Healthy Double Chocolate Banana Muffins

Why You’ll Love This Recipe

You’ll love Healthy Double Chocolate Banana Muffins because they are the perfect combination of indulgence and nutrition. The bananas keep them moist and sweet, while the dark chocolate and cocoa powder give them a deep, rich chocolate flavor. The whole wheat flour and coconut oil add a health-conscious twist, providing fiber and healthy fats. These muffins are easy to make, naturally sweetened, and they can even be enjoyed as a healthy snack or breakfast option without any guilt!

Ingredients

• 2 ripe bananas, mashed

• 1/4 cup honey or maple syrup

• 1/4 cup coconut oil, melted (or olive oil)

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup whole wheat flour (or all-purpose flour for a lighter option)

• 1/3 cup unsweetened cocoa powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup dark chocolate chips (or dairy-free chocolate chips)

• 1/4 cup milk (any kind, or a non-dairy alternative)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.

2. Prepare the wet ingredients: In a large bowl, mash the ripe bananas until smooth. Stir in the honey (or maple syrup), melted coconut oil, eggs, and vanilla extract. Mix until everything is well combined.

3. Mix the dry ingredients: In another bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, and salt.

4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix the batter, as this can make the muffins dense.

5. Add the chocolate chips: Gently fold in the dark chocolate chips. If the batter is too thick, you can add a splash of milk to reach your desired consistency.

6. Fill the muffin tin: Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.

7. Bake the muffins: Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Be careful not to overbake, as the muffins can become dry.

8. Cool and serve: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve and enjoy!

Servings and Timing

This recipe makes 12 muffins. Preparation time is about 10 minutes, and baking time is 18-20 minutes. The total time for this recipe is around 30 minutes, making it a quick and easy treat that’s perfect for breakfast or as a snack.

Variations

• Add nuts: Stir in 1/2 cup of chopped walnuts, almonds, or pecans for added crunch and healthy fats.

• Use a different sweetener: Swap honey or maple syrup for a sugar substitute like stevia, monk fruit, or coconut sugar for a lower glycemic option.

• Make them gluten-free: Substitute the whole wheat flour with a gluten-free flour blend for a gluten-free version of these muffins.

• Use mini chocolate chips: If you prefer smaller bites of chocolate, use mini chocolate chips instead of regular-sized ones.

• Add dried fruit: Add a handful of dried fruit like cranberries, raisins, or chopped dried apricots for an added fruity flavor.

Storage/Reheating

Store leftover Healthy Double Chocolate Banana Muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to 1 week. These muffins also freeze well for up to 3 months—just wrap them individually in plastic wrap and store them in a freezer-safe bag. To reheat, microwave for 15-20 seconds, or warm them in the oven at 300°F (150°C) for about 5-7 minutes.

FAQs

1. Can I use frozen bananas?

Yes, you can use frozen bananas! Just thaw them and mash them as usual. If your bananas release too much liquid after thawing, drain off any excess before using them.

2. Can I use all-purpose flour instead of whole wheat flour?

Yes, you can substitute all-purpose flour for whole wheat flour. However, the muffins will be lighter and less dense with all-purpose flour.

3. Can I substitute the coconut oil with another oil?

Yes, you can use any other neutral oil, such as vegetable oil, canola oil, or even melted butter, instead of coconut oil.

4. Can I make these muffins without chocolate chips?

Yes, if you prefer a less sweet version, you can omit the chocolate chips. For more flavor, consider adding cinnamon, nutmeg, or a touch of vanilla extract.

5. Are these muffins dairy-free?

Yes, these muffins are dairy-free as long as you use dairy-free chocolate chips and a non-dairy milk like almond milk or oat milk.

6. Can I add protein powder to this recipe?

Yes, you can add protein powder to these muffins for a boost. Replace about 1/4 to 1/3 cup of the flour with protein powder. Just keep in mind that it might slightly change the texture.

Conclusion

Healthy Double Chocolate Banana Muffins are a delicious and nutritious treat that combines the natural sweetness of bananas with the indulgent flavors of chocolate. With healthier ingredients like whole wheat flour and coconut oil, these muffins are a great choice for a breakfast, snack, or dessert that won’t derail your healthy eating goals. They’re quick and easy to make, and they can be customized with your favorite add-ins. Enjoy these rich, chocolatey muffins that are as wholesome as they are delicious!

Healthy Double Chocolate Banana Muffins

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Healthy Double Chocolate Banana Muffins are a nutritious treat combining the natural sweetness of bananas with rich cocoa powder and dark chocolate. Made with whole wheat flour, honey, and coconut oil, these muffins are perfect for a guilt-free snack or breakfast.

• Author: Catherine
• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins
• Category: Baked Goods
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 ripe bananas, mashed
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted (or olive oil)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour (or all-purpose flour for a lighter option)
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips (or dairy-free chocolate chips)
• 1/4 cup milk (any kind, or a non-dairy alternative)

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Instructions

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
2. In a large bowl, mash the ripe bananas until smooth. Stir in the honey (or maple syrup), melted coconut oil, eggs, and vanilla extract. Mix until everything is well combined.
3. In another bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix the batter.
5. Gently fold in the dark chocolate chips. If the batter is too thick, add a splash of milk to reach the desired consistency.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake.
8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve and enjoy!

Notes

These muffins can be stored at room temperature for up to 3 days or in the fridge for up to 1 week.For longer storage, freeze the muffins for up to 3 months. Reheat in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for 5-7 minutes.For added crunch, stir in chopped nuts like walnuts, almonds, or pecans.For a lighter option, substitute all-purpose flour for whole wheat flour.Feel free to use mini chocolate chips for smaller bites of chocolate.

Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 13g
• Sodium: 90mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 35mg