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Double Chocolate Banana Muffins made with all HEALTHY ingredients, refined sugar-free, filled with dark chocolate and peanut butter. Perfect afternoon dessert, kids school snack or quick breakfast. CLICK to read more or PIN for later! [natalieshelath.com] #healthy #sugarfree #chocolate #DairyFree #Whole30

Double Chocolate Banana Muffins

Double Chocolate Banana Muffins are perfect sweet treat! These muffins are made with all HEALTHY ingredients and refined sugar-free. Filled with sweet banana flavor, loaded with antioxidant-rich dark cocoa powder and peanut butter, these are simple, yet delectable dessert that goes perfectly with a cup of coffee or tea.

Course Dessert
Cuisine American
Keyword Banana, chocolate, healthy, muffins, peanut butter
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 240 kcal
Author Natalie

Ingredients

  • 2 ripe medium size bananas
  • ½ cup almond milk
  • 1 ½ cups whole wheat flour
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon Ceylon cinnamon
  • 4 tablespoons raw cocoa
  • 2 eggs
  • ½ cup coconut oil melted and cooled
  • 1/2 cup pure Maple syrup or honey
  • 1 teaspoon vanilla extract
  • ½ cup dark chocolate chunks or chips 70% or more cocoa with unrefined sugar

For chocolate drizzle:

  • ½ cup dark chocolate chunks or chips 70% or more cocoa with unrefined sugar

For peanut butter drizzle:

  • 3 tablespoons peanut butter
  • 1 teaspoon coconut oil melted and cooled

Instructions

  1. Preheat the oven to 180C/350F. Line a 12-cup muffin tin with cupcake liners or grease with coconut oil.

  2. In a bowl, mix the dry ingredients - flour, salt, baking soda, cinnamon and raw cocoa.
  3. In a blender mix ripe banana with milk until smooth.
  4. In a separate bowl whisk the eggs. Add coconut oil, syrup, vanilla and blended banana. Mix well.
  5. Add the dry ingredients to the wet ingredients. Stir until combined. Add dark chocolate chunks or chips and mix with the spatula.
  6. Fill muffin cups with mixture, close to full. Add a teaspoon of peanut butter in the middle of each muffin and gently push into the mixture.
  7. Bake in preheated oven for 15-20 minutes, or until a skewer inserted in the center of a muffin comes out clean.
  8. Remove muffin pan from the oven and allow muffins to cool for few minutes in their tin before removing and transferring to a wire rack.
  9. Drizzle muffins with peanut butter and chocolate.
  10. Chocolate drizzle: In a saucepan, one medium heat melt dark chocolate chunks or chips until mixture gets smooth. Add some milk if the chocolate glaze is too thick.

  11. Peanut butter drizzle: In a bowl mix peanut butter and melted and cooled coconut oil until you get a smooth mixture.

Recipe Notes

Keep in airtight container up to 3 days. I used US cup (240ml) as a measure.

Nutrition Facts
Double Chocolate Banana Muffins
Amount Per Serving
Calories 240 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 10g63%
Cholesterol 27mg9%
Sodium 128mg6%
Potassium 238mg7%
Carbohydrates 29g10%
Fiber 3g13%
Sugar 13g14%
Protein 4g8%
Vitamin A 50IU1%
Vitamin C 1.7mg2%
Calcium 64mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.