Soft and fluffy healthy chocolate banana muffins. These are a classic. They're so easy to make, they're always a massive hit and frankly, they're delicious. They taste exactly like the ones we used to buy from the bakery pre our Clean eating days and while they're still a treat, they're a treat I'm fully prepared to go with :)
Chocolate Banana Muffins
The sweetness in these chocolate banana muffins comes from the bananas and the honey. While honey's still obviously a sugar (read our about we didn't quit sugar here) it's unrefined and so I use it in baking and cooking. Sugar's not an everyday food here, but in order to keep Clean eating achievable and not a chore, we do have it occasionally.
I get asked quite often which flour I use when baking. I am a huge fan of Bob's Red Mill Products. Their quality is excellent, prices are good and their delivery is fast (even to my very Rural location). For most of my muffin recipes I use either The Bob's Red Mill Organic Unbleached White Flour
Organic Cacao
I use Organic cacao powder instead of choc chips for this recipe, I think it gives it more flavor. Cacao has a few pretty awesome health benefits too, it's full of flavonoids which have been shown to help lower blood pressure and improve blood flow to the brain. So, you'll see, you really need these muffins :)
I don't like the Baking Powder taste that you sometimes get in baking, so I am really careful about how much baking powder I use in my cooking and have it down to a pretty fine art. I make up my own big batch of 'Self Raising Flour' by mixing 1 and ½ cups plain flour with 1 teaspoon of baking powder and 1 teaspoon of baking soda. I make up double batch and keep it ready for baking. When a recipe calls for Self Raising, them I'm all set to go and scoop directly from my 'Self Raising Mix'. It also means I don't have to buy too many different types of flour.
Storing Your Muffins
As with most muffins, these keep well for up to 3 days stored in an airtight container. I doubt they're going to last that long. You could put these in lunchboxes or have as after school snacks. Or with a cuppa in the afternoon right before the school bus rolls back in...just sayin'!
These also freeze beautifully. Allow them to cool and put them covered, in the freezer straight away. You can keep them frozen for up to 4 weeks and to defrost, just allow them to thaw fully. You can pop them in the microwave to take the chill off them and release that chocolaty flavor!
More Healthy Muffin Recipes
Healthy Chocolate Banana Muffins
Healthy Chocolate Banana Muffins
Ingredients
- Dry Ingredients
- 1 ½ cups Organic Flour self raising
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ cup Organic Cacao Powder (or cocoa)
- Wet Ingredients
- 2 Eggs lightly beaten
- 1 cup Mashed Ripe Bananas about 2-3 depending on size
- ¼ cup almond milk
- ½ cup Honey
- ½ cup melted butter
Instructions
- Preheat oven to 180 degree Celsius / 350 Fahrenheit.
- Line a 12 hole muffin tray with muffin cups or baking paper.
- Mix all dry Ingredients together.
- Mix all wet ingredients together.
- Mix the wet and dry mixtures together using a wooden spoon, until just mixed together. Don't over mix.
- Spoon evenly into muffin tray.
- Bake for 15 - 20 min until the muffins spring back to the touch when you touch the tops.
