We really love a good muffin in our house. They frequently grace our table as breakfast or a snack and I’m constantly on the lookout for new recipes to try. Sometimes I find a great recipe, but there are a few things that I want to try differently.
That was the case with this particular gem of chocolatey muffin goodness.
The original recipe was healthy as well, but there are a few substitutions that I make on many different baking recipes because of taste and other preferences in our family.
This is a fairly quick and easy recipe and it will fill your kitchen with delicious aromas. Nothing makes a tummy rumble quite like an enticing smell wafting by.
My children shoved as many as these as they could fit without being sick into their little bellies, so I say it’s definitely a win! I’ll be making more batches and freezing the extras for ready made breakfasts on busy mornings.
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 3 tbsp cocoa
- 3 1/2 very ripe bananas
- 2 large eggs
- 1/4 cup unsalted butter
- 1/3 cup plain yogurt
- 1/3 cup honey
- 1 tbsp vanilla extract
- Preheat your oven to 400 degrees.
- Grease a muffin pan and set aside.
- In a large bowl, add the wheat flour, baking soda, and cocoa. Mix well.
- In a separate bowl, mash the bananas. Lightly beat the eggs and add them to the bananas. Melt the butter, allow to cool slightly and then mix in with the egg mixture. Add the yogurt, honey, and vanilla, and stir until well incorporated.
- Add the dry ingredients to the second bowl and mix all ingredients together well.
- Using an ice cream scoop, fill the muffin tin with the batter. Bake for approximately 18-23 minutes or until you can insert a toothpick in the center and it comes out clean.
- Allow to cool and enjoy!
Inspired by this recipe at Eat Good 4 Life