Healthier Double Chocolate Chip Muffins

Healthier Double Chocolate Chip MuffinsThese Healthier Double Chocolate Chip Muffins are the best thing that happened to breakfast at our house!  Just a little background to that statement, my kids love, and I mean really LOVE the double chocolate chip muffins from Costco.  And I agree, they taste like eating cake for breakfast.  But let’s be honest here, they really aren’t that much more nutritious than actually eating cake, and they are loaded with calories.  I feel guilty even eating a quarter of one.
I decided it was time to make our own version, one with some healthy substitutions that would give the kids more nutrients, more sustaining power, and give me less calories without taking too much away from the yummy chocolatey taste.  (I am in no way trying to pass these off as super healthy, but they are much healthier than the original).  I’m so excited to share these muffins with you!  They turned out amazing!  I love eating them warm so the chocolate chips inside are a little melted and gooey.  You are going to love them!

Healthier Double Chocolate Chip Muffins

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  • 5 over ripe bananas
  • 1 c. applesauce
  • 2 eggs
  • 1 3/4 cups sugar
  • 1/2 c. cocoa
  • 1/2 tsp. baking powder
  • 2 tsp. baking soda
  • 1 1/4 cups rolled oats
  • 2 cups flour
  • 1 package semi sweet or dark chocolate chips


  • Preheat oven to 350 degrees. In a large mixing bowl combine the bananas, applesauce, eggs, and sugar with a hand mixer until bananas are blended in well.
  • Mix in the cocoa, baking powder, and baking soda.
  • Measure the oats into a blender or food processor and pulse a few times until the oats become finer pieces.
  • Add the blended oats and flour to the mix and blend until everything is thoroughly mixed. Then stir in the chocolate chips (I like to reserve about 1/2 cup to sprinkle on the top of each muffin just before baking).
  • Use a 1/4 c. measuring cup and measure it (slightly heaping) into regular size muffin tins that have been lined with cooking spray or baking liners. This makes 2 dozen muffins.
  • Bake for 20 to 25 minutes, they are ready when a toothpick in the center comes out without batter.
  • Cool for 5 to 10 minutes before removing from baking tin, then cool completely on the counter or a cooling rack. They can be refrigerated or frozen to last longer.


  1. Judy says:

    Do you happen to have the nutritional info on these. Always happy to see healthier versions! Thanks!!!!

    • Emily says:

      I’ll have to plug the recipe in to a nutrition calculator. I’ll let you know when I figure it out. 🙂

  2. Leanne says:

    these are great as you’ve discovered; I add some chia seed gel for protein, omega 3’s and fiber too – the gel also adds a bit of a crunch.

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