Chocolate Banana Muffins
Healthy, moist chocolate banana muffins are made with whole wheat flour, Greek yogurt, and uses no butter or oil! Use up those ripe bananas for a sweet, indulgent breakfast or on the go snack!
Servings: 10 muffins
Ingredients
- 2 medium very ripe bananas
- 1/2 cup plain Greek yogurt
- 1/4 cup unsweetened applesauce
- 1 egg large
- 1/4 cup pure maple syrup or honey
- 1/4 cup coconut sugar
- 1 tsp pure vanilla extract
- 1 cup white whole wheat flour
- 1/2 cup cocoa powder unsweetened
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup mix-ins chocolate chips, nuts, cacao nibs, etc. (reserving some for topping)
Instructions
- Preheat oven to 425F. Line 12-count muffin pan with cupcake liners or spray with nonstick spray. This recipe usually makes 10 muffins, so you will have 2 empty.
- In a medium bowl, mash the bananas with a fork. Make sure that there are no large chunks left. Add the yogurt, applesauce, egg, maple syrup/honey, coconut sugar, and vanilla. Mix until it is completely combined. Set aside.
- In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Mix until fully combined.
- Pour the wet ingredients in the dry ingredients. Gently mix until combined. Be careful not to overmix the batter.
- Fold in your desired mix-ins, saving some for the top of your muffins.
- Spoon batter into liner. Filling each all the way to the top. Top each with a few chocolate chips or nuts.
- Bake the muffins for 5 minutes at 425F. Then reduce oven temperature to 350F and continue to bake for an additional 14-16 minutes or until a toothpick inserted into the center of a muffin comes out clean. *Do not open the oven while the oven is reducing in temperature.
- Allow muffins to cool in the muffin pan for 5-10 minutes before transferring to a cooling rack.
Notes
Store in an air tight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
You can also freeze them for up to 3 months.