Preheat oven to 350° F. Lightly grease a jumbo muffin tin (6 count) and set aside. (I use Bak-Klene to prepare my pans – you can get it on Amazon or Williams Sonoma).
In a medium skillet add the ripe mashed bananas, butter and brown sugar
Cook and whisk banana mixture over medium heat until butter melts and it begins to simmer. Turn the heat down to very low and let simmer for 3-5 minutes.
Remove from heat and let slightly cool. It does not have to cool all the way down, but just so it is not super hot.
In a large bowl, combine the eggs, oil, milk and vanilla extract. Add the cooled down banana mixture to this and whisk to combine.
In a separate mixing bowl, combine the flour, sugar, ground flaxseed, baking soda, salt, nutmeg, cinnamon, and cardamom.
Add the wet ingredients into the dry ingredients and gently fold until combined.
Pour this mixture into the prepared muffin tin filling about 3/4 of the way high. (You don’t want to fill too high). Top with more chocolate chips as desired.
Bake for ~25-30 minutes, or until a toothpick comes out clean from middle of the muffins! Makes ~8 jumbo large muffins.
What is chia?
Chia is a flowering annual plant that produces small white or purple blossoms and can grow up to one meter in height.
What are chia seeds?
The Chia plank is primarily grown for its seeds, which are high in alpha-linolenic acid (ALA)—an omega-3 fatty acid—fiber, protein, minerals, and antioxidants, and are gluten-free. If you are familiar with chia seeds, you know the seeds are small , oval-shaped, and come in different colors: black, grey, white, or grey or white spotted with black.2
How to Quickly Ripen Bananas
One of the biggest questions when making chocolate banana muffins or banana bread is, “How can I quickly ripen my bananas?”
In the oven: Put unpeeled bananas on a baking sheet and place in an oven set to 300 degrees F. You know they’re done when the peels become shiny and black.
In the microwave: take a fork or sharp knife and completely poke through the skin of the peel a couple of times on all sides. Place the banana in the microwave for 30 seconds. Let cool slightly and check if desired softness is met. If not, microwave for an additional 30 seconds. Continue this process until desired ripeness is obtained.
Think of these easy chocolate chia muffins as a grab and go breakfast with your morning coffee, a post workout snack or as a treat to enjoy after dinner.
Common questions about muffins:
Q. Why didn’t my muffins rise? A. You may have not had the oven temp hot enough. This recipe calls for the oven to be set at 350 degrees F. Be sure to preheat your oven before! Or you may have not mixed the batter enough.
Also, if using muffin liners be sure to use the correct size. For these chocolate muffins, I used large muffin cups so didn’t use a liner, but use the cupcake liners if using a cupcake pan.
Q. What can I substitute for the coconut oil? A. Instead of coconut oil, you can use vegetable oil, melted margarine, butter or shortening.
Q. What causes the muffins to be tough, heavy or rubbery? A. It can either be too much egg or using a dark, nonstick pan. A large-size egg, about 1/4 cup, will give you the best results. Or have you ever tried baking with duck eggs? They work wonders in baked goods because of their large size!
Q. How can I make your muffins vegan or gluten-free? A. It can be challenging to take non-vegan recipes and make vegan, or gluten-full recipes made gluten free. As of now, I have not made my recipe to be that way. There is a Bob’s Red Mill Gluten Free 1-1- Baking Flour you can try (although I have never used it).
Kroll’s Korner on Pinterest
Tap here to pin recipes from Kroll’s Korner for later! You’ll find healthy (mostly) recipes that are realistic and easy to make. Happy Pinning! xo
Whether you choose to have these muffins for breakfast with your morning coffee or at your 3pm afternoon slump, these muffins will satisfy you with fiber, omega3s and all of the chocolatey goodness you're craving!
Preheat oven to 350° F. Spray your muffin tin with a non stick spray and set aside.
Cook bananas on the stove. Mash the bananas and place over medium heat in a medium to large frying pan. Then add in the butter and brown sugar.
Whisk the ingredients together to combine. Lower the heat and bring to a simmer for ~5 minute. Then remove from heat and let slightly cool.
In a large sized mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, chia seeds and salt. In a separate bowl, mix the eggs, oil and vanilla extract.
In a separate medium sized bowl bowl mix the eggs, oil, milk and vanilla extract.
Whisk the cooled banana mixture into the egg/milk mixture. Then gently mix the wet ingredients into the dry. Fold in the chocolate chips.
Use a measuring cup, scoop the banana bread batter into the prepared muffin cups. (Recipe will make 12-13 small muffins and 8 jumbo muffins) Sprinkle with more chocolate chips on top if desired.
Bake for 25-30 minutes, or until you insert a toothpick in the muffins and it comes out clean. (Do not over bake, they will be dry!!) Enjoy as is or with nut butter on top!
Video
Notes
If you don’t like the idea of chia seeds in your muffins, you can leave them out.
Hi Brianna! Bob’s red mill has a gluten free flour that is a 1-1 baking flour that works great for this recipe. I have never made these muffins vegan but there is a vegan egg substitute called a flaxegg you can try to make. You combine 1 tablespoon flax meal with 3 tablespoons warm water and let it rest for 5 minutes. This = 1 egg. I hope this helps!! Thank you for stopping by Kroll’s Korner. xo, Tawnie
Hi Hannah! Thanks so much for the comment – the nutrition label is at the bottom of the post. Keep in mind these are jumbo muffins (think Costco size!) Thank you! Enjoy.
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies. However you may visit Cookie Settings to provide a controlled consent.
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
Can you make these vegan and gluten free?
Hi Brianna! Bob’s red mill has a gluten free flour that is a 1-1 baking flour that works great for this recipe. I have never made these muffins vegan but there is a vegan egg substitute called a flaxegg you can try to make. You combine 1 tablespoon flax meal with 3 tablespoons warm water and let it rest for 5 minutes. This = 1 egg. I hope this helps!! Thank you for stopping by Kroll’s Korner. xo, Tawnie
Do you have the nutrition info for these? Would love to share with my patients!
Hi Hannah! Thanks so much for the comment – the nutrition label is at the bottom of the post. Keep in mind these are jumbo muffins (think Costco size!) Thank you! Enjoy.
I don’t have a jumbo muffin tin—-how many regular size muffin will this make?
Hi Beth! If using a cupcake tin, about 16-18 muffins. I hope you enjoy!