Banana Oatmeal Chocolate Cupcakes

Name: Banana Oatmeal Chocolate Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 cup rolled oats; 1 cup mashed ripe bananas (about 2 bananas); 1/2 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 cup brown sugar; 1/4 cup honey or maple syrup; 1/4 cup vegetable oil; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon vanilla extract; 1/2 cup chocolate chips (optional)

Highlighted under: Classic Bakery Favorites

Delight in the rich flavors of these Banana Oatmeal Chocolate Cupcakes, perfect for a sweet treat any time of the day.

Created by

Mario

Last updated on 2026-01-03T12:38:30.447Z

These Banana Oatmeal Chocolate Cupcakes combine the natural sweetness of ripe bananas with hearty oats and rich chocolate, making them a deliciously satisfying treat. Perfect for breakfast, dessert, or a midday snack!

        Why You'll Love These Cupcakes
        Moist and fluffy texture with a delightful chocolate flavor
Nutritious oats and bananas make them a guilt-free indulgence
Easy to make and perfect for any occasion

      

The Perfect Sweet Treat

If you're looking for a delightful dessert that combines health and flavor, these Banana Oatmeal Chocolate Cupcakes are just what you need. The natural sweetness of ripe bananas pairs beautifully with rich cocoa, creating a treat that's satisfying without the guilt. These cupcakes are perfect for breakfast, an afternoon snack, or even a late-night indulgence.

These cupcakes stand out not only for their taste but also for their texture. The rolled oats provide a hearty base that makes each bite moist and fluffy. When baked, the oats absorb the flavors of chocolate and banana, resulting in a harmonious blend that delights the palate and keeps you coming back for more.

Guilt-Free Indulgence

What sets these cupcakes apart is their nutritious profile. With wholesome ingredients like oats and bananas, they offer a great way to enjoy dessert while feeling good about what you're eating. Oats are a fantastic source of fiber, which helps keep you full longer, while bananas provide essential vitamins and minerals.

Moreover, these cupcakes can easily be customized to suit your dietary needs. Whether you prefer to use honey or maple syrup, these natural sweeteners replace refined sugars, making your treat even healthier. You can also opt for gluten-free flour to cater to specific dietary restrictions, ensuring everyone can enjoy this delicious dessert.

Easy to Make and Perfect for Any Occasion

One of the best things about these Banana Oatmeal Chocolate Cupcakes is their simplicity. With just a few key ingredients and straightforward steps, you can whip up a batch in no time. This makes them an excellent option for both novice bakers and seasoned chefs looking for a quick and satisfying recipe.

Whether you're hosting a birthday party, a family gathering, or simply want to treat yourself, these cupcakes are versatile enough for any occasion. Their delightful combination of flavors and textures will impress your guests and leave them asking for seconds. Plus, they keep well in an airtight container, so you can enjoy them for days to come.

Ingredients

Cupcake Ingredients

1 cup rolled oats
1 cup mashed ripe bananas (about 2 bananas)
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup brown sugar
1/4 cup honey or maple syrup
1/4 cup vegetable oil
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup chocolate chips (optional)

Mix all ingredients well to create a delicious batter!

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Mix Dry Ingredients

In a large bowl, combine the rolled oats, flour, cocoa powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, mix the mashed bananas, brown sugar, honey (or maple syrup), vegetable oil, and vanilla extract until well blended.

Combine Mixtures

Pour the wet mixture into the dry ingredients and stir until just combined. If desired, fold in chocolate chips.

Fill Muffin Tin

Evenly distribute the batter into the prepared muffin tin, filling each liner about 2/3 full.

Bake

Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious banana oatmeal chocolate cupcakes!

Tips for Perfect Cupcakes

To achieve the moistest cupcakes possible, make sure not to overmix the batter once the wet and dry ingredients are combined. Stir just until everything is incorporated, as this will help maintain that fluffy texture you desire.

For an extra chocolatey experience, feel free to add more chocolate chips or even a drizzle of melted chocolate on top once the cupcakes are cooled. This will elevate the flavor profile and make them even more enticing.

Storing Your Cupcakes

To keep your Banana Oatmeal Chocolate Cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, consider refrigerating them, which can extend their shelf life by about a week.

For longer-term storage, these cupcakes freeze beautifully. Wrap them individually in plastic wrap and store them in a freezer-safe bag. When you're ready to enjoy, simply thaw them at room temperature or microwave them for a few seconds to bring back their delightful texture.

Serving Suggestions

These cupcakes are delicious on their own, but you can elevate them even further with simple toppings. A dollop of whipped cream or a scoop of vanilla ice cream can turn these treats into a decadent dessert. You might also try sprinkling some nuts or shredded coconut on top for additional texture.

For a more festive presentation, consider decorating your cupcakes with a light dusting of powdered sugar or a drizzle of chocolate sauce. This not only enhances their visual appeal but also adds an extra layer of flavor that complements the banana and chocolate beautifully.

Questions About Recipes

→ Can I use gluten-free flour?

Yes, you can substitute regular flour with gluten-free flour for a gluten-free version.

→ How do I store leftovers?

Store the cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I freeze these cupcakes?

Absolutely! You can freeze the cupcakes for up to 3 months. Just make sure to wrap them tightly.

→ What can I use instead of bananas?

Unsweetened applesauce can be substituted for bananas if you're looking for an alternative.