Coffee Banana Oatmeal Breakfast Muffins With Chocolate Chunks

Kickstart your day with these delightful coffee banana oatmeal muffins. These egg-free muffins include creamy milk chocolate chunks from a full-size Dairy Milk bar and a hint of caffeine from instant coffee powder. Thanks to the overripe bananas, these muffins have a moist texture without an overpowering banana flavor. Additionally, the rolled oats provide a hearty breakfast option that is as filling as a bran muffin. Have one with your morning coffee or as a great grab-and-go breakfast option for the whole family.

I wanted to make a healthier breakfast muffin with a sweet surprise. I saw those overripe bananas when looking around at what else I could use to improve it. You can invariably find overripe bananas if you have a banana lover. I always buy what is just enough but inevitably end up with one or two going overripe on the counter before they can be eaten. So why add some great banana packed with nutritious goodness into a morning-baked muffin?

Coffee is a great way to flavor the oatmeal without using any spice. It gives the muffins a beautiful light or deep brown color, depending on the brand of coffee powder you use. They bake up soft and delicious every time for an easy breakfast idea. 

Looking for more tasty oatmeal muffins to start your morning off right? This chocolate cherry oatmeal muffin is sure to hit the spot.

Why You Will Love This Recipe

One bowl muffin recipe. You only need one bowl to make these tasty morning muffins with old-fashioned oats baked right in. Meaning cleanup will be easier. 

They are flavorful muffins. My family gets super excited when I make these muffins as a grab-and-go breakfast option, as they are so soft and delicious without being overly sweet. 

There is no need for special tools. You can easily make these without a mixer or unique tool. Simple recipes are always a plus for our busy lives. 

Break out the mixing bowl; it’s time to blend those ingredients!

The first step is to break your Dairy milk bar apart. The large bars are divided into 32 chocolate chunks, which you can now set aside. If you are tempted to eat one, go ahead; I won’t tell. 

Add the bananas to a large bowl and mash with a potato masher until smooth. Then, add the oil and sugar to the mashed bananas. I used big bananas for this recipe, which mashed up to one cup. 

Next, you will mix the hot water and coffee powder in a measuring cup and then add that to the banana mixture. Measure and add the dry ingredients to the wet ingredients and mix it just enough to blend being careful not to overmix, which can lead to tough muffins

It’s time to add those monstrous chocolate chunks from the Dairy Milk bar. Don’t be shy; those chocolatey bits add yumminess to your morning muffins. Fold the chocolate into the batter well and distribute it evenly. We want each muffin to get at least one piece of chocolate. 

This recipe makes 17 small muffins, so have two muffin pans ready or clean one between batches. Ensure they are prepared as you would for other muffin recipes before adding the batter. I prefer to use a cooking spray in the muffin tin because it’s more accessible, and the muffin won’t stick to the paper liner, ensuring you can enjoy the entirety of the muffin. Fill the muffin cups up, as these don’t rise a lot, so you don’t have to worry about them spilling out of the pan as they bake.

We will start them in a high-temperature preheated oven of 425 degrees Fahrenheit. Reduce the temperature after ten minutes and continue to bake at 350 degrees for twenty minutes or until they test for doneness. Be sure to test for doneness, not in a chocolate chunk. If you use the old toothpick or butter knife method, you will want to be sure it’s in muffin batter; otherwise, it will be hard to know if it comes out clean.

I grew up using a butter knife to test for done. You can insert it into the side of the muffin closest to yourself, and it only leaves a slight mar that no one will complain about if you aren’t selling your baking. If you plan on selling your baking, using a toothpick is a better option as it won’t leave such a significant mark. The butter knife method allows for more coverage of the interior of the baked good, so you can tell how well it is baked. If the knife comes out clean, then it is finished baking. Slightly moist batter on the blade? It needs a few minutes more. A lot of batter on the knife means it requires even more time. I should also note here that this method may cause the baking being tested to fall slightly; again, it’s not a problem if it’s for your family.

These small morning coffee break muffins are perfect for a leisurely breakfast or brunch treat when having company. In fact, they are so delicious, so go ahead and bake a double batch to freeze some for later!

