These Healthy Chocolate Banana Muffins are moist, fudgy, vegan, and gluten-free! This quick and easy snack or dessert is made in one bowl for super easy cleanup!
I have a confession to make…I don’t really like bananas…
I have another confession…I still buy bananas. Why? Because I want to like them. I buy them in the hopes that I’ll be hungry and snag one as a healthy snack. The problem? I don’t. So I end up with a whole bunch of bananas untouched on the counter until they’re too mushy and brown to eat anyway.
Enter these healthy chocolate banana muffins! Good for you, easy to make, rich, fudgy, and the perfect way to use up all those too-ripe bananas!
- Old-Fashioned Oats – ground up to make an oat flour which gives the muffins their structure.
- Cocoa Powder – adds so much chocolate-y flavor.
- Baking Powder and Baking Soda – prevents the muffins from being too dense.
- Salt – cuts the sweetness and enhances flavor.
- Peanut Butter – acts as a binder to help the muffins hold their shape. I use an all-natural, no sugar added variety to keep these muffins ultra-healthy.
- Dark Brown Sugar – adds warm, molasses-y flavor and sweetness.
- Vanilla Extract – gives the muffins depth of flavor.
- Vanilla Almond Milk – makes the muffins perfectly moist. I like to use vanilla for a little extra flavor but plain will work as well. Make sure it’s unsweetened.
- White Vinegar – the vinegar reacts with the baking soda and baking powder to make the muffins super light and fluffy. It also gives them an even softer, moister texture.
- Bananas – use large, very ripe bananas
- Dark Chocolate Chips – use vegan chocolate chips or, if not vegan, use your favorite kind!
How to make
These healthy and delicious chocolate muffins are ready in just 20 minutes!
- Place old fashioned oats into a food processor and process until blended into a fine powder. Add in cocoa powder, baking powder, baking soda, salt, peanut butter, brown sugar, vanilla, almond milk, vinegar, and bananas and process until smooth.
- Stir in chocolate chips then use a 1/4 cup measuring cup to portion the batter out into a greased 12-slot muffin tin.
- Bake at 425ºF for 5 minutes then lower the temperature to 350ºF and bake for another 3-5 minutes.
Do you have to bake at different temperatures?
Yes! Baking at high heat to start with gives the muffins a chance to rise quickly. Lowering the heat and adding time gives the muffins time to cook all the way through. You want to do both so they’re the perfect texture!
Why didn’t my muffins rise?
There may be a couple of reasons your muffins didn’t rise.
- You didn’t cook on high heat first. The high heat at the beginning of the cook time helps the muffins rise initially. Reducing the heat down helps cook the center of the muffins. Don’t skip either!
- Your leavening agents were expired. The leavening agents react with the vinegar to create lighter, fluffier muffins. If the baking powder and soda are expired, they won’t work as well.
What to serve with chocolate banana muffins
These muffins are decadent enough to be served as dessert with a scoop of vanilla ice cream but light enough to be served as a snack or with breakfast! Here are some other healthy breakfast ideas!
How to store
Leftover chocolate banana muffins will last in an airtight container at room temperature for 1-2 days, in the fridge for up to 1 week, or in the freezer for 2-3 months.
To enjoy again, thaw in the fridge or microwave to warm.
Healthy Chocolate Banana Muffins Recipe
Equipment for this recipe
- 2 cups old fashioned oats use gluten free if you’re gluten free
- 1/2 cup cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup natural no sugar added peanut butter room temperature*
- 1/3 cup dark brown sugar packed
- 1 tablespoon vanilla extract
- 1/2 cup unsweetened vanilla almond milk
- 2 tablespoons white vinegar
- 2 large ripe bananas 1 cup mashed
- 1/2 - 1 cup vegan dark chocolate chips **
- Preheat oven to 425 degrees F and line then grease a standard 12-slot muffin tin with muffin wrappers and cooking spray.
- Place old fashioned oats in food processor.
- Process until it resembles flour.
- Add in cocoa powder, baking powder, baking soda, salt, peanut butter, brown sugar, vanilla, almond milk, vinegar, and bananas.
- Process until smooth, then stir in chocolate chips.
- Use a 1/4 cup measuring cup to scoop batter into prepared tin.
- Bake in preheated oven for 5 minutes.
- Lower the temperature to 350 degrees and bake for an additional 3-5 minutes.
- Serve warm! Store leftovers at room temperature in sealed containers and re-heat in microwave to serve.
*Note: Nutrition information is estimated and varies based on products used.