Imagine sinking your teeth into a decadent chocolate treat that's not only mind-blowingly delicious but also secretly healthy! These Healthy Mini Double Chocolate Chip Banana Muffins are about to revolutionize your snack game, proving that you can have your chocolate and eat it too. Packed with the natural sweetness of ripe bananas, rich dark chocolate chips, and wholesome whole wheat flour, these bite-sized wonders are the ultimate solution for chocolate lovers who want to nourish their body while satisfying their sweet tooth.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 mini muffins
Ingredients
- 2 ripe bananas
- 1/4 cup honey or maple syrup
- 1/2 cup unsweetened cocoa powder
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1/2 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease it with cooking spray to prevent the muffins from sticking.
- In a large mixing bowl, mash the 2 ripe bananas using a fork or a potato masher until smooth. Make sure to break down any lumps for a uniform texture.
- Add 1/4 cup of honey or maple syrup to the mashed bananas. Stir well to combine until the mixture is smooth and well incorporated.
- In a separate bowl, sift together 1/2 cup of unsweetened cocoa powder, 1 cup of whole wheat flour, and 1 teaspoon of baking soda. This will help to aerate the dry ingredients and ensure an even distribution of the baking soda.
- Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in 1/2 cup of dark chocolate chips, ensuring they are evenly distributed throughout the batter.
- Using a small cookie scoop or spoon, fill each mini muffin cup about 2/3 full with the batter. This will allow room for the muffins to rise without overflowing.
- Place the muffin tin in the preheated oven and bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffin tin from the oven and let it cool for a few minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your Healthy Mini Double Chocolate Chip Banana Muffins warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Tips
- Choose Overripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with lots of brown spots.
- Don't Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to tough, dense muffins.
- Use Quality Cocoa: Opt for unsweetened cocoa powder with a rich, deep flavor for the best chocolate taste.
- Check for Doneness: Use the toothpick test - insert it into the center of a muffin. If it comes out clean or with just a few moist crumbs, they're ready!
- Cool Completely: Allow muffins to cool on a wire rack to prevent soggy bottoms and maintain their perfect texture.
- Storage Hack: These muffins freeze beautifully! Store in an airtight container for up to a month for a quick, healthy grab-and-go breakfast or snack.
- Customize Your Muffins: Feel free to add chopped nuts or swap dark chocolate chips for a different twist on this versatile recipe.
Nutrition Facts
Calories: 60kcal
Carbohydrates: 10g
Protein: 1g
Fat: 2g
Saturated Fat: 1g
Cholesterol: 0mg
