• Chocolate Banana Muffins

    by Rachel on February 23, 2012

    Chocolate Banana Muffins are my newest healthy baking creation for the kiddos.  In the vein of Pumpkin Chocolate Chip Muffins,  and Chocolate Sweet Potato Banana Bread these turned out to be simply amazing (believe me when I say, not everything I try does!).  My kids l.o.v.e. them, and they are highly nutritious. I will just simply say that they will be in our regular rotation for snacks and breakfast from now on.

    Whole Wheat Chocolate Banana Muffins

    Yields: Makes: 12-15 muffins

    Whole Wheat Chocolate Banana Muffins

    These Whole Wheat Chocolate Banana Muffins are packed full of nutrition and flavor. Feel good about feeding your family these for a quick breakfast!


    • 1 1/2 cups whole wheat flour (I prefer white whole wheat)
    • 1/4 cup ground flaxseed (or sub almond meal or wheat germ) Why eat flaxseed?
    • 1/4 cup cocoa powder
    • 1/3 cup organic unrefined sugar (also called sucanat)
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1/2 tsp ground cinnamon
    • 1 cup smashed ripe bananas
    • 1/2 cup pureed pumpkin or pureed sweet potato
    • 1/3 cup plain yogurt
    • 2 large eggs
    • 1 tsp vanilla
    • 1/3 cup honey
    • 5 tablespoons coconut oil, melted (or butter)


    Preheat oven to 350°.

    In a large bowl, whisk together the first 7 ingredients (flour through ground cinnamon).

    In another medium-sized bowl, whisk together the next 7 ingredients (bananas through melted coconut oil) until combined.

    Add wet mixture to dry ingredients; stir or whisk just until mixed. Do not over mix.

    Pour batter into greased muffin tins.

    Bake at 350° for about 15 minutes until a wooden pick comes out clean.

    Remove from oven and cool muffins on wire rack.



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    { 5 comments… read them below or add one }

    Sarah Mutzbauer February 29, 2012 at 4:35 pm

    Oh my goodness, Rachel, these are SO good! I love making healthy muffins (I have a great healthy recipe for blueberry muffins if you are looking one), and these are so tasty. Thanks!


    Rachel February 29, 2012 at 5:13 pm

    Sarah, I’m glad you liked them! I was actually just thinking the other day that I’d love to try a blueberry muffin recipe. The ones I’ve tried in the past end up turning blue. Would you mind emailing it to me to try out? thriving home at gmail dot com (avoiding spam by spelling it out, sorry). Thanks so much!


    Kelly April 6, 2012 at 1:18 pm

    Love this recipe. I often substitute peanut butter for the pumpkin and omit the cocoa. It’s a great recipe either way!


    Rachel August 13, 2012 at 4:24 am


    That’s an interesting idea…kind of like a peanut butter banana sandwich. My kids would like that.


    Stefanie August 13, 2012 at 4:20 am

    Looking forward to trying these! @sarah Mutzbauer, I would love the blueberry muffin recipe if you’d care to share it! Stefaniepotts at ymail dot com. Thanks for the idea Rachel ;)


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