Ingredients:

Overripe Bananas: Replace the egg in the muffin batter as they have natural binding properties and high moisture content.

​Vegetable Oil: Adds more moisture and tenderness to the muffins.

​White Sugar: Sweetens the muffins and contributes to their light, fluffy texture.

​All-Purpose Flour: This base provides structure and stability to the muffins, giving them tenderness when combined with the other ingredients.

​Baking Powder: This leavening agent helps your muffins rise and become light and fluffy during baking.

Oats: Add texture and nuttiness to the muffins while providing fiber, making them more filling and nutritious.

​Baking Soda: Works alongside the baking powder as a leavening agent, ensuring the muffins rise properly in the oven.

Salt: Balances the muffin’s flavors while also enhancing them.

​Large Dairy Milk Bar (32 Squares): This bar provides rich, creamy pockets of chocolate throughout the muffins, adding indulgence to every bite.

​Hot Water: Helps to dissolve the instant coffee powder, infusing the muffins with a subtle coffee flavor.

​Instant Coffee Powder: Adds a caffeine boost and a rich coffee flavor to the muffins, complementing the sweetness of the chocolate and bananas.

Substitutions and Add-Ins for These Delicious Muffins:

Overripe Bananas: Substitute with unsweetened applesauce or mashed avocado for a similar moisture and binding effect.

​Vegetable Oil: An equal amount of melted butter, coconut oil, or a neutral oil like canola or sunflower oil would also work in the muffin batter.

​White Sugar: This can be substituted with brown or coconut sugar.

​All-Purpose Flour: For a healthier option, substitute for an equal amount of almond or a gluten-free flour blend.

​Baking Powder: It’s best to leave this as it is.

​Oats: Substitute an equal amount of oat or almond flour for a smoother texture. Any quick oats can be used, as long as they are not instant oatmeal packages or steel-cut oats.

​Baking Soda: For 1 teaspoon of baking soda, substitute with 2 teaspoons of baking powder.

​Salt: Omit salt or reduce it to taste, but be aware that salt helps enhance flavors, so it’s best not to completely omit it.

​Large Dairy Milk Bar (32 Squares): Okay, so this recipe calls for a large Dairy Milk bar from Cadbury’s, and you can’t find it locally. Don’t panic; sub in regular baking chocolate chunks instead. Use a whole 280grm package for the batch. If you have chocolate chips in your pantry, substitute those for the chocolate portion of the recipe. In fact, dark chocolate can add extra flavonoids! Omit the chocolate entirely and enjoy healthy banana muffins.

Hot Water: Is used to dissolve the coffee powder and add extra moisture without dairy to these muffins.

​Instant Coffee Powder: For a more intense coffee flavor, use espresso instead of regular coffee.

Expert Tips, Serving and Storing Suggestions:

Tip #1: Mashing Bananas: Ensure the bananas are thoroughly mashed to a smooth consistency. This helps to evenly distribute their moisture throughout the batter, resulting in moist and flavorful muffins. You can mash the bananas using a fork or potato masher until no large lumps remain.

​Tip #2: Chocolate Distribution: When adding the chocolate chunks from the Dairy Milk bar to the batter, ensure they are evenly distributed.

Tip #3: Proper Mixing Technique: For best results when combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing your muffin batter can lead to tough and dense muffins. Instead, use a gentle folding motion to incorporate the ingredients until combined. This helps to maintain the muffins’ light and fluffy texture once baked.

​Serve these coffee banana oatmeal muffins for breakfast or as a snack. Warm the flavorful banana muffins in the microwave for 30 seconds to soften the milk chocolate chunks, or enjoy them at room temperature. For a delicious twist, consider spreading a dollop of creamy peanut butter or Nutella on top.

​Store the baked muffins when completely cooled in an airtight container at room temperature for up to 3 days to keep them fresh. Alternatively, you can freeze them for more extended storage. Allow them to cool completely, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To enjoy from frozen, thaw them at room temperature or reheat them in the microwave for a warm and tasty snack option.

​If this is your first time baking muffins, our roundup post, 12 Great Easy Muffins You Can Make At Home, has more great baking tips.