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Small Batch Healthy Chocolate Banana Muffins

June 29, 2017

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!

Healthy Chocolate Banana Muffins

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? 😍

Owen off to Camp

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?

Healthy Chocolate Banana Muffins

I love these muffins because they are made with simple, wholesome pantry ingredients:

Ripe bananas
Whole wheat flour
Honey
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. 

Healthy Chocolate Banana Muffins

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. 

5 from 1 vote
Print

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!

Servings 6

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350°F. Line a 6-cup muffin pan with paper liners.

  2. In a small bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt. 

  3. 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. 

  4. 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.

Filed Under: Bread, Breakfast, Freezer-Friendly Tagged With: banana, Chocolate, muffins

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Comments

  1. Melissa @ Insider The Kitchen says

    July 16, 2017 at 12:13 pm

    5 stars
    I really wish I hadn’t found this recipe. These are STUNNING and came out just like a photo in a magazine! Will just have to make them again and again : ) Thank you.

    • Lucy Baker says

      July 16, 2017 at 12:38 pm

      Thanks so much Melissa!

  2. Barbara St. James says

    November 9, 2017 at 1:10 pm

    These are so good! I had one banana left and wanted a recipe that used a whole egg, not just the white or three tablespoons or whatever. These came out so fluffy and just amazing. I used some sour cream I had in the fridge. Any suggestions to make them dairy-free?

    • Lucy Baker says

      November 9, 2017 at 2:27 pm

      Hi Barbara! I’m so glad you enjoyed these muffins! My son loves them 🙂 I’ve never tried it, but I think you could probably use coconut milk in place of the yogurt, or else soy yogurt would definitely work.

Welcome!

Hi! I'm Lucy. Turnip the Oven is my vegetable-focused food blog, but sometimes I'm sidetracked by dessert. My recipes are simple and approachable, and I use fresh, seasonal ingredients. I hope I inspire you to eat more plants…and cookies.

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