These chocolate banana muffins are a delicious, no sugar added treat! They're made with oat flour and banana, which provides a naturally sweet base. Oil-free, sugar-free.
Bananas are a great way to sweeten treats without adding sugar, which is exactly what this recipe does.
The banana also helps the moisture content of these chocolate banana muffins, lending an almost 'fudgy' texture.
The kids go crazy for these! I mean it, these last mere minutes in my house before they're gobbled up.
Top them with a few chocolate chips, and you've got a healthy and energizing treat for all ages.
How to make healthy chocolate banana muffins
Ingredients
Recipe steps
FAQs
I haven't tried another flour, but I suspect whole wheat pastry would be a good substitute.
Cacao has a stronger, more bitter taste than cocoa, so if you're okay with that, it should work fine.
Yes, that works! I personally like to use my Homemade Coconut Milk in this recipe.
Tips and tricks
Be sure to use really ripe bananas for best taste!
One banana mashed equals approximately 1/2 cup, so you'll need about 3 medium bananas for this recipe. This is a great reference for banana conversion!
Add a few drops of stevia if you desire extra sweetness.
Other banana-sweetened recipes you might enjoy
No-Bake Chocolate Peanut Butter Banana Fudge Cups
Sugarless Gooey Chocolate Chip Bowls
Healthy Chocolate Banana Muffins
Ingredients
DRY INGREDIENTS:
- 1 cup oat flour 126 grams
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
WET INGREDIENTS:
- 1 1/2 cup mashed banana (about 3 small-medium bananas)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 Tablespoons milk of your choice
- chocolate chips optional
Instructions
- Preheat the oven to 350 degrees.
- Mix the dry ingredients in a large bowl.
- Mix the wet ingredients in a medium bowl.
- Add the wet mix into the dry ingredients, and stir just until the dry ingredients are moistened.
- Line a muffin tray with 11 paper cups.
- Divide the batter among the 11 muffin cups.
- Top each with a few chocolate chips, if desired.
- Bake 12-14 minutes or until the tops are springy.
Notes
Nutrition
Inspired by Yammie's Noshery
L
These muffins are good! I like it that they are wheat free and sugar free.
Lauren
Thank you! 🙂
Jay
Is there a sub for oat flour? Can we use almond or wheat flour?
Lauren
Hi Jay, you could try either of those, though I can't tell you for sure how it will turn out.
Wanda
did you try using almond flour? If yes, did it come out yummy?
Lauren
I haven't tried, sorry!
Christie
Thank you for sharing this recipe. My family loved these muffins!
Alice.
Wow, these are perfect! I had overripe bananas that were no good for anything else but baking, but it's so difficult to find a simple low-sugar recipe out there in the net (and without nuts) - except on Lauren's blog!! 😀 Girl, you have so many muffin recipes, for any mood and craving! 🙂 These came out delicious! And like you said "almost fudgy", I love the texture! I did add a couple Tbsps of maple syrup as I was afraid this amount of cocoa powder would make the muffins too dark, but I admit this wasn't necessary (as they were even slightly too sweet). Thanks for another yummy recipe! I wish you all the best Lauren, good health and strength (both mental and physical). Warm regards, Alice.
Lauren
Thanks so much, Alice! I do love my muffins, lol!