Chocolate Banana Muffins
from kristineskitchenblog.comThese 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.
Servings: 12 muffins
Calories: 209kcal
Ingredients
- ¾ cup (90g) white whole-wheat flour can sub regular whole wheat flour or all-purpose flour
- ¾ cup (90g) all-purpose flour
- ½ cup (40g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup (75g) unsalted butter melted
- ⅓ cup (112g) honey
- 1 cup (225g) mashed very ripe banana 3 medium bananas
- ½ cup (115g) plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup (100g) chocolate chips
Instructions
- Preheat oven to 375° F. Spray a nonstick muffin pan with cooking spray or line with paper liners.
- In a medium mixing bowl whisk together white whole wheat flour, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.¾ cup (90g) white whole-wheat flour, ¾ cup (90g) all-purpose flour, ½ cup (40g) unsweetened cocoa powder, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl whisk together the melted butter, honey, mashed banana, Greek yogurt, eggs and vanilla.⅓ cup (75g) unsalted butter, ⅓ cup (112g) honey, 1 cup (225g) mashed very ripe banana, ½ cup (115g) plain Greek yogurt, 2 large eggs, 1 teaspoon vanilla
- Pour the dry ingredients into the wet and mix with a rubber spatula until almost combined. Gently mix in the chocolate chips until everything is just combined. Do not over-mix. The batter will be thick.½ cup (100g) chocolate chips
- Scoop the batter into the prepared muffin pan, dividing it evenly between the 12 muffin cups. Bake for 15 to 18 minutes, until a tester inserted into the center of a muffin comes out clean (except for maybe melted chocolate chips). Let muffins cool in the pan for 10 minutes and then remove to a wire rack to finish cooling.
Notes
- Greek Yogurt: If you do not have plain Greek yogurt, you can substitute regular plain yogurt, vanilla yogurt, sour cream or applesauce.
- Storage: 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.
- Mini Muffins: Recipe can be used to make mini muffins and will make about 48 mini muffins. Bake mini muffins for 10-12 minutes.
Nutrition
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
