Description
These Healthier Double Chocolate Banana Muffins combine whole wheat flour, mashed bananas, and dark chocolate chunks to create a moist, flavorful muffin with a rich chocolate taste. Perfect for a nutritious breakfast or snack, these muffins are made with wholesome ingredients and have reduced sugar and oil content compared to traditional recipes.
Ingredients
Scale
Dry Ingredients
- 1 cup whole wheat flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt
Wet Ingredients
- 1/4 cup oil
- 1 cup mashed bananas (about 3 medium)
- 1/2 cup sugar
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Add-ins
- 3 ounces dark chocolate chunks (or chips)
Instructions
- Prepare the muffin tin and oven: Line a 12-cavity muffin tin with muffin liners or spray with non-stick spray. Preheat the oven to 360°F to ensure it’s ready for baking.
- Mix dry ingredients: In a large bowl, sift together whole wheat flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and cocoa.
- Combine wet ingredients: In a separate smaller bowl, whisk oil, mashed bananas, sugar, egg, milk, and vanilla extract until smooth and fully blended.
- Mix wet and dry ingredients: Pour the wet ingredient mixture into the dry ingredients. Fold together gently with a spatula until just combined, leaving a few lumps to keep the muffins tender.
- Add the chocolate chunks: Fold the dark chocolate chunks into the batter evenly, distributing them throughout the mixture.
- Fill muffin cups: Evenly divide the batter among the prepared muffin cups, about 3 tablespoons per muffin, ensuring each cup is filled properly.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins: Allow the muffins to cool in the pan for 5 minutes, then transfer them onto a cooling rack to cool completely before serving.
Notes
- For best results, use ripe bananas as they provide natural sweetness and moisture.
- Whole wheat flour adds fiber and nutrients but results in a denser texture; you can substitute with all-purpose flour for a lighter muffin.
- Dark chocolate chunks add antioxidants and a rich flavor; use dairy-free chocolate to make this vegan-friendly except for the egg.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- To keep your muffins moist, do not overmix the batter.
