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Double Chocolate Banana Muffins (Guilt-Free)

Name: Double Chocolate Banana Muffins (Guilt-Free)
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Yield: 12
Ingredients: 1 cup oat flour; 1/2 teaspoon baking soda; 1 tablespoon arrowroot starch; 1/4 teaspoon Himalayan pink salt; 5 tablespoons cacao powder; 1/3 cup dark chocolate chips; 3 medium (approx. 6″) bananas, extremely ripe (approximately 1 cup mashed); 1 large egg, beaten; 1/2 cup Greek yogurt; 2 tablespoons virgin coconut oil, melted (plus some to grease pan); 1 teaspoon pure vanilla extract; 1/4 cup pure maple syrup

You will love these healthy double chocolate banana muffins made with whole grains, cacao powder and maple syrup. They're a guilt-free way to splurge on a chocolatey breakfast or dessert.

Who doesn’t love chocolatey muffins, especially when making them a teensy bit healthier is so easy to do?

These extraordinary muffins are a baked breakfast that doubles as a delectable dessert. You can eat them fresh or freeze them for later. They are convenient to grab on-the-go or a guilt-free way to splurge on a chocolatey breakfast or dessert.

Looking to add a creamy chocolate frosting? Try this chocolate ganche.

Why make your muffins from scratch?

When it comes to baked goods, we are big proponents of from-scratch, as opposed to box mixes. Packaged versions are generally made with refined sugar, refined flour, hydrogenated fats, additives, preservatives, artificial colors or flavoring.

These home-baked muffins are made with simple, FfL-friendly, REAL food ingredients. They’re also far healthier than commercial mixes (and most other homemade recipes) because they use half the amount of sugar, get most of their chocolatey flavor from cacao powder or replace more than half of the oil with yogurt or banana.

Freezer-Friendly

These muffins are extremely freezer-friendly or make a great grab-or-go snack! For snack-sized portions, bake them in a mini-muffin tin (decrease bake time,) Allow muffins to cool completely or freeze in a gallon-sized freezer bag. Simply pull a muffin out of the freezer, thaw in the fridge overnight or thaw at room temperature, or ENJOY!!!

Don't have oat flour? Quickly make your own!

We use oat flour in many of our baked goods recipes. Oat flour is a nutrient-packed whole-grain flour that is naturally gluten-free. It works wonderfully in a variety of recipes to boost nutrition and flavor.

Making it is very simple! Add old-fashioned oats to a blender or food processor and blend them until they reach a fine, flour-like consistency. For a step-by-step guide including the recipe and tips, check out How to Make Oat Flour.

Why overripe bananas?

Brown, overripe bananas are used in banana bread because they’re naturally sweeter, making them perfect for muffins. In the ripening process, the starches in the banana begin to convert to sugar. So don’t throw away those bananas with brown spots. As long as they’re not moldy, there’s no such thing as too-ripe bananas for banana bread.

Can you freeze overripe bananas for later use?

If you have overripe bananas and aren’t ready to use them, toss them in a Ziploc bag with the peel on and freeze them for later. When you’re ready to use them, thaw them completely at room temperature or in the refrigerator overnight. Frozen bananas tend to release more moisture, so you’ll need to peel them and then lightly pat them dry with paper towels to remove excess liquid.

How to ripen bananas quickly at home

If your bananas aren’t extremely ripe, here’s what to do!

Preheat your oven to 350 degrees. Place bananas on a tray or on aluminum foil, peel on, and bake for 6-12 minutes (depending on how ripe the bananas are to begin with). Monitor the bananas and when the peel is dark black they are ready to go!

How to mash your banana (four options):

Use a fork to mash pieces of bananas until soft.
Use a potato masher to mash banana until soft.
Put them in a Ziploc bag and squish them to desired consistency.
Add chunks of banana to a stand mixer with the paddle attachment and beat to desired consistency.

Great for school lunches

Double Chocolate Banana Muffins are great for school lunches. If frozen, pull a muffin out in the morning, put it in your kiddo’s lunchbox and it will be thawed by the time they’re ready to eat.

Did you make this recipe?

If you make these Double Chocolate Banana Muffins, we would love to hear how they turned out! Leave a comment below sharing what your family thought of them. We love hearing from you and your ideas inspire us all! Don’t forget to tag @fullforlifegal on Instagram so we can admire your masterpiece! 🌟

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Double Chocolate Banana Muffins (Guilt-Free)

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Author: [email protected]
Total Time: 47 minutes
Yield: 12 1x

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Description

These extraordinary muffins are convenient to grab on-the-go and a guilt-free way to splurge on a chocolatey breakfast or dessert. You can eat them fresh or freeze them for later.

Instructions

To Further Ripen Bananas:

Because ripe bananas are what make this recipe rad, if your bananas aren’t extremely ripe, here’s what to do! (If your bananas are extremely ripe and have dark peels, skip this step.) Preheat oven to 350 degrees. Place bananas on a tray or on aluminum foil, peel on, and bake for 6-12 minutes, depending on how ripe the bananas are to begin with. Monitor the bananas and when the peel is dark black they are ready to go!

Main Instructions:

Preheat oven to 350 degrees.
Generously coat a non-stick muffin tin with coconut oil or EVOO cooking spray. If using cooking spray, wipe the excess EVOO so that it does not pool in the bottom. These muffins tend to stick to paper muffin liners, so they’re not recommended. Dust the cavities with cocoa powder. (optional)
In a small bowl, add oat flour, baking soda, arrowroot flour, salt, cocoa powder and chocolate chips. Stir to combine.
In a separate large bowl, mash the bananas extremely well. After bananas are mashed, add beaten egg, Greek yogurt, melted coconut oil, vanilla extract and maple syrup. Stir to combine.
Slowly add dry ingredients into wet ingredients and mix until JUST combined. Over-mixing results in denser muffins and is not recommended.
Separate the batter evenly among 12 cavities.
Bake on center rack for 26-30 minutes or until a toothpick comes out clean when inserted into the center of the muffin. Check at 26 minutes, and every 2 minutes thereafter, until the toothpick comes out clean.
Remove muffins from the oven, allow them to cool slightly and remove them from the muffin tin. If they stick to the sides, use a small rubber spatula or butter knife to cut around the edges and help remove them. Enjoy!
Muffins remain freshest stored in the refrigerator in an airtight container.

Notes

We recommend organic ingredients when feasible.

Always check for FfL-friendly ingredients.

Prep Time: 15 min
Cook Time: 32 min
Category: Recipes

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Double Chocolate Banana Muffins (Guilt-Free)