I know, you must be surprised. I’m kind of surprised myself. I’m posting a super healthy recipe that is wonderfully delicious and includes dark chocolate chips. What a deal! These muffins are made with no added sugar and have only been sweetened with honey, bananas and applesauce.
While not a cupcake, this Healthy Chocolate Chip Banana Muffin Recipe has a dessert quality that can be appealing to our little ones, especially when we try to provide good choices and get away from processed sugar as much as possible.
With school already starting back in many areas, a good grab-and-go breakfast can be weighing heavily on our minds. I recently read that the cereal industry is seeing a slump in sales. The article said that’s because Millennials aren’t eating as much cereal in the morning as previous generations…because they don’t want to have to wash the bowl! I can’t imagine that nobody wants to pour some milk over a bowl of cereal and wash the bowl; how hard is that?
Or, the problem of lagging sales could have something to do with a healthier generation looking to get away from sugar loaded and artificially colored cereals. I’m not a nutritionist, but I can see that brightly dyed, processed sugar coated cereals have done nothing for our society’s health. Does it seem weird then, that I post desserts on a regular basis? It may to some, but we try t0 avoid all the other things that come with added sugar, such as many breakfast cereals that are typically targeted to appeal to kids.
We “save room for dessert” by eating a mostly plant based diet loaded with vegetables, whole grains and healthier choices overall (most of the time!).
I recently posted a recipe for Lactation Cookies. The cookies were originally made for my daughter and daughter-in-law because they’re both still nursing their babies and work hard to maintain a good milk supply. Breast-feeding is the most natural thing in the world. The health benefits are widely known and the cost of formula is outrageous. With all that in mind, I developed these super healthy muffins based on that cookie recipe.
However we can all benefit from a healthier muffin; babies, children and young adults all need healthy choices. Most of all, I would rather them have this muffin for breakfast than a bowl of funny shaped cereal. This is a tasty, healthy and delicious choice perfect for the whole family!
My Traveling Husband, son, and son-in-law all love the cookies and muffins as much as the girls do. They sometimes make sarcastic comments about ‘lactating’ while scarfing these down…but they’d eat the whole batch if I let them.
Finally, this super Healthy Chocolate Chip Banana Muffin recipe is loaded with ground flaxseed, oats and brewer’s yeast. That makes these muffins the perfect grab-and-go breakfast, or after school snack, or a great way to pump-up your milk supply while nursing.
- 2 eggs
- ½ cup honey
- 2 ripe bananas, mashed with a fork
- ½ cup melted coconut oil
- ½ cup (4 ounces) unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1 cup whole wheat pastry flour
- 1 cup old-fashioned oats
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons ground flaxseed meal
- 2 tablespoons brewer’s yeast
- ½ cup chopped walnuts or pecans
- ½ cup dark chocolate chips, plus extra for muffin tops
- Preheat oven to 350 degrees F.
- Line 18 muffin cups with paper liners. Set aside.
- In a medium mixing bowl, whisk together the eggs, honey, mashed bananas, melted coconut oil, applesauce, and vanilla until blended.
- In a large mixing bowl combine the pastry flour, pats, cinnamon, baking soda, salt, baking powder, flaxseed meal and brewer’s yeast. Whisk until combined.
- Add the egg mixture to the flour mixture and stir with a wooden spoon or rubber spatula until combined. Add the chopped nuts and ½ cup chocolate chips. Fold together with a spatula until combined.
- Fill the muffins to the top of each liner then top with a few chocolate chips or extra whole lots for a garnish.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes then remove to a wire rack to cool.
All-purpose flour may be substituted for the whole wheat pastry flour, although the texture may be a little different.
Finally, I’m off to the kitchen to do something with a “pile-o-tomatoes” from our garden. A girl can only eat so many tomato sandwiches in one day. And you know I’ll come back soon with another rich dessert, but it’s all about the balance! Guess I better hit the treadmill too 🙂 Have a lovely weekend and thanks so much for stopping by!