Chocolate Banana Bread Muffins
Updated: Jun 9
One of my FAVORITE recipes that my mom would make when I lived at home was chocolate banana nut muffins. Whenever I'd notice the bananas starting to go bad, I would be like "oooh mom can you make the muffins?!" and she always would.
To me, baking or cooking for others is a way of showing that you care. When Grant and I first started dating, I wanted to make my mom's chocolate banana nut muffins for him. As I was measuring out the sugar and pouring it into the bowl, he was like "oh so these aren't healthy muffins?" - he thought that everything I made was some sort of healthy version (which isn't true! And I'm pretty sure I've changed his opinion on healthy recipes at this point) so he got extra excited that these were "normal" muffins.
With this recipe, I originally wanted to make banana bread, but I realized that our bread loaf pans are at home (it's baseball season so we're traveling right now). I figured I'd just use muffin pans and call it a day. But the muffin pans and brown bananas reminded me of my mom's recipe so I decided to stray from my original banana bread idea and let my mom inspire this recipe!
The house smelled amazing when these were baking; just like how I remember the house smelling when mom would make them! And the taste? Wow, nostalgic. My taste tester (Grant, of course) tried these and he said "These can't be healthy. You've gotta be lying to me" so don't just take my word for how good these muffins are!
448g (~4-5 large) very ripe bananas
2 tsp. vanilla
2 TBSP maple syrup (we used Lakanto sugar-free monk fruit maple syrup)
2 TBSP coconut oil, melted
1/2 C oat flour
1/2 C WW flour*
6 TBSP cocoa powder
1 tsp. baking powder
1 tsp. (~4g) Stevia
1/4 tsp. salt
1/4 C chocolate chips*
Optional Toppings or Mix-Ins:
Preheat the oven to 350F
In a bowl, mash the bananas with a fork
Once the nanners are mashed, mix the rest of the wet ingredients in
In a separate bowl, combine the dry ingredients
Add the dry ingredients to the wet and mix until combined - be careful not to overmix
Fold in chocolate chips and/or walnuts
Spray a muffin pan with cooking spray or line a pan with muffin liners, and fill each muffin tin ~3/4 full
Bake for 20 minutes or until a toothpick comes out clean
Macros per muffin (12 muffins): 17 C | 3.7 F | 2.75 P
To compare, I looked up similar homemade chocolate banana muffin recipes and these are their macros:
Recipe 1: 26.9 C | 10.3 F | 2.8 P
Recipe 2: 35 C | 11 F | 4 P
The macros will differ a bit depending on the type of maple syrup you use, if you use chocolate chips, and how many you use!
Store in a very airtight container for 3-4 days; the muffins are super moist (sorry if you cringe at that word) so they can go bad pretty quickly if they aren't stored properly! You can also store them in the fridge to make them last longer!
*WW flour: I've heard that spelt flour works well with muffins and breads too!
*Chocolate chips: you can use more or less depending on your preference, we love chocolate and Grant will never say no to more chocolate chips so we don't ever skimp on 'em!
You can make them into mini muffins or mega muffins. For mini muffins, cut the baking time in half and start checking them around 8 minutes in. For mega muffins, it should take an extra 5 minutes.
The riper the bananas, the more flavorful and moist the muffins will be. I get super impatient and I used somewhat ripe bananas one time and they were still really, really good but they were definitely even better with fully ripened bananas!
How to get bananas to ripen quicker? I read that putting the bananas in a paper bag and folding it shut works well and that you can add an apple to the bag to speed up the process even more. We didn't have any paper bags on hand but we did have cardboard boxes so we put the bananas in a cardboard box and covered it with a plastic grocery bag. After a day and a half they were oooookay, not great; I think next time we’ll try baking them or getting paper bags!
And the serving board is custom made by my friend Ashley at Addy Marie Designs!