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 exclaimĀ ‘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 oatsĀ 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
Banana Dark Chocolate Steel Cut Oat Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 1x
- Category: Breakfast, Snacks
Description
Steel cut oats are the perfect base for a hearty banana vegan steel cut oat muffins studded with dark chocolate chunks! Vegan, GF (optional)
Ingredients
- 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
Instructions
- 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.
Notes
- Make the muffins gluten free by subbing in your favorite GF flour blend. This one is my favorite!
Nutrition
- Serving Size: 1 muffin
- Calories: 172
- Sugar: 23
- Sodium: 14
- Fat: 3
- Carbohydrates: 36
- Protein: 2
Shannon says
I love this microwave method for the steel cut oats! Will definitely be using it. I cook my rolled oats in the microwave, too, and I found that if I rinse them first they don’t boil over as much. Something about the starches on the outside of oats. I’m guessing that rinsing or soaking would help for steel cut oats too!
The muffins look delicious š
The Frosted Vegan says
Ohh that’s a good pro tip! I’m trying that next time!
Sarah | Broma Bakery says
OK Steel cut oats, bananas… and there’s no fat in them? I’m calling these the healthiest muffins ever! And they’re darn pretty, too š
The Frosted Vegan says
yes yes yes! I’ve been polishing them off 2 by 2 : )
Julia says
Loving the flavor combo in these muffins! The steel cuts oats is a great idea too.
The Frosted Vegan says
Thanks Julia! They are a winner!
heather @french press says
yes, they DO boil over; I’ve learned this the hard way TOO many times š but these muffins look worth the risk
The Frosted Vegan says
And it makes a gross mess, right?! They are indeed!
Kristina says
I always tell my husband “if you say you like it, you will get it again” so he better be honest if he doesn’t! ha!
pinned to make this weekend – these look great!
The Frosted Vegan says
Haha, I like that! I need to go back and keep making the things he likes, I’m always moving onto something else! š
Lisa @ Healthy Nibbles & Bits says
Isn’t the microwave amazing? And yea, there’s been far too many times when I’ve had to mop up a goopy mess of oats in my microwave…
It’s funny because I gauge the tastiness of my kitchen experiments the same way you do. If my manfriend is all over them, I know they’re a winner. These look fab, lady!
The Frosted Vegan says
Hooray! They know what they are doing, right?
Rebecca @ Strength and Sunshine says
What an awesome use for steel-cut! These look fantastic!
The Frosted Vegan says
Thank you Rebecca! They were (past tense because they are gone!) amazing!
Melissa @ Treats With a Twist says
I’ve been wanting to try Aloha! These look so amazing. What a yum breakfast!
The Frosted Vegan says
The bars are SO good!
Medha @ Whisk & Shout says
These look amazing! I rarely ever buy steel cut oats for any purpose other than baking š Pinning!
The Frosted Vegan says
Get em get em!
Traci | Vanilla And Bean says
Hehe…. the taste testers for us recipe developers are brave, indeed! Mouthwatering breakfast: HELLO! These are fabulous, Abby, from the oats to the chocolate… and delicious banana! I love tasty muffin recipes and am always looking for ways to incorporate more vegan baking into my life. Thank you for sharing the love! Looking forward whippin these up! <3
The Frosted Vegan says
Woo hoo! Thank YOU Traci! I love reading your comments because they are always so upbeat and lovely! š
Alex Caspero MA,RD (@delishknowledge) says
Aren’t husbands/fiances/partners the best for recipe testing? I always say the same thing- if BL likes it, it’s good. If he doesn’t, back to the drawing board no matter how much I like it. Because really, I like everything š Love that you used steel cut oats in these muffins! Perfect pack and go breakfast idea!
The Frosted Vegan says
It’s so so true!!
Gwen @simplyhealthyfamily says
lol, my husbands the same way except after 4 kids he doesn’t get asked his opinion as often when he’s silent during a meal š Luckily he likes most of what I make. My kids on the other hand, well…….. I’m positive they will love these muffins!
Ariel Ambar says
How many calories are in this recipe?
Heart of a Baker says
Hi Ariel,
I don’t calculate nutrition information, so I’m not sure!
Vadim says
Is the vinegar neccessary for the muffins or is it just for taste? Apple cide vinegar is very rare and expensive where I live. I do have some red wine vinegar – could I use it as a replacement or is it better to just leave it out?
Heart of a Baker says
Hi Vadim, I would recommend using white vinegar over red wine vinegar..it might throw off the taste. The vinegar is necessary to the rising of the muffins, so I wouldn’t leave it out!
Vadim says
So I went and splurged out on some apple cider vinegar (turns out there’s quite a few uses for it, so it won’t go to waste) and made these muffins. They were AMAZING! Thank you for this recipe. The muffins are so moist and yet crunchy on the outside – absolutely wonderful.
Although I did use 90% cocoa chocolate, which is much more bitter, but I found that it blended well with the sweet muffin dough. And, lacking vanilla extract, I added a similar amount of maple syrup which gave it a pleasantly spicy taste. I think I’m gonna try and make these with maple syrup, walnuts and raisins next time for a Thanksgiving/Christmas feel. And once again, thank you for the recipe!
Heart of a Baker says
I’m so happy to hear this! I sometimes forget that not all ingredients are easy to get everywhere, so I’m glad the splurge was worth it š
Jackie says
I just put a batch in the oven, but used blueberries instead of chocolate. The bananas were VERY ripe, so I cut back on the sugar. Hopefully they will turn out all right
Heart of a Baker says
Ohh that sounds lovely! Let me know how they turned out!
Jackie says
They turned out very dense and chewy (not a bad thing), but I think I cut back too much on the sugar. They still have a lovely flavour, but definitely need to be eaten with preserves or honey! I will know better for next time. Thanks for the recipe!
Heart of a Baker says
Hi Jackie, Thanks for the update! I think the sugar definitely makes them more tender, but it’s good to know what you found in your experiments š Enjoy!
Connie says
I have two ‘tubs’ of steel oats at home because I kept buying them by mistake (thinking they were the rolled oats) and this recipe looks like my ticket to starting to use them up, deliciously. I’m also going to try the microwave cooking method.
Heart of a Baker says
I hope this recipe helps you use them up!
Judy Suplee says
I made them and only used 2 teaspoons of sugar. Turned out great if you are like me and trying to cut back on so much sugar.
Heart of a Baker says
I’m so glad to hear that they worked for you!
Jo says
Can you make these into cookies too?
Heart of a Baker says
Hi Jo, I don’t think that would work very well, but if you try let me know!
Rebekah says
Made this several times now in a loaf pan and it’s a hit every time!!! I also like to add some walnuts š
Brooke says
These look amazing – can you bake and freeze them? Iām trying to meal prep and stock up on freezer breakfasts before our baby arrives.
Heart of a Baker says
Yes, you should be able to! I would recommend thawing them a day or two before you eat them.
Cait says
These are lovely! Found the recipe searching for ways to use up leftover oats. š Do you think I could sub these banana for pumpkin to make a fall themed muffin?
★★★★★
Heart of a Baker says
I bet you totally could!
Divya says
Can I try this recipe with whole wheat flour instead of all purpose flour?