Macro-Friendly Chocolate Banana Muffins – Quick and Easy

If you're a fan of moist and tender baked goods, then you're in for a treat with these Chocolate Banana Muffins. One of the key ingredients that contributes to their irresistible texture is the use of ripe bananas. Bananas not only add a delightful flavor to the muffins but also keep them incredibly moist throughout the baking process.

When ripe bananas are incorporated into the batter, their natural moisture is released, creating a luscious and tender crumb in the muffins. As the muffins bake, the moisture from the mashed bananas evaporates slowly, infusing the batter with a delicious banana essence while ensuring a moist texture. This moisture retention is what makes these muffins incredibly soft and enjoyable to bite into.

The ripeness of the bananas is crucial to achieving the desired moistness. Ripe bananas have a higher sugar content and softer texture, making them easier to mash and incorporate into the batter. The natural sugars in the bananas not only contribute to the overall sweetness of the muffins but also help retain moisture. So, the riper the bananas, the better they are for creating that perfect, moist texture in your chocolate banana muffins.

By adding mashed ripe bananas to the batter, you're not only infusing the muffins with their distinct flavor but also ensuring a delightful, moist bite in every mouthful. So, the next time you have some overripe bananas on your countertop, don't throw them away—transform them into these delectable chocolate banana muffins and experience the magic of moistness that only ripe bananas can provide.

3 Reasons Why You Will Love This Macro-Friendly Chocolate Banana Muffins Recipe

1. Irresistible Flavor: The marriage of chocolate and bananas is a match made in heaven. The rich, deep cocoa flavor of the muffins perfectly complements the natural sweetness and subtle tang of ripe bananas. Each bite is a delightful explosion of flavors that will leave your taste buds dancing with joy. Whether you're a fan of chocolate, bananas, or both, this recipe will satisfy your cravings and leave you wanting more.
2. Moist and Tender Texture: Thanks to the addition of mashed bananas, these muffins have an incredibly moist and tender texture. The bananas release their natural moisture during baking, ensuring that each bite is moist, soft, and utterly delicious. Say goodbye to dry and crumbly muffins—this recipe guarantees a delightful and satisfying texture that will keep you coming back for seconds.
3. Versatile and Easy to Make: This recipe is not only incredibly tasty but also versatile and easy to whip up. Whether you're a novice baker or an experienced pro, you can easily follow the step-by-step instructions and create these scrumptious muffins in no time. The ingredients are simple and readily available, making it convenient to prepare this delightful treat whenever the craving strikes. Plus, you can customize the recipe by adding your favorite mix-ins like nuts or shredded coconut for an extra layer of flavor and texture.

You may also love our high protein blueberry muffins with greek yogurt (without protein powder)

Ingredients

• White whole wheat flour: This is a nutritious alternative to traditional all-purpose flour. It is made from grinding the entire wheat kernel, including the bran, germ, and endosperm, providing more fiber and nutrients. You can use regular all purpose flour if you prefer.
• Brown sugar: Light brown sugar adds a subtle caramel flavor to the muffins.
• Cocoa powder: This rich and intense cocoa powder adds a deep chocolate flavor to the muffins. Make sure to use unsweetened cocoa powder to maintain the right sweetness level.
• Baking soda: Baking soda acts as a leavening agent, helping the muffins rise and achieve a light and fluffy texture.
• Salt: A pinch of salt enhances the flavors and balances the sweetness in the muffins.
• Chocolate chips: Chocolate chips add bursts of melty chocolate throughout the muffins. You can use dark, semi-sweet, or milk chocolate chips based on your preference. 
• Eggs: Eggs contribute to the structure and moisture of the muffins. They also add richness to the batter.
• Milk: Milk adds moisture and a creamy texture to the batter. Choose your preferred type, such as dairy milk or non-dairy milk like almond milk, soy milk, oat milk, or others.
• Mashed bananas: Ripe bananas provide natural sweetness, moisture, and flavor to the muffins. Make sure the bananas are well-ripened for the best taste.
• Vanilla extract: Vanilla extract enhances the overall flavor profile of the muffins, adding a warm and aromatic note.
• Coconut oil: Melted coconut oil adds moisture and richness to the muffins. It also infuses a subtle tropical flavor. If you don't have coconut oil, you can use another oil of your choice as a substitute.

