Healthy Chocolate Banana Muffins

These healthy chocolate banana muffins taste like chocolate cake but have just 7 grams of sugar each. Made in one bowl with Greek yogurt, coconut oil, ripe bananas, and coconut sugar. No butter, no refined sugar. Perfect for breakfast, snacks, and freezing.

5 from 7 votes

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Prep Time 10

Cook Time 20

Total Time 30

Serving muffins

Ingredients

1 ¼ cups all-purpose flour, or gluten-free 1:1 baking flour
½ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
2 large spotty brown bananas, mashed
½ cup coconut sugar
1 large egg, at room temperature
⅓ cup coconut oil, melted
½ cup Greek yogurt, at room temperature
½ cup chocolate chips or chunks, optional for mixing in

Instructions

Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
Mix the wet ingredients. In a large bowl, mash the bananas. Add the egg, melted coconut oil, coconut sugar, Greek yogurt, and vanilla. Whisk until smooth.
Add the dry ingredients. Sprinkle the flour, cocoa powder, baking soda, and salt over the wet mixture. Fold with a spatula until no streaks remain. Do not overmix.
Fold in the chocolate chips. Save a small handful for topping.
Fill the muffin cups. Divide the batter evenly between the 12 liners, filling each about ¾ full. Press the reserved chocolate chips on top of each muffin.
Bake in two stages. Bake at 400°F for 5 minutes. Without opening the oven, drop the temperature to 350°F and bake for another 15-18 minutes, or until a toothpick comes out with a few moist crumbs.
Cool. Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Bananas: Use very ripe, spotty bananas. The browner, the better. About 1 cup mashed.

Coconut sugar swap: Brown sugar works 1:1. Avoid honey or maple syrup, which can make the muffins gummy.

Coconut oil swap: Melted butter, olive oil, or avocado oil all work 1:1.

Yogurt swap: Sour cream, blended cottage cheese, plain regular yogurt, or dairy-free yogurt all work 1:1.

Gluten-free: Use a 1:1 gluten-free baking blend in place of all-purpose flour.

Dairy-free: Use dairy-free yogurt and dairy-free chocolate chips.

Two-stage bake: Don't skip the temperature drop. 400°F creates the domed tops, 350°F bakes the centers.

Storage: Counter for 3 days, fridge for 1 week, freezer for 3 months.

Nutrition

Course Breakfast, Dessert, Snacks

Cuisine American

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