Chocolate Banana Muffins
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.
Servings: 12 muffins
- 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 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.
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
Nutrition information is only an estimate.
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