Healthy Chocolate Banana Muffins
Healthy Chocolate Banana Muffins
     I just realized that the majority of my posts involve bananas… they just taste so good! But I’ve gotta say, the banana+chocolate combo is even better.     I made this recipe about 6 months ago while I was in school (yes, I was procrastinating). I was in the mood for something chocolatey but I had a few bananas on hand. I put them together in a baked good hoping that it would be a good combination, but sadly, my first batch was not very tasty–it smelled of chocolate but it tasted like plain banana bread to me, however that may be because my tastebuds cannot detect chocolate anymore after inhaling so many when I was younger…  So, my second batch needed more chocolate (oh, and a little bit more moisture, it was on the dry end).  Turns out, I needed to make a total of 3 batches to get the perfect banana//chocolate balance!  I went on FoodGawker to see if anyone else made Chocolate Banana Muffins, and apparently lots of people do! I found quite a few recipes, but many of them had daunting ingredients lists. One recipe called for 1-2/3 cups of sugar and another called for 14 tbs of butter (that’s almost 1 cup!). Why make muffins using those ingredients when you can make it so much healthier and tastier? I mean, no one wants a heart attack in a muffin liner. That is why these muffins were made.
     This cake is low-cholesterol, low-sugar, and full of antioxidants from the cacao powder and bananas.
Chocolate Banana Muffins

Yield: 10 regular-sized muffins or 6 jumbo

Ingredients

    Dry:
  • 150g (1+1/4 cups) Whole Wheat Pastry Flour
  • 42g (7.5 tbs) Regular Cocoa Powder (unsweetened)
  • 48g (1/4 cup) Sucanat (or dry sweetener of choice)
  • 1 tsp Baking Powder
  • 1/4 tsp Sea Salt
  • Wet I:
  • 4 Egg Whites, large
  • 240g Banana (~2 large)
  • 113g (1/2 cup) Plain, Nonfat Greek Yogurt
  • 1 tsp Vanilla Extract
  • 1 tsp Stevia Extract
  • Wet II:
  • 60g 60% Cacao Chocolate Chips
  • 42g (3 tbs) Coconut Oil (or any other neutral oil)

Instructions

  1. Preheat oven to 350 degrees Fahrenheit
  2. In a large bowl, whisk together the dry ingredients
  3. In another large bowl, whisk together the Wet I ingredients
  4. In a medium bowl, heat the Wet II ingredients until smooth
  5. Pour the Wet II mixture into the Wet I mixture and stir until combined
  6. Pour the wet mixture into the dry mixture and stir until combined
  7. Spray a muffin pan with cooking spray and fill each muffin tin 3/4 deep (the batter made 10 large muffins for me), bake for 35+ minutes, or until a toothpick comes out clean)

Notes

These muffins are moist, flavorful, and best eaten warm out of the oven. They firm up in the fridge, so just microwave it for 30 seconds and POOF... it is a soft, warm muffin that oozes delicious, creamy chocolate... mmm, I'm reliving the moment!

http://dessertswithbenefits.com/chocolate-banana-muffins/

Healthy Chocolate Banana Muffins

Labels: Banana, Breads-and-Muffins, Chocolate, Coconut-Oil, Egg-Whites, Sucanat, Whole-Wheat, Yogurt

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Comments (8)

  1. Hannah: June 26, 2011

    oh my goodness, these look so SO good. Chocolate + Banana = foodgasm basically so this is definitely going on my make-this list.

    One question, though — what is Sucanat and what could I sub?

  2. Kat: June 27, 2011

    These look yummy. I love baked goods with banana

  3. Jessica: June 27, 2011

    Hannah,
    Sucanat is like brown sugar but it is minimally processed… this allows the sugar to retain its vitamin and mineral content. I would recommend it because it’s nice knowing that the sugar you use has a health benefit :)

  4. BigBearswife: June 27, 2011

    the pictures make me want to eat my computer screen!!! oo I can’t wait to make these

  5. Natalie @ Cinnamon Bums: June 27, 2011

    girl im lovin all these recipes!!! im such a huge chocolate fan!

    ps also love the look of your blog. the background is adorable!

  6. Mackenzie: February 10, 2014

    What can I substitute for stevia extract?

  7. dessertswithbenefits: February 10, 2014

    Mackenzie-
    I wouldn’t recommend substituting the stevia extract. 1 teaspoon of stevia has the sweetness of 1 cup of sugar, and adding that much more sweetener — in this case, sucanat — would end up making the muffins really dry.
    If you want to experiment, increase the sucanat to 1+1/4 cups and add 1/3 cup of your milk of choice (almond milk, soy milk, dairy milk, etc)
    :)
    -Jess

  8. Sophie: April 4, 2014

    Georgous tasty looking muffins! Yummmmmm! :)

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