These small-batch healthy chocolate banana muffins are naturally sweetened and made with 100% whole wheat flour. They’re an ideal grab-and-go breakfast for kids.
Owen started day camp this week after attending the same preschool every day since he was two. We expected the change to be difficult, but he’s transitioned surprisingly well.
We keep the camp calendar on the fridge, and he was wide-eyed when we told him next Thursday is “Pirates and Mermaids Day.” On the drive to camp the first morning he was stunned that there’s no nap time. “You mean we have snack time but we don’t have to go to sleep first?!” he asked. It was adorable.
How cute does he look on his first day?
The only real challenge so far has been breakfast. At preschool they served breakfast at 9 a.m., but at camp kids must eat at home first. Owen finds that tricky: he lingers, gets up to “do one thing,” or asks for time-consuming treats like homemade waffles or French toast.
To avoid him skipping breakfast or grabbing sugary cereal, I developed this small-batch healthy banana muffin recipe with a touch of chocolate. It’s a practical compromise that gives him a nutritious start to the day.
These muffins use simple, wholesome pantry ingredients:
Ripe bananas
Whole wheat flour
Honey
Olive oil (or coconut oil)
Full-fat Greek yogurt (or sour cream)
One batch yields six muffins — just right for several weekday breakfasts or a quick stash in the fridge.
Some mornings we sit down for breakfast, but most days it’s a muffin and a cup of juice in the car while the Trolls soundtrack plays at full volume. Welcome to #momlife.
Small Batch Healthy Chocolate Banana Muffins
These healthy chocolate banana muffins are made with 100% whole wheat flour and naturally sweetened with honey. They’re a simple, nutritious weekday breakfast for kids.
Ingredients
-
3/4
cup
whole wheat flour -
1/4
cup
unsweetened cocoa powder -
1
teaspoon
baking powder -
1/4
teaspoon
baking soda -
1/4
teaspoon
kosher salt -
1
large overripe banana
mashed -
1
large egg -
1/4
cup
honey -
1/4
cup
full-fat Plain Greek yogurt
or sour cream -
2
tablespoons
olive oil
or melted coconut oil -
1
teaspoon
pure vanilla extract -
2
tablespoons
mini chocolate chips
Instructions
-
Preheat the oven to 350°F. Line a 6-cup muffin pan with paper liners.
-
In a small bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, and salt.
-
In a medium bowl, combine the mashed banana, egg, honey, Greek yogurt, olive oil, and vanilla. Add the dry ingredients and stir just until combined; avoid overmixing.
-
Divide the batter evenly among the muffin cups and sprinkle the tops with mini chocolate chips. Bake until the muffins spring back when gently pressed and a toothpick inserted in the center comes out clean, about 15 to 18 minutes. Cool slightly before serving.