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4.8 from 20 votes
Nutrition Facts
Best Ever Healthy Double Chocolate Banana Muffins
Amount Per Serving (1 muffin)
Calories 178 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g31%
Monounsaturated Fat 1g
Cholesterol 16mg5%
Sodium 113mg5%
Potassium 213mg6%
Carbohydrates 30g10%
Fiber 4g17%
Sugar 15g17%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:12 muffins
Best Ever Healthy Double Chocolate Banana Muffins
Prep Time:
10 mins
Cook Time:
18 mins
Total Time:
28 mins
 

A healthier muffin that's super tender, moist and bursting with chocolate flavor.

Ingredients
  • 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)
Instructions
  1. 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.

  2. Mix wet ingredients together until well combined: ripe mashed bananas, honey, egg, oil and vanilla.
  3. 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). 

  4. 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.

  5. 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.
  6. Remove from oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Recipe Notes

*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

Author: Kim
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: easy chocolate banana muffins, healthy chocolate muffins, low calorie chocolate muffins

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