Chocolate Banana Muffins Recipe
User Reviews
5.0
12 reviews
Excellent
Chocolate Banana Muffins Recipe
Report
Super soft, fluffy, and moist Chocolate Banana Muffins are made with mashed bananas, peanut butter, and DOUBLE the chocolatey goodness with both cocoa powder and chocolate chips. You can easily make this healthy muffin recipe vegan and gluten-free with a few simple ingredient swaps, too. Meal prep them for a healthy dessert, afternoon snack, or even breakfast bread recipe!
Share:
Ingredients
- 1 ¾ cup flour gluten-free 1-to-1 blend
- ⅓ cup cocoa powder regular or dark
- 1 tsp. baking soda
- ½ tsp. salt
- ⅓ cup coconut oil melted, or butter
- ½ cup pure maple syrup
- ½ cup coconut sugar
- 2 eggs room temperature
- ¾ cup bananas mashed
- ⅓ cup peanut butter smooth
- 1 tsp. vanilla
- ¾ cup mini chocolate chips
Instructions
- Preheat oven to 350 °F.
- Mix together flour, cocoa powder, baking soda, and salt in a medium-sized bowl.
- Whisk together oil, maple syrup, coconut sugar, eggs, bananas, peanut butter, and vanilla in a separate large bowl.
- Add dry ingredients to wet ingredients. Mix by hand until just combined.
- Pour in chocolate chips and stir to combine.
- Place muffin cup liners into 12 cavities of a regular-sized muffin tray. Spray each liner with non-stick cooking spray.
- Evenly distribute the muffin batter into all 12 cups. They should end up being about ¾ full.
- Bake muffins in preheated oven for 22-25 minutes, or until a toothpick when inserted in comes out clean.
- Let cool to room temperature before serving. Enjoy!
Notes
- How to prep ahead of time: These muffins are delicious for a couple days after baking, so feel free to make them early.
- How to store: Keep muffins in an airtight container or cover with plastic wrap. If stored at room temperature these muffins will last for up to 3-4 days. Storing in the refrigerator will increase their storage time to 5-7 days.
- How to freeze: It's also extremely easy to freeze muffins for later. To do this, make sure you remove the muffin cup liners before freezing. Place the muffins in a single layer on a baking sheet and freeze for 6-8 hours, or until firm. Once partially frozen, add them to a freezer bag and store for up to 4-6 months.
Nutrition Information
Show Details
Calories
303kcal
(15%)
Carbohydrates
43g
(14%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
29mg
(10%)
Sodium
245mg
(10%)
Potassium
157mg
(4%)
Fiber
4g
(16%)
Sugar
26g
(52%)
Vitamin A
71IU
(1%)
Vitamin C
1mg
(1%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 29mg | 10% |
| Sodium | 245mg | 10% |
| Potassium | 157mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 26g | 52% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
