Healthier Double Chocolate Banana Blender Muffins

If your kids love muffins as much as I do, they’ll love these healthier double chocolate banana muffins (and so will you!).

I’m always looking for quick-grab breakfasts and snacks for my kids who take after their dad and aren’t big breakfast eaters. These muffins are made from (mostly) whole wheat flour, sweetened with only banana and maple syrup and absolutely delicious for a healthier muffin for breakfast, snacking or easy lunch packing.

A few notes:

• Be careful not to over-blend the muffins (especially on the second blend).
• These muffins are easily made GF using 1 1/4 cups of 1:1 GF all-purpose flour (I used King Arthur Measure for Measure in testing)
• If you prefer these to be entirely whole grain, feel free to use all white whole wheat flour (they’ll be slightly more dense).
• I tried one batch of these with spinach for some extra nutrients- it worked great! Add in 1 cup baby spinach to the wet ingredients before blending to boost the nutrients (it will give it a faint green flavor).
• Feel free to use your favorite chocolate chips here if you prefer no added sugar (we like Lily’s or Lakanto chips)

Double Chocolate Banana Blender Muffins
Makes 12

Ingredients:

Wet:

• 1/2 cup mashed ripe banana (about 1.5 medium bananas)
• 1/2 cup greek yogurt
• 2 eggs
• 1/4 cup coconut oil (melted)
• 1/2 cup maple syrup (honey or agave work here, too)
• 1 1/2 tsp vanilla extract
• 1 cup baby spinach (totally optional)

Dry:

• 3/4 cup white whole wheat flour
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 tsp finely ground coffee (optional- I love the depth of flavor this adds)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt

To stir in: 1/4 cup mini semi-sweet chocolate chips (plus more to top)

Instructions:

1. Line a muffin tin with 12 liners. Preheat oven to 375.
2. In a blender, combine mashed banana, greek yogurt, oil, maple syrup, vanilla and eggs. Blend until smooth.
3. Add in flours, baking powder and soda, sea salt and coffee if using. Pulse until just combined (do not over-blend). Stir in chocolate chips.
4. Scoop into muffin liners, about 3/4 way up. Sprinkle with additional chocolate chips if desired.
5. Bake in preheated oven for 18-19 minutes, until a toothpick comes out clean.

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