Healthier Chocolate Banana Muffins
Indulge in guilt-free decadence with these Healthier Chocolate Banana Muffins, a wholesome twist on a classic treat! Made with naturally sweet ripe bananas, protein-packed Greek yogurt, and nutrient-rich whole wheat flour, these muffins are as nourishing as they are delicious. A hint of honey and unsweetened cocoa powder add just the right amount of natural sweetness and chocolaty goodness, while dark chocolate chips provide irresistible bursts of flavor in every bite. Perfectly moist and made without refined sugars, these easy-to-make muffins come together in just 15 minutes of prep time, making them an ideal option for busy mornings, healthy snacks, or dessert. Serve them warm or freeze for a grab-and-go treat that the whole family will love!
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 2 large Eggs
- 0.25 cup Honey
- 0.5 cup Greek yogurt (plain, unsweetened)
- 1 teaspoon Vanilla extract
- 1.25 cups Whole wheat flour
- 0.33 cup Cocoa powder (unsweetened)
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and prepare a standard 12-cup muffin tin by lining it with paper liners or greasing it lightly with cooking spray.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Whisk in the eggs, honey, Greek yogurt, and vanilla extract until fully combined.
In a separate bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix, as this can make the muffins dense.
Fold in the dark chocolate chips, reserving a few to sprinkle on top of the muffins for garnish, if desired.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Sprinkle the reserved chocolate chips on top of the batter.
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 just a few moist crumbs.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days. These also freeze well for longer storage!
Nutrition Facts
Calories |
2032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 1881 mg | 82% | |
| Total Carbohydrate | 367.3 g | 134% | |
| Dietary Fiber | 66.0 g | 236% | |
| Total Sugars | 152.9 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 399 mg | 31% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 4201 mg | 89% | |
*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.
