Healthy Chocolate Banana Muffins Recipe

At only 150 calories, these Healthy Chocolate Banana Muffins are healthy enough for breakfast, but indulgent enough for dessert! Vegan. Gluten Free. Made in ONE bowl.

At only 150 calories, these Healthy Chocolate Banana Muffins are healthy enough for breakfast, but indulgent enough for dessert! Vegan. Gluten Free. Made in ONE bowl. showmetheyummy.com

These Healthy Chocolate Banana Muffins are honestly mind blowing. Make them and I promise you, nobody will ever know they’re healthy.

These bad boys are healthy enough for breakfast, but I’ve definitely had them for dessert (warmed in the microwave with a scoop of ice cream, please and thank you).

The best part?

They’re made in ONE dish: the food processor!

Sounds weird, but it’s totally genius.

Who’s ready for some Healthy Chocolate Banana Muffins?!

Watch the Video

At only 150 calories, these Healthy Chocolate Banana Muffins are healthy enough for breakfast, but indulgent enough for dessert! Vegan. Gluten Free. Made in ONE bowl. showmetheyummy.com

I have a confession.

I don’t really like bananas.

I mean. I like bananas IN things: smoothies, breads, my Dairy Queen blizzards (did you guys ever try the banana cream pie blizzard? It’s heaven)… but just to sit down and snack on a banana?

Hmmm, no thanks.

But the thing is, I WANT to like snacking on bananas, so I always buy a bunch.

Inevitably, however, the bananas go untouched, until they’re nice and browned and then I turn them into baked goods.

My latest creation?

This Healthy Chocolate Banana Muffins Recipe, of course!

At only 150 calories, these Healthy Chocolate Banana Muffins are healthy enough for breakfast, but indulgent enough for dessert! Vegan. Gluten Free. Made in ONE bowl. showmetheyummy.com

While these are so so so DELICIOUS, my favorite part is actually how EASY they are to make.

Ready?

Grind old fashioned oats (gluten free if you’re gluten free) in your favorite food processor.

Once it resembles a flour, add cocoa powder, baking powder, baking soda, salt, natural peanut butter, dark brown sugar, vanilla, almond milk, vinegar, and mashed bananas to the ground oats to the food processor.

Blend until smooth, then stir in your fave vegan dark chocolate chips.

Now, all that’s left is to scoop ’em into your muffin tin and bake ’em up!

These Healthy Chocolate Banana Muffins are great right outta the oven or store the leftovers at room temperature, in sealed tupperware, then reheat in the microwave!

They also store really well in the freezer!

These Healthy Chocolate Banana Muffins are ultra moist with very little oil and just a hint of all natural no sugar added peanut butter, subtly sweet from the ripe bananas and teeny tiny TOUCH of brown sugar, and are studded with melty, rich dark chocolate.

At only 150 calories, these Healthy Chocolate Banana Muffins are healthy enough for breakfast, but indulgent enough for dessert! Vegan. Gluten Free. Made in ONE bowl. showmetheyummy.com

In other words, these muffins are heaven.

– Jennifer

What banana recipe should I make next? Show Me the Yummy!

4.5 from 2 votes
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Healthy Chocolate Banana Muffins Recipe
At only 150 calories, these Healthy Chocolate Banana Muffins are healthy enough for breakfast, but indulgent enough for dessert! Vegan. Gluten Free. Made in ONE dish
Servings: 12 muffins
Results and timings may vary when adjusting servings
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Ingredients
  • 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 **
Instructions
  1. Preheat oven to 425 degrees F and line then grease a standard 12-slot muffin tin with muffin wrappers and cooking spray.
  2. Place old fashioned oats in food processor.
  3. Process until it resembles flour.
  4. Add in cocoa powder, baking powder, baking soda, salt, peanut butter, brown sugar, vanilla, almond milk, vinegar, and bananas.
  5. Process until smooth, then stir in chocolate chips.
  6. Use a 1/4 cup measuring cup to scoop batter into prepared tin.
  7. Bake in preheated oven for 5 minutes, then lower the temperature to 350 degrees and bake for an additional 3-5 minutes.
  8. Serve warm! Store leftovers at room temperature in sealed containers and re-heat in microwave to serve.
Notes
*Be sure the only ingredient in your peanut butter is roasted peanuts. Natural separation occurs, so be sure to stir throughly before measuring it out for this recipe. **Nutritional information is for 1 muffin out of 12, using 1/2 cup vegan dark chocolate chips.
Make this recipe? Show ME the Yummy Tag @ShowMeTheYummy & #ShowMeTheYummy on Instagram
Nutrition Facts
Healthy Chocolate Banana Muffins Recipe
Amount Per Serving
Calories 150 Calories from Fat 50
% Daily Value*
Total Fat 5.5g 8%
Cholesterol 0mg 0%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Sugars 10g
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutritional information is estimated and varies based on products used.

At only 150 calories, these Healthy Chocolate Banana Muffins are healthy enough for breakfast, but indulgent enough for dessert! Vegan. Gluten Free. Made in ONE bowl. showmetheyummy.com

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49 Comments

These are definitely going on my recipe bucket list – they look phenomenal! Strangely, I’m the same way about bananas. I love them IN things but not really on their own.

Do you keep them in the oven when you turn the temp down to 350? Or do you take them out until it lowers and put them back into the oven?

Wow! These look amazing! I know you leave them in the oven, but only for an additional 3-5 minutes or after the oven says it’s reached 350? (What would be the approximate total time they’re in the oven?

Hi Christine! I wouldn’t. They’re not very sweet to begin with and I think the texture wouldn’t be great. 🙂 There’s only 1/3 cup in the whole recipe!

Interesting. I was curious about the purpose of the vinegar too. I used a banana flavoured white balsamic vinegar from Oliv. 👍

That should be fine, although, I can’t guarantee the results, because I haven’t tested it. 🙂 If you’re using buttermilk, leave out the almond milk as well, so I’d just use 1/2 cup buttermilk. I hope you love it!

I love these ones!!!! Thanks for posting this recipe!!! Quick question, how did u calculate the nutritional value? Cause I got different numbers.

Hi Diana! Thank you so much!! 🙂 Different brands may vary in nutritional information, so it may changed based on your product!

This is legit one of the best muffins I have had! I followed the recipe exactly. I am changing my diet to be egg, wheat and dairy free but I am a baker and have eaten a lot of muffins in my time lol.
I will be making this again and again. Thanks!

I made these this morning and they really are mind blowing like you said! One of my kiddos is on an elimination diet so we subbed sunbutter for the nut butter and they were dreamy. I was planning to have these last all week for kid breakfasts before school but we’ve already eaten half! 🙂 They were so easy it will be a breeze to make a second batch mid-week. Thank you for an awesome recipe Jennifer! 🙂

How much of the peanut butter do you taste? My grandson doesn’t like any nut butters but I really wanna make the double chocolate muffins.