Lighter Double Chocolate Banana Muffins
A lighter take on double chocolate muffins. These chocolate banana muffins are made with whole wheat flour, greek yogurt for tenderness and are mostly sweetened with ripe bananas!
Servings: 12 muffins
Ingredients
- 1 ½ cups whole wheat flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 large egg room temperature
- ½ cup light brown sugar
- ½ cup greek yogurt
- 2 teaspoons vanilla extract
- 1 ½ cups very ripe banana mashed
- ⅓ cup melted coconut oil
- ½ cup chocolate chips/chunks use minis for more chocolate throughout!
Instructions
- Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a muffin pan with nonstick cooking spray, set aside.
- In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, and ground cinnamon. Whisk until just combined. Set aside.
- In a medium bowl, whisk together the egg, light brown sugar, greek yogurt, vanilla extract, mashed bananas, and coconut oil. Slowly pour the wet ingredients into the dry ingredients.Gently begin to fold it all together. Work out any flour pockets but do not overmix the batter. Fold in the chocolate chips.
- Divide the batter between 12 muffin tins, filling ¾ of the way up the tin. Bake the muffins for 18 – 22 minutes or until a toothpick inserted in the center of the muffin comes out with just a few crumbs. Allow muffins to cool completely.
Notes
- Muffins remain fresh and moist stored at room temperature for up to 3 days or in the refrigerator for 5 days. Muffins freeze well, up to 3 months.