Kitchen Tools Required

• Mixing bowls
• Whisk or fork
• Measuring cups and spoons
• Muffin tin
• Muffin liners (optional)
• Cooling rack
• Oven mitts or kitchen gloves
• Spatula or wooden spoon
• Wire whisk or electric mixer (optional)
• Toothpick or skewer (for testing doneness)

How to Make Chocolate Banana Muffins

1. Preheat your oven to 350°F and line a muffin tin with muffin liners or lightly grease the tin.
2. In a mixing bowl, combine the dry ingredients: flour, brown sugar, cocoa powder, baking soda, salt, and chocolate chips. Stir until well mixed.
3. In another bowl, mash the ripe bananas until smooth. Add the eggs, almond milk, vanilla extract, and melted coconut oil. Mix well.
4. Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined, making sure not to overmix. The batter may be slightly lumpy, which is okay.
5. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. Place the muffin tin in the preheated oven and bake for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
7. Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for a few minutes. Then transfer them to a cooling rack to cool completely.
8. Enjoy these delicious Chocolate Banana Muffins warm or at room temperature.

Swaps or Alternatives

If you have specific dietary preferences or restrictions, don't worry! This Chocolate Banana Muffin recipe is quite versatile, and there are several swaps and alternatives you can make to accommodate different dietary needs. Here are a few suggestions:

• Gluten-Free Option: To make these muffins gluten-free, you can replace the flour with a gluten-free flour blend. Additionally, ensure that the chocolate chips you use are gluten-free as well.
• Vegan-Friendly: If you follow a vegan diet, you can make a few substitutions in this recipe. Replace the eggs with flax eggs or applesauce. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes until it becomes gelatinous. 

Quick Tip(s)

• Use fully ripe bananas: The riper the bananas, the sweeter and more flavorful they will be in the muffins. Look for bananas with brown spots on the skin, as they are at their peak ripeness and will mash easily into the batter.
• Don't overmix the batter: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can result in dense and tough muffins. It's okay if there are a few lumps in the batter; they will disappear during baking.
• Fill muffin cups appropriately: Fill each muffin cup about 3/4 full with the batter. This will allow the muffins to rise and create a nice dome shape. Avoid overfilling the cups, as the batter may overflow during baking. If you have leftover batter, you can make additional muffins or use it for a smaller batch.

FAQ’s

Can I use regular all-purpose flour instead of white whole wheat flour?

Yes, you can use all-purpose flour as a substitute. Keep in mind that the texture may be slightly different, but the muffins will still turn out delicious.

Can I make these muffins gluten-free?

Absolutely! You can use a gluten-free flour blend as a substitute for the white whole wheat flour. Look for a blend that is specifically formulated for baking.

Can I replace the eggs in this recipe?

Yes, you can make the muffins egg-free by using flaxseed or chia eggs as a substitute. For each egg, mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water and let it sit until it becomes gel-like. Alternatively, you can also use unsweetened applesauce or mashed banana as an egg replacement.

Can I use a different type of milk?

Absolutely! If you prefer non-dairy milk, you can use options such as almond, soy milk, oat milk, or rice milk. Use the same quantity as mentioned in the recipe.

How should I store the muffins?

Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to extend their shelf life, you can freeze the muffins in a freezer-safe container or bag for up to 3 months. Just make sure to thaw them before enjoying.

Can I add nuts or other mix-ins to the recipe?

Absolutely! Feel free to customize the recipe by adding your favorite mix-ins such as chopped nuts, shredded coconut, or berries. Just fold them into the batter before baking for an extra layer of flavor and texture.

Can I make mini muffins instead of regular-sized ones?

Absolutely! If you prefer bite-sized muffins, you can use a mini muffin tin and adjust the baking time accordingly. Keep an eye on them as they may bake faster than regular-sized muffins.

Macros & Nutrition Information

Serving Size: 1 muffin

Macros	Nutrition
Calories	179
Protein	4.1g
Carbs	25.5g
Fat	8.2g