Happy Monday! Over the weekend one of the ways I like to meal prep is by making a big batch of muffins that I can keep in the fridge or freezer for easy breakfasts and lunch box additions all week long! I find that everyone is always happy when freshly baked muffins are available and even better if they are somewhat healthy too! I happened to find myself with some really ripe bananas last week and knew they were meant to become banana muffins! I wanted to take them up a notch by adding some dark chocolate chunks to make them extra special and delicious! My healthier chocolate chunk banana muffins are just the special treat that your weeks needs and the good news is they are super simple to make too!
I love making homemade muffins because you can control the ingredients that you put into the muffin and more times than not, you can always find ways to cut the sugar and ensure to use healthy fats for baking! These healthier chocolate chunk banana muffins are sweetened with fruit, no refined sugar, and are made with whole wheat flour. They are heartier than most muffins because they are made with wholesome ingredients which makes them more filling too! We like to warm them up and spread with a little grass fed butter or nut butter to make them extra delicious!
Can you say YUM?
Because that’s exactly what these muffins are…yummy! Is there anything better than a warm muffin right out of the oven making your house smell amazing? Nope, I don’t think there is!
These chocolate chunk banana muffins are definitely my new favorite muffin and I think you are going to love them too! Here are a couple of my other favorite muffin recipes too in case you want to try a few more!
1/2 Cup Chopped Dark Chocolate or Chocolate Chips
1 3/4 Cup Whole Wheat Flour + 1 Tsp.
1 Tsp. Baking Soda
1/4 Tsp. Salt
1 Tbsp. Cinnamon
3 Mashed Bananas
1 Tsp. Vanilla
1/4 Cup Olive Oil (can sub avocado oil or melted coconut oil)
1/3 Cup Milk
1 Tsp. Apple Cider Vinegar
1/2 Cup Coconut Sugar
Preheat oven to 325 degrees.
Combine flour (reserving 1 tsp.), baking soda, salt, and cinnamon in a large bowl and whisk to combine.
In a small bowl or measuring cup mix milk and apple cider vinegar and let sit for 5 minutes. Then In another bowl combine bananas, eggs, vanilla, oil, and milk/cider mixture and whisk until well combined.
Whisk in coconut sugar into the wet ingredients until combined.
Fold together wet and dry ingredients until combined thoroughly.
In a small bowl toss chocolate chunks with 1 teaspoon of flour until coated. This prevents the chunks from sinking to the bottom of the muffins.
Fold the chocolate chunks into the batter until incorporated.
Line a muffin tin with cupcake liners and spoon in batter until the muffin tin is almost full.
Bake for 25-30 minutes until a toothpick can be inserted and comes out clean.
Notes: You can swap an all purpose gluten free flour for the whole wheat, and can also use a non-dairy milk and allergy friendly chocolate if you are wanting to make these dairy free!
Don’t they look scrumptious? They truly are delicious and I can’t wait for you to make them! Pin this recipe to save for meal prepping and more!