Double Chocolate Banana Muffins

Don’t skip on muffins! These muffins are packed with healthy fats from chia seeds which are great for brain and cardiovascular health.

(Serves 6; 234kcal; 8.1g fat; 39.6 carbohydrate; 4.5 protein)


  • 1 ½ cup all-purpose flour
  • ½ cup cocoa powder
  • 1 mashed ripe banana
  • ⅓ maple syrup
  • ½ cup chia seeds
  • 2 eggs
  • ¼ cup milk
  • 3 Tablespoons coconut oil
  • ½ cup semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • ½  teaspoon baking powder
  • ½  teaspoon baking soda
  • ½ teaspoon salt


  1. Preheat oven to 350 degrees Fahrenheit and place muffin liners or lightly grease the muffin pan with coconut oil
  2. In a large bowl, combine all the dry ingredients- Flour, cocoa powder, chia seeds, baking soda, baking powder and salt
  3. Set that bowl aside and grab a different bowl to whisk all the wet ingredients together- eggs, mashed banana, coconut oil, maple syrup, milk, and vanilla extract
  4. Pour the wet ingredients onto the dry ingredients and combine together
  5. Gently fold the chocolate chips into the batter
  6. Evenly distribute the batter into the muffin tin and bake for 18-20 minutes- you can check to see if muffins are done by inserting a toothpick and checking to see whether it comes out clean
  7. Once muffins are done, let them cool for 5 minutes. You can store them in an airtight jar on the counter for 3 days and in the fridge for up to 5 days.