Moist Dark Chocolate Banana Muffins.
These delightful little Chocolate Banana Muffins will make you feel like you’re eating dessert for breakfast. In reality, they are quite good for you.
They are low-sugar, low-fat, high fiber and high in protein. But, they taste like birthday cake…. supremely moist and chocolaty. Mmmmmm….
I let my kids eat these for breakfast last week and it was like I was letting them do something scandalous, even though I was sneaking things like flax and oats into their diet. Sneaky, sneaky.
You could make them even healthier by leaving out the frosting. But, there’s only a teaspoon or so on each muffin, and it really does take these over the top.
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup oat flour
- 1/4 cup ground flax meal
- 1/4 cup granulated sugar
- 1/3 cup Stevia
- 1 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 medium, very ripe bananas, peeled and cut into chunks
- 3 tbsp butter, melted
- 1/4 cup unsweetened applesauce
- 1/4 cup plain unsweetened greek yogurt
- 3 large eggs
- 5 oz semi-sweet or bitter-sweet chocolate, melted and cooled to room temperature
- 1 tsp pure vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup powdered sugar
- 4 tbsp milk
- 1 tsp pure vanilla extract
- Preheat oven to 375 and line 2 muffin tins with 21 paper liners or spray with non-stick baking spray.
- In a medium size bowl, combine all the dry ingredients and mix with a wire whisk to combine.
- In the bowl of a standing mixer fitted with the paddle attachment, add the bananas, butter, applesauce, yogurt and eggs. Beat on medium speed until fairly smooth (there will still be some chunks of banana) and well combined, about 2 minutes. Add the chocolate and vanilla and beat to combine.
- Add the dry ingredients to the batter and mix on low speed just to combine.
- Fill muffin cups 3/4 full. Bake for 20 minutes, until a toothpick inserted in the center of one muffin comes out mostly clean. Remove to a wire rack to cool.
MAKE THE GLAZE
- Stir the cocoa powder and powdered sugar in a medium bowl to combine. Add the milk and vanilla and stir with a wire whisk until smooth.
- When the muffins are completely cool, drizzle each with a teaspoon or so of the glaze.
Nutrition Information:Yield: 21 Serving Size: 1 muffin
Amount Per Serving: Calories: 89Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 159mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 2g
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