Healthyish Chocolate Banana Nut Muffins

Deliciously moist Chocolate Banana Nut Muffins perfect for breakfast or light snack. These healthyish muffins are dairy-free and naturally sweetened with honey.

chocolate banana nut muffins

If you’re looking for a lightened up banana muffin recipe, this is it! These are dairy free, sweetened with honey and made with coconut oil.

These muffins are filling and not overly sweet, which makes them perfect for breakfast or a quick snack. When testing, I first made them in a jumbo muffin pan (as pictured) and later on for test #2, I baked them in a regular sized pan. Recipe makes 9 and 16, respectively. Feel free to try either way!

Ingredients for Healthyish Chocolate Banana Nut Muffins

For this recipe you’re going to need:

  • All purpose flour, or gluten-free 1:1 baking flour
  • Coconut oil
  • 3-4 overly ripe bananas
  • Nut milk
  • Plant based yogurt, greek style preferred
  • Honey
  • Eggs
  • Dairy free chocolate chips
  • Walnuts or pecans

How to Make Healthyish Chocolate Banana Nut Muffins

This easy recipe comes together in less than 40 minutes. To make, simply add all the dry ingredients in a large bowl – flour, baking soda, salt, cinnamon – and whisk until combined. In a separate bowl, add the wet ingredients – mashed bananas, melted coconut oil, vanilla, nut milk, yogurt, eggs – whisk until combined.

Add the wet ingredients to the dry, add the chocolate chips and nuts, and fold to combine. Divide the batter into muffin tins, and bake for 22-28 minutes (depending on size).

chocolate banana nut muffins

How to store Banana Muffins

Chocolate Banana Nut Muffins are best when served warm.

Keep these healthyish muffins in an airtight container at room temperature for up to 3 days. They also freeze well; simply wrap them in parchment and place in a large ziplock bag, for up tp 2 months. Microwave in 30 second increments when ready to eat.

chocolate chunk banana nut muffins

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Happy Baking! x

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chocolate banana nut muffins

Healthyish Chocolate Banana Nut Muffins


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  • Author: Rosana
  • Total Time: 37 minutes
  • Yield: 16 muffins

Description

Deliciously moist Chocolate Banana Nut Muffins perfect for breakfast or light snack. These healthyish muffins are dairy-free and naturally sweetened with honey.


Ingredients

  • 1 1/2 cups ripe mashed bananas (about 4 medium bananas)
  • 1/3 cup coconut oil, melted
  • 1/3 cup honey
  • 2 eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup nut milk
  • 2 tbsp plant based yogurt
  • 2 1/2 cups all purpose flour, spooned and leveled
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1 cup chocolate chips or chunks (dairy free)
  • 3/4 cup chopped walnuts or pecans

Instructions

  1. Preheat the oven to 375F. Line a 6 jumbo muffin pan or a 12 regular sized muffin pan and set aside.
  2. In a large bowl, whisk together the dry ingredients; flour, baking powder, cinnamon, salt.
  3. In a separate bowl, add the wet ingredients; mashed bananas, melted and cooled coconut oil, honey, eggs, vanilla extract, yogurt, milk. Whisk until well combined.
  4. Add the wet to the dry ingredients, folding until fully incorporated.
  5. Add the chocolate chips and chopped walnuts.
  6. Divide the batter evenly into muffin tin, sprinkle mini chocolate chips on top if desired.
  7. Bake for 22-25 minutes for small, 25-30 for jumbo, until golden.
  8. Cool in a cooling rack. Best when served warm. Recipe makes 16 regular sizes muffins and 9 jumbo.
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: breakfast

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