Healthier Dark Chocolate Chunk Banana Muffins

by Erin

When it comes to brown bananas (unlike the yellow ones in the background of the image below), muffins are the most frequent utilization. So I decided to pump up the health factor of my all-time favorite muffins, Banana Peanut Butter Cup Muffins. I used a butter substitute, reduced the sugar and used brown + natural sweetener instead of all white sugar, traded the egg for flax, used ground oats in place of some of the flour, dark chocolate instead of the mini peanut butter cups, and finished it off with a crumbly oat topping instead of coarse sugar. I kind of miss the peanut butter, but I can solve that be spreading some on while I eat it O:-).

Healthier Dark Chocolate Chunk Banana Muffins


Makes 12 muffins


3 very ripe bananas, mashed

4 Tbsp Melt buttery spread, melted (or favorite butter substitute)

1/4 cup granulated Swerve sweetener (or favorite sugar substitute)

1/3 cup brown sugar

1 flax egg (1 Tbsp ground flax + 3 Tbsp water)

1/4 tsp salt

1 tsp baking soda

1 cup white whole wheat flour

1/2 cup ground oats

1/2 cup chopped dark chocolate


2 Tbsp oats

1 Tbsp brown sugar


  1. Preheat oven to 350. Lightly grease a 12-cup muffin tin and set aside.
  2. In a large bowl, combine mashed bananas with melted butter and sugars. Mix well. Add the flax egg and mix well.
  3. Sprinkle in salt, baking soda and flour. Then, gently fold in dark chocolate. Be careful not to overmix!
  4. In a small bowl combine the oats and brown sugar for the topping.
  5. Divide amongst greased muffin tins and sprinkle tops with oat topping. Bake for 25-30 minutes until golden.

Source: Adapted from Eat, Live, Run.


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Jennifer @ Peanut Butter and Peppers March 6, 2013 - 7:29 pm

I love it! A nice healthy banana muffin! I was planing on making some tonight! I may have to give your recipe a try!! I just love it!

Elizabeth - SugarHero! March 6, 2013 - 2:47 pm

I’ve never even heard of swerve! (Obviously out of the sugar substitute loop.) I tried Splenda once or twice but it was way too fakey for me. Thanks for the recipe–I love anything having to do with banana bread or muffins!

spiffycookie March 6, 2013 - 2:55 pm

I didn’t like Splenda either the one time I tried it. I only used Swerve for half the sugar in these, but I couldn’t tell by taste!

Tracey March 6, 2013 - 12:57 pm

I love this healthier take on muffins! I’ve never used a sugar substitute – do you have a favorite?

spiffycookie March 6, 2013 - 1:36 pm

So far I’ve only tried Splenda and Swerve. Splenda only once and really did not like it. I’ve used Swerve once before this recipe and I cannot tell that it’s a substitute. However, the first time was a very small amount and this time it’s only have the sugar in the recipe. I’m too afraid to 100% substitute real sugar because I’m overly aware of the flavor differences (take diet pop of any kind for example).

Kayle (The Cooking Actress) March 6, 2013 - 12:55 pm

Perfect breakfast :)


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