in heaven, and when you put them in a soft and tender muffin along with some bananas and oats? Beautiful things happen.
Like a lot of my other muffins, these guys are made with Greek yogurt, and like all the others that came before them, they’re so plump and moist that you’d never be able to tell they’re lightened up and healthy. I mean, you might be able to tell if you’re used to eating those crazy big bakery style muffins that clock in around 5 or 600 calories, but for the awesome nutritionals on these guys? They taste pretty freaking delicious.
And, yes… that I do remember much. I hope you love ’em!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Dark Chocolate Blueberry Banana Oat Muffins
- Total Time: 30 mins
- Yield: 12 large muffins 1x
Ingredients
- 2 large eggs
- 1/2 cup (115 g) plain 2% Greek yogurt
- 2 medium-size, ripe bananas, mashed (200 g or 1 cup)
- 6 Tbsp (90 ml) maple syrup
- 2 tsp vanilla extract
- 3/4 cup (60 g) quick oats
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 cup (150 g) white whole wheat flour*
- 1 cup (140 g) blueberries, fresh or frozen**
- 1/2 cup (80 g) dark chocolate chunks or chips
Instructions
- Preheat your oven to 350ºF (176ºC) and prepare a muffin pan by lining the cavities with parchment liners or spraying them with cooking spray. Set aside.
- In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the yogurt, bananas, maple syrup, and vanilla, mixing until smooth.
- Stir in the oats, cinnamon, baking powder, and baking soda, mixing until well combined before gently mixing in the flour. Finally, fold in the blueberries and chocolate chunks, reserving some to sprinkle on top.
- Divide the batter evenly among the 12 muffin cups, filling almost to the top. and sprinkle with remaining chocolate chunks and/or blueberries.
- Bake for 21-23 minutes, or until the tops of the muffins begin to turn golden brown and toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Notes
* You could also make this with all purpose flour or use a mix of 1/2 cup (60 g) whole wheat and 1/2 cup (60 g) all purpose. ** If using frozen berries, toss them in 1 Tbsp (7.5 g) of flour to prevent them from bleeding or sinking to the bottom of the muffins.
- Prep Time: 10 mins
- Cook Time: 20 mins
Looking for more healthy muffin recipes? Try one of these!
Blueberry Oat Greek Yogurt Muffins
Apple Oat Greek Yogurt Muffins
Healthy Almond Butter & Jelly Muffins
Healthy Double Chocolate Zucchini Muffins
Banana Oat Greek Yogurt Muffins
I make this once a week for lunch boxes, super yummy warmed up with a bit of butter!
Made them twice but the muffins won’t rise!
I made these last night & YUM! I substituted maple syrup for honey and halved the amount as I’m diabetic. Wonderful recipe will definitely be making again
These are delicious!
With all of the mistakes I made in preparing, they still turned out delightful. (Part of the way through the recipe, I clicked the “3x” scale button. So, the first part of my recipe had ingredients for 1 serving. The rest of my recipe had ingredients for 3 servings. Thank goodness I realized it before I started baking. I had to then figure out which ingredients I had tripled and then triple the other ones. Ergo, I have a heck ton of muffins, so I am glad that they turned out so yummy.)
I cannot wait to try some of the variations!
Turned out really well the second time, maybe the oven was hotter or I didn’t disturb them? I don’t know, but they were delicious! Really yummy warmed up with a bit of butter for morning tea.
I ended up with only 7 muffins.. Followed the recipe as written .
HELP!!!
Have made this three times this week….really delicious without being too sweet. I use natural yoghurt (ran out of Greek yoghurt after the first batch), 5 Tbspn honey instead of the maple syrup (we have bees), rolled oats instead of quick oats, and a mixture of 3/4 cup spelt flour, 1/4 cup buckwheat flour, 1/4 cup rue flour. They taste awesome.
Delicious and easy! Whole family enjoyed making and eating them! Thank you!
Banana intolerance – is there an alternative I can use in this recipe please? 🙂
You could use applesauce or pumpkin puree, Amy. For pumpkin I would use 1 cup, and for applesauce use only 1/2 cup.
That’s great, thank you so much for your help!
Loved them! They are so perfect! It’s just like you took all the things I love and put them in one receipe!
I’m so glad you liked them! Thanks for letting me know 🙂
I am making these for my little girl and she is allergic to diary, what do you think the best substitute to the greek yoghurt would be? many thanks
Hi Rebecca, you could use applesauce in a 1:1 ratio. Or another option would be a non-dairy yogurt alternative made from soy, almond, or coconut if you can find those.
I just made these exactly as per the recipe, but used mini dark chocolate chips, and they are absolutely delicious! Can’t stop eating them! Thank you!
So I loved you made a muffin kabob thing to get three together. Genius. Also these are beautiful and the summer berries are still very much up my alley. I’m going to ignore your pumpkin eating ways, only because I like you so much.
