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
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
Healthy Chocolate Banana Muffins
- 1 cup oat flour 126 grams
- ¼ cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 ½ cup mashed banana (about 3 small-medium bananas)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 Tablespoons milk of your choice
- chocolate chips optional
- 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.
Inspired by Yammie's Noshery