Double Chocolate Banana Muffins

These healthier Double Chocolate Banana Muffins are made with cocoa powder and are so chocolatey and delicious they can even be enjoyed for dessert!

I turned my family's favourite banana chocolate chip muffins recipe into these Double Chocolate Banana Muffins and they turned out fabulous! 

These banana and cocoa muffins are so chocolatey, they'll satisfy even the most serious of chocolate cravings. In fact, these muffins taste like chocolate cake but are much healthier for you. 

I love making a fresh batch of muffins on Sundays for a quick breakfast option during the week. They also make a perfect snack for hungry kids.

How to Make Banana and Cocoa Muffins

Made with simple ingredients, this recipe for homemade banana muffins made with cocoa are quick and easy to make and yields moist and tender muffins. Since they are made with whole grains, you'll find them to be wholesome and satisfying.

Ingredients Overview:

• Whole wheat pastry flour. Can substitute all-purpose flour for part of the flour amount or all of it.
• Cocoa powder
• Granulated sugar
• Baking soda and salt
• Eggs 
• Yogurt 
• Light oil
• Pure vanilla extract
• Bananas. Make sure to use ripe bananas. Frozen banana can also be used.
• Semi-sweet chocolate chips. I like to use mini chocolate chips, but you can use regular as well.

Steps Overview:

1. Place a rack in the centre of your oven and preheat your oven.
2. Prepare your muffin pan by greasing or lining it with silicone or paper cups.
3. Add the dry ingredients into a large bowl. If the cocoa is lumpy make sure to sift it first.
4. In a second bowl, whisk together the eggs, yogurt, oil, vanilla and mashed bananas.
5. Add the wet mixture to the dry ingredients and mix until blended.
6. Stir in the chocolate chips.
7. Evenly spoon the batter into the muffin cups.
8. Bake muffins until a toothpick inserted in the centre comes out clean, about 18 to 20 minutes.
9. Let the muffins cool in the pan on a rack for a few minutes before moving them onto a wire rack to cool completely.

Tip: Avoid baking tough muffins by not over-mixing the batter.

How to Serve

These muffins are irresistible when still warm and the mini chocolate chips inside the muffins are all melty.

Storage Instructions

Store the muffins in an airtight container at room temperature for up to 3 days. Muffins can also be stored in the refrigerator up to 6 days.

For long storage, muffins can be frozen in an airtight container or freezer bag for up to 3 months. Defrost overnight in the refrigerator.

This chocolate banana muffin recipe is a favourite in my home, I hope you'll find this recipe a keeper as well. Enjoy!Save

Double Chocolate Banana Muffins

Author: Sweet and Savoury Pursuits

These healthier Double Chocolate Banana Muffins made with cocoa powder are so incredibly delicious and decadent tasting, they can even be enjoyed for dessert!

4.84 from 6 votes

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Prep Time 12 minutes mins

Cook Time 18 minutes mins

Total Time 30 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12 people

Calories 257 kcal

Ingredients

  

1x2x3x

• 1½ cups whole wheat pastry flour
• ½ cup unsweetened cocoa powder
• ⅔ cup granulated sugar
• 1 teaspoon baking soda
• ¼ teaspoon sea salt
• 2 large egg lightly beaten
• ½ cup yogurt I used Balkan style
• ⅓ cup light olive oil
• 1 teaspoon pure vanilla extract
• 3 bananas mashed, medium sized
• ⅔ cup semi-sweet chocolate chips reserve a few for the tops or use a bit extra to add to the top of the muffins

Instructions

 

• Place a rack in the centre of your oven and preheat oven to 350ºF.
• Grease or line muffin pan with paper cups.
• In a large bowl, whisk together the flour, sugar, baking soda and salt.
• Sift the cocoa and whisk into the flour mixture.
• In a separate bowl, whisk together the eggs, yogurt, oil, vanilla and mashed bananas.
• Add the wet mixture to the dry ingredients and mix until blended.
• Add in the chocolate chips, mix until just combined. To avoid tough muffins, do not over-mix the batter.
• Evenly spoon the batter into the greased or paper-lined muffin cups.
• Bake until a toothpick inserted in the centre of the muffins comes out clean, about 18 to 20 minutes.
• Let the muffins cool in the pan on a rack for 5 minutes before removing them and placing onto a wire rack to cool.
• Store the muffins in an airtight container up to 3 days. Muffins can also be stored in the refrigerator up to 5 days, or else they can be frozen for later use.

Notes

1. Muffins can be frozen for up to 3 months in an airtight container or freezer bag. Thaw overnight in the refrigerator. 

Nutrition

Calories: 257kcalCarbohydrates: 37gProtein: 5gFat: 12gSaturated Fat: 4gTrans Fat: 1gCholesterol: 29mgSodium: 157mgPotassium: 298mgFiber: 4gSugar: 19gVitamin A: 75IUVitamin C: 3mgCalcium: 34mgIron: 2mg

Keyword Banana and Cocoa Muffins, Chocolate Banana Muffins, Double Chocolate Banana Muffins, Whole Wheat Banana Muffins

Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

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