Banana Chocolate Muffins
October 20, 2025
Healthy banana chocolate muffins made with spelt and oat flour
Serves:7 muffins
Time:~35 minutes (10 minutes prep, 18-20 minutes baking, 5 minutes cooling)
This healthy take on the classic chocolate muffin is guaranteed to be a family favorite. There is something for everyone, the sweetness of banana and a bit of honey, chocolate (enough said) and the satisfying texture provided by the spelt and oat flour. You might even call it a win, win, win. If you care about macros, this treat is actually fairly low in sugar and high in fibre.
Ingredients
Wet ingredients
- 2 medium ripe bananas (about 200 g, mashed)
- 2 tbsp olive oil
- 1 big tbsp Greek yogurt (adds moisture + softness)
- 2 tbsp honey or maple syrup
- 1 large egg
- 1 tsp vanilla extract
Dry ingredients
- 90 g (¾ cup) whole spelt flour
- 60 g (¾ cup) oat flour (blended oats)
- 2 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- 1 tsp baking powder
- Pinch of salt
Mix-ins
- 40 g (¼ cup) chopped dark chocolate or chips 70 - 90% (i used 90%)
Instructions
1. Preheat oven
- Preheat oven to 200°C (400°F).
2. Mix wet ingredients
- In a large bowl, mash bananas until smooth.
- Whisk in oil, yogurt, honey/maple, egg, and vanilla.
3. Prepare oat flour (if needed)
- If using whole oats for flour, add to blender and blend until flour.
4. Mix dry ingredients
- In another bowl, mix flours, cocoa, baking soda, baking powder, and salt.
5. Combine wet and dry
- Fold dry ingredients into wet until just combined (don't overmix).
- Stir in most of the chocolate, reserving a little for topping.
6. Prepare muffin forms
- Cut squares or circles of parchment: 12 cm (5 in) for standard muffins or 14–15 cm (5½–6 in) for larger muffins.
- Make four small cuts (about 2 cm / ¾ in) toward the center, one from each side.
7. Fill muffin cases
- Divide batter evenly into muffin cases.
- Sprinkle remaining chocolate on top.
8. Bake
- Bake at 200°C (400°F) for 5 minutes, then reduce the temperature to 180°C (350°F) and bake for another 13–15 minutes, until golden and a toothpick inserted into the center comes out clean.
- (The two-stage baking method gives tall, bakery-style muffin tops.)
9. Cool
- Cool 5 minutes in tin, then transfer to rack.
Serving Suggestions
- •Enjoy warm with a little Greek yogurt or a drizzle of nut butter.
- •Serve with fresh berries for a balanced breakfast or dessert.
- •Perfect for a sweet after school snack or an easy afternoon treat.
Storage & Meal Prep
- •Store muffins in an airtight container at room temperature for 2–3 days, or in the fridge up to 5 days. To keep muffins moist, place a small piece of paper towel in the container to absorb excess moisture.
- •Store in a freezer safe bag for up to 2 months. Reheat in a warm oven (150°C / 300°F) for 5–7 minutes or in the microwave for 30-60 seconds.
- •Great for meal prep — bake a double batch and keep extras in the freezer for quick breakfasts or snacks during the week.
Enjoy!
This healthy take on the classic chocolate muffin is guaranteed to be a family favorite. There is something for everyone, the sweetness of banana and a bit of honey, chocolate (enough said) and the satisfying texture provided by the spelt and oat flour. You might even call it a win, win, win. If you care about macros, this treat is actually fairly low in sugar and high in fibre.
Ingredients
Wet ingredients
- 2 medium ripe bananas (about 200 g, mashed)
- 2 tbsp olive oil
- 1 big tbsp Greek yogurt (adds moisture + softness)
- 2 tbsp honey or maple syrup
- 1 large egg
- 1 tsp vanilla extract
Dry ingredients
- 90 g (¾ cup) whole spelt flour
- 60 g (¾ cup) oat flour (blended oats)
- 2 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- 1 tsp baking powder
- Pinch of salt
Mix-ins
- 40 g (¼ cup) chopped dark chocolate or chips 70 - 90% (i used 90%)
Instructions
1. Preheat oven
- Preheat oven to 200°C (400°F).
2. Mix wet ingredients
- In a large bowl, mash bananas until smooth.
- Whisk in oil, yogurt, honey/maple, egg, and vanilla.
3. Prepare oat flour (if needed)
- If using whole oats for flour, add to blender and blend until flour.
4. Mix dry ingredients
- In another bowl, mix flours, cocoa, baking soda, baking powder, and salt.
5. Combine wet and dry
- Fold dry ingredients into wet until just combined (don't overmix).
- Stir in most of the chocolate, reserving a little for topping.
6. Prepare muffin forms
- Cut squares or circles of parchment: 12 cm (5 in) for standard muffins or 14–15 cm (5½–6 in) for larger muffins.
- Make four small cuts (about 2 cm / ¾ in) toward the center, one from each side.
7. Fill muffin cases
- Divide batter evenly into muffin cases.
- Sprinkle remaining chocolate on top.
8. Bake
- Bake at 200°C (400°F) for 5 minutes, then reduce the temperature to 180°C (350°F) and bake for another 13–15 minutes, until golden and a toothpick inserted into the center comes out clean.
- (The two-stage baking method gives tall, bakery-style muffin tops.)
9. Cool
- Cool 5 minutes in tin, then transfer to rack.
Serving Suggestions
- •Enjoy warm with a little Greek yogurt or a drizzle of nut butter.
- •Serve with fresh berries for a balanced breakfast or dessert.
- •Perfect for a sweet after school snack or an easy afternoon treat.
Storage & Meal Prep
- •Store muffins in an airtight container at room temperature for 2–3 days, or in the fridge up to 5 days. To keep muffins moist, place a small piece of paper towel in the container to absorb excess moisture.
- •Store in a freezer safe bag for up to 2 months. Reheat in a warm oven (150°C / 300°F) for 5–7 minutes or in the microwave for 30-60 seconds.
- •Great for meal prep — bake a double batch and keep extras in the freezer for quick breakfasts or snacks during the week.
Enjoy!
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