These double chocolate banana muffins might not look like it, but they are a healthy, nutritious, and delicious treat! They’re perfect for breakfast or for a snack, and they’re boyfriend approved. If I can get him to eat a healthy muffin for breakfast, you know it has to be good!
These are 100% whole wheat, dairy free, and refined sugar free.
Double Chocolate Banana Muffins
- 2 very ripe bananas
- ½ cup raw honey
- ¼ cup canola or sunflower seed oil (you can really use any flavorless oil here)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup whole wheat pastry flour
- ½ cup Dutch cocoa powder
- 2 teaspoons baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup semisweet chocolate chips
Preheat oven to 350, and line a muffin tin with paper liners. This recipe makes 12 muffins.
You can do this by hand or in a stand mixer. I did it in a stand mixer so it’s written like that.
Add the bananas and honey to the bowl of a stand mixer and beat on medium speed so that the bananas are mashed and mixed well with the honey. You want to make sure that there aren’t big chunks of banana floating around. Next add in the eggs, vanilla, salt, and oil, and mix to combine.
In a separate bowl, mix the flour, baking soda, baking powder, and cocoa powder, and whisk to combine and remove any lumps. If your mixture is still pretty lumpy, you may want to sift it to get rid of the lumps.
Note** you can use regular whole wheat flour here, but I find that the whole wheat pastry flour yields a better texture and lighter muffin.
Once the dry mixture is thoroughly mixed and mostly free of lumps, add the dry mixture to the wet ingredients in three batches, mixing after each addition until the dry ingredients are just moistened.
Finally, add in the chocolate chips and mix until they are distributed throughout the batter.
Using a standard ice cream scoop, scoop out the double chocolate banana muffins into the paper liner, and bake for 18 minutes.
You’ll know the muffins are done when they become fragrant, and when they spring back when you push gentry on the tops.
Store the muffins at room temp in a ziplock bag or airtight container. These also freeze really well!