These Skinny Double Chocolate Banana Muffins are the muffins of your dreams! A refined sugar free muffin recipe that’s naturally sweetened with maple syrup and bananas. It’s a crazy moist banana muffin with loads of chocolate flavor – perfect for breakfast or on the go snack.
Looking for more Banana Muffin Recipes? Try out my Marbled Chocolate Banana Muffins, my Spiced Chai Banana Muffins or my Blueberry Banana Muffins!
My Favorite Chocolate Banana Muffin Recipe
What do you do when life gives you brown bananas? You make banana bread of course!
Or in this case, you make Skinny Double Chocolate Banana Muffins! In my opinion the second one sounds WAY better. Don’t get me wrong. I love a good banana bread recipe but adding chocolate to the mix, (quite literally) well that’s just a game changer in every way possible!
My idea for this recipe came from a food photography video I was watching by Lindsay from Pinch of Yum. She was demonstrating how to photograph an object while keeping the rule of thirds in mind as well as composition of the object and blah blah blah. It was a great video, but all I could focus on was the huge store bought Chocolate Muffins she was using as a prop. And that my friends is where this recipe was born!
Yeah, I know. I had you at double chocolate. Wanna know how I knew that? Because I had ME at double chocolate. The only thing that can make banana muffins better is adding two different kinds of chocolate to the batter. Am I right? Holy Yum y’all! This is one of my most popular recipes for a reason!
How to make Chocolate Banana Muffins?
Secrets out. I had a different version of this recipe earlier, it had applesauce and greek yogurt in it. But as I was going through recipes, I decided to revamp this one to be less in calories. But don’t worry it’s still tender, light and moist. So, if you’ve made the old recipe and liked it. Get ready for the upgraded version!
- Preheat oven to 350°F.
- In a large bowl, add bananas. Using a fork mash up bananas until just very small lumps are left. Add maple syrup, vanilla extract, coconut oil and egg.
- Using a fork mix until combined.
- Add in cocoa powder, white whole wheat flour, salt, cinnamon and baking soda. Using a spatula, mix until wet and dry ingredients are completely combined!
- Fold in the mini chocolate chips.
- Line each muffin tin with a cupcake liner (or spray with pam so muffins don’t stick to pan if not using liner).
- Fill each muffin tin 3/4 of the way full.
- Bake for 15-17 minutes. Serve.
Now, if you live in my house these double chocolate banana muffins won’t last long. Usually they are gone in 2 days and once you try them you’ll find out why.
Can I tell you another secret about these muffins? There is no refined sugar in them! Just maple syrup and bananas, which adds to the moistness of these babies! Can I tell you another secret? I swap out maple syrup or honey for granulated sugar almost every time I bake. Why? Because it leaves you with super moist product in the end! You’re welcome!
How to store Banana Muffins?
Store chocolate banana muffins in an air tight container or ziplock bag at room temperature. If stored properly these banana muffins will last up to 3 days on the counter.
Can I freeze Banana Muffins?
To freeze banana muffins, let muffins completely cool. Place on a baking sheet and put the muffins in the freezer for 30 minutes. After 30 minutes, remove from the freezer and place in a freezer safe storage bag. Muffins can be kept for up to 3 months. To reheat, wrap muffins in a paper towel and place in microwave for 30 seconds to 1 minute.
Hands down. These are the moistest muffins I have made so far! Normally I will let Mike bring a couple of my baked goods into work with him to share the love (and because I don’t want them in the house or I’ll end them), but not these babies. These were all mine.
They are absolutely incredible and filled with rich chocolate flavor from the dutch processed cocoa powder and chocolate chips in every bite! Yet, they still have that delicious banana taste that everyone loves and not overly sweet! I really can’t describe to you enough how good these are! Go make them. I promise you will fall in love!
Bon Appetit!
Need More Muffin Recipes in your life?
- Banana Bread Chocolate Chip Oatmeal Bars
- No Bake Chocolate Peanut Butter Energy Balls
- Chocolate Chip Zucchini Bread
- Coconut Oatmeal Chocolate Chip Skillet Cookie
- No Bake Peanut Butter Chocolate Chip Bars
The Best Skinny Double Chocolate Banana Muffins
- Prep Time: 5 minutes
- Cook Time: 17 minutes
- Total Time: 22 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Muffins
- Method: Oven
- Cuisine: American
Description
These Skinny Double Chocolate Banana Muffins are the muffins of your dreams! A healthy, refined sugar free muffin recipe that’s naturally sweetened with maple syrup and bananas + loaded with chocolate.
Ingredients
- 3 bananas, mashed
- 1/2 cup of maple syrup
- 1 teaspoon vanilla extract
- 4 tablespoons coconut oil, melted
- 1 egg
- 2 tablespoons of cocoa powder
- 1 teaspoon of cinnamon
- 1 2/3 cup of white whole wheat flour
- 1/4 teaspoon of sea salt
- 1 teaspoon of baking soda
- 1/3 cup of mini chocolate chips
Instructions
- Preheat oven to 350°F.
- In a large bowl, add bananas. Using a fork mash up bananas until just very small lumps are left. Add maple syrup, vanilla extract, coconut oil and egg.
- Using a fork mix until combined.
- Add in cocoa powder, white whole wheat flour, salt, cinnamon and baking soda. Using a spatula, mix until wet and dry ingredients are completely combined!
- Fold in the mini chocolate chips.
- Line each muffin tin with a cupcake liner (or spray with pam so muffins don’t stick to pan if not using liner).
- Fill each muffin tin 3/4 of the way full.
- Bake for 15-17 minutes. Serve.
Nutrition
- Serving Size: 1 muffin
- Calories: 197
- Sugar: 15 g
- Sodium: 62 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 16 mg
DON’T MISS A RECIPE ->
