Double Chocolate Banana Muffins (Guilt-Free)
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.
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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Hi beautiFULL, We’re Pam and Kalie
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