Healthy Banana Dark Chocolate Chip Muffins are a super easy and healthy recipe for banana muffins made with white whole wheat flour, coconut oil, Greek yogurt, and honey! They are moist and tender at the same time, and the perfect on-the-go breakfast or snack to satisfy your sweet tooth but keep things healthy!
I’ve been working on this recipe for Healthy Banana Dark Chocolate Chip Muffins for a very long time. I make a lot of muffins and quick breads and have a lot of tricks to making healthy baked goods taste good, but for some reason I just couldn’t nail it with the banana muffins. They always ended up dry and lacking flavor, and no one in my family wanted to eat them.
I wanted a muffin that was healthy, but didn’t really taste healthy. I wanted whole grains and no refined sugars, yet I wanted it to still be moist and sweet. Was that so much to ask?!
I finally hit the sweet spot with all of the ingredients and it’s a little weird how excited I am about it. But let’s just put it this way – the entire batch of muffins (that’s 12 muffins!) was gone in 36 hours. So don’t mind me – I’ll just be hoarding ripe bananas from now on so I can make these muffins any chance I get!
White Whole Wheat Flour – I love using white whole wheat flour when baking something on the healthier side. It keeps the muffins fluffy but also adds some whole grains. I use white whole wheat flour because I love the whole grains and the lightness of the flour, unlike whole wheat flour which can be a little heavy sometimes. I like King Arthur or Trader Joe’s brands the best!
Bananas – the riper, the better!
Egg – an egg in this healthy banana muffin recipe acts as a binder
Coconut Oil – coconut oil adds fat, aka tenderness, to these banana muffins. I have also used canola oil with good results.
Honey – honey sweetens the muffins!
Vanilla Extract – I love adding vanilla extract to muffins for a hint of vanilla flavor.
Dark Chocolate Chips – Since I love my banana bread with chocolate chips, I couldn’t help but throw in a handful of dark chocolate chips in these muffins. I always buy the Nestle brand and I love that they are bigger than their semisweet chocolate chips! If you’re not a fan of chocolate chips in your muffins, you can definitely omit them or throw in a handful of hearty healthy walnuts instead.
This is a pretty straight forward muffin recipe.
Mix the wet ingredients. In a large bowl, mix together the mashed banana, egg, coconut oil, Greek yogurt, honey, and vanilla extract.
Add the dry ingredients. To the wet ingredients, add the flour, baking soda, and salt. Mix together with a rubber spatula until just combined.
Add the chocolate chips. Fold in the chocolate chips.
Divide batter. Divide the batter between 12 greased or lined muffin cups and bake at 350 degrees for 18-20 minutes.
Storage. Store the muffins in an airtight container at room temperature for 2-3 days or in the fridge for 4- 5 days.
Freeze. These muffins freeze really well! Place in an airtight freezer safe container and freeze for up to 3 months.
That’s it! I told you it was pretty simple. These were so great for a quick breakfast, easy snack for myself and the boys, and also did the trick for dessert. Like I said – these Healthy Banana Chocolate Chip Muffins didn’t last long in our house!
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Hello. I have your cookbook.”30 minute cooking for 2″ Recipe for Molten Chocolate Lava cake. What size ramekins do you use? Thank you.
I used 8 ounce ramekins. Enjoy!