Whether you need a little extra pep in your step in the morning, a topping for you oats, a snack while you’re at work, or you’re feeling a little snacky while watching your favourite television show, these healthy, yet decadent, chocolate banana oat cakes will do just the trick! All you need is a handful of wholesome ingredients to bring these into existence. Keep reading to discover the quick and easy recipe! 

Yields approximately 6-8 mini cakes


  • 2 ripe bananas (blended) 
  • 1/2 cup dates (blended) 
  • 1 cup glutenfree oats
  • 1/2 cup glutenfree oat flour
  • 1/4 cup shredded unsweetened coconut 
  • 1 tsp vanilla extract 
  • 1/2 cup soy milk (more or less depending on consistency) 
  • 3 tbsp coconut sugar 
  • 1/4-1/2 cup dark chocolate chips
  • 1 tbsp baking powder 


  1. Preheat oven to 350 degrees Fahrenheit. Oil a muffin pan with a little bit of coconut oil to prevent sticking. 
  2. Blend bananas and dates until smoothe. 
  3. In a medium bowl, mix the date banana blend with the oats, oat flour, shredded coconut, coconut sugar, chocolate chips, baking powder, vanilla, and soy milk. 
  4. Mixture may need more or less soy milk depending on consistency. 
  5. Evenly distribute the mixture throughout the muffin pan. 
  6. Bake for 20-25 minutes (or until the cakes are golden brown around the edges).
  7. Enjoy!