Delicious “bakery style” chocolate banana muffins made a bit healthier — lots of mashed up banana, Greek yogurt, and far less sugar than a typical bakery style muffin.
Chocolate Banana Muffins
We (the toddler and I) have been baking with bananas like crazy that last couple of months. It all started with having way too many ripe bananas around and has ended with me “speeding up” the banana ripening process (baking the bananas — more on that later) just to have some more for this healthy banana bread, these banana cupcakes, or these banana muffins.
This past October, we got passes to Cornbelly’s which is a local corn-maze and outdoor activity place. The entire theme of Cornbelly’s is the minion movie. They had people dressed up like minions and that quickly became the toddler’s favorite part of the whole place. He was completely obsessed with them and has spent more time trying to give them high-fives than playing on all the attractions. Not only did he become obsessed with minions, he also became obsessed with bananas. Since the minions love them, he has to love them too I suppose.
He also begs and begs and begs to buy them at the grocery store every time we go. And since I’m the responsible adult that is supposed to be in charge, I buy a whole bunch every single time. So these past few months we end up buying ALL the bananas and actually eat about 20% of them in their ripe state. The rest I end up freezing to use in smoothies and the others, I wait until they are pretty much completely black and use them in baking and recipe testing.
How to speed the ripening process for bananas (to make these healthy chocolate banana muffins even quicker!):
And sometimes I’m impatient with the bananas turning completely black (when they are at their very ripest and also their sweetest), so I speed up the process. I highly recommend this if you are anxious for ripe bananas but yours aren’t quite at their ripest. Place the bananas on a tray and bake at 350 degrees F for 6-12 minutes depending on how ripe they are to begin with. All bananas are different so I just watch them until the skins turn black and that means they are ready to go!
How do you make chocolate banana muffins?
Tips to making these healthy double chocolate banana muffins:
- The ripest bananas are the BEST. I’ve already said it, but I’ll say it again — when they are their ripest they are also at their sweetest. I’ve found when the skins are pretty much covered in speckles they make for the very best banana baked good.
- Next, the chocolate. Making these chocolate banana muffins with cocoa powder AND chocolate chips is what makes these the best! For the chocolate chips: the recipe calls for two types of chocolate chips — miniature and regular sized. I love the different texture of both in these muffins AND you’ll have ripples and pools of melted chocolate throughout the entire muffin! I typically use dark chocolate (since it’s healthier and we love it), but these are also delicious with two types of chocolate (milk and dark, semi-sweet and milk, semi-sweet and dark). Dark chocolate banana muffins are going to have more healthy fats, but if you don’t like dark chocolate, simply use your favorite type of chocolate.
- The Greek yogurt. I’ve tried 3-4 different types of Greek yogurt in these. Plain or vanilla is best with vanilla being my absolute top preference on flavor. The type of yogurt you use matters — the creamier and thicker the yogurt, the better these are. (Honey Vanilla Greek God’s yogurt definitely has my heart; not sponsored — just love that brand in these muffins!)
- Flour: I remove 1 tablespoon of the flour and replace it with cornstarch to make a lighter “cake-like” flour. This gives the muffins a lightness comparable to bakery style muffins!
How long do these chocolate banana muffins last?
They are best within 2-3 days of being made. TO FREEZE: Freeze the freshest muffins you have. If you just baked them, allow the chocolate banana muffins to cool completely before freezing to avoid soggy muffins or mold. Wrap each muffin individually and tightly in plastic wrap and then seal it completely in an airtight container or bag. These muffin freeze safely for 3 months. Defrost at room temperature or in the fridge and make sure to warm them in the microwave a few seconds before enjoying!
Delicious "bakery style" chocolate banana muffins made a bit healthier -- lots of mashed up banana, Greek yogurt, and far less sugar than a typical bakery style muffin.
- 1 cup white whole wheat flour or plain white flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup miniature dark chocolate chips
- 1/2 cup dark chocolate chips
- 4 tablespoons cocoa powder
- 1 large egg
- 1/2 cup vanilla or plain Greek yogurt
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar lightly packed
- 1 cup extremely ripe bananas (2-3 bananas)
Preheat the oven to 350 degrees F.
Generously coat a muffin tin with cooking spray and then dust the cavities with cocoa powder. These muffins stick to muffin liners so I do not recommend using them.
Remove 1 tablespoon of the 1 cup of flour.
In a small bowl, toss together the remaining flour (after removing 1 tablespoon from the 1 cup), cornstarch, baking soda, salt, cocoa powder, and both types of chocolate chips. Stir.
Make sure your bananas are at their very ripest (black skins are best; see post to speed up the ripening process if not all the way ripe.) Remove the skins and mash the bananas extremely well.
In another bowl, briskly whisk together the egg and Greek yogurt. Stir in the melted coconut oil (slightly cooled, but measure in it's melted state),vanilla extract, brown sugar, and the extremely ripe mashed bananas.
Combine wet and dry ingredients and mix until JUST combined. Over-mixing results in denser muffins.
Separate the batter evenly among the 12 cavities or fill up 9-10 for extra large muffins.
Bake for 18-23 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
Allow to cool and then remove from the muffin tin. (Use a butterknife to cut around the edges and help pull them out!)
Store in an airtight container in the fridge up to 3 days.
When ready to enjoy a muffin, microwave for 15-20 seconds. Spread with peanut butter if desired!
The dark chocolate chips is purely for a healthier option. If you don't like dark chocolate feel free to use milk chocolate or semi-sweet -- whichever you like best!