Description
These moist, whole wheat muffins are a delightful blend of ripe bananas and rich dark chocolate. Naturally sweetened with honey and enhanced with cocoa powder, they offer a healthier twist on a classic favorite.
Ingredients
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3 ripe bananas
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2 large eggs
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½ cup Greek yogurt (125 g)
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½ cup milk (120 mL), almond milk recommended
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½ cup maple syrup (170 g)
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1 teaspoon vanilla extract
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1 cup whole wheat flour (130 g)
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½ cup dark cocoa powder (60 g)
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1 teaspoon baking soda
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½ teaspoon salt
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½ cup dark chocolate chips (90 g)
Instructions
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Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
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In a large bowl, mash the bananas. Add eggs and mix thoroughly.
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Stir in Greek yogurt, milk, maple syrup, and vanilla extract.
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In a separate bowl, whisk together whole wheat flour, cocoa powder, baking soda, and salt.
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Gradually add the dry ingredients to the wet mixture, stirring until just combined.
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Fold in dark chocolate chips.
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Divide the batter evenly among the muffin cups, filling each about ⅔ full.
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Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
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Allow muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Notes
For a dairy-free version, substitute Greek yogurt with a plant-based alternative and use almond milk.
Store muffins in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Dark chocolate, banana, whole wheat, muffins, healthy dessert, breakfast muffins, low-sugar, cocoa, maple syrup, Greek yogurt