These Healthy Double Chocolate Banana Muffins are made in one bowl and are loaded with melty chocolate chips! They are soft and moist, which make for an amazing breakfast muffin.
Homemade recipes are just the best for breakfast! From Maple Brown Butter Banana Bread to Bakery-Style Chocolate Muffins, you can find all of the cozy nostalgic treats right here on the blog!
Healthy Chocolate Banana Muffins Ingredients
- Bananas: the main ingredients to these healthy chocolate banana muffins. Make sure you are using very ripe muffins.
- Maple Syrup/ Honey: Banansa alreayd have some sweetness to them soy you do not have to load up on the sweetener. I also also opted out from granulated sugar to make this a healthier option!
- Greek yogurt: make these muffins healthier because they are a great source of protein. It also adds moisture, flavor, and helps keep these muffins light and fluffy. Sour cream would also work.
- Egg: gives the muffin structure
- All purpose flour: this makes the muffins come so moist
- Unsweetened cocoa powder: Make sure you use quality chocolate here. This will give the muffins their rich color and flavor.
- Vanilla extract: adds flavor
- Baking powder/ soda: will help the muffins rise
FAQs:
1. Can I use whole wheat flour instead of regular flour?
Absolutely! You can substitute regular all-purpose flour for whole wheat flour in this recipe if preferred.
2. Can I omit the nuts or chocolate chips?
Of course! Feel free to customize the muffins to your liking by omitting the nuts or chocolate chips, or substituting them with other add-ins like dried fruit or seeds.
3. How should I store these muffins?
Store the cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the muffins in a freezer-safe bag or container for up to 3 months. Simply thaw them at room temperature or reheat in the microwave before enjoying.
Healthy Chocolate Banana Muffins Tips
- Use Ripe Bananas: Make sure your bananas are ripe and soft for the best flavor and sweetness. Ripe bananas are easier to mash and add natural sweetness to the muffins.
- Mash Thoroughly: Take the time to mash the bananas thoroughly to ensure a smooth and evenly blended batter. You can use a fork or a potato masher to mash the bananas until no large lumps remain.
- Use Quality Cocoa Powder: Opt for high-quality unsweetened cocoa powder for rich chocolate flavor. This will enhance the taste of your muffins and give them a deep, chocolaty color.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense and tough muffins. It’s okay if there are a few lumps in the batter.
- Fold in Chocolate Chips Gently: When adding the chocolate chips or chunks to the batter, fold them in gently to avoid overmixing. This will ensure that the chocolate is evenly distributed throughout the muffins.
- Properly Grease Muffin Tin: Make sure to grease the muffin tin or line it with paper liners to prevent the muffins from sticking. This will make it easier to remove them from the pan after baking.
More Muffins on the Blog:
- Bakery-Style Chocolate Muffins
- Bakery-Style Chocolate Chip Muffins
- Snickerdoodle Muffins
- Apple Crumb Muffins
- Protein Cinnamon Roll Muffins
If you make these Healthy Chocolate Banana Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Breakfast Recipes page.
Healthy Double Chocolate Banana Muffins
Ingredients
- 2 large ripe bananas
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup plain Greek yogurt
- 1/2 cup chocolate morsels or chunks
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, mash the ripe bananas using a fork.
- Add honey or maple syrup, melted coconut oil, egg, and vanilla extract to the mashed bananas. Mix well until everything is well combined.
- In a separate bowl, whisk together whole wheat flour, cocoa powder, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. Avoid overmixing.
- Fold in the Greek yogurt, dark chocolate chips, and chopped nuts if using.
- Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
The texture of these muffins were 10/10. Will be making again😍
I am so glad you enjoyed!