Steel cut oats are the perfect base for a hearty banana vegan steel cut oat muffins studded with dark chocolate chunks! Vegan, GF option
When it comes to recipe testing, my husband can be a hard nut to crack (although sandwich cookies and layer cakes usually get the automatic thumbs up). I always know if he loves something like these steel cut oat muffins or is just on the fence about it, because he will either be quick to exclaim ‘This is really good!’ or just keep quiet and be all ‘oh yeah it’s pretty good…’. Sometimes when he’s just so-so about a meal or dessert I ask ALL the questions, ‘What don’t you like about it?’ ‘What would make you like it more?’ and try to figure out how I can make the next batch even better. If I have doubts about a recipe, he is able to pick up on it on the spot. I didn’t think I put enough sugar in those cookies? He’s on it. Am I questioning the frosting on that cake? Yep, he picks up on it lickety-split. These steel cut oat muffins though? The first response as he bit into one right out of the oven was, ‘Ohh these are good, really good!’. Winner!
I always seem to buy a package of steel cut oats with the best of intentions (breakfast! So healthy!), but then remember that they not only take longer to cook than regular oats, but also can really ruin a dish if they aren’t cooked all the way through. But, the upside is that steel cut oats are super filling and versatile, once you get them cooked properly and into the right recipe, like these perfect steel cut oat muffins.
I did a little Googling and found out that you can, in fact, cook steel cut oats in the microwave in just a few minute’s time, bingo! My biggest words of wisdom would be to keep an eye on the oats as they are cooking, because they tend to boil over the top of the bowl, creating a super slimy and gross mess that no one wants to clean out of their microwave. I found the sweet spot for my oats was around 7-8 minutes, but yours may differ by microwave power. The dark chocolate can be subbed out for your favorite chocolate chips depending on what you have on hand.
Previously on Heart of Baker
One Year Ago: Vegan Cinnamon Apple Muffins
Two Years Ago: Fall Baking: Cakes, Crisps and Everything In-Between
Three Years Ago: Chocolate Espresso Truffles
Four Years Ago: No Oil Double Chocolate Chip Cookies
Five Years Ago: Mexican Spiced Popcorn
Steel cut oats are the perfect base for a hearty banana vegan steel cut oat muffins studded with dark chocolate chunks! Vegan, GF (optional)
- 1 cup cooked steel cut oats
- 1 cup packed dark brown sugar
- 2 very ripe bananas (ripe)
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 teaspoon apple cider vinegar
- 1/2 cup non dairy milk
- 1 tablespoon pure vanilla extract
- 1/2 cup chopped dark chocolate
- Preheat the oven to 350 degrees F. Lightly grease a muffin tin and set aside.
- In a large bowl with a hand mixer, blend together the cooked steel cut oats, brown sugar and bananas until smooth and creamy. On low, blend in the baking powder, baking soda, flour, apple cider vinegar, milk and vanilla extract. Stir in the chopped dark chocolate until combined.
- Distribute batter evenly between the muffin wells, filling each almost to the top. Bake for 15-20 minutes, or until tops of the muffins are golden brown and spring back when lightly touched.
- Make the muffins gluten free by subbing in your favorite GF flour blend. This one is my favorite!
- Serving Size: 1 muffin
- Calories: 172
- Sugar: 23
- Sodium: 14
- Fat: 3
- Carbohydrates: 36
- Protein: 2