Healthy Chocolate Banana Muffins – A Guilt-Free Delight

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If you’re craving a sweet treat that’s both healthy and indulgent, these healthy chocolate banana muffins are the perfect solution. Packed with the natural sweetness of ripe bananas and enriched with cocoa powder, these muffins offer the perfect balance of flavor and nutrition. Using whole-wheat flour and coconut oil adds extra health benefits, while the Greek yogurt provides a boost of protein. With a hint of cinnamon and a touch of vanilla, these muffins are full of comforting flavors, and the mini chocolate chips give them just the right amount of sweetness without overdoing it. Whether you’re looking for a nutritious breakfast, an afternoon snack, or a healthy dessert, these muffins hit the spot. The best part? They are so easy to make and freeze well, so you can enjoy them for days to come. Get ready to enjoy a deliciously healthy muffin that doesn’t compromise on taste.

Ingredients (Makes 15 muffins):
• 2 cups white whole-wheat flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 1 teaspoon baking soda
• 2 eggs
• ¼ cup granulated sugar
• 4 ripe medium bananas, mashed
• 1 (5.3-ounce) container vanilla Greek yogurt
• 1 teaspoon pure vanilla extract
• 1 cup unsweetened coconut milk
• ⅓ cup melted coconut oil
• ¼ cup mini chocolate chips, divided

Instructions:

  1. Preheat your oven to 350°F.
  2. In a large bowl, whisk together the whole-wheat flour, cocoa powder, salt, cinnamon, and baking soda. Set this dry mixture aside.
  3. In a medium bowl, whisk together the eggs and sugar until creamy.
  4. Stir in the mashed bananas, Greek yogurt, vanilla extract, coconut milk, and melted coconut oil.
  5. Pour the wet ingredients into the dry ingredients and stir until the mixture is just combined and moist.
  6. Stir in about ¾ of the mini chocolate chips.
  7. Spray a 12-cup muffin pan with cooking spray and divide the batter evenly among the cups. This recipe will make about 15 muffins.
  8. Sprinkle the remaining chocolate chips on top of the muffins.
  9. Bake for 18-20 minutes or until a toothpick inserted into the center comes out with a few crumbs attached (don’t overcook).
  10. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Nutritional Insight & Dietary Notes:
These muffins are a healthier option compared to traditional baked goods, as they use whole-wheat flour and coconut oil for a nutritional boost. The bananas provide natural sweetness, while Greek yogurt adds protein and moisture. These muffins are relatively low in refined sugar and can be adapted for dairy-free diets by using non-dairy yogurt and milk. They’re also suitable for vegetarians and can be made gluten-free by substituting the flour with a gluten-free variety. While they still contain some sugar, the natural sweetness of the bananas helps reduce the need for excess sweeteners, making them a great choice for those seeking a more balanced snack.

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