Triple chocolate banana muffins- a sweet and indulgent breakfast treat. Moist and tender with hints of coconut, banana, and of course, chocolate!
About two months ago I posted this recipe on Instagram stories. It’s a slightly healthier version of my double chocolate muffins. My kids loved them and so did our baby sitter. They’ve got a subtle hint of coconut flavor from the coconut oil, lots of banana flavor and even more chocolate flavor!! I used Greek yogurt in place of sour cream and swapped out some of the all-purpose flour for white whole wheat. They’re tender and moist without being rubbery, and plenty sweet thanks to the brown sugar and overly ripe bananas.
I wasn’t able to snap very many pictures because they had just come out of the oven right as we were running out the door. Just know that they got two thumbs up from everyone who tried them, myself included. They’re perfect for breakfast, a mid afternoon snack or a post-workout treat. Grab a glass of milk, because you’ll definitely need it!
Triple Chocolate Banana Muffins Recipe
Ingredients
- 2/3 cup brown sugar - packed
- 1/3 cup coconut oil - melted
- 6 tbsp unsweetened cocoa powder*
- 6 tbsp HOT water
- 2 eggs
- 2 tsp vanilla extract
- 1 cup white whole wheat flour
- 2/3 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup plain Greek yogurt - OR vanilla yogurt, heaping
- 1 cup ripe banana - (about 3 ripe bananas) mashed
- 1/2 cup semisweet chocolate chips
- 1/2 cup bittersweet chocolate - chopped
Instructions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Line a standard-size muffin tin with liners; set aside.
- In a large mixing bowl or the bowl of a stand mixer, combine the sugar and oil. Beat on high for 2 minutes. Combine the cocoa and the hot water in a small bowl, and whisk until a smooth paste forms. Add to the sugar and oil; beat for 1 minute. Add the eggs and vanilla; mix until combined.
- In a separate mixing bowl, whisk together the flours, baking powder, baking soda, and salt. Gradually alternate adding the dry ingredients and the yogurt and banana to the large mixing bowl. DO NOT OVERMIX. Fold in ¾ cup of the chocolate with a spatula.
- Using a large scoop, fill each liner (I use a #20 scoop, which is approximately 3.5 tablespoons). Sprinkle the remaining ¼ cup of chocolate on top and gently press into the batter. Place in the oven to bake for 7 minutes at 400 degrees Fahrenheit (204 degrees Celsius), then reduce the heat to 350 degrees Fahrenheit (177 degrees Celsius) and continue baking for 8–10 more minutes. The cracks should look slightly moist and the edges should be firm. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
The more chocolate, the better!! What an easy & delicious recipe! Saving some bananas to make these this week!
These are so full of chocolatey goodness! I love the combo of banana and chocolate. So moist too! They did not last long at my house!
Would you have an approx on calories per each. Also what’s the Calories for the original muffin?
Would it be possible to sub regular whole wheat flour for the white Whole wheat ? Thanks for your time.
I am sorry, I do not have that information. Luckily, you can find nutritional calculators online that can count that for you. Yes, you can totally sub the wheat 🙂
hey girl- these look so good!