Softest Banana Chocolate Muffins

Last week I came across a recipe I found by a foodie/ blogger called With Peanut Butter on Top, and it was called Chocolate Chip Banana Yogurt Muffins, making them a healthier version of breakfast muffins, with way less fat and sugars (these only found in the chocolate chips and walnuts and a little from the coconut sugar- which is actually not a bad type of sugar!) but actually with a pretty good amount of protein and fiber! I decided to adapt the recipe using apple sauce instead of yogurt, less coconut sugar, and the wheat flour with some flax seed. I also opted for sliced almonds instead of walnuts. These babies came out SO moist and wonderful, they brought me back memories from an older time, when going to your grandma’s house meant cakes, pastries, and afternoon coffee on a rainy day! Is there anything more comforting??

Anyway, with the flax seed, these muffins have even more fiber  and the apple sauce is the substitute for oil! You can also opt to omit the chocolate chips if you really are looking to cut down but these allow for a still fun diet! Who says losing weight has to be boring??

If you want to try them, here is my recipe:


  • 2 very ripe bananas (for natural sweetness)
  • 1 cup apple sauce (unsweetened)
  • 2 large eggs
  • 1/4- 1/2 cup coconut sugar (or brown sugar)
  • 1 cup oat flour (you can easily make this by putting some rolled oats into a food processor)
  • 1/2 cup whole wheat flour
  • 1/2 cup flaxseed meal
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. vanilla extract
  • 1/2 cup mini dark (or semi-sweet) chocolate chunks (I LOVE the Trader Joes ones)
  • 1/2 cup sliced almonds (or nut of choice)
  1. Preheat oven to 350 degrees F. Line a muffin/ cupcake tin with paper liners (spray with a tiny bit of non-stick cooking spray)
  2. In a large bowl, add the banana and mash them with a fork. Add sugar, apple sauce, vanilla extract, and eggs. Mix again.
  3. In a smaller, separate bowl, combine the dry ingredients.
  4. Slowly add the dry mix into the wet mix, adding a little at a time (Don’t vigorously over-mix. Stop when dry and wet have just come together).
  5. Add in chocolate chips and nuts and fill muffin tray 1/4 full.
  6. Put them in the oven for about 15-20 minutes or until toothpick inserted comes out clean.


These are best fresh out the oven with some coffee in the morning, or can be frozen and put in the microwave to warm for 15 seconds when you are craving some.

Let me know how yours turns out!!


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