Healthy Choc Banana Muffins

On a healthiness scale of 1 to 10, these Choc Banana Muffins are an 11! Sweet enough to be enjoyed as dessert yet nutritious  enough to be enjoyed for breakfast, these muffins also make a perfect snack for when the 3pm hangries hit. With a crispy golden exterior and a soft crumbly centre, these melt in your mouth muffins pack a flavourful punch!


The hero ingredient featured in these healthy muffins is wheat germ, cleverly disguised by the sweetness of bananas, Stevia and a touch of honey. Oh, and chocolate! Decadent, rich, dark chocolate for an added antioxidant boost and reduced processed sugar content. If you can’t tolerate the bitterness of 70% dark chocolate, not to worry! Simply sub with your preferred chocolate of choice.


I personally prefer smashing up a block of chocolate than buying chocolate chips, as the differing sized chunks make each bite an adventure! Plus who doesn’t like to smash things?! For this recipe, I used a 100g block of Lindt 70% dark chocolate and left it encased in its foil wrapper. Using a pestle, I smashed it into little pieces and simply tore open the foil to release no-mess chocolate chips.


The mouthwatering smell of these little bad boys baking in the oven will have you salivating enough to want to Hoover them up ASAP! However if you are able to practice self-control, these muffins last in the fridge for about a week. They are best served warm as the coconut oil rehydrates the muffins and the chocolate becomes all gooey and warm.



  • 1 1/2 cup wheat germ
  • 1/3 cup coconut flour
  • 1/3 cup LSA
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp Stevia
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • Pinch salt
  • 1/2 cup coconut oil
  • Spray coconut oil
  • 1 egg (whisked)
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 2 bananas (mashed)
  • 100g 70% cocoa dark chocolate chips


Set oven at 180C/350F. Spray 12 hole muffin tin with coconut oil spray. Place all dry ingredients (first 10) into a mixing bowl. Melt coconut oil in the microwave for 30 seconds or until just melted. Add coconut oil, egg, honey, and vanilla to dry ingredients and mix well. Stir in banana and chocolate. Spoon mixture into muffin holes and bake for 20 minutes.




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