Blueberry and Dark Chocolate Muffins
Blueberry and dark chocolate muffins are a great way to use up ripe bananas when you want something besides banana bread. Rolled oats and plain spelt flour make them more filling than regular muffins. This recipe makes nine, so you’ll have enough for breakfast or snacks.
Nutrition
- Calories 208kcal 235kcal
- Fat 7.3g 8.3g
- Carbs 30.8g 34.8g
- Protein 4.3g 4.8g
- Fibre 2.5g 2.9g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
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Why I Like this Recipe
I like making these when I have ripe bananas but want something different from banana bread. The batter is simple and only needs one bowl. The oats make the muffins filling enough for a snack, and I enjoy how the fruit and dark chocolate balance each other without making the muffins too sweet.
Tips and Variations
- Raspberries or chopped strawberries can replace the blueberries for a different berry variation.
- Swap the dark chocolate chips for roughly chopped dark chocolate if you prefer larger pieces of melted chocolate.
- Try adding some ground cinnamon to the batter for a warm flavour that goes nicely with banana and dark chocolate.
- Finely grated orange zest gives a citrus touch that tastes great with blueberries and dark chocolate.
- Replace some of the dark chocolate with chopped walnuts or pecans for extra crunch.
- Sprinkle some rolled oats on top of the muffins before baking to add extra texture.
- Serve a muffin with Greek-style yoghurt and berries for a more filling breakfast or snack.
Meal Storage
Let the muffins cool completely before storing. Keep them in an airtight container in the fridge for up to 3 days.
Freezer tips
Once the muffins are fully cool, put them in a freezer-safe container or bag. They will keep in the freezer for up to 3 months.
Defrost muffins at room temperature or leave them in the fridge overnight. You can eat them at room temperature or warm them up gently before serving.
Frequently Asked Questions
Yes. Replace the plain spelt flour with the same amount of regular plain flour.
Yes. Use the same weight of frozen blueberries and fold them into the batter straight from the freezer so they do not release too much juice before baking.
Use certified gluten-free oats and replace the spelt flour with a suitable gluten-free plain flour blend. The finished texture may be slightly different because spelt flour contains gluten.
Yes. The muffins will still work, although they will taste slightly less sweet and will not have the pockets of melted chocolate.
A mild-flavoured vegetable oil can replace the olive oil in the same quantity.
Use soft, ripe bananas, preferably with brown speckles on the skin. They are sweeter, easier to mash and blend more evenly into the batter.
Closing Note
Making nine muffins gives you enough to keep some at home and save the rest for busy days. They also travel well in a lunchbox and do not need any toppings or extra prep. If you have more ripe bananas, try this banana loaf with chocolate chips.
- 🍃 Lighter
- 🧊 Freezer Friendly
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