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Healthy Double Chocolate Banana Muffins Recipe

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Need a healthy and filling recipe to use up those old bananas and give you a chocolate fix? Look no further than this recipe for double chocolate banana muffins!

All the goodness of whole grains combined with bananas make for a perfect breakfast treat or snack that can easily be frozen for eating later. This is sure to be a new family favorite!

double chocolate banana muffins on white plate

Baking with whole grains

These muffins call for whole wheat pastry flour, which is freshly ground soft white wheat berries. If you don’t have access to a grain mill or whole grain pastry flour, then you can certainly substitute all-purpose flour or try store bought whole wheat. 

​If you’re interested in learning more about how to mill grains at home, which is a quick and easy way to get nutrient-dense flour in seconds, then check out my full post Baking with Whole Grains. We’ve been milling flour at home (this is not nearly as Little House on the Prairie as it sounds) for the past 14 years, and we love it. Once you go to fresh flour, you’ll never go back!

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What’s an overripe banana

What’s a great way to use old bananas? Muffins! Typically, the best bananas to use for baking goods, such as these muffins or my chocolate chip banana bread, are overripe bananas. This simply means they are too soft to be good for fresh eating, but they aren’t beginning to rot yet either. 

Look for bananas that are have spotting on the peel and are softer to the touch. If you have overripe bananas on hand, but you aren’t quite ready to bake yet, then peel the bananas, place them on a sheet tray, and put them in the freezer. You can then put them in a freezer bag once they’re frozen. 

​Pull out as many bananas as you need and warm for 30 seconds or so in the microwave to soften. Since baking recipes call for mashed bananas, you don’t have to worry about texture and can use previously frozen bananas. 

Ingredients for Double Chocolate Banana Muffins

Here’s what you’ll need to make these double chocolate muffins!

  • 2 medium overripe bananas, mashed
  • 1/2 cup unsweetened applesauce
  • 1/4 cup avocado or coconut oil (vegetable oil or melted butter also works!)
  • 1 egg
  • 1/2 cup sugar
  • 1 1/2 cups Soft White Whole Wheat Flour (Buy Bob’s Red Mill here)
  • 1/2 cup unsweetened cocoa powder (I like this Anthony’s Cocoa Powder!)
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract (or make your own vanilla extract!)
  •  1 cup semi-sweet chocolate chips or dark chocolate chips

Supplies for making muffins:

​Double Chocolate Banana Muffin Recipe

  1. Begin by preheating the oven to 400 degrees and spraying muffin tin with oil. 
  2. In a large bowl, combine dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt. Whisk well and set aside.
chocolate beet muffins
  1. In the medium bowl, combine sugar, egg, applesauce, oil, bananas, and extract. Mix well until no clumps of banana are visible.
chocolate chip banana bread
  1. Add wet ingredients to the dry and use the rubber spatula to stir only until no flour clumps remain. Add in chocolate chips and mix until incorporated.
  2. Using a spoon or scoop, fill muffin pan until each tin is just over 3/4 of the way full. Add a few extra chocolate chips on tops of the muffins if desired. 
  3. Bake for 18-20 minutes, until tops are firm to the touch. 
  4. Allow to cool for 5 minutes in the muffin tin, then remove muffins and finish cooling on a wire rack. Enjoy warm or at room temperature. 

How to Store Homemade Muffins

If your muffins make it through the day, then you can easily store them for eating later. Here are my suggestions for storing:

  • For short term storage, put muffins in an airtight container and leave on the counter or in the pantry for up to 4 days. 
  • For longer storage, put container of muffins in the fridge and warm for a few seconds in the microwave when ready to eat. Muffins should be eaten with a week. 
  • For freezing muffins for up to 4 months, place muffins in a freezer bag and freeze. Remove as many muffins as you need and warm for 30 seconds in the microwave. 

I love making double batches of these muffins with the intention of freezing one dozen for quick breakfasts and snacks. My kids love them from the freezer, as the texture is not affected by freezing. 

A bag of frozen muffins is also a perfect gift for a new mom, busy friend, or anyone you  just want to bless with some home baked goodness!

More Delicious Muffin Recipes

Looking for more muffin goodness? Here are some delicious muffin recipes to add to your baking arsenal; they’re all delicious and healthy!

  • Banana Chocolate Chip Muffins: A little less chocolate, but with plenty of flavor, these muffins are like handheld banana bread. 
  • Whole Grain Banana Walnut Muffins: While my kids love chocolate in all their muffins, the crunch of walnuts in these muffins add so much, plus you’re getting all of those good fats from the nuts. 
  • Double Chocolate Beet Muffins: The inspiration for these banana muffins is actually these beet muffins, which are so tasty and easy to make!
Yield: 12 muffins

Healthy Double Chocolate Banana Muffins

double chocolate banana muffins

Use those old bananas for these healthy double chocolate banana muffins. Perfect for a nutritious breakfast treat or a quick snack. Easy to freeze for eating anytime!

Prep Time 10 minutes
Cook Time 18 minutes
Additional Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 medium overripe bananas, mashed
  • 1/2 cup unsweetened applesauce
  • 1/4 cup avocado or coconut oil (vegetable oil or melted butter also works!)
  • 1 egg
  • 1/2 cup sugar
  • 1 1/2 cups Soft White Whole Wheat Flour (Buy Bob's Red Mill here)
  • 1/2 cup unsweetened cocoa powder (I like this Anthony's Cocoa Powder!)
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract (or make your own vanilla extract!)
  •  1 cup semi-sweet chocolate chips or dark chocolate chips

Instructions

    1. Begin by preheating the oven to 400 degrees and spraying muffin tin with oil. 
    2. In a large bowl, combine dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt. Whisk well and set aside.
    3. In the medium bowl, combine sugar, egg, applesauce, oil, bananas, and extract. Mix well until no clumps of banana are visible.
    4. Add wet ingredients to the dry and use the rubber spatula to stir only until no flour clumps remain. Add in chocolate chips and mix until incorporated.
    5. Using a spoon or scoop, fill muffin pan until each tin is just over 3/4 of the way full. Add a few extra chocolate chips on tops of the muffins if desired. 
    6. Bake for 18-20 minutes, until tops are firm to the touch. 
    7. Allow to cool for 5 minutes in the muffin tin, then remove muffins and finish cooling on a wire rack. Enjoy warm or at room temperature. 

Notes

How to Store Muffins:

  • For short term storage, put muffins in an airtight container and leave on the counter or in the pantry for up to 4 days. 
  • For longer storage, put container of muffins in the fridge and warm for a few seconds in the microwave when ready to eat. Muffins should be eaten with a week. 
  • For freezing muffins for up to 4 months, place muffins in a freezer bag and freeze. Remove as many muffins as you need and warm for 30 seconds in the microwave. 

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 231Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 221mgCarbohydrates: 39gFiber: 4gSugar: 21gProtein: 4g
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