Banana Oat Blondie Muffins with Gooey Tops
Soft and naturally sweet banana oat blondie muffins with irresistibly gooey tops. A wholesome treat perfect for breakfast or snacking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 9 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup oat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with liners.
- In a bowl, mash the bananas until smooth.
- Add maple syrup, melted coconut oil, egg, and vanilla extract. Mix well.
- Stir in oat flour, baking soda, cinnamon, and salt until combined.
- Fold in chocolate chips.
- Scoop batter evenly into muffin cups, filling nearly to the top.
- Bake for 18–22 minutes until edges are set but centers remain soft.
- Allow muffins to cool slightly before serving for the best gooey texture.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- For dairy-free, ensure chocolate chips are dairy-free.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Warm slightly before serving to enhance the gooey tops.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
