Description
These moist and chocolatey muffins are naturally sweetened with ripe bananas and made with wholesome ingredients. They’re perfect for a healthy snack, breakfast, or dessert—without sacrificing flavor!
Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- 1/3 cup honey or maple syrup
- 1/4 cup melted coconut oil (or butter)
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour (or oat flour for gluten-free)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup dark chocolate chips (plus extra for topping)
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with liners or lightly grease it.
In a large bowl, whisk together the mashed bananas, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until smooth.
In another bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Stir in the chocolate chips.
Divide the batter evenly into the muffin cups, filling each about ¾ full. Sprinkle extra chocolate chips on top if desired.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for 3 days or refrigerate for up to 1 week.
- For a dairy-free version, use dairy-free chocolate chips.
- Swap the whole wheat flour for oat flour or almond flour for a gluten-free option.