Healthier Chocolate Banana Muffins

I’m always on the hunt for easy and healthier desserts, and muffins are always a great option to experiment with. The easiest way to improve the nutritional level is to decrease the amount of the unhealthy ingredients such as butter and sugar, and/or substitute with healthier items. I know that there are a lot healthier and natural ingredients like agave etc but I like recipes that use items that you are more likely to have in the fridge or pantry. They aren’t the lowest calorie option but they are a good compromise between taste and calories. I like this recipe because I always have these ingredients on hand and I don’t feel as guilty about making them once in a while.

Servings: 12 muffins

1 cup white whole wheat flour, or plain white flour
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons cocoa powder
1 large egg
1/2 cup Greek yogurt
1/4 cup coconut oil (1)
1 teaspoon vanilla extract
1/2 cup brown sugar, lightly packed
1 cup very ripe banana, mashed (2)


  1. Preheat the oven to 350 °F. Prepare the muffin tin with cooking spray and dusting of cocoa powder.
  2. In a small bowl, sift together the flour, brown sugar, cornstarch, baking soda, salt, cocoa powder.
  3. In another bowl, whisk together the egg and the Greek yogurt until smooth. Whisk in the coconut oil, vanilla extract, and the mashed bananas.
  4. Combine the dry ingredients into the banana mixture and mix by hand just until well combined, however ensure not to over-mix.
  5. Using a 1/4 measuring cup, pour the batter into the muffin tray or fill up to two-third of the way full.
  6. Bake for 18-23 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
  7. Cool on the counter for at least 15 minutes before removing onto a cooling rack, and allow to completely cool.
  8. Store in an airtight container in the fridge.

Baker’s Notes:

  1. Ensure that the coconut oil is fully melted when measuring. Easiest way to melt it is to run the container it is in under a tap with hot water running. If you are melting on the stove or microwave then ensure that it has cooled but is still liquid before pouring into the yogurt.
  2. Measure the bananas after mashing.



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