Healthy Double Chocolate Banana Muffins
Rich, soft double chocolate banana muffins with a tender center and just the right amount of sweetness. Made with freshly milled flour, flaxmeal, and bananas, they are naturally filling and great for breakfast or snacks.
Ingredients
- 2 cups ripe mashed bananas about 500g (about 4-5 bananas)
- 1/4 cup maple syrup 60g
- 2 large eggs room temperature if possible
- 1/4 cup avocado oil about 60g (or swap 1:1 with greek yogurt)
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups freshly milled flour about 175g (or all purpose flour)
- 1/2 cup cocoa powder about 40g (Dutch process for a richer chocolate flavor)
- 1/2 cup flaxmeal about 50g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pink himalayan salt or fine sea salt
- 1 cup chocolate chips about 175 g semi sweet or dark chocolate
Instructions
- Preheat oven to 350°F or 175°C.
- Mash the bananas in a large bowl until mostly smooth.
- Mix in the maple syrup, eggs, avocado oil (if using), and vanilla until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, flaxmeal, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and gently fold just until combined.
- Fold in the chocolate chips. Do not overmix.
- Divide the batter evenly between two muffin cups trays , filling about 3/4 full.
- Bake at 350°F or 175°C for 15 minutes, until set.
- Cool briefly in the pan, then transfer to a rack to cool completely.
- Store in the refrigerator for up to 5 days.
Video
Notes
When developing this recipe, I first tested it using avocado oil to keep the muffins moist, along with just 3 tablespoons of whole milk. The milk is only needed if your batter looks a bit dry. Freshly milled flour tends to absorb more liquid than all purpose flour, so that small amount can help bring everything together, though you may not always need it.
Lately I’ve been trying to find simple ways to add a little more protein to my diet, so I started testing Greek yogurt in these muffins in place of the oil. After a few rounds, it turned out to be an easy 1:1 swap. It still gives you a soft, tender texture with a slightly different richness, and it pairs really well with the bananas already in the batter.
Both options turn out great, so you can use whichever you have on hand or prefer.
