Got a seriously binge-worthy healthy treat for you this weekend! With wholewheat flour and the amazing combination of chocolate and bananas, plus a little peanut butter, no added sugar or fat. These muffins are super soft, moist and so delicious! Yes I added chocolate chips and yes you can leave them out, but I mean, you know what the right decision is.
This was a verrrrry old post on this blog with a recipe that at the time contained eggs and had the peanut butter swirled on top. When I decided to remake and reshoot them, I figured I’d also try making a few tweaks to omit the sugar and make them without eggs. An additional banana along with honey made them sweet, but not over-sweet (these are more breakfast than dessert). Milk replaces the egg and while I feel the egg provides more lift, without it, the texture is still great. Soft and super moist thanks to yoghurt as well. See how much good stuff is in here!
The chocolate chips were an afterthought and there’s just enough for some melty pockets of deliciousness but feel free to leave them out if you want to keep these entirely free of refined sugar. The bananas make these muffins heavier than average, with softer tops and increased moistness the longer you store them. For this reason, I highly recommend storing these in the fridge especially in warm climates so that the moisture doesn’t make them go bad.
I loved the flavour balance between banana and chocolate, with a hint of peanut butter that’s deeeeelish. I hope you’ll try a batch soon!
Please read the recipe notes before beginning.
Healthy Chocolate Banana Muffins (Eggless)
Ingredients
- 3 very ripe medium sized bananas
- 1/3 cup honey
- 3/4 cup yoghurt
- 1/4 cup creamy peanut butter natural, unsweetened preferred
- 1 cup wholewheat flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk non-dairy should work too
- 1/3 cup chocolate chips optional
Instructions
- Preheat the oven to 175 C. Line 12 muffin moulds with liners. I recommend liners here rather than greasing the moulds as the muffins are soft and moist and easier to handle with liners.<br></br>
- In a mixing bowl, mash the bananas very well, then add the honey, yoghurt and peanut butter. Mix well to combine until smooth.<br></br>
- Sift in the flour, cocoa, baking soda, baking powder and salt. Fold gently to combine into a thick batter.<br></br>
- Now pour in the milk and stir again till smooth. Avoid over-mixing the batter. If using the chocolate chips, stir them in now.<br></br>
- Divide the batter equally among the moulds. Bake for 20 to 25 minutes until a toothpick inserted in the center of the muffins comes out clean or with just a few moist crumbs.<br></br>
- Allow the muffins to cool for 10 minutes, then place on a wire rack to cool completely. These muffins don't rise very tall (see notes) and remain quite moist because of the bananas, so once they are cool, they are ok at room temperature for a day, after which they are best stored in the fridge for 4 to 5 days. Happy baking!
Notes
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