Double Chocolate Banana Muffins Healthy
Indulge in the rich, chocolatey goodness of these Healthy Double Chocolate Banana Muffins, a guilt-free treat that tastes positively decadent! Packed with wholesome ingredients like ripe bananas, protein-rich Greek yogurt, and naturally sweetened with honey or maple syrup, these moist and tender muffins are a healthier alternative to traditional baked goods. Whole wheat flour and unsweetened cocoa powder add a boost of fiber and antioxidants, while dark chocolate chips deliver bursts of indulgent chocolate in every bite. Ready in just 35 minutes, these easy-to-make muffins are perfect for breakfast, a snack, or even dessert. Plus, they’re freezer-friendly for meal prep convenience. Whether you’re satisfying a chocolate craving or looking for a nutritious treat, these double chocolate muffins are a must-try!
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 2 large Eggs
- 1 cup Plain Greek yogurt
- 0.5 cup Honey (or maple syrup)
- 2 teaspoons Vanilla extract
- 1.25 cups Whole wheat flour (or all-purpose flour)
- 0.5 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, mash the ripe bananas until smooth.
Whisk in the eggs, Greek yogurt, honey (or maple syrup), and vanilla extract until well blended.
In another bowl, sift together the whole wheat flour, cocoa powder, baking powder, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing to keep the muffins tender.
Fold in 0.5 cup of the dark chocolate chips, reserving the remaining 0.25 cup for topping.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Sprinkle the reserved chocolate chips on top of each muffin.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy your healthier double chocolate banana muffins warm or at room temperature! Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
Nutrition Facts
Calories |
2737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 2131 mg | 93% | |
| Total Carbohydrate | 488.0 g | 177% | |
| Dietary Fiber | 83.8 g | 299% | |
| Total Sugars | 232.7 g | ||
| Protein | 98.7 g | 197% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 680 mg | 52% | |
| Iron | 39.2 mg | 218% | |
| Potassium | 5313 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
