Healthy Chocolate Banana Muffins

These Healthy Chocolate Banana Muffins are moist and chocolatey. Naturally sweetened and made with whole wheat flour, these healthy muffins have 4 grams of fiber and 5 grams of protein, making them a delicious and wholesome snack!

A Healthy Chocolate Banana Muffin Recipe

Healthy banana muffins have become very popular in our house. I usually have a batch of Healthy Peanut Butter Banana Muffins in the freezer. Or to change it up, I might make Pumpkin Banana Muffins or Healthy Carrot Banana Muffins.

I wanted to make something a little more indulgent, but still healthy enough that I can give it to my preschooler as a snack. That’s how we ended up with these Healthy Double Chocolate Banana Muffins. These muffins are so good that my four year old actually calls these “cupcakes”….he doesn’t need to know they are actually healthy 😈.

How to make muffins that are fluffy, not tough and dense

There is a secret to making muffins that are fluffy instead of dense and tough – it’s called the muffin method and it’s important! The muffin method is just mixing the dry ingredients, mixing the wet ingredients in a separate bowl, and then pouring the wet ingredients into the dry ingredients. Stir the wet and dry ingredients until just mixed. It is very important not to over mix here. Overmixing produces more gluten, which is what gives you tough and dry muffins.

The muffin method also works for pancakes, waffles and quick breads. It’s the best way to make sure your muffins and quick breads are moist and tender.

How to make Healthy Chocolate Banana Muffins

The Ingredients

• 3 ripe large bananas mashed
• 1/2 cup pure maple syrup
• 1/2 cup whole milk Plain Greek Yogurt
• 1 large egg
• 1/2 cup whole milk
• 1/4 cup melted butter – oil will work but this gives more flavor.
• 2 teaspoons vanilla extract
• 1 1/2 cups white whole wheat flour
• ½ cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• ½ cup chocolate chips + ¼ cup for topping

The Recipe Steps

1. Preheat oven to 425°F degrees. Line a 12-count muffin pan with muffin liners or spray with nonstick spray. Set aside.
2. In a medium bowl, mix the mashed bananas, maple syrup, yogurt, egg, milk, butter and vanilla together until smooth..
3. In a large bowl, whisk together the flour, cocoa, baking soda, baking powder, salt. Pour the dry ingredients into the wet ingredients and stir until just combined. Fold in chocolate chips. Do not overmix the batter or you will have tough muffins.
4. Evenly distribute the batter between the muffin cups. (I use an ice cream scoop for easy portioning). Sprinkle additional chocolate chips on top. Bake for 5 minutes at 425°F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for another 17 minutes or until a toothpick inserted in the center comes out clean.

Helpful Tools for making muffins

• A 12 cup muffin tin – I like THIS ONE.
• I use an ice cream scoop for easy portioning
• A cooling rack like THIS ONE
• You can spray the pan with cooking spray or use cupcake wrappers – I like THESE.

More Healthy Banana Muffin Recipes

• Healthy Peanut Butter Banana Muffins
• Healthy Pumpkin Banana Muffins
• Healthy Carrot Banana Muffins

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Healthy Chocolate Banana Muffins

By Meghan McMorrow | Fox and Briar

No ratings yet

Prep 10 minutes mins

Cook 25 minutes mins

Servings 12 Muffins

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Ingredients 

1x2x3x

• ▢ 3 very ripe bananas mashed
• ▢ 1/2 cup pure maple syrup
• ▢ 1/2 cup whole milk Plain Greek Yogurt
• ▢ 1 large egg
• ▢ 1/2 cup whole milk
• ▢ 1/4 cup melted butter unsalted
• ▢ 2 teaspoons vanilla extract
• ▢ 1 1/2 cups white whole wheat flour
• ▢ ½ cup cocoa powder unsweetened
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon baking powder
• ▢ 1/4 teaspoon salt
• ▢ 3/4 cup Chocolate Chips divided

Instructions 

• Preheat oven to 425°F degrees. Line a 12-count muffin pan with muffin liners or spray with nonstick spray. Set aside.
• In a medium bowl, mix the mashed bananas, maple syrup, yogurt, egg, milk, butter and vanilla together until smooth..
• In a large bowl, whisk together the flour, cocoa, baking soda, baking powder, salt. Pour the dry ingredients into the wet ingredients and stir until just combined. Fold in 1/2 cup of chocolate chips. Do not overmix the batter or you will have tough muffins.
• Evenly distribute the batter between the muffin cups. (I use an ice cream scoop for easy portioning). Sprinkle remaining 1/4 cup of chocolate chips evenly on the tops. Bake for 5 minutes at 425°F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for another 17 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Serving: 1muffins | Calories: 230kcal | Carbohydrates: 37g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 192mg | Potassium: 275mg | Fiber: 4g | Sugar: 20g | Vitamin A: 199IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!