Healthy Chocolate Banana Muffins
User Reviews
5.0
21 reviews
Excellent
Healthy Chocolate Banana Muffins
Report
These double chocolate chunk banana muffins taste like dessert but are secretly healthy and made with wholesome ingredients. They have no butter and are naturally sweetened with maple syrup and ripe bananas. Made in one bowl, they’re perfect for breakfast, snacks, and freezing!
Share:
Ingredients
- 1 ¼ cups all-purpose flour or gluten-free 1:1 baking flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 large spotty brown bananas mashed
- ½ cup coconut sugar
- 1 large egg at room temperature
- ⅓ cup coconut oil melted
- ½ cup Greek yogurt at room temperature
- Optional: ½ cup of chocolate chips or chunks for mixing in
Instructions
- Preheat the oven to 400°F (200°C). Grease a muffin tin or line it with cupcake liners.
- In a small bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, and salt.
- In another mixing bowl, mash the bananas until smooth. Add the egg, melted coconut oil, coconut sugar, and Greek yogurt. Whisk until well combined.
- Gradually add the dry ingredients to the wet ingredients, folding them together with a rubber spatula until no visible powders remain. If you want to add chocolate chips, add them now.
- Scoop the batter into the prepared muffin liners, filling each about ¾ full. Optional: sprinkle a few extra chocolate chips on top of each muffin.
- Bake in the preheated oven for 5 minutes at 400°F (200°C), then reduce the temperature to 350°F (175°C) and continue baking for an additional 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before carefully removing them and transferring them to a wire rack to cool completely.
Notes
- Ripe Bananas: For the tastiest banana muffins, use very ripe bananas with lots of brown spots. The riper they are, the sweeter and more flavorful your muffins will be.
- Baking Temperature: Begin baking at a higher temperature (400°F/200°C) for a quick rise, then lower to 350°F (175°C). This method helps create a nicely domed top and fluffy texture.
- All-Purpose Flour Substitutes: You can use cake flour or pastry flour. However, I do not recommend using cake flour. For a healthier twist, you can use whole wheat flour, but IT WILL change the flavor of the muffins.
- Coconut Sugar: You can use brown sugar instead.
- Coconut Oil: Substitute coconut oil with melted butter, olive oil, or melted vegan butter sticks.
- Yogurt: Replace Greek yogurt with sour cream, plain yogurt, or blended cottage cheese.
- GLUTEN-FREE OPTION: you can easily make gluten-free banana muffins using a 1:1 gluten-free flour baking blend instead of regular all-purpose flour. I left a link in the recipe ingredients above.
- Freezing: You can freeze chocolate banana muffins for more extended storage. Allow the muffins to cool completely before freezing. Once cooled, place the muffins into a freezer-safe bag or container, removing as much air as possible before sealing. You can store them in the freezer for up to 3 months. When ready to enjoy, thaw the muffins at room temperature or reheat them in the microwave or oven.
- Storing: To store banana muffins, let them cool completely, then place them in an airtight container or sealable bag. Keep them at room temperature for up to 3 days, or refrigerate for up to 1 week. For more extended storage, freeze individually wrapped muffins in a freezer-safe container for up to 3 months.
- Nutritional Information below does NOT include chocolate chips.
Nutrition Information
Show Details
Calories
159kcal
(8%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Monounsaturated Fat
1g
Cholesterol
16mg
(5%)
Sodium
163mg
(7%)
Potassium
167mg
(5%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
37IU
(1%)
Vitamin C
2mg
(2%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 163mg | 7% |
| Potassium | 167mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
Other Recipes
You'll Also Love
