Chocolate-Banana Muffins

  • Yield: 12 muffins 1x



  • 1 1/4 cups flour
  • 1/4 cup unsweetened cocoa
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup low-fat buttermilk
  • 1 large egg, lightly beaten
  • 1/3 cup honey
  • 2 Tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1 1/2 cups mashed ripe banana
  • 6 Tbsp mini semisweet chocolate chips, divided


  1. Preheat oven to 350°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray. Whisk together flour, cocoa, baking powder, baking soda, cinnamon, and salt in a large bowl. Make a well in the center of the mixture. Combine buttermilk, egg, honey, coconut oil, vanilla, and banana in a medium bowl; add to flour mixture and stir just until combined. Fold in 1/4 cup mini chocolate chips.
  2. Fill each baking cup 2/3 full of batter; sprinkle remaining 2 tablespoons mini chocolate chips evenly over muffins (1/2 tsp per muffin). Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve or cool completely. Store leftover muffins in an airtight container at room temperature up to 2 days, or individually wrap muffins in plastic wrap and freeze in a large freezer bag.


  • Calories: 160
  • Carbohydrates: 28
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