How To Make Whole Wheat Double Chocolate Banana Muffins
Double the fun with these double chocolate banana muffins! Filled and topped with chocolate chips, these treats are made with whole wheat flour and agave.
Serves:
Ingredients
- 3large bananas,very ripe
- ⅓cuporganic blue agave,80ml
- 1large egg,at room temperature
- ¼cupcoconut oil,melted or use canola oil, vegetable oil, or melted butter
- 1tsppure vanilla extract
- 1cupwhole wheat flour,spoon and leveled
- ½cupnatural unsweetened cocoa powder
- 1tspbaking powder
- 1tspbaking soda
- ½tspsalt
- 1cupchocolate chips,semi-sweet or dark, save a few for topping
Instructions
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Preheat oven to 425 degrees F. Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
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In a medium bowl, mash the bananas up using a fork. Try to rid any and all large lumps. Once mashed, whisk in the agave, egg, coconut oil, and vanilla extract until combined. Set aside.
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In a large bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt together until combined.
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Pour the wet ingredients into the dry ingredients and whisk until everything is combined. Fold in the chocolate chips, reserving some for the tops of the muffins.
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Spoon the batter into liners, filling them all the way to the top. Top each with a couple of chocolate chips.
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Bake the muffins in the preheated oven for 5 minutes then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees F. Bake for an additional 13 to 15 minutes or until a toothpick inserted in the center comes out clean.
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Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.
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Serve and enjoy.
Nutrition
- Calories: 238.89kcal
- Fat: 10.15g
- Saturated Fat: 7.13g
- Trans Fat: 0.04g
- Monounsaturated Fat: 0.62g
- Polyunsaturated Fat: 0.32g
- Carbohydrates: 37.00g
- Fiber: 4.25g
- Sugar: 22.56g
- Protein: 3.81g
- Cholesterol: 18.30mg
- Sodium: 198.41mg
- Calcium: 61.97mg
- Potassium: 218.93mg
- Iron: 1.29mg
- Vitamin A: 7.69µg
- Vitamin C: 3.07mg
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