Chocolate Banana Muffins (with No added Sugar)

Who doesn’t love a good muffin? Moreover, who doesn’t love a good muffin that you don’t have to feel *too guilty* about eating? If you answered no… go ahead and bounce — you’re not in the right place. But if you do love a good muffin, welcome friend, keep reading. 

I’ve been experimenting in the kitchen lately, the cold weather just doesn’t seem to want to let up yet so, in the meantime, I’ll just be baking up some comfort foods. For this recipe, I wanted to keep the guilt to a minimum — my goal was to make a tasty muffin without added sugar. And, if I do say so myself, this fits the bill.

Best of all, this recipe is super easy — you’ll just need a muffin tin, one bowl a measuring cup, and some utensils. 

Ingredients:

3 ripe bananas

2 eggs

3/4 c. milk

1/3 c. roasted walnut oil

2 c. all purpose flour

1/2 c. unsweetened cocoa powder

2 tsp. baking powder

1/2 tsp. baking soda

1/2 c. chocolate chips

Directions:

  1. First things first: pre-heat your oven to 350°F.
  2. In a medium sized mixing bowl, mash bananas, then add in eggs, milk, and walnut oil and mix again. 
  3. Next, add in dry ingredients. If you want to be super fancy you can mix together the dry ingredients in a separate bowl first, but really, as long as you sprinkle in the baking powder and baking soda to make sure they don’t clump together, you’ll be fine with the one bowl approach. (I do the dishes around here… avoiding extra dirty dishes is one of my top priorities in life.) 
  4. Mix just until ingredients are fully incorporated. (Over mixing will give you chewy muffins – trust me, you want to avoid this!) 
  5. Transfer batter into muffin tin. This makes 12 standard sized muffins. 
  6. Bake at 350°F for 20-22 minutes or until a toothpick inserted in the center comes out clean. 

Some notes: I’ve recently discovered a love for roasted walnut oil. I generally like to use healthy oils in my bakes, and I usually use coconut oil for baking. However, because it’s so cold here coconut oil is solid at my “room temperature” and that just makes it a pain to use for baking *see my rant about avoiding extra dirty dishes* Plus, who wants to have the extra step of heating coconut oil before using it? Anyways, I’ve been loving walnut oil – still healthier than vegetable oil, and still liquid at (winter) room temperature. 

Lastly – to really make this without any sugar you could use a chocolate chip that is made with stevia or some other artificial sweetener. I personally think that a few chocolate chips won’t hurt because they don’t add too much sugar. By all means, feel free to use your sweetened or unsweetened chocolate chips of choice. (Don’t lie to yourself. You know you have a favorite.) 

Hope you enjoy the muffins! Bon appétit!

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