Want a muffin recipe that you can feel good about feeding your family for a quick breakfast? Whole Wheat Chocolate Banana Muffins is it!
These chocolatey muffins are packed full of real food nutrition–whole wheat, flaxseed, bananas, pumpkin and more–and contain only a moderate amount of sugar (thanks to the bananas!). As you can see, they are moist, too. My kids line up their little noses at the counter and jump up and down begging for one as soon as they come out of the oven.
Double this Whole Wheat Chocolate Banana Muffins recipe and freeze half of them, too, so you stretch them out for school snacks or breakfast. According to statistics in my home, if you don’t freeze them, they will be gone within 24-48 hours.
- 1½ cups whole wheat flour (I prefer white whole wheat)
- ¼ cup ground flaxseed (or sub almond meal or wheat germ) Why eat flaxseed?
- ¼ cup cocoa powder
- ⅓ cup organic unrefined sugar (also called sucanat)
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- 1 cup smashed ripe bananas
- ½ cup pureed pumpkin or pureed sweet potato
- ⅓ cup plain yogurt
- 2 large eggs
- 1 tsp vanilla
- ⅓ 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.