I’m so excited to share this recipe with you! I’m very proud of this creation because, like with the Banana Peanut Butter Bites (shared on my weight-loss blog), it’s all my own–I didn’t even do an internet search for recipe inspiration before throwing it together. This is very unlike me because baking is an exact science and if you don’t get the liquid to dry ratio right, you can end up with a dense, dry, or mushy result. I think I’ve finally been baking long enough that making my own recipes is becoming intuitive. This makes me happy.
I made this recipe with two goals in mind. I wanted it to be as healthy as possible while still being as tasty as possible. I’ve found with baking, the healthier you make a recipe, the more unpalatable the taste. Muffins, however, seem to be a lot easier to healthify without getting too healthy-tasting.
These muffins are low-fat, cholesterol-free, naturally sweetened, and are still moist and delicious. The only concession I made for taste/texture over health was using more all-purpose flour than whole wheat because it yields a nicer, less dense & dry, crumb. The ripe mashed banana keeps the muffins moist without a lot of added fat and I chose to use agave nectar to sweeten them, since it’s natural and the flavor is so mild that it wouldn’t compete with the chocolate & banana flavor like honey or maple syrup might. I also left out the egg since I had success with it before, and actually liked the texture better than when I had tried it with the egg, giving an added bonus of making the recipe cholesterol-free.
You could certainly turn this recipe fat-free and use more whole wheat flour, and I have done both (I have made three batches of these so far, each with a different amount of fat and liked the one here best). It results in a more rustic, dense muffin but we had no problem eating them up in less than a week. They are great in the morning with a steaming cup of coffee and I find that one muffin, especially with coffee or milk, keeps me satisfied for hours.
Let me know if you try these and what changes you made. I’d love your feedback!
Double Chocolate Banana Muffins
Printable recipe with picture
Dutch process cocoa gives these muffins their deep dark color & chocolate flavor. You can find it online and in specialty stores, or you can get Hershey’s Dark cocoa powder at most supermarkets.
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup dutch-process cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed overripe banana (about 3 medium bananas)
1/2 cup agave nectar
1/2 cup buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 teaspoon banana extract
And just for fun:
1/4 cup mini semisweet chocolate chips + 2 tablespoons for topping
Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside. Sift dry ingredients together into a medium bowl and stir to mix. Whisk wet ingredients together in a large bowl. Stir dry into wet just until moistened, then fold in 1/4 cup mini chocolate chips. Divide batter between prepared muffin cups and sprinkle about 1/2 teaspoon chocolate chips in the very center of each muffin (chips will spread out as the muffins bake and rise). Bake about 20 minutes, or until toothpick comes out clean when inserted in the center of one. Cool on a wire rack. Store in an airtight container (I use a large Ziploc bag). These freeze very well–I like to take one out of the freezer before my shower in the morning and by the time I’m done getting ready for work & am ready to eat, it has thawed. If you are in a hurry, about 15-30 seconds in the microwave will thaw and warm your muffin for you.
Makes 12 muffins.
Nutritional Information (per muffin): 171 calories; 5 g fat; 33 carb; 3 g fiber; 3 g protein
Recipe by Veronica Miller