Banana Chocolate Muffins

Edited September 19 2020

Anyone else spending an insane amount of time in the kitchen? All I do is cook and bake to pass the time. Or to help distract myself from the craziness, more like the loudness from our girls. Who am I kidding? I’m in the kitchen because I’m being asked for a snack for the millionth time.

To help with snack time I’ve been making muffins to switch up their snack menu. These delicious chocolate banana muffins are a healthier option, made with no flour, refined sugar or oils. I like to stay away from artificial foods or foods that have been tampered with mainly because I know they are not good for our bodies.

If you’re not in the mood for muffins or don’t have liners. This recipe makes enough batter for one loaf!

Instead I love using Maple Syrup made from our own maple trees. You can also opt for honey. Both of these sweet options are easier on your digestive system, as well as contain other positive benefits for our body compared to white or brown sugar.

Maple Syrup made from our own Maple trees!

Bananas are a great fruit that helps add moisture to these muffins. They acts as oil but obviously are better for you. You can use either ripe (about to go bad) or bananas out of the freezer. They also add a nice subtle taste with the chocolate in this recipe. What also helps give these muffins a delicious texture of is the use of Greek yogurt. I prefer to use plain yogurt because vanilla yogurt has added sugar in it. Using plain makes these muffins a bit healthier.

I always use Cacao powder in all of my chocolate baking. It tends to have a stronger flavour than traditional cocoa powder, but it is a healthier option. It contains more nutrients and fats compared to cocoa powder because it’s not processed at a high heat.

The body of these muffins are made from oat flour. A gluten free option that is easy to find in grocery stores right now, compared to flour. Simply blend quick oats or rolled into a fine powder. When making these muffins, be sure to give the batter 5-10 minutes before baking to rest. This gives the oats time to absorb the moisture in the batter, so the muffins will rise and not be an odd texture when done. And don’t worry about these muffins not rising. The recipe calls for both baking soda and baking powder to give the chocolate muffins a nice top!

Who is ready to make some muffins?

Banana Chocolate Muffins

Makes 9 Muffins


  • 1.5 cups of Bananas
  • 1/4 cup Maple Syrup or Honey
  • 1/4 Greek yogurt (vanilla or plain)
  • 1 egg
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Soda
  • 2 tbsp Cacao Powder
  • 3/4 cup Oat Flour
  • 1/2 tsp Baking Powder
  • 1/2 cup semi- sweet chocolate chips


  1. Preheat oven to 350 and line a muffin tray.
  2. Add bananas to a large bowl and beat till purée.
  3. Add maple syrup, yogurt, egg and vanilla. Mix till combined.
  4. Combine oat flour, cacao powder, baking soda, baking powder until just mixed together.
  5. Gently fold in chocolate chips.
  6. Let batter sit for 5-10 minutes to allow the oat flour to absorb the moisture.
  7. Fill muffin cups and bake for 20 minutes. Check with a toothpick and allow time to cool.

This recipe also makes enough for one loaf. Preheat your oven to 325 and bake in a greased loaf pan for 45-50 minutes till done. Test with a toothpick.

And there you have it! Be sure to tag @thejaclynyvonne in your creations!

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