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Healthy chocolate banana muffin.
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Healthy Chocolate Banana Muffins

These healthy chocolate banana muffins are rich, moist, and absolutely delicious, but they are made with healthy ingredients you can feel good about! No gluten, no oil, and no refined sugar.
Prep Time15 minutes
Cook Time16 minutes
Servings: 12

Ingredients

  • 2 medium Ripe Bananas about 8 oz by weight or almost 1 cup mashed banana
  • 1 Egg
  • 1 Egg Yolk
  • 9 tablespoons Unsweetened Almond Milk equal to 1/2 cup plus one tablespoon
  • 1 tablespoon Honey
  • 1/2 cup Peanut Butter
  • 1 teaspoon Vanilla
  • 3/4 teaspoon Baking Soda
  • 1/8 teaspoon Salt optional, leave it out if you're watching sodium intake
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 and 1/4 cup Oat Flour 5 oz
  • 1/3 cup Semi Sweet Chocolate Chips or dark chocolate chips

Instructions

  • Preheat the oven to 350 degrees.
  • In a large mixing bowl, mash the bananas. Then add the egg and egg yolk, almond milk, peanut butter, honey, vanilla, baking soda, salt, and unsweetened cocoa powder. Beat until ingredients are incorporated.
  • Add the oat flour and chocolate chips and mix until incorporated.
  • Line a muffin tin with cupcake liners. Lightly spray liners with nonstick spray. Spoon approximately 1/4 cup of batter into each cupcake liner. Top with a few extra chocolate chips if desired.
  • Bake about 16-17 minutes until tops of muffins are cracked and spring back when touched. Don't overcook or they will be dry. Allow to cool before eating.
  • Leftovers can be frozen in an airtight container. To rewarm two muffins, place in the microwave on defrost for 45 seconds. Then microwave on full power for about 20 seconds or until as warm as you prefer.

Notes

This recipe can be doubled so you cook 24 muffins at once. Use three whole eggs in a double batch and double the rest of the ingredients.
Using a large cookie dough scoop makes portioning out the muffins easy! Fill at 1/4 cup scoop level, or a 3 tablespoon scoop slightly overfilled. If all you have is a standard 1.5 tablespoon scoop you can use two slightly overfull scoops per muffin.
Remember that baking time is an estimate and can vary depending on your exact oven temperature. To make sure the center of the muffins are nice and moist, take them out as soon as the tops spring back a bit when you touch them.