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Healthy Chocolate Banana Muffins

These bad boys don’t taste like they’re good for you, but they are…

Chocolate and banana is always a winning combination, and these muffins are no exception. Whip up a batch whenever your sweet tooth is acting up, and enjoy a guilt-free treat with just the right amount of sweetness. The bananas are the key to sweetening this muffin without the need for a lot of sugar, while Greek yogurt and optional whole wheat flour add protein and fiber for a healthy treat any time. Our kids love these for a high-energy, after-school snack that tastes great, and we like them for a special, waistline-friendly indulgence! We like to make these on the weekend and enjoy them with our morning coffee, then munch on the leftovers all week long!

Serves 12

  • 4 ripe bananas, well mashed
  • 1/2 cup vanilla Greek yogurt
  • 3/4 cup mini chocolate chips
  • 1 egg
  • 1/3 cup canola oil
  • 1 teaspoon vanilla
  • 1 1/2 cups whole-wheat or all-purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  1. Preheat oven to 350º F and grease a 12-cup muffin pan with nonstick cooking spray.
  2. Whisk together flour, cocoa powder, baking soda, cinnamon and salt in a medium bowl until well blended. Stir in chocolate chips and set aside.
  3. Crack egg into a large bowl, and whisk until well beaten. Whisk in the yogurt, oil and vanilla until mixture is completely blended.
  4. Stir mashed banana into the yogurt mixture. Gradually add in flour mixture, stirring until fully combined.
  5. Divide the batter between the prepared muffin cups, filling them about 3/4 full. Bake muffins for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Recipe adapted from Organize Yourself Skinny

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