Healthy chocolate banana muffins that satisfy everyone’s flavor! They are loaded with nutritious ingredients and still taste like your favorite chocolate muffins. If you have ever taught that healthy muffins couldn’t be delicious, then you should definitely give this one a try!
DOUBLE CHOCOLATE MUFFINS
As I am trying to escape from the bad habit of consuming unhealthy sweets – the first recipe I came up with and fell in love with instantly were these chocolate banana muffins. I especially love the double chocolate, but most importantly I love that they are moist, fluffy, and light to eat.
Plus, you won’t need any special equipment for these muffins – the only three things required are – a bowl, whisk, and muffin pan, which makes these muffins even easier and quicker to prepare.
For me, they are proof that healthy sweets can be delicious as well.
Why you will love these healthy chocolate banana muffins?
- You won’t need any special equipment – just a bowl, whisk, and muffin pan.
- These muffins are beginner-friendly, meaning mix the wet into the dry ingredients and bake!
- They are moist, fluffy, loaded with chocolate flavors and healthy ingredients.
- You will also love that they are freezer friendly and take less than 30 minutes to prepare!
Ingredients and substitutes you can use for these chocolate banana muffins!
- ripe banana – having a ripe banana is crucial because there aren’t any extra sugars added, meaning – use the ripest banana that you have!
- plant-based butter
- greek yogurt
- maple syrup or honey for some extra sweetness and flavor
- coconut sugar
- baking powder and baking soda
- Cocoa powder – using high-quality cocoa powder is essential to get the specific chocolatey flavor to the muffins
- Whole wheat flour/oat flour
- Dark chocolate – preferably high-quality chocolate for best flavor I usually use dark chocolate with orange flavor
Make the softest and moist chocolate muffins in 5 simple steps:
1. Mash the ripe banana with a fork and add the rest of the wet ingredients in (egg, maple syrup, greek yogurt, plant-based butter, and milk) and whisk until everything is well combined.
2. In another bowl, sift the cocoa powder, flour, baking powder, and soda.
3. Pour the wet into the dry ingredients, whisk well together.
4. Divide the butter into all muffin cups equally. Chop the dark chocolate on chunks and add some chocolate on top.
5. Bake with the oven FAN OFF on 180C/355F for 20 minutes.
Tips to make the best chocolate banana muffins:
These chocolate banana muffins are healthy, which also means they are easier to prepare and bake than regular muffins. Here are a couple of tips that you are going to find useful when preparing these muffins:
1. Measure the wet and dry ingredients into separate bowls, then pour the wet with the dry ingredients and mix until no lumps appear.
2. If you don’t use muffin cups, spray or brush the muffin pans with oil so they don’t stick to the sides of the pan.
3. One mistake that I see everyone making is the oven settings. I used to bake with the oven fan on, but even though the muffins were soft and delicious, they really didn’t look like muffins. They lost their shape every time and didn’t have that perfect muffin top. The best oven settings for baking muffins is OVEN FAN OFF and bake on 180C/355F for 15-20 minutes.
How to store muffins!
Once the muffins are out of the oven, leave them to cool down in the muffin pan around 3-4 minutes. Then take them out of the muffin pan and cover them on top with a paper towel, so the top of the muffins does not over dry.
If you want to store them, the best is to add the muffins in ziplock bags, which will keep them moist for 2-3 days. But from my experience, if you don’t’ serve them immediately, I recommend freezing the muffins and microwave before serving. Or even better, you can leave them to unfreeze in the ziplock bag for an hour.
Healthy double chocolate banana muffins
- 2 ripe bananas
- 1 large egg
- 2 tbsp maple syrup
- 100g greek yogurt, or sour cream
- 2 tsp melted plant-based butter
- 100g oat flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 30g cocoa
- 1tbsp coconut sugar
- dark chocolate
- Preheat the oven with the OVEN FAN OFF on 180C – 355F
- In a medium bowl with a fork, mash the ripe banana until you get a puree.
- Add the other wet ingredients – mashed banana, egg, plant-based butter, maple syrup, and yogurt. Whisk until everything is well incorporated.
- In another bowl, mix the dry ingredients – flour, baking powder, baking soda, cocoa powder.
- Pour the wet into the dry ingredients and whisk until everything is well combined, and no lumps appear in the batter.
- Cut the dark chocolate on chunks.
- If you are using the muffin pan, spray it or brush it with oil. Otherwise, add 2 paper muffin cups in each of the muffin cups in the muffin pan.
- Using an ice cream scoop, add 1 scoop in each muffin cup or divide the batter across the 6 muffin cups equally with a spoon.
- Add the dark chocolate chunks on top of each muffin.
- Bake for 20 minutes on 180C – 355F