Imagine sinking your teeth into a moist, decadent chocolate muffin that not only satisfies your sweet cravings but also nourishes your body with wholesome ingredients. These Chocolate Banana Muffins are the ultimate breakfast treat or midday snack that proves healthy eating can be absolutely delicious. Packed with the natural sweetness of ripe bananas, the richness of cocoa, and the goodness of whole wheat flour, these muffins are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 ripe bananas
- 1/3 cup melted coconut oil
- 1/2 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with coconut oil to prevent sticking.
- In a large mixing bowl, mash the 2 ripe bananas with a fork until smooth. Aim for a creamy consistency, leaving a few small lumps for texture.
- Add 1/3 cup of melted coconut oil to the mashed bananas and mix well until fully combined.
- Stir in 1/2 cup of honey or maple syrup, followed by 1 teaspoon of vanilla extract. Mix until the ingredients are well incorporated.
- In a separate bowl, whisk together 1 cup of whole wheat flour, 1/3 cup of cocoa powder, 1 teaspoon of baking soda, and 1/4 teaspoon of salt. This will ensure that the dry ingredients are evenly mixed.
- Gradually add the dry mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- If desired, fold in 1/2 cup of chocolate chips for an extra chocolatey flavor. You can use dark, semi-sweet, or dairy-free chocolate chips based on your preference.
- Using a spoon or a cookie scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 2/3 full to allow room for rising.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your nourishing chocolate banana muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.
Tips
- Banana Ripeness Matters: Use overripe bananas with brown spots for maximum natural sweetness and moisture.
- Don't Overmix: Gently fold the dry ingredients into wet ingredients. Overmixing can lead to tough, dense muffins.
- Customize Your Chips: Experiment with different types of chocolate chips - dark, milk, or even white chocolate can add unique flavor profiles.
- Check for Doneness: Use the toothpick test to ensure your muffins are perfectly baked. A few moist crumbs are okay, but wet batter means they need more time.
- Storage Hack: To keep muffins fresh longer, store them in an airtight container with a paper towel to absorb excess moisture.
- Make Ahead: These muffins freeze beautifully! Cool completely, then freeze in a single layer before transferring to a freezer bag for up to 3 months.
- Nutrition Boost: Feel free to add a tablespoon of chia seeds or ground flaxseed for extra nutritional value.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 3g
Fat: 12g
Saturated Fat: 9g
Cholesterol: 0mg
