Chocolate Banana Bread Muffins
Healthier Chocolate Banana Bread Muffins contain no refined sugar as a major ingredient. They are sweetened with bananas and prunes. They bake much more quickly than a loaf of banana bread and are easy to transport and serve at a group breakfast or brunch!
A quick note: I haven’t been blogging as much lately because I’ve been so busy with school. Earlier this week, I got permission to begin writing my PhD dissertation, so I think things will get even more hectic. I’m trying to post things I’ve made in the past few months since I’m not doing as much cooking lately, at least not new recipes. Hopefully I’ll get back to my regular posting soon!!!
I decided to make this into muffins since they are easier to pass out than cutting a loaf of bread. One problem: while the bread takes 40-50 minutes to bake, the muffins cooked in only 15 minutes! This meant that the banana chips didn’t have time to rehydrate, so they were still a little hard. Other than that, the muffins were really good, so I would love to try this recipe as a loaf or just omit the banana chips when making muffins again. I’ve adjusted the recipe card below.
By the way, I didn’t make a mistake typing the ingredients – there’s no actual sugar in this recipe other than the ‘natural’ sweetness from the prunes, bananas, and banana chips (and chocolate chips, haha)!
Gluten Free Chocolate Banana Bread Muffins
Substitute gluten free flour in place of pastry flour. My favorite brand of gluten free flour is Bob’s Red Mill.
Looking for more Banana Bread Recipes?
- 9 ounces pitted dried prunes
- 3/4 cup mashed ripe bananas (about 2 medium)
- 1 cup pastry flour (130 grams, which can be made by mixing 87 grams all-purpose flour + 43 grams cake flour (it's a 2/3 to 1/3 ratio by weight))
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 1 cup semi-sweet chocolate chips
- 1/2 cup banana chips, chopped coarsely (omit if making muffins)
- In a small saucepan, bring prunes and 2 cups of water to a boil over high heat. Reduce heat and simmer, uncovered, until prunes are very soft, about 20 minutes. Drain.
- Meanwhile, preheat oven to 350 degrees F. Place 16 paper liners in two muffin pans. Alternatively, lightly butter a 5×9-inch loaf pan and line bottom with a piece of parchment paper, cut to fit.
- In a food processor, whirl prunes and bananas until very smooth. Add eggs and whirl to combine.
- In a large bowl, sift together flour, cocoa, baking powder, cinnamon, and baking soda. Stir in banana mixture until evenly moistened. Stir in chocolate chips and banana chips, if making a loaf. Scrape the thick batter into pan and spread level.
- Bake muffins for 15-20 minutes or until a toothpick inserted in the center comes out a little chocolately but not gooey. For the loaf, this may take 40 to 50 minutes. Loosen bread from pan with knife and invert onto a rack. Remove parchment. Turn bread right-side-up and let cool at least 1 hour before slicing.