These Chocolate Banana Muffins are the perfect combination of chocolaty goodness and subtle banana flavor with a little extra crunch from chopped walnuts. These muffins are deliciously dense with a soft crumble and gooey dark chocolate bits. Plus they’re loaded with healthy ingredients, like peanut butter, rolled oats, whole wheat flour, almond meal, bananas and maple syrup, keeping these muffins guilt free and fueling.
We’ve been on a real banana kick this week, first with this luscious chocolate chip banana bread, then coconut banana chia pudding, and finally these Chocolate Banana Muffins. Just proof you can never have too many banana recipes.
Why You’ll Love these Chocolate Banana Muffins
Naturally sweetened. Between the ripe bananas and the maple syrup, there’s no need for refined sugars. We like to keep it natural when we can.
Low oil / healthy fats. This recipe has just two tablespoons of heart healthy olive oil, thanks to a simple substitution of peanut butter. The added bonus of cutting back on oil is that the peanut butter lends a subtle nutty flavor to these muffins.
Made with whole grains. We use rolled oats and whole wheat flour to incorporate more whole grains, which are more nutrient dense than all purpose flour.
Perfect grab-and-go breakfast. Muffins make the perfect make-ahead breakfast. These are delicious cold or hot. Just pop them in the microwave for 30 seconds and you’ve got yourself a yummy breakfast treat.
How to Make Banana Muffins
Preheat the oven to 350°F. Line the muffin tin or lightly mist the tin with cooking spray. Set aside.
Mix the dry ingredients: In a large bowl, combine the rolled oats, whole wheat flour, almond meal, cocoa powder, baking soda, and salt. Set aside.
Mix the wet ingredients: In a medium bowl, add the bananas. Mash the banana with the back of a fork or with a potato masher until thoroughly broken down. You can also use a stand mixer or handheld mixer, if preferred. Add the eggs, maple syrup, peanut butter, almond milk, olive oil, and vanilla extract. Whisk well until smooth.
Make a small well in the dry ingredients and pour the wet ingredients into the well. Mix the batter together, until juts incorporated. Be careful not to over-mix. There can be a few streaks of flour and some bumps in the batter. Fold in the walnuts and chocolate chips.
Spoon a generous amount of batter into each muffin tin. You’ll want to fill it until nearly full. These muffins are a little more dense and make small domes, so it’s okay to fill the tins completely. This recipe yields about 12 muffins. Depending on the size of your bananas and how you divide the batter, you may yield closer to 14 muffins.
Cook the muffins for 22 to 26 minutes, or until a toothpick comes out clean when inserted into the middle of the muffin. Remove the muffins from the oven and place on a cooling rack. Allow the muffins to cool completely inside of the muffin tin before removing. Enjoy!
Check out more of our delicious and healthy baked goods:
- Healthy Cranberry Orange Muffins
- Cranberry Dark Chocolate Scones
- Healthy Apple Cobbler Muffins
- Savory Cheddar Bacon and Herb Waffles
- Fluffy Homemade Plain Bagels
- Chai Spiced Scones
Chocolate Banana Muffins
Ingredients
- ¾ c rolled oats
- ¾ c white or regular whole wheat flour
- ½ c almond meal
- ½ c cocoa powder
- 1½ tsp baking soda
- ½ tsp salt
- 2 medium ripe bananas, mashed
- 2 large eggs
- ½ c pure maple syrup
- ¼ c peanut butter
- ¼ c vanilla unsweetened almond milk
- 2 Tbsp extra virgin olive oil
- 1 tsp vanilla extract
- â…“ c mini chocolate chips or chopped chocolate
- â…“ c walnuts, chopped
Instructions
- Preheat the oven to 350°F. Line the muffin tin or lightly mist the tin with cooking spray. Set aside.
- Mix dry ingredients: In a large bowl, combine the rolled oats, whole wheat flour, almond meal, cocoa powder, baking soda, and salt.
- Mix wet ingredients: In a medium bowl, add the bananas. Mash the banana with the back of a fork or with a potato masher until thoroughly broken down. Add the eggs, maple syrup, peanut butter, almond milk, olive oil, and vanilla extract. Whisk well until smooth.
- Make a small well in the dry ingredients and pour the wet ingredients into the well. Mix the batter together, until juts incorporated. Be careful not to over-mix. There can be a few streaks of flour and some bumps in the batter. Fold in the walnuts and chocolate chips.
- Spoon a generous amount of batter into each muffin tin. You'll want to fill it until nearly full. These muffins are a little more dense and make small domes, so it's okay to fill the tins completely. This recipe yields about 12 muffins.
- Cook the muffins for 22 to 26 minutes, or until a toothpick comes out clean when inserted into the middle of the muffin. Remove the muffins from the oven and place on a cooling rack. Allow the muffins to cool completely inside of the muffin tin before removing. Enjoy!
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