Healthy Chocolate Banana Muffins (Gluten-Free)

When you’re in the mood for a dose of chocolate for breakfast or brunch, but want something more nutritious and refined sugar-free, then these healthy chocolate banana muffins (gluten-free!) are your new BFF. And they are quickly made in a blender, with no refined sugars, in under 25 minutes! Now I’m your new BFF.

Key ingredients and 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 the cheapest if you buy it here. 
• 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, especially in women (these lactation cacao balls can support issues with that). I buy this brand of cacao. You can also buy it in bulk at Costco.
• Bananas. The more soft, ripe, and brown with spots, the sweeter the muffins will be.
• 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 makes these muffins “healthy” and what are the nutritious benefits?

As a certified holistic nutritionist, I am deeply passionate about eating foods that support wellbeing. I believe muffins to be comfort food, but that doesn’t mean they can’t be healthy. The two aren’t mutually exclusive and here is why:

No inflammatory refined sugars or gluten

Certain baked goods usually include inflammation triggering food ingredients:

1. Refined sugars
2. Refined carbohydrates ( this can include gluten, if allergies or intolerances are present, especially with white flours)
3. Margarine or shortening

These can disrupt our gut microbiome and cause inflammation in the body. I now bake almost exclusively with unrefined sugars, like maple syrup, honey, and coconut sugar. I also always use gluten-free blends because I have celiac disease.

Dairy is inflammatory for some, especially those with allergies. This recipe does include plain Greek yogurt, which I like to use because of the plentiful probiotics available in Greek yogurt, to support gut health and balance.

Superfood cacao

These muffins contain cacao powder which is a great source of magnesium, flavonols, and antioxidants.

• Flavonols are some of the most recognizable active components of cacao. Flavonols are polyphenolic structures in cacao, which hold antioxidant properties.
• These compounds and structures have been clinically reviewed for their potential benefits for human health. Many health benefits include an increase of beneficial gut microbes (e.g., Lactobacilli) and the decrease of less beneficial ones (e.g., Clostridia) that follow cacao intake. Recent data shows that cacao and/or chocolate modifies intestinal flora in the same way that prebiotics and probiotics do (source).

Kids love them!

Not only do my little kids eat these with no question (they think it’s like dessert), but they like to help make them too. We are big on childhood nutrition education and the best alternatives for foods that are normally not nourishing to their bodies.

We use a wonderful app called HuePets, created by HueTrition, to encourage our kids to eat their fruits and veggies at every opportunity. My kids scan their real-time fruits and veggies in the app, and then it allows them to feed their Huey pets. With this recipe, they scanned the bananas! As he grows, it unlocks coins and access to prizes and rewards, with the ultimate goal of empowering them to eat their fruits and veggies and understanding the importance of nutrition in a fun way. 

The app is totally FREE for on both the App Store or Google Play, so you should absolutely click here to download and try it out with your kids. It has been a GAME CHANGER at our house in educating and motivating our kids about nutrition!

How to make chocolate banana muffins, step-by-step

Full ingredients are listed down at the bottom of the page with the recipe card, but here are the steps laid out so you can see just how quick and simple these muffins are to make!

Step 1:

Preheat oven to 350 degrees Fahrenheit. In a medium mixing bowl, sift together flour, baking powder, baking soda, salt, almond flour, and cacao powder. Set aside.

Step 2:

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.

Step 3:

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.) Let cool for 5 minutes, and enjoy!

Helpful tips for 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 of minutes after you pull them from the oven, too.
• Baking times and temps may differ based on your altitude. If you live in a high altitude, check out this post on how to best adjust the recipe.
• Store muffins in an airtight bag or container for up to 1 week, or freeze them for up to 1 month. To thaw, simply let sit at room temperature overnight. 

Other breakfast and brunch recipes to serve with

• Easy Baked Frittata with Spinach
• Easy Banana Overnight Oats
• Metabolism-Boosting Strawberry Smoothie Bowl

If you make these chocolate banana muffins or any other recipe on the blog, please let me know how you liked it in the comments below. I absolutely love hearing from you! You can also FOLLOW ME on Instagram, Pinterest, and Facebook, for more nourishing recipes like this, and behind the scenes cooking and holistic wellness tips!

Healthy Chocolate Banana Muffins (Gluten-Free)

By: Abbey Rodriguez

PRINT PIN RECIPE

Make these healthy chocolate banana muffins (gluten-free) in a blender for a yummy, indulgent, and nutritious breakfast on the go that only takes 25 minutes.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings: 18 muffins

Calories: 172kcal

Cost: $8

Ingredients

• 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 1/2 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)

Instructions

• Preheat oven to 350°F.
• In a medium mixing bowl, sift together flour, baking powder, baking soda, salt, almond flour, and cacao 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!

Notes

• 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. 
• 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.
• Baking times and temps may differ based on your altitude. If you live in a high altitude, check out this post on how to best adjust the recipe.
• Store muffins in an air-tight bag or container for a up to 1 week, or freeze them for up to 1 month. To thaw, simply let sit at room temperature overnight. 

Nutrition

Calories: 172kcal | Carbohydrates: 27g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 241mg | Potassium: 294mg | Fiber: 4g | Sugar: 14g | Vitamin A: 85IU | Vitamin C: 1.2mg | Calcium: 95mg | Iron: 1.4mg

Recipe and notes updated on February 3, 2020, from the original post which was published on January 18, 2019.

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