Triple Chocolate Banana Muffins

Chocolate cravings and healthy eating seem like an unlikely mix. Since these are two things I think about often, I knew I needed to find a solution. These triple chocolate banana muffins are made with some unconventional ingredients and have fueled my quest for healthy satisfying goodness.

Muffins With New Ingredients

For my birthday, my daughter made me a basket full of healthier foods for us to try. She included different kombucha, local sauerkraut, freshly ground peanut butter, and organic cacao nibs. Inspired, I went straight to my triple chocolate banana muffin recipe and included cacao. I love a decadent muffin, chocolate, and anything that includes bananas. Therefore, I knew this would be the perfect recipe to experiment with this superfood.

Some of My Favorite Healthy Ingredients

• Bob’s Red Mill whole wheat flour– bran and germ still intact, unbleached, 100% stone ground
• Navita’s organic cacao nibs-nature’s dark chocolate, antioxodant, good source of magnesium, fairly traded
• Belgian Chocolate Chunks from Aldi- 62% cacao, unsweetened
• Perfect Coconut Oil– organic, unrefined, cold-pressed, fairly traded, non-GMO

The Healthy Side of a Chocolate Muffin

Recently, I’ve learned the importance of avoiding seed oils (PUFAs) whenever possible so coconut oil is perfect here. Also, I have been testing more natural sweeteners such as honey, maple syrup, and coconut sugar. This recipe includes whole wheat flour, healthy oil, and NO refined sugar. If you are thinking “no thanks” I would encourage you to take a second look. They satisfy a sweet tooth while maintaining an awareness of health. These triple chocolate banana muffins are moist, chocolatey, and never give the idea of losing flavor while being on the healthier side of life.

Steps to a Triple Chocolate Banana Muffin…

Triple Chocolate Banana Muffins

Kristy Dodson

These chocolatey muffins will satisfy your chocolate craving while keeping you in line with healthier choices. With whole wheat flour and no refined white sugar, you can enjoy this muffin with no guilt!

Adapted from Sally's Baking Addiction

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12

Equipment

• 2 Mixing bowls
• 1 12-count muffin pan

Ingredients

  

• 3 ripe bananas
• ⅓ cup raw honey Maple syrup or organic agave are alternatives
• 1 egg Pasture raised if possible
• ¼ cup coconut oil I use unrefined, cold pressed, organic. This works best if slightly melted (see note*)
• 1 tsp pure vanilla extract
• 1 cup whole wheat flour I use Bob's Red Mill
• ½ cup unsweetened cocoa powder all natural, good quality
• ¼ cup cacao nibs organic
• 1 tsp baking powder aluminum-free
• 1 tsp baking soda
• ½ tsp kosher salt
• 1 cup semi-sweet or dark chocolate chunks organic

Instructions

 

• Preheat oven to 425 and spray a muffin pan with coconut oil spray or use liners. This recipe makes exactly 12 muffins when you use medium to large bananas.
  
• In a medium mixing bowl, mash 3 ripe bananas until the larger lumps are gone. Stir in honey (or sweetener of your choice), egg, liquified coconut oil, and vanilla extract until combined.
  
• In second mixing bowl, combine the flour, cocoa powder, cacao nibs, baking powder, baking soda, and salt.
  
• Pour the banana mixture (wet) into the flour mixture (dry) and whisk until everything is combined. Fold in chocolate chips or chunks.
  
• Spoon the batter into the muffin pan, filling them evenly and completely.
  
• Bake the muffins for 5 minutes at 425 then, without removing the muffins from the oven, lower the temperature to 350 and bake for an additional 13 minutes. Your muffins are ready when a toothpick is inserted and comes out clean. The total baking time will be 18-20 minutes.
  
• Allow the muffins to cool in the pan for about 10 minutes and then transfer to a cooling rack until ready to enjoy. I recommend having at lease one while still warm!
  

Notes

Before beginning, I measure my coconut oil in a metal measuring cup and set it in a bowl of warm water so that it becomes a liquid before I am ready to mix.

The number of muffins will depend on the size of the bananas you use. I try to use large bananas so that I am assured of 12 large muffins.

If you do not have coconut oil, you can substitute melted butter or ghee. I try to avoid seed oils (canola, vegetable, peanut, sunflower) in my healthy recipes.

I love using organic Belgian dark chocolate chunks when I have them. Otherwise, semi-sweet works beautifully.

Keyword banana, chocolate, coconut oil, muffin, whole wheat

A Simple Gift Gives Healthy Benefits

When you know what you love, find ways to include it in everything you create. A simple gift of cacao nibs took one of my favorite recipes to a new level. Not only did it enhance the flavor, but also improved the health benefits. We sure can’t argue with that! Stay curious as you appreciate (and maybe improve on) what brings you joy.