Whole Wheat Double Chocolate Banana Muffins

Last Updated: March 6, 2020

These healthier Whole Wheat Double Chocolate Banana Muffins are so delicious they can even be enjoyed as a dessert!

I turned my family’s favourite banana chocolate chip muffins recipe into Whole Wheat Double Chocolate Banana Muffins and they turned out fabulous! The muffins are so chocolatey, they’ll satisfy even the most serious of chocolate cravings. In fact, the muffins taste like decadent chocolate cake but are much healthier for you. 

Healthier Chocolate Banana Muffins  

These muffins are quick and easy to make. Made with simple ingredients such as whole wheat pastry flour, cocoa, sugar, eggs, yogurt and banana, these muffins can be made anytime you feel like it. Since they are made with whole grains, you’ll find them to be wholesome and satisfying. The muffins are super chocolatey, moist are tender which makes them a favourite for breakfast or a snack.

These muffins are irresistible when they’re still warm and the mini chocolate chips inside the muffins are all melty. This muffin recipe is a favourite in my home, I hope you’ll find this recipe a keeper as well!Save

Whole Wheat Double Chocolate Banana Muffins

Sweet and Savoury Pursuits

These healthier Whole Wheat Double Chocolate Banana Muffins are so incredibly delicious and decadent tasting, they can even be enjoyed as a dessert!

4.8 from 5 votes

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Prep Time 12 mins

Cook Time 18 mins

Total Time 30 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
• 2/3 cup granulated sugar
• 1 tsp. baking soda
• 1/2 tsp. sea salt
• 2 large egg lightly beaten
• 1/2 cup yogurt I used Balkan style
• 1/3 cup light olive oil
• 1 tsp. 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.

Nutrition

Calories: 257kcalCarbohydrates: 36gProtein: 4gFat: 11gSaturated Fat: 3gCholesterol: 29mgSodium: 209mgPotassium: 297mgFiber: 4gSugar: 19gVitamin A: 75IUVitamin C: 2.6mgCalcium: 34mgIron: 1.9mg

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

Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Let us know how it was!

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