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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 mins
Cook Time18 mins
Total Time33 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
  • cup butter melted
  • 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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