After some gloriously warm weather last week, we had a chilly weekend and it was really kind of nice. We made a fire pit, snuggled with blankets and watched a movie, enjoyed some soup and stayed super cozy. ❤️ And this week, we are looking forward to Valentine’s Day, the end of the kids’ basketball seasons and some fun extended family birthdays to celebrate! So of course, to celebrate, I had to bring you a chocolate goodie! And I think you are going to LOVE it! I have to say though, I’ve made several variations of these double chocolate banana muffins. I adore banana and chocolate together and these muffins just seemed like such a fun treat! Plus, it’s double the chocolate with the cocoa powder AND chocolate chips. But it took a few tries to get them just right. I wanted them to be CRAZY delicious, not just good. And my friends, we did it!
These muffins and tender and moist and just loaded with chocolate flavor. I especially love them warm (or warmed up) so you can enjoy each bite with those melty chocolate chips. They are great for an afternoon snack or late-night chocolate fix. But they also work for a school lunch treat - or shoot, even a breakfast treat! (You know me and my healthy chocolate for breakfast recipes! See my whole wheat chocolate baked donuts, chocolate overnight oats and chocolate chip oatmeal waffles.) Plus, I’ve created a slightly healthier version of these muffins because they are whole wheat and naturally sweetened, with no added sugar! (Bonus: You just need 1 bowl to make this recipe! )
So go make a batch and have these on hand for all your chocolate snacking needs!
Notes on chocolate banana muffins:
You need 2 very large bananas or 3 medium bananas. You want your bananas to be extra ripe for this recipe. If yours aren’t quite ripe enough, consider adding some extra honey to increase the sweetness. Flour: I use white whole wheat flour, but you could substitute whole wheat flour or all-purpose flour if you prefer. Or use a combination of whole wheat and all-purpose flour. Servings: I make 12 big muffins from this recipe. You could probably get 14 muffins out of these if you want to use a second pan.
Also, as with all of my healthy muffin recipes, I think it helps to use liners AND to spray them with a nonstick cooking spray. It ensures all your glorious chocolate muffin deliciousness will stay together, and not get stuck to the pan or to the liner. (I think it’s especially important in recipes like this that are lower in fat.)
Want to make a vegan chocolate banana muffin? Totally do-able.
- Substitute a flax egg for the egg and use oil or coconut oil in place of the butter.
- Substitute agave or maple syrup for the honey.
- Use your favorite non-dairy milk, such as soy milk or almond milk.
- And of course, use a vegan chocolate chip.
Storage tips:
- You can store these muffins at room temperature, in a bag or container, for 1-2 days.
- After that, I like to put them in the refrigerator. (I do this with any baked good that uses banana because I find it can start to turn if it sits out too long.)
- The muffins will keep in the fridge for another 3 days at least.
- Or, you can freeze these chocolate muffins for up to 6 months. I wrap each muffin in a strip of aluminum foil and then place them in a freezer-safe ziptop bag (that’s labeled and dated). Then you can defrost them overnight in the fridge or just pop it into the microwave (once the foil is removed) and warm it for 30 seconds or so.
I hope you love these, whether for a healthy Valentine’s Day treat or just anytime you get a little chocolate craving. (And if you are looking for something super festive for the holiday, check out my Valentine’s Day snack mix. It’s so addictive!) Enjoy! XO, Kathryn P.S. Check out my other favorite chocolate muffins and snacks: Healthy chocolate chip muffins Banana chocolate chip snack cake Pumpkin chocolate chip mini muffins Peanut butter chocolate chip cookie bars Or go browse ALL of my healthy muffin recipes for more yummy inspiration.
Bananas: You need two very large bananas or 3 medium bananas. And you want your bananas to be extra ripe for this recipe. If yours aren’t quite ripe enough, consider adding some extra honey to increase the sweetness. Flour: I use white whole wheat flour, but you could substitute whole wheat flour or all-purpose flour if you prefer. Yield: I make 12 big muffins from this recipe. You could probably get 14 muffins out of these if you want to use a second pan. Vegan: To make these muffins vegan:
Substitute a flax egg for the eggUse oil or coconut oil in place of the butterSubstitute agave or maple syrup for the honeyUse your favorite non-dairy milk, such as soy milk or almond milkUse vegan chocolate chips
Storage: These muffins will keep at room temperature for 1-2 days. After that, they are best stored in the fridge (for another 3-4 days) or frozen for up to 6 months.
Pyrex Glass Mixing Bowl Set (3-Piece) New Star Foodservice 42917 Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8 Wilton Recipe Right Muffin Pan, 12-Cup Non-Stick Muffin Pan
