I am always on the lookout for a healthy, quick, grab and go breakfast. These double chocolate Banana Muffins are exactly that. My kids also love them for afterschool and afternoon snacks. Which is fine by me because I know what is in them and there is no added sugar at all!
These double chocolate banana muffins are already better than most as they are made with honey or pure maple syrup instead of sugar. Yet, you can make them even more healthy by using whole wheat flour instead of all-purpose flour. Also, you go one step further in making them healthier by using coconut oil instead of vegetable oil. So, these double chocolate banana muffins can be a great choice for a healthy, grab on the go breakfast.
How are these double chocolate banana muffins healthy?
Well, you can make them as healthy as you’d like. In this original recipe, I adapted from Sally’s baking addiction, I used oil instead of coconut oil. In fact, with many recipes out there, including most of mine. You can tweak them to make them healthier or fit your dietary needs. Many people read a recipe and feel that they have to follow it exactly or it will not come out correctly. Especially with baking. Although that may be true with the method and amounts, you can learn where you can make healthier tweaks to a recipe.
Here are some great substitutes to make not only this recipe, but your other favorite baked goods healthier so that you can enjoy them more often!
Coconut oil- this can be subbed out for vegetable oil in any recipe
Bananas- along with applesauce, you can sub eggs out for either of these healthier choices in many recipes
Honey/Maple Syrup/Agave/Coconut Sugar-Depending on the recipe, you can swap out these sweeteners for sugar in most recipes. You just have to know if the liquid subs are ok or if you need the coconut sugar depending on the end result desired. Play with it a bit
Whole Wheat/Gluten Free/ Almond Flour- You can swap out most or either of these flours in most recipes 1:1 with all purpose flour
Coconut oil/Greek yogurt/Vegan Butter- You can use any of these items to swap out butter in your baked goods
*These are just a few examples. If you are more curious about substitutions for healthier baked goods, comment below and I will be happy to help you more!
What items are needed for double chocolate banana muffins?
As discussed above, you may want to swap out certain items, but here is the original recipe. You can make swaps from there. Comment below for more tips and tricks about making it more healthy.
Ripe Bananas- The bananas for this should be very ripe. I particularly love making this recipe or banana bread recipes when the bananas are on their last leg
Honey or Pure Maple syrup- So, we actually ended up using a combo of both because I didn’t have enough honey. The muffins came out amazing. I love that there is no added sugar in here
Egg- we are using just one egg in here to help bind everything together and give the texture we want for these muffins
Oil- This can be coconut, vegetable or even melted butter if you prefer
Vanilla- I feel like I cannot make a baked good without vanilla of some kind. Here extract or vanilla bean paste is great
Flour- you can use AP or whole wheat flour here. You can also do gluten free or almond if you prefer
Unsweetened Cocoa powder- again, no additional sugar needed here, just regular unsweetened cocoa powder
Baking powder- leavening agent
Baking soda- leavening agent
Kosher Salt- Always kosher salt in my kitchen
Semi sweet or mini chocolate chips- I like the semi sweet chips, my kids like the minis so that there is chocolate chips in every bite, LOL
Chef’s Steph’s Tips
These double chocolate banana muffins will be gone faster than you can make them. With that said, they come together fairly quickly too. We made these all in one bowl. It was all the wet and then we did all the dry on top.
The biggest thing to remember when making these muffins is once you add the dry ingredients, do not over mix. That will give you a tough and dry muffin. If you want a tender, moist muffin, mix only until the flour is incorporated and then scoop your muffins. Do not over bake them and you will have the most perfect, healthy, flavorful muffins to grab and go on your way out the door every morning. Also, a healthy, wholesome snack you can feel good about feeding the kids. ENJOY!
What equipment will you need for these double chocolate banana muffins?
These double chocolate banana muffins are so simple, you barely need any equipment. Definitely nothing special. Here is all you will need.
Mixing Bowl- We used one bowl, here are my favorites– My favorite mixing bowls
Cupcake or Muffin Tin- Any 12 cup cupcake or muffin tin will be fine. Here is the ones I have- My muffin tin
Rubber spatulas or spoon to mix
Cupcake liners-I let the kids pick through the ones we have. I am not sure why, but we have a ton of these
Chocolate Banana Muffins
Ingredients
- 1 and 1/2 cups mashed bananas about 4 medium or 3 large ripe bananas
- 1/3 cup honey or maple syrup or agave
- 1 large egg at room temperature
- 1/4 cup coconut oil melted (or vegetable oil, olive oil, or melted butter)
- 1 teaspoon pure vanilla extract
- 1 cup whole wheat flour spooned & leveled, or ap or almond
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet or mini chocolate chips save a few for topping
Instructions
- Preheat oven to 425°F
- Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a medium bowl, mash the bananas up using a fork. Once mashed, whisk in the honey, egg, coconut oil, and vanilla extract until combined.
- On the top of the wet, add the flour, cocoa powder, baking powder, baking soda, and salt together. Fold everything until everything is combined. Fold in the chocolate chips, reserving some for the tops of the warm muffins.
- Scoop the batter evenly into each cup or liner, filling each all the way to the top.
- Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce heat to 350°F and continue baking for another 15–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–21 minutes, give or take. (For mini muffins, bake 11–13 minutes at 350°F the whole time.)
- Press any remaining chocolate chips into the tops of the warm muffins. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm or at room temp
Notes
If you love these muffins, you will also love the following recipes. Comment below when you make them and tell me what you think!
Crumb Topped Blueberry Muffins
Healthy Double Chocolate Muffins
