Healthy Chocolate Banana Muffins
User Reviews
5
Healthy Chocolate Banana Muffins
Description
These muffins start with dry ingredients including all-purpose flour, cocoa powder, baking soda, and salt, while the wet ingredients combine ripe bananas, coconut sugar, melted coconut oil, Greek yogurt, and an egg. Mixing the ingredients gently avoids overworking the batter, ensuring a tender crumb. Chocolate chips can be incorporated into the batter or sprinkled on top before baking.
The oven is initially set to 400°F (200°C) for 5 minutes to encourage a quick rise and dome formation, then lowered to 350°F (175°C) to finish baking evenly without drying out. A toothpick test confirms doneness. The muffins cool briefly before removal from the pan to maintain shape and avoid breakage.
Using very ripe bananas enriches sweetness and flavor, and substitutions like brown sugar or different oils are optional but may alter taste or texture slightly. The muffins freeze well when cooled, making them convenient for longer storage.
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 banana mashed, spotty brown
- ½ cup coconut sugar
- 1 large egg at room temperature
- ⅓ cup coconut oil melted
- ½ cup Greek yogurt at room temperature
- chocolate chips for mixing in, or chocolate chunks, ½ cup
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
- Use very ripe bananas with plenty of brown spots for sweeter, more flavorful muffins.
- Start baking at 400°F (200°C) for 5 minutes, then reduce to 350°F (175°C) to get a nicely domed top and fluffy texture.
- You can substitute all-purpose flour with gluten-free 1:1 baking flour for a gluten-free option.
- Substitute coconut sugar with brown sugar if preferred.
- Replace coconut oil with melted butter, olive oil, or vegan butter sticks as desired.
- Greek yogurt can be swapped with sour cream, plain yogurt, or blended cottage cheese.
- Freeze muffins after cooling by sealing them in an airtight bag for up to 3 months. Thaw at room temperature before eating.
- Store baked muffins in an airtight container at room temperature up to 3 days or refrigerate for up to 1 week.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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