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–+ servings
Double Chocolate Banana Muffins in a basket lined with parchment paper.
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5 from 4 votes

Double Chocolate Banana Muffins

These double chocolate banana muffins are soft, moist, and full of chocolate flavor. Made with ripe bananas, applesauce, oats, and chocolate chips, they're a healthier homemade muffin option with no butter or oil in the batter.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Healthy Chocolate Chip Muffins, muffins
Servings: 24
Calories: 228kcal
Author: Emily Walker

Ingredients

  • 5 bananas (very ripe)
  • 1 cup applesauce
  • 2 eggs
  • 1 ¾ cups sugar
  • ½ cup cocoa
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 ¼ cups rolled oats
  • 2 cups flour
  • 12 ounces semi sweet or dark chocolate chips

Instructions

  • Preheat oven to 350℉. In a large mixing bowl combine the bananas, applesauce, eggs, and sugar with a hand mixer until the bananas are blended in well.
    Mixing bowl with wet ingredients combined to make Double Chocolate Banana Muffins.
  • Mix in the cocoa, baking powder, and baking soda.
    Glass bowl with chocolate muffin batter base. Whisk on the side.
  • Measure the oats into a blender or food processor and pulse a few times until the oats become finer pieces.
    Blender with ground oatmeal for Double Chocolate Banana Muffins.
  • 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).
    Wooden spoon mixing Double Chocolate Banana Muffin batter in a glass bowl.
  • Use a 1/4 up 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.
    Double Chocolate Banana Muffins unbaked in liners in the cupcake pan.
  • Bake for 20 to 25 minutes, they are ready when a toothpick in the center comes out without batter.
    Baked Double Chocolate Banana Muffins in a cupcake baking pan.
  • Cool for 5 to 10 minutes before removing from the baking tin, then cool completely on the counter or a cooling rack. They can be refrigerated or frozen to last longer.
    Cooling Double Chocolate Banana Muffins on a cooling rack.

Notes

  • Use very ripe bananas for the best flavor and moisture.
  • Unsweetened applesauce is recommended.
  • Pulse the oats into smaller pieces before adding them to the batter.
  • Avoid overmixing after adding the flour.
  • Muffins can be frozen in an airtight container for up to 3 months for best quality.
  • The batter contains no added butter or oil. If avoiding oil entirely, use paper muffin liners instead of greasing the pan.

Nutrition

Calories: 228kcal | Carbohydrates: 41g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 99mg | Potassium: 243mg | Fiber: 3g | Sugar: 24g | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 2mg