These small batch healthy chocolate banana muffins are naturally sweetened and made with 100% whole wheat flour. They make a perfect grab-and-go breakfast for kids!
After going to the same preschool everyday since he was two years old, Owen started day camp this week! We thought he might have a tough time with the transition, but so far he has been great.
We have the camp calendar on our fridge, and his eyes got as big as saucers when we told him that next Thursday is “Pirates and Mermaids Day.” Also, in the car on the way to camp the first day, he couldn’t believe there was no naptime. He said, “You mean, we have snack time but we don’t have to go to sleep first?!” Mind. Blown.
How cute does he look on his first day? 😍
Really the only thing that has been a little bit of a challenge is breakfast. At his preschool, they served breakfast every morning at 9am. But at camp, there is no breakfast. You have to eat it at home first. Which, for some reason, is a very difficult concept for Owen to grasp. He dawdles, or gets up to “just do one thing,” or begs for something that’s hard to make on a weekday (homemade waffles, French toast).
Since I don’t want him to A) starve, or B) eat a ton of sugary cereal we cave and give him in desperation, I developed this small batch healthy banana muffin recipe, with just a little chocolate in it, too. Because life is all about compromise, right?
I love these muffins because they are made with simple, wholesome pantry ingredients:
Whole wheat flour
Olive oil (or coconut oil)
Full-fat Greek yogurt (or sour cream)
One batch makes six muffins, which is just right for a week’s worth of breakfasts.
Some mornings, we manage to eat/have coffee at the table like civilized people, but most often it’s one of these muffins and a cup of orange juice in the car, while listening to the Trolls soundtrack on full blast. Ah, #momlife.
Small Batch Healthy Chocolate Banana Muffins
These healthy chocolate banana muffins are made with 100% whole wheat flour and naturally sweetened with honey. They make a perfect weekday breakfast for kids!
- 3/4 cup whole wheat flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 large overripe banana mashed
- 1 large egg
- 1/4 cup honey
- 1/4 cup full-fat Plain Greek yogurt or sour cream
- 2 tablespoons olive oil or melted coconut oil
- 1 teaspoon pure vanilla extract
- 2 tablespoons mini chocolate chips
Preheat the oven to 350°F. Line a 6-cup muffin pan with paper liners.
In a small bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt.
In a medium bowl, stir together the mashed banana, egg, honey, yogurt, olive oil, and vanilla. Add the dry ingredients and stir just until combined.
Divide the batter between the muffin cups and sprinkle with the chocolate chips. Bake until the muffins spring back when pressed lightly and a toothpick inserted in the center comes out clean, 15 to 18 minutes.