These double chocolate banana muffins are delicious and surprise, they are a bit healthy too! The muffins are sweetened with pure maple syrup, coconut oil adds moisture and a smooth texture, and part of the flour is swapped to white whole wheat flour. And of course there is chocolate, which I deem a healthy food group! These muffins are perfect for breakfast, a snack, or even dessert.
Gather up your ingredients.
Preheat the oven to 350 degrees and spray a 12 count muffin tin with non-stick cooking spray.
In a small bowl, mash the bananas with a fork until somewhat smooth but still a few lumps.
In a large mixer bowl set to low speed, add the mashed bananas, maple syrup, vanilla extract, coconut oil, and egg.
Beat on medium speed for 30 seconds until ingredients are smooth and combined.
Reduce the speed to low and slowly add in the cocoa powder, all-purpose flour, white whole wheat flour, Kosher salt, and baking powder. Be sure to scrape down the sides of the bowl as needed. Fold in the chocolate chips.
Fill the muffin tins up ¾ of the way and bake for 15-17 minutes.
Muffins are done when a cake tester comes out clean.
Allow the muffins to cool in the tin for 10 minutes before gently removing to continue cooling on a wire rack.
If you love these Double Chocolate Banana Muffins, you might also like my Giant Banana Muffins with Spiced Rum, Banana Bread, and Chocolate Chip Zucchini Bread.
PrintDouble Chocolate Banana Muffins
Easy, healthy double chocolate banana muffins. Sweetened with pure maple syrup and tastes like chocolate banana bread. Perfect for breakfast, a snack, or even dessert.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
3 ripe bananas, mashed
½ cup of pure maple syrup
1 teaspoon vanilla extract
¼ cup coconut oil, melted and slightly cooled
1 egg
2 tablespoons of cocoa powder
1 cup all-purpose flour
⅔ cup of white whole wheat flour
½ teaspoon of Kosher Salt
1 teaspoon of baking soda
½ cup of chocolate chips
Instructions
- Preheat the oven to 350 degrees and spray a 12 count muffin tin with non-stick cooking spray.
- In a small bowl, mash the bananas with a fork until somewhat smooth but still a few lumps.
- In a large mixer bowl set to low speed, add the mashed bananas, maple syrup, vanilla extract, coconut oil, and egg. Beat on medium speed for 30 seconds until ingredients are smooth and combined.
- Reduce the speed to low and slowly add in the cocoa powder, all-purpose flour, white whole wheat flour, Kosher salt, and baking powder. Be sure to scrape down the sides of the bowl as needed. Fold in the chocolate chips.
- Fill the muffin tins up ¾ of the way and bake for 15-17 minutes. Muffins are done when a cake tester comes out clean.
- Allow the muffins to cool in the tin for 10 minutes before gently removing to continue cooling on a wire rack.
Keywords: double chocolate banana chocolate muffins, chocolate muffins, chocolate chip muffins, healthy muffins, banana muffins, banana chocolate chip muffins
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