Chocolate Swirl Banana Muffins

Healthy banana muffins with a delicious chocolate swirl. A low sugar, and low calorie treat that tastes too good to believe!

Banana muffins are one of my favorite treats to prep for the week. I enjoy having them for breakfast, toasted with nut butter. After experimenting with many banana recipes I find that the bananas add so much sweetness, a lot of sweetener is not necessary! This healthy banana recipe, even with a melty chocolate swirl, has very little added sugars.

Banana bread has been a classic recipe in my house for a very long time, and there are many healthy recipes out there, but sometimes I find that they have limited amounts of flour and come out very wet and dense. Well, this healthy banana recipe is just like the classics, fluffy and sweet.

Put your ripe bananas to good use and get to making these muffins pronto.

Here Is What You Will Need For These Healthy Chocolate Swirl Banana Muffins:

• Liquid Egg Whites
• 1 whole egg
• Coconut Flour (I used Bob’s Red Mill)
• Aunt Jemima’s Complete Pancake Mix
• 2 medium sized ripe bananas
• 1 tablespoon or 10 grams of Lakanto Sweetener
• Cocoa Bar in a Jar (Code Littlefitone saves you 10% off your order)

Cocoa Bar in a Jar is simply amazing! I highly recommend you go and buy some now, you can use my discount code to save some money! If you do not have this spread you can use Nutella or just melt chocolate chips!

Here Is How You Make The Healthy Chocolate Swirl Banana Muffins:

1. Preheat your oven to 375 degrees and line a cupcake tin with parchment paper or cupcake liners
2. Combine the egg, egg whites, and banana in a KitchenAid mixer
3. When the banana is mashed up you can add the coconut flour, sugar, and pancake mix.
4. Using a large ice cream scoop and divide the mix into the 12 cupcake tins
5. Using a spoon, dollop the Cocoa Bar in a Jar onto the tops of the 12 muffins. It helps if the CBJ is melted, I microwave the whole container for 30 seconds
6. Using a butter knife swirl the CBJ around each muffin
7. Bake the muffins for 15-20 minutes
8. Remove from the tins and let cool for 10 minutes
9. Enjoy, toasted with nut butter, plain, or with some ice cream
10. These muffins stay for about 3-5 days at room temp. I will usually freeze mine to extend their shelf life.

The perfect dessert or breakfast (if you’re anything like me) in cute little, healthy, banana, muffin form!

If you love banana recipes check out my two other recipes, here and here.

Full recipe for these healthy chocolate swirl banana muffins below.