½cup(43g)natural, unsweetened cocoa powder (see note)
2cups(200g)old-fashioned rolled oats (see note)
1 ½teaspoonsbaking powder
½teaspoonbaking soda
¼teaspoonsalt
½ to 1cup(85 to 170g)chocolate chips + more for sprinkling
Instructions
Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners and lightly coat the liners with nonstick cooking spray (or omit the liners and grease the muffin tin).
Add the bananas, sour cream or yogurt, eggs, vanilla, honey, cocoa powder, oats, baking powder, baking soda and salt to a blender. Process until well-blended, scraping down the sides of the blender if needed.
Add the chocolate chips to the blender and stir with a spoon or spatula.
Portion the batter evenly into the muffin cups, about 2/3 to 3/4 full. Sprinkle a few chocolate chips on top of each muffin (optional).
Bake for 15-18 minutes until the muffins spring back to the touch and are baked through (don't over bake or they might be dry!).
Notes
Gluten-Free: keep in mind you need certified GF oats to make these muffins 100% gluten-free (not all oats are gluten-free).Cocoa Powder: the full amount (1/2 cup) cocoa powder makes for a very chocolatey muffin. If you want to dial that down just a bit, use 1/3 cup cocoa powder instead.Sweetness: these muffins are just very lightly sweet (the ripeness of your bananas will help the sweetness factor along, too) which is how I like them for breakfast fare but if you like your quick breads a tad sweeter, increase the sugar/honey as needed.Oats: I have not subbed quick oats in this recipe but you could certainly experiment.