Double Chocolate Banana Muffins

a double chocolate banana muffin cut in half, with the halves stacked on each other and the pan of muffins and bottle of milk in the background.

5 from 2 votes

Double Chocolate Banana Muffins

These double chocolate banana muffins are a delicious, healthy muffin. Totally kid-friendly, but dietitian mom-approved, too, with less sugar and nourishing ingredients like greek yogurt, olive oil, and flaxseeds.

free from: wheat/ gluten, soy, fish, shellfish, tree nuts, peanuts

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 184kcal

Author: Lindsey Janeiro, RDN, LDN

Ingredients

3 bananas (medium, overripe, mashed)
¼ cup honey or maple syrup
1 large egg
2 tablespoon extra virgin olive oil
½ cup nonfat, plain greek yogurt
⅔ cup gluten-free measure for measure flour
½ cup ground flaxseeds
10 tablespoon cocoa powder (equivalent to ½ cup + 2 tbsp)
1 teaspoon baking soda
¼ teaspoon salt
½ cup chocolate chips

Instructions

Preheat oven to 350F. Prepare a muffin tin with parchment liners or by lightly spraying with nonstick spray.
Mix wet ingredients (bananas, honey, egg, oil, greek yogurt) until well combined.
Add dry ingredients (flour, cocoa powder, flaxseeds, baking soda, an salt) and stir until just combined.
Stir in chocolate chips (if you want to top your muffins with chocolate chips, reserve a couple tablespoons of chocolate chips for topping).
Scoop batter into prepared muffin tins. Sprinkle remaining chocolate chips on top.
Bake for 23-27 minutes, or until an inserted toothpick comes out clean. If you're making mini muffins, bake 13-17 minutes.
When done, let cool for a few minutes before removing from muffin tins. Enjoy!

Nutrition