One day I’ll bring you over to the dark side 😛 We’ll dig into the stash you have in your basement when I’m over there…
Glad the limbo has ended 😀
Never too early for pumpkin And yes I am clinging onto the summer for as long as humanly possible!!!!!
You should come to America while you’re in BC (specifically Washington? 🙏🏽)!! I know that’s really not fair coming from me who has lived in the Seattle area for over 20 years and never set foot in Canada. But it would be SO cool to even have a *chance* to meet you, and I haven’t gotten an Enhanced Driver’s License or a passport yet (though I do want to get a passport soon…). Well, if you ever do make down around here, please do let us know, because I think that would be so much fun to actually meet you (though I would be hopelessly awkward #introvertprobs 😆😜)!! ❤️
Aww I so totally would, too! But I’ll be with my family and I’m not 100% sure they’d be down for it since they really wanted to head to Vancouver Island. If I ever do, though, you better believe I’ll let you know <3
These muffins look so good, and I just happen to have all the ingredients on hand. Love that when it happens.
I’m a sucker for blueberries in baked goods…something about that explosion of flavor always gets me! YUM!
They’re my favourite berry to bake with as well 😀
Pumpkins, cinnamon and apples sound good to me – I’m already looking forward to what recipes you’ve got up your sleeve for the Autumn/fall! I’ve never tried the blueberry & dark chocolate combo, but it looks like it would be delicious – I’m a HUGE fan of dark chocolate so I guess I’d probably like it paired with anything!😏 And muffin kabobs?! I think you’re on to something there – especially healthy-dark-chocolate-blueberry-banana-oat-muffin-kabobs! (Now that’s a mouthful….a delicious mouthful at that!) Will definitely be trying these, they look great!😄
I feel like I saw chocolate covered dried blueberries somewhere, but this was the first time I actually tried them. Definitely not the last, though!
I eat pumpkin year-round…i know im a rebel! 😀 These look delicious!
These pictures are indeed worth a 1000 words – or maybe 10000! Gosh girl – these muffins sure look decadent! I say – yay bring on the pumpkin – but looking forward to that chocolate zucchini concoction soon!
Thank you, friend! <3 xox
You had me at dark chocolate….these look amazing!!
I would welcome more zucchini and berry recipes. It’s definitely still harvest season here, and probably will be for a month of so. Lots of great big zucchinis and beautiful ripe tomatoes! Cheese and tomato sandwiches all the way.
And yes, blueberries and dark chocolate is an awesome combo 🙂
I blame our colder weather for me transitioning into fall so early. We had a pretty early spring, so now we get to enjoy an earlier fall as well 😕
Seriously friend, these look AMAZING. I love that combo of dark chocolate and blueberry! And I’m with you on being in recipe limbo. I have a kabocha squash I want to crack into but don’t want to fall in love with squash too early! Such a struggle 😉
Since I’m at the beach yes it does! And tons of blueberries this week so I’ll have to try with my dark chocolate. The muffin tops look so perfect.
Can I omit the yogurt?
Not for this recipe, unfortunately. Because they don’t have any oil, they’d be pretty dry without the yogurt to add moisture. You might be able to use something like applesauce instead, but I haven’t tested that personally so I can’t say how it’d come out. But if it’s the dairy you’re worried about, you can use a non-dairy yogurt alternative made from soy or coconut.
These look absolutely gorgeous. And I’m sure they taste really good too. I can’t believe how you pump out so many awesome looking baked creations.
Aww thanks, Emily! I’m honestly not too sure either 😆 Sometimes I get in a funk and really struggle for ideas, though!
These muffins are beautifulllllll and I’ve also been in recipe limbo lately.. But for me, that means I’ve been ignoring summer and fall flavors and just making random stuff ha! I told myself I’m going to start whipping up pumpkin stuff next week though because I’m so ready for fall food.
Random stuff works! For me, anything with chocolate and banana is good year round.
I literally just ate a blueberry muffin, but mine was baked from a box mix haha. Whoops!
I can’t get into the fall foods until at least mid-September. Granted, it’s still summer here basically most of the month, but I totally understand being over the summer foods at this point.
I think you guys have way warmer weather than us. We’ve basically got fall weather already, and I think I saw some front on my car the other morning!
Dark chocolate and blueberries? Two of my favorite things, so I’m in! As soon as it cools off, I’ll be baking these and enjoying the aromas even before I sink my teeth into one…or two. Thanks!
I hope you like them, Kathy!
These look stunning! Blueberry and chocolate are not a combo I think of putting together often. And I had my own stacking problems last week making apple muffins. The struggle is real!
Try to skewer the together 😉 It works wonders!
I too am already thinking about pumpkins and fall time. The weather where I am is still SO SO warm but I am ready for fall! These muffins look delicious! I would not have thought to pair blueberries and chocolate.
https://thedogtribe.com/2016/08/22/wedding-dress-shopping/