Healthy Chocolate Banana Bread

This is a moist, flavorful, and naturally sweet chocolate banana bread made with whole wheat flour, coconut oil, Greek yogurt, and honey. It is totally healthy and absolutely delicious!

HEALTHY CHOCOLATE BANANA BREAD. Made with whole wheat flour, coconut oil, greek yogurt and honey. Totally healthy and absolutely delicious.You won’t believe this amazing chocolate banana bread is only made with healthy ingredients, yet is tastes like a chocolate cake. My toddler actually refers to it as chocolate cake, and trust me he is the world’s pickiest eater and is pretty blunt when it comes to his opinions about food.

HEALTHY CHOCOLATE BANANA BREAD. Made with whole wheat flour, coconut oil, greek yogurt and honey. Totally healthy and absolutely delicious.The bread is made with whole wheat flour instead of white. I used coconut oil instead of butter, and I sweetened it with honey instead of granulated sugar. These are all much healthier alternatives to the traditional ingredients. There is also Greek yogurt in the recipe, for added moisture and protein.

HEALTHY CHOCOLATE BANANA BREAD. Made with whole wheat flour, coconut oil, greek yogurt and honey. Totally healthy and absolutely delicious.The texture is soft and fluffy, almost cake-like. The taste is sweet, but not too sweet, and it’s fruity and chocolatey. It’s great for breakfast, as a snack or packed in school lunches as a healthy treat. It’s also a great way to use up over-ripe bananas because we all have those. Why is that?

Anyway, if you are looking for a tasty treat that you can feel good about, then look no further, this is it!

HEALTHY CHOCOLATE BANANA BREAD. Made with whole wheat flour, coconut oil, greek yogurt and honey. Totally healthy and absolutely delicious.

Healthy Chocolate Banana Bread

  • Servings: one 9x5inch loaf
  • Difficulty: easy
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Ingredients

1 & 1/2 cups whole wheat pastry flour

1/3 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

4 tbsp melted coconut oil

1 cup mashed over-ripe bananas (about 2 large)

1 egg

1/2 cup greek yogurt

1/2 cup honey

1 tsp vanilla

Instructions

1) Preheat oven to 350F and grease a 9×5″ glass baking pan.

2) In a large bowl, toss together the flour, cocoa, baking soda, baking powder and salt. Set aside.

3) In a medium bowl, whisk together the melted coconut oil with the mashed bananas. Then add the egg, greek yogurt, honey and vanilla, mix well. Slowly add to the dry ingredients and stir together until just combined.

4) Spoon into prepared glass baking pan and bake to 50-55 minutes or until a toothpick inserted into the center comes out clean.

Note: If using a metal baking pan, I recommend lining it with parchment paper to prevent the edges from over-baking.

Recipe by Little Sweet Baker

Bakery Style Blueberry Streusel Muffins

This muffin is soft, fluffy, and full of juicy blueberry goodness. It’s finished with a sweet crunchy cinnamon streusel on a super high muffin top.

BAKERY STYLE BLUEBERRY STREUSEL MUFFINS. A buttery, soft and fluffy muffin that's loaded with juicy blueberries and topped with a crunchy sweet cinnamon streusel on a sky-high muffin top. You must try this recipe!

blueberry streusel muffins-2I have received a few requests for a blueberry version of my Bakery Style Chocolate Chip Muffins, so here it is: A buttery and moist blueberry muffin that is just as gorgeous and delicious as the ones you find at the gourmet bakery shops.

BAKERY STYLE BLUEBERRY STREUSEL MUFFINS. A buttery, soft and fluffy muffin that's loaded with juicy blueberries and topped with a crunchy sweet cinnamon streusel on a sky-high muffin top. You must try this recipe!Here are a few tips to ensure the best results from my recipe:

1) Because the recipe uses melted butter, it’s best to have all your ingredients at room temperature. This will prevent your butter from solidifying when you mix your wet ingredients together.

2) Use a large rubber spatula to combine the wet and dry ingredients. A rubber spatula is great for stirring and scraping the sides and bottom of the bowl for an evenly combined batter without over-mixing. Also, add the blueberries just before the batter is fully incorporated. This way, everything comes together at the same time and again, you will avoid over-mixing. The less you mix, the softer the texture.

3) Lastly, fill the baking tin all the way to the top and you will see how high these muffins rise over the rim. So what you get is not just any muffin top, but a sky-high muffin top. That’s my favorite part!

BAKERY STYLE BLUEBERRY STREUSEL MUFFINS. A buttery, soft and fluffy muffin that's loaded with juicy blueberries and topped with a crunchy sweet cinnamon streusel on a sky-high muffin top. You must try this recipe!The texture of the muffin is delicate, but it’s not as light as a cupcake, therefore it’s hearty enough for breakfast. The taste is rich, moist and fruity. The scent is buttery, with vanilla and just a subtle note of cinnamon. The streusel topping is crunchy and sweet. It truly is the perfect blueberry muffin.

BAKERY STYLE BLUEBERRY STREUSEL MUFFINS. A buttery, soft and fluffy muffin that's loaded with juicy blueberries and topped with a crunchy sweet cinnamon streusel on a sky-high muffin top. You must try this recipe!

Bakery Style Blueberry Streusel Muffins

  • Servings: 12
  • Difficulty: easy
  • Print

Ingredients

2 & 1/2 cups all-purpose flour

1 tbsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, melted and cooled

1 cup sugar

2 large eggs

1 cup milk (any kind, whole or buttermilk is best)

1 tbsp vanilla extract

1 & 1/2 cups blueberries (fresh or frozen)

For the streusel topping

1/4 cup sugar

1 tbsp all-purpose flour

2 tsp unsalted butter, melted

1/8 tsp ground cinnamon

Instructions

1) Preheat oven to 425F and spray or line a 12 cup muffin baking pan. Prepare the streusel topping by mixing all the ingredients together in a small bowl.

2) In a large bowl, whisk the flour, baking powder and salt together. Set aside.

3) In a medium bowl, whisk the melted butter with the sugar, add the eggs, mix, then add the milk and vanilla, mix again.

4) Add the wet ingredients to the dry and gently combine using a rubber spatula until moistened. Fold in the blueberries until just incorporated.

5) Divide the batter into the 12 muffin cups, top with streusel and bake for 5 minutes at 425F, then keeping the muffins in the oven, reduce the heat to 375F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.

Muffins are best enjoyed the day of, but can be stored in an airtight container at room temperature for up to 3 days.

Recipe by Little Sweet Baker

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