Chocolate Banana Chia Seed Muffins are packed with Omega-3s and fiber and are so moist and chocolatey!
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These easy, moist and delicious chocolate muffins are a great way to use up your ripe bananas.
If you are craving bananas bread but don’t want to make an entire loaf these muffins will be your saving grace.
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.
Mashed bananas: be sure they are ripe with lots of spots of them!
Butter: unsalted butter. If using salted butter, you won’t necessarily need to add the additional salt.
How to make Chocolate Muffins
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.
Remove from heat and let slightly cool.
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.
Bake for ~25-30 minutes, or until a toothpick comes out clean from middle of the muffins! Makes ~8 jumbo large muffins.
FAQ
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.
How can I quickly ripen 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.
Why didn’t my muffins rise?
You may have not had the oven temp hot enough. This recipe calls for the oven to be set at 350° 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.
What causes the muffins to be tough, heavy or rubbery?
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.
How can I make your muffins vegan or gluten-free?
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 that works well for most recipes.
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 non stick 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 minutes. 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 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.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
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
Hannah
2 years ago
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.
Beth
2 years ago
I don’t have a jumbo muffin tin—-how many regular size muffin will this make?
Can I use less sugar?
Hello! I am not sure, I’ve only ever made the recipe as written. Hope you enjoy!
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!