Rich, moist double chocolate muffins made with oat flour, bananas and unrefined sugar are perfect for a healthyish breakfast or snack.
Ingredients
Full recipe and amounts can be found in the recipe card below.
- Flour. Instead of using only regular flour, I subbed out most of it for my beloved oat flour. I left a half a cup of flour because I find it gives more structure to the baked muffins.
- Oat flour.
- Baking powder.
- Salt.
- Bananas. The bananas have two roles in these muffins. They help sweeten them so that we don’t need as much sugar and they also act as a binding agent along with the eggs.
- Sugar. Instead of regular granulated sugar, try to find unrefined brown sugar or use a sweetener of your choice. Just keep in mind that maple syrup and honey will make the muffins a little stickier and will also alter the flavor.
- Oil. You could absolutely use melted butter in this recipe but I really prefer canola oil. Not only is the oil neutral in flavor, it also keeps these muffins moist for days.
- Eggs
- Cocoa powder.
- Dark chocolate.
How to make healthy chocolate muffins
- Make the batter: In a large mixing bowl, whisk together the dry ingredients. Add the mashed banana, eggs, oil and chocolate. Mix until the batter is combined.
- Bake: Line a 12-hole muffin pan with paper liners and give each a light spray with non-stick cooking spray. Fill each cup 3/4 full with the muffin batter. Place in a preheated oven and allow to bake for 15-20 minutes until a toothpick inserted comes out clean. Remove from the oven and allow to cool completely before serving.
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Making ahead and freezing:
- Make ahead: These muffins can be made up to 5 days ahead and kept covered in the fridge. Because there is no butter in this recipe, they won’t go hard and can be eaten straight out of the fridge.
- Freezing: Baked and cooled muffins can be frozen in suitable containers or freezer bags for up to 3 months. Allow to thaw completely before serving.
Muffin recipes
Healthyish double chocolate muffins
Rich, moist double chocolate muffins made with oat flour, bananas and unrefined sugar are perfect for a healthyish breakfast or snack.
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Servings: 12
Calories: 208kcal
Ingredients
- ½ cup flour
- 1½ cups oat flour
- 1 tsp baking powder
- 1 tsp salt
- ½ cup cocoa powder
- ½ cup unrefined sugar
- 3 large bananas mashed
- 2 extra-large eggs
- ½ cup canola oil
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 180°/350°F and line a standard muffin pan with paper liners.
- Spray the liners lightly with cooking spray.
- Combine all the ingredients in a large mixing bowl and mix until combined.
- Fill each muffin wrapper ¾ full.
- Place in the oven and allow to bake for 15-20 minutes until a toothpick inserted comes out clean.
- Remove from the oven and allow to cool completely before serving.
Nutrition
Calories: 208kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 210mg | Potassium: 170mg | Fiber: 4g | Sugar: 4g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg
Finally i know how make a sweet cake without too much sugar, replaced by banana.
Trust me, i wanna make this recipe, it’s so yummy and healthty.
I think there’s little people can give healthy muffins like you share.
Thanks for sharing this, i will share in this blog if i can make this chocolate muffins at home! 🙂
I don’t have any Bananas, what can I use to substitute it.
The bananas add a lot of structure to these muffins so I wouldn’t suggest making them without bananas.