Whole Wheat Double Chocolate Banana Muffins (Video)

Decadent tasting 175 calorie whole wheat muffins as fudgy as brownies and moist as chocolate cake!

DELICIOUS 175 calorie whole wheat muffins as fudgy as brownies and moist as chocolate cake!

Figured we all might need a healthy treat as we ease into this post-Easter week. If you’re anything like me, you’re still full from all the cadbury eggs, cheesecake swirl carrot bundt cake, and jelly beans. I’ll be on this sugar high until next Easter, but it’s all worth it because… chocolate and carrot cake.

In the meantime, let’s indulge in something a little more pant-size friendly.

But still as tasty as those chocolate bunnies!

DELICIOUS 175 calorie whole wheat muffins as fudgy as brownies and moist as chocolate cake!

I began working with a company near and dear to my heart this year. Wholesome! has been part of my kitchen for almost two years– in fact, I recommend Wholesome!’s organic light corn syrup as my preferred brand in Sally’s Candy Addiction. Corn syrup is a required ingredient for many candies like homemade caramels, brittle, and marshmallows, so why not reach for a non-GMO project verified and organic option?

But this is all beside the point. What I’m trying to say is I bake with a lot of sugar. There’s certainly no denying that! And when I’m baking healthier snack foods or muffins, I love having the option of fair trade certified, organic, and natural sweeteners. And I’m sure you appreciate it as well. So I’ve added Wholesome! to my list of partners. And they’re not going anywhere any time soon. 

Moving on to those muffins!

Miraculous 175 calorie whole wheat muffins as fudgy as brownies and moist as chocolate cake!

Miraculous 175 calorie whole wheat muffins as fudgy as brownies and moist as chocolate cake!

If you flashback to November 2012, you may recall my skinny chocolate fudge banana muffins. As it turns out, this is one of my most popular muffin recipes. For very good reasons: their shocking resemblance to decadent chocolate cake (that’s no lie), rich, melty chocolate… all this with some whole wheat flour and zip/zero/zilch butter.

Today’s muffins are quite similar, but I’m calling them an upgrade. Skinny Chocolate Fudge Banana Muffins 2.0, if you will. They’re made solely with whole wheat flour, coconut oil instead of applesauce for extra richness (just 1/4 cup! makes a difference!), vanilla extract for delish flavor, and they’re sweetened with organic blue agave instead of white sugar. Since agave is sweeter than white sugar, we’re reducing the amount considerably. And the muffins still turn out fantastic. In fact, they’re even better. Didn’t even know it was possible to improve upon such perfection.

I’ve tried the muffins without any sweeteners and the results are in: bland, bitter, and sad chocolate sponge cake. Don’t waste your calories. Speaking of calories, each muffin has 175 of them.

Something else to note: using agave liquid sweetener makes them even more moist. Didn’t know that was possible either. Heck yeah!

Miraculous 175 calorie whole wheat muffins as fudgy as brownies and moist as chocolate cake!

Bananas naturally sweeten the muffins. Make sure you’re using super brown speckled bananas– the riper, the better your double chocolate banana muffins will taste. The chocolate flavor overpowers the banana, so don’t expect tons of banana flavor. Rather, expect a chocolate explosion with hints of sweet banana in the background.

We also have those dark chocolate chips hidden inside the muffins too. They are the best part, so don’t leave those out! You can use chopped semi-sweet chocolate or even semi-sweet chocolate chips. But I prefer the dark chocolate chips.

Look how dreamy inside! You’ll forget you’re eating breakfast because THESE MUFFINS TASTE LIKE DESSERT. Felt the need to shout that at you.

Miraculous 175 calorie whole wheat muffins as fudgy as brownies and moist as chocolate cake!

There’s no mixer; a whisk does the trick. The batter comes together in about 5 minutes, then it’s a simple spoon into the muffin pan and 20 minutes later you’ve got breakfast that resembles a fat slice of moist chocolate cake. I hereby declare them chocolate cake muffins. Did I mention they taste like dessert yet?

Don’t forget about my high temperature trick. For sky-scraping muffin tops, start the muffins at an extremely high temperature. The burst of high heat raises the muffin tops straight up. Then reduce that oven temperature to cook the center of the muffin for the remaining bake time. It’s such a simple trick that easily produces the tallest muffin tops in the world.

Let me show you how to make the muffins!

Ok, to sum things up:

  • Dessert-like muffins.
  • Chocolate cake for breakfast.
  • Best
  • Muffins
  • Ever

Monday just got a whole lot tastier.

Whole Wheat Double Chocolate Banana Muffins

Ingredients:

  • 3 large, very ripe bananas1
  • 1/3 cup (80ml) Wholesome! organic blue agave
  • 1 large egg, at room temperature
  • 1/4 cup (56g) coconut oil, melted (or use canola oil, vegetable oil, or melted butter)
  • 1 teaspoon pure vanilla extract
  • 1 cup (113g) whole wheat flour
  • 1/2 cup (42g) natural unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (180g) semi-sweet or dark chocolate chips (save a few for topping)

Directions:

  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe makes 10-12 muffins (usually varies because of the banana size), so you might have 1 empty.
  2. In a medium bowl, mash the bananas up using a fork.1 Try to rid any and all large lumps-- this requires some arm muscle! Once mashed, whisk in the agave, egg, coconut oil, and vanilla extract until combined. Set aside.
  3. In a large bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt together until combined. 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.
  4. Spoon the batter into liners, filling them all the way to the top. Top each with a couple chocolate chips-- this is just for looks! Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 13-15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 18-20 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.
  5. Make ahead tip: Muffins stay soft, fresh, and moist in the refrigerator for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.

Recipe Notes:

  1. You'll want to end up with 1 and 1/2 cups mashed bananas. Not a fan of bananas? Try these skinny double chocolate chip muffins instead.

Using SparkRecipes calculator, these muffins come out to 175 calories, 8g fat, 26g carbs each.

You can find Wholesome! products at Whole Foods, Sprouts, and specialty/health food stores around the country. As far as conventional stores go, their products are sold at