Chocolate Banana Muffins
from kristineskitchenblog.com
These chocolate banana muffins are easy to make and have a double dose of chocolate! Enjoy them for breakfast, a delicious snack or a healthy dessert.
Prep Time15 minutes mins
Cook Time18 minutes mins
Total Time33 minutes mins
Servings: 12 muffins
Calories: 209kcal
- ¾ cup white whole-wheat flour
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup unsalted butter melted
- ⅓ cup honey
- 1 cup mashed very ripe banana 3 medium bananas
- ½ cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup chocolate chips
Preheat oven to 375 degrees F. Spray a muffin pan with cooking spray or line with paper liners.
In a large bowl whisk together white whole wheat flour, all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
In a medium bowl whisk together the melted butter, honey, mashed banana, Greek yogurt, eggs and vanilla.
Pour the wet ingredients into the dry and stir until just combined and no streaks of flour remain. Gently stir in the chocolate chips.
Scoop the batter into the prepared muffin pan, dividing it evenly between the 12 muffin cups. Bake for about 17 to 19 minutes, until a tester inserted into the center of a muffin comes out clean. Let muffins cool in the pan for 5 minutes and then remove to a wire rack to finish cooling.
- If you do not have plain Greek yogurt, you can substitute regular plain yogurt, sour cream or applesauce.
- Muffins can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.
- Recipe can be used to make mini muffins and will make about 48 mini muffins. Bake mini muffins for 12-14 minutes.
Serving: 1muffin | Calories: 209kcal | Carbohydrates: 30g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 211mg | Potassium: 263mg | Fiber: 3g | Sugar: 13g | Vitamin A: 209IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg
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