Best Healthy Double Chocolate Banana Muffins
OH MY GOODNESS, guuuuuys!!! I’m super excited to share this recipe for the Best Healthy Double Chocolate Banana Muffins. These little gems truly surpassed my expectations. Super tender, fudgy and bursting with chocolate flavor – they’re EVERYTHING!
I promise to lay off the muffins after this. Maybe. Well, for at least 7 days or so. And I will just lay off writing about them. I certainly won’t stop eating them. They are just so versatile that I love having a batch on hand each week to add to yogurt or smother with peanut butter.
HOW TO MAKE HEALTHY CHOCOLATE MUFFINS:
So this recipe. It’s a good one. You’ll only need to dirty one bowl and it also requires simple ingredients you likely have on hand right now.
The base of the batter is egg, coconut oil, and whole wheat pastry flour or all purpose flour. I would stick with either of these two flours for the best results. Good news! These muffins are naturally sweetened with extra ripe bananas and honey.
The chocolate flavor comes from cocoa powder and your preferred chocolate chips (I like Enjoy Life or Trader Joe’s). I used a modest amount of chocolate chips in the recipe, but then I topped them with even more before baking. Trust me on this one, they will just look prettier and, more importantly, chocolate is life.
HOW TO GET MUFFINS TO RISE:
These muffins will rise beautifully, thanks to a new trick I recently learned. We’ll start the muffins baking at a high temperature of 425 degrees F. That bit of high heat will help the tops of the muffin rise up. Then we’ll reduce the oven temperature to 350 degrees F. and cook the center of the muffin. Such a simple trick that makes such a difference to the appearance of these yummy muffins.
The muffins also lift so easily out of my silicone muffin pan. I purchased mine from Amazon – you can find it here.
I absolutely love the melty pockets of chocolate chips, the soft and tender chocolatey crumb, and the nice and chewy crusty top of the muffins. These muffins are pure chocolate heaven. Not only do they have a wonderful flavor and great texture, they bake up so perfectly.
You’re gonna want to pour a piping hot cup of coffee and devour, like, three of these. Believe me. You guys are going to love these double chocolate banana muffins just as much as I do.
Looking for other healthy muffin recipes? Try a few other favorites!
A healthier muffin that's super tender, moist and bursting with chocolate flavor.
- 3 large very ripe bananas (black skins are best), about 1 3/4 cups, mashed or blended in blender
- 1/4 cup honey*
- 1 large egg, at room temperature
- 3 tablespoons coconut oil, melted**
- 1 teaspoon pure vanilla extract
- 1 cup whole wheat pastry flour or all-purpose flour***
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon cornstarch****
- 1/4 teaspoon salt
- 1/2 cup semi-sweet or dark chocolate chips + 3 tablespoons more for topping
- 1/4 cup mini chocolate chips (optional for additional chocolatey goodness)
Preheat the oven to 425 degrees F. Prepare a muffin pan with cooking spray, if needed. I like to use a silicone muffin and then there's no need to spray. I also like to dust the muffin pan cavities with a little cocoa powder.
- Mix wet ingredients together until well combined: ripe mashed bananas, honey, egg, oil and vanilla.
Add dry ingredients to wet ingredients: flour, cocoa powder, baking powder, baking soda, cornstarch and salt. Mix until just combined. Over-mixing will result in denser muffins. Stir in chocolate chips. I used 1/2 cup semi-sweet chocolate chips (Trader Joe's) and an additional 1/4 cup mini chocolate chips (Enjoy Life).
Pour batter into muffin cups (about a heaping 1/4 cup batter per muffin) and sprinkle additional 3 or 4 regular-sized chocolate chips over the tops of the muffins.
- Bake muffins for 5 minutes at 425 degrees F. and then with muffins staying in the oven, reduce heat to 350 degrees F. and bake muffins for 13-15 minutes more. The high heat will cause muffins to rise and then you will lower heat to cook the center of the muffin.
Remove from oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
*maple syrup will also work, but the muffins will be less sweet **other oils or melted butter will work ***You can use a mix of all-purpose with whole wheat pastry flour. Make them gluten free by using Bob's Red Mill all purpose gluten free flour. (All-purpose or whole wheat pastry flour will yield the best results.) ****cornstarch is not a must, but yields the best results - used in combination with flour it softens the harsh proteins of flour, making a more tender baked good