Chocolate Banana Muffins

Chocolate Banana Muffins

Mmmmm up close and personal with this delicious chocolatey goodness! I have had a hard time making healthy muffins recently and I finally realized the reason why. The baking soda at my home was ancient- we’re talking 2006 ancient. I was using 9 year old baking soda! No wonder why all my baking experiments turned out to be huge flops. I’m not sure why I never thought to check the date on it before. Most people don’t worry about expiration dates on things like baking powder, spices, seasonings, etc. However, old baking soda loses its effects which leads to bake goods deflating after taking them out of the oven.
This recipe is both healthy and gluten free and low in sugar. I am going to start including the nutrition facts with my recipes because some people have been asking for that! I have no problem complying because I love to know what the nutrition breakdown is of the foods I am eating. These muffins make a great addition to breakfast alongside some eggs, coffee, fruit, etc. They are also a great snack or dessert. At just under 100 calories, they have much less sugar, calories, carbohydrates, and fat than traditional muffins. I took the liberty of looking up the nutrition count for traditional double chocolate muffins of the same size that are made from a box. Those muffins have roughly 250 calories, 9 grams of fat, 23 grams of sugar, and 37 grams of carbs. My muffins have less than 1/2 the calories, 1/3 the amount of fat, less than 1/2 the carbs, and less than 1/4 the amount of sugar!
There are less than 10 ingredients, and the prep for them is super simple. All you need to do is add all of the ingredients to a food processor or high powered blender/vitamix.
Here’s what you will need:
 9 Ingredients
  • 1.00 Banana (126g), Banana **
  • 1.00 cup (40g), Gluten Free Oatmeal – Original Quick Oats
  • 0.50 cup(s), Organic Brown Rice Flour
  • 2.00 large, Eggs – Whole, raw
  • 0.33 cup, Apple Sauce – Natural Unsweetened
  • 0.50 cup(s), Cocoa – Dry powder, unsweetened
  • 2.50 tsp(s), Baking Powder
  • 0.50 cup, Milk – Nonfat (fat free or skim)
  • 0.33 cup(s), (plus about 2 tbsp for top), Mini Chips Real Semisweet Chocolate,


Peel a super ripe banana and add it to your blender/food processor (I used my ninja of course). My banana was ginormous, so if you have smaller bananas you should use 2!

ripe nanner

Add the rest of the ingredients to the blender/food processor (except the mini chocolate chips) and blend super well. Then, fold in the mini chocolate chips. Then pour the mixture into cupcake tins about 2/3 full. Sprinkle a few more mini chocolate chips on the top and pop them into the oven on 350 for about 15 minutes.

choc muff

The finished product! This recipe will make 14 standard sized muffins.

choc muf 2

Up close view of the finished muffins! The chocolate chips look huge here, but they are mini sized 🙂

I have included the nutrition facts below! What is your favorite kind of muffin?? Have you ever use expired ingredients???? Let me know in the comments!

Nutrition Facts
Servings 14.0
Amount Per Serving
calories 99
% Daily Value *
Total Fat 3 g 5 %
Saturated Fat 2 g 8 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 30 mg 10 %
Sodium 474 mg 20 %
Potassium 161 mg 5 %
Total Carbohydrate 17 g 6 %
Dietary Fiber 2 g 9 %
Sugars 5 g
Protein 3 g 6 %
Vitamin A 1 %
Vitamin C 2 %
Calcium 2 %
Iron 6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Visit Us On FacebookVisit Us On TwitterVisit Us On Pinterest
Skip to toolbar