I LOVE bananas, and always have super ripe bananas at home, so naturally I’m always looking to incorporate them in breads, cakes, cookies, you name it. I have many recipes with bananas in them, but this really turned out amazing for me, so I figured to give this to you as a Valentine’s day gift! You already have these ingredients at home, so get to you! It’s no shame if you don’t have the heart shaped muffin pan. They’ll understand! Enjoy!
Healthy Banana Nut Chocolate Muffins
- 2-3 mashed ripe bananas
- 2 eggs
- ¼ cup milk of choice (I used coconut almond)
- ⅓ cup oil (I used melted coconut oil )
- 2 tablespoons of maple butter (or 1/2 cup honey or maple syrup)
- 1 teaspoon baking soda
- 1 teaspoon of baking powder
- 1 teaspoon vanilla extract
- A hefty pinch of salt
- ½ teaspoon ground cinnamon (or more for true lovers)
- 1¾ cups whole wheat flour (or flour of choice)
Optional (but I wouldn’t skip it unless you really must):
- ½ cup chopped pecans (or nut of choice)
- 1/2 cup chocolate chips (your choice as well, I like the dark chocolate!)
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan or a 12 piece muffin pan (in this case the muffins were shaped like hearts).
- In a large bowl, mash bananas, add the oil and beat together with the maple butter/syrup or honey together with a whisk.
- Add the eggs and beat well, then whisk in the and milk.
- Add the baking soda, baking powder, vanilla, salt and cinnamon, and whisk to blend.
- Stir in the flour, just until combined. A lumpy batter is perfectly fine.
- Add in your (non) optional options, meaning you may fold in your pecans and chocolate chips
- Pour the batter into your greased loaf or muffin pan. Sprinkle more chocolate chips because why not? .
- Bake for 55 to 60 minutes if you’re making a full loaf, or 30 minutes fir muffins. Always do the toothpick check to ensure doneness.
- Let the bread cool. At least 10 minutes for muffins, 20 minutes for loaf before slicing or biting into!
Count Colors, NOT Calories!
Color your Plate, Color your Life.
Instagram: @BrazilianFusion Instagram: @ColorfulPregnancy Facebook: The Colorful Foodie
Youtube: Colorful Foodie
Pinterest: Colorful Foodie
SNAPCHAT: AnaSandee – I snap and cook, so get the recipes in real time before they make it to the blog! For example, this recipe was made right on snapchat and later became a video! Videos stay up for 24 hours, so get following there! I also share baby talk and daily adventures!
Is there a way to know roughly how many calories are in each muffin?? These are soooooo soo good!!! Addicting
Haha I know right!? Look, it’s good for you so don’t worry about it!! If so, put the ingredients on a calorie counter because I really don’t count calories. I just make sure the ingredients are good for me!! ?
Same! Counting calories sounds exhausting
Tried in the past, it’s exhausting!!
I made it and it’s so good! I didn’t have maple butter and I was concerned with the amount of honey/maple syrup but it turned out amazing. I can’t stop eating it. I’ll be sharing with all my family this weekend and my friends at work on Monday!
Are they still good if you put them in the freezer? 🙂
Oh yea! To eat them just thaw then out or microwave em. I like to blast them for about 7 seconds anyway so the chocolate melts!! So good!!
Today the 4 year old wanted to make banana bread. So we found this recipe on your site. Since he was in charge he opted not to put chocolate chips or nuts in, and we made it into a loaf bread. He loved mashing the bananas, cracking the eggs and dumping the ingredients in. Next time we’ll use 3 bananas instead of 2. Turned out great! My 2 yr old daughter loves it!
That’s amazing you have them cooking already at such a young age!! Go you mama!!! Get that natural raw talent out!
This banana bread is the ABSOLUTE best! I make it for every potluck 🙂
Ohhhh that’s awesome! I’m glad you enjoy it!
Comments are closed.