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 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
Instructions
- 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.
Notes
- 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.
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
