Thin Mints Oat Muffins

Happy Sunday, everyone!

What’s the weather like in your neck of the woods? It’s crazy hot here. I was in Philadelphia all week chaperoning a school field trip, and the students and I just trudged around, sweating and fanning ourselves the whole time. Gross!

My roommate and I had planned to spend Saturday afternoon at Central Park, but it was just too darn hot. Sweltering. Blistering. Stroke-inducing. So instead, I stayed inside in the air conditioning and made some muffins for YOU!


Yep. They are, in fact, as delicious as they look. 🙂

These muffins are almost like little brownie bites. You could even bring them to a party or a potluck, especially if you baked them in a mini muffin tin! They also work well as pre-made breakfasts if you’re the type of person who doesn’t have a lot of time in the morning. I like to have muffins like these prepared on days when I know I’ll need to eat on the run. I promise you that these are better than Pop Tarts!


Thin Mints Oat Muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: ~2 dozen mini muffins

What you'll need:

  • 3 overripe bananas
  • 1 cup milk of choice
  • 1/4 cup water (or more milk)
  • 2 tbsp peppermint extract
  • 2 cups oat flour
  • 1 cup quick oats (I use Country Choice Organic)
  • 1/3 cup cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1 and 1/2 cup semi-sweet chocolate chips

How to make it:

  1. Preheat oven to 350 degrees F and spray muffin tins with nonstick spray.
  2. In a blender or food processor, combine bananas, milk, water, and peppermint extract. Puree until smooth and homogeneous.
  3. In a large bowl, mix together oat flour, oats, baking powder, baking soda, cocoa powder, and salt. Add wet ingredients to the dry and stir.
  4. Stir in chocolate chips.
  5. Fill the muffin tins so they are about 5/6 full. (Note: because the muffins are made with oats, they will not rise as much as conventional muffins.) Top with more instant oats, if preferred.
  6. Bake in oven for about 15 minutes. Allow to cool for a minute or two before removing from pan.

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

11 Responses to Thin Mints Oat Muffins

  1. Bethany says:

    These look amazing. I love that there’s no oil or sugar besides the choc chip. Can’t wait to make these! Love your blog!!!! Thanks!

  2. Tamara Agee says:

    WOW! You have an AMAZING blog. I have an obsession with oatmeal, so your blog is literally a dream come true! I will definitely be featuring some of these recipes on my blog:

  3. Anonymous says:

    Can I use avocados in place of bananas?

  4. I’m going to try these tonight! Yummm! Also, just to be sure, is it possible to just use regular (cow) milk for all of it? I’m making them for someone allergic to almonds!

  5. Anna says:

    Wow… these are amazing! I didn’t have any peppermint extract, but I have a pot of mint growing outside my back door, so I just whirled a small handful of leaves in the mini food processor (I made a half-batch of muffins) and added to the dry ingredients.

  6. These look amazing! Going to have to make some VERY VERY soon!

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