When you’re in the mood for chocolate cake but want something more nutritious and not full of sugar, then these healthy chocolate banana muffins (gluten free!) are your new BFF. And they are made in a blender! With no refined sugars! In under 25 minutes! Now I’m your new BFF.
Key items needed to make healthy chocolate banana muffins (gluten free)
- Gluten-free measure for measure flour. I use this blend because it’s easy and awesome. Also, it is cheapest if you buy it here. However, you can use your own gluten free flour blend! (I am working on my own blend still.)
- Cacao powder. Please note that there is a difference between cacao powder and cocoa powder. Cacao is the pure, unrefined powdered version of chocolate without the extra sugars (like cocoa powder), and has incredible health benefits. I use it often because it’s a fantastic source of magnesium and antioxidants, to support healthy cellular function and hormonal imbalances. I buy this brand. (You can also buy it in bulk at Costco.)
- Bananas. Obviously. However, you want to make sure you use ripe bananas to get a naturally sweeter muffin.
- Chocolate chips. To make these truly refined sugar-free, I recommend using these chocolate chips. However, if that’s not something that matters to you, regular semi-sweet chocolate chips work wonderfully.
- Vanilla extract. I have a viral recipe for homemade vanilla extract in the Instant Pot. Click here to learn everything you need to know to make it yourself, which is much more cost effective and better quality than buying it.
- Blender. Why I haven’t been making things in my blender until lately is beyond me. The mess is much less, and it’s simply waaayyy more convenient. If you’re in the market for a high-quality blender and have yet to bite the bullet, I recommend getting a Vitamix. (And no, I am not being paid to say that.) I have the Vitamix Ascent A2500, and it’s awesome.
What’s the secret to light and fluffy muffins?
Baking muffins can be a bit tricky. If you over mix them, they are tough. And if you over bake them even in the slightest, they can be too dry. Here are my tips for making light and fluffy chocolate banana muffins:
- DO NOT pulse them more than 10 times in your blender. The less you mess with the batter, the better. You want to mix them until the ingredients barely come together.
- Make sure you are paying careful attention to how much you pulse them and babysit them while they bake in the oven.
- My oven takes about 12-14 minutes to bake these chocolate banana muffins, but yours might take more or less, depending on your altitude and oven. You want a toothpick to barely come clean when checking for doneness. Note that they will continue to set up and bake for a couple minutes after you pull them from the oven, too.
Now, quit muffin around and go make these for breakfast for the week. Grab the recipe below and enjoy.
Healthy Chocolate Banana Muffins (Gluten Free)
Make these healthy chocolate banana muffins (gluten free) in a blender for a yummy, indulgent, and nutritious breakfast on the go.
- 1 cup gluten free measure-for-measure flour (use 1 1/2 cups of regular white or whole wheat flour if not gluten-free)
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1/4 teaspoon salt
- 1/2 cup almond flour
- 3/4 cup cacao powder
- 1 cup almond milk
- 1/2 cup plain Greek yogurt
- 2 large eggs
- 1/2 cup pure maple syrup
- 2 ripe bananas
- 1 teaspoon vanilla extract
- 1 cup refined sugar-free chocolate chips (or regular semi-sweet)
- Preheat oven to 350°F.
In a medium mixing bowl, sift together flour, baking powder, baking soda, salt, almond flour, and cocoa powder. Set aside.
Pour milk, yogurt, eggs, maple syrup, bananas, and vanilla into a blender. Blend on high speed for 1 minute until ingredients are well mixed and fluffy. Slowly add in the dry ingredients. Pulse 7-10 times until mix comes together. (Make sure not to overmix, or muffins will be tough.) Stir in the chocolate chips.
Line 18 muffin tins with baking cups. Pour the batter 3/4 full into each liner. Top with 4-5 chocolate chips in each. Bake on 350°F for 12-14 minutes, or until toothpick barely comes clean. (Take note that you do not want to over bake the muffins. Check them after 10 minutes. They may be done baking around 12 minutes, depending on the oven.)
- Serve for an indulgent, yet healthy breakfast. Enjoy!
- These healthy chocolate banana muffins can be made gluten free or with regular flour. Use 1 1/2 cups of flour if using a non-gluten free flour.
- The more the ripe the bananas, the sweeter the muffins will be naturally.