Double Chocolate Banana Muffins with Whole Wheat Flour (Dairy Free)
Every time I have overripe bananas at home, I prepare these double chocolate whole wheat muffins. They are so delicious and moist. This recipe is quite healthy because the muffins are sweetened with maple syrup and prepared with a whole grain. This doesn’t make them less sweet, because you have sweetness coming from the bananas and the chocolate chips. You won’t be able to tell that they are prepared with whole wheat flour either. The texture is so good.
With whole wheat flour and bananas, these muffins are packed with fiber, vitamins, and antioxidants, making them a wholesome treat for any time of day.
Why should you make these Muffins?
These double chocolate whole wheat muffins are so delicious and nutritious. They are also fast and easy to prepare. You can make them in 30 minutes and serve them to your loved ones for breakfast or snack. You can also take them on the road with you. They don’t require refrigeration and will be soft and tasty for at least 3-4 days. I love to pack them in my daughter’s lunch box.
These muffins are excellent nut free snack option. Depending on the chocolate you use they can be also dairy free.
Equipment
- Measuring cups and spoons – they are essential for any baking recipe.
- A mixing bowl – any mixing bowl that is deep enough and mixer friendly will do. I used a glass bowl.
- A muffin pan with 12 nests – you can line each nest with parchment paper or spray with nonstick spray before you transfer the batter in the nests.
- Oven mitts – to protect your hands from the high temperatures and the hot oven.
- An ice cream or a cookie scoop to transfer the batter into the muffin nests. I used this small cookie scoop. If you don’t have one you can use a tablespoon.
- Cooling racks – these are similar to the ones I used to cool off my muffins.
Please Note: The links provided in this blog post are not affiliated with any brand. There is no benefit for me if you purchase from that link. I’m just sharing what I used to prepare the recipe because I think that it might be helpful.
Helpful tips about making the muffins
How to measure flour? Always scoop more flour than you need in your cup and use a knife to level it off. If you have a scale use it, because measuring ingredients by weight is always more accurate. One cup of flour contains exactly 4 oz or 125 grams of all purpose flour.
For this recipe I use cacao powder instead of cocoa powder. The cacao powder is raw and less processed. It is very important to use unsweetened cacao or cocoa powder for this recipe.
If you prefer you can substitute the maple syrup with honey or agave syrup.
If you use dark or vegan chocolate this recipe is going to be dairy free. I usually use semi-sweet chocolate chip or whatever I have in the pantry.
I use an ice cream scoop to fill the muffin tin nests but you can use a regular spoon or a measuring cup.
These muffins bake on high temperature so make sure to check them after 10 minutes of baking. Every oven is different, but my oven bakes them for 13-15 minutes.
Double Chocolate Banana Muffins with Whole Wheat Flour
Ingredients
- 3 very ripe bananas
- 1 large egg
- ¼ cup maple syrup
- ¼ cup cooking oil of choice I use avocado or coconut oil
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- ½ cup unsweetened cacao powder or cocoa powder
- 2 tsp baking powder
- 1 cup chocolate chips of choice I use semi-sweet or milk
- nonstick cooking spray I use avocado oil spray
Instructions
- Preheat oven to 425F. Line a muffin tin with paper cups and spray them with nonstick spray.
- In a large mixing bowl peel and mash the bananas. Then add the egg, maple syrup, oil and the vanilla. Stir until combined. Add the flour, the cacao and the baking powder. Stir again until the dry ingredients are incorporated. Do not overmix.
- Save ¼ cup of the chocolate chips and add the rest to the batter. Stir well, then scoop the batter and fill the muffin cups (about ¾ full). Add few chocolate chips in each muffin nest.
- Bake for 13-15 minutes or until you insert a toothpick and it comes out clean.
- After the muffins are baked leave them in the pan for 5 minutes then transfer them on a cooling rack. Once they are completely cooled off transfer them in a box with a lid and store them on the countertop for 3-4 days or in the fridge for a week.
Notes
Other Banana recipes you might like
Flourless Banana Peanut Butter Muffins (Gluten and Grain Free)
Double Chocolate Banana Bread with Peanut Butter Swirl (Healthy)
Three Ingredient Cookies with Banana and Coconut (Gluten Free)