The Healthy Banana Muffin Recipe This Nutritionist Swears By
A muffin can be both a treat and a healthy way to kick off your morning—when made with the right ingredients, that is.
As a registered dietitian, one of my favourite jobs is to fine-tune recipes to create options that are both delicious and healthful. My Banana Dark Chocolate Mini Muffins accomplishes both; and they’re fun and easy to make.
A number of my tweaks significantly up the nutritional value of this recipe, but bananas are the star. One medium banana provides 12 percent of the daily need for both fibre, which supports good digestive health, as well as potassium, which behaves as an electrolyte and supports heart rhythm, nerve and muscle function. It also helps regulate blood pressure. Bananas also supply vitamin C for immune health, energy supporting B vitamins and manganese, a mineral needed for healthy bones, wound healing and collagen production. They also pack healthy antioxidants, which can help protect against heart disease and cancer.
Mmm, chocolate
The fruit’s chief co-star in this recipe is dark chocolate. In addition to being decadent, dark chocolate deserves its superfood status. Some research suggests it may help protect the heart and reduce stress and inflammation, while improving memory, immunity and mood and even support bone density. To further boost the healthiness, I opted for antioxidant-rich maple syrup in place of refined sugar, protein, and nutrient-rich chickpea and almond flours rather than white flour, and heart-healthy extra virgin olive oil (EVOO) instead of butter. The combo of banana, maple syrup and EVOO give the muffins their moist texture. These gluten-free, 100 percent plant-based goodies are just as flavourful and satisfying as a traditional version, and the cinnamon aroma is intoxicating.
Divide and conquer
Rather than making four larger muffins, I opted for 12 minis, with one serving being three petite muffins. Research shows that your brain perceives a greater number of items as a larger quantity, even if the total portion is identical. This perception translates into feeling more satisfied with three minis rather than one larger muffin. If you don’t have a mini-muffin pan, you can divide the batter into four larger muffins, but here’s a trick: Cut your muffin into smaller pieces before you eat it, so you’ll feel like you’re eating more.
To further boost the plant protein content in my meal, I like to serve my minis with a latte made with a higher protein plant milk. Another fun option is a parfait made with layers of three quartered mini muffins alternated with plant-based yogurt.
If you prefer a savoury breakfast, enjoy these muffins as an afternoon snack or dessert. Just popping one can satisfy a sweet craving while delivering some key nutrients. Here’s the recipe. I hope you enjoy it as much as I do!
Banana Dark Chocolate Mini Muffins Recipe
Serves four
Ingredients:
- ¼ cup chickpea flour
- ¼ cup almond flour
- 1-½ teaspoons ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1/8 teaspoon sea salt
- ¼ cup mild-flavoured extra virgin olive oil
- ¼ cup pure maple syrup
- 1-½ teaspoons pure vanilla extract
- 1 cup banana slices, divided
- ¼ cup chopped 70 per cent dark chocolate
Instructions:
Preheat oven to 350 F. In a large bowl, combine chickpea and almond flours, cinnamon, baking soda, baking powder and sea salt, and set aside. In a mini food processor combine oil, maple syrup, vanilla and half of the banana. Blend until smooth, and then fold the wet mixture into the dry ingredients and stir to mix the batter. Mince the remaining banana slices and stir into the batter along with the chopped dark chocolate. Evenly spoon the batter into 12 paper cup lined mini muffin cups. Bake for 15 minutes or until toothpick inserted into centre of muffin comes out clean.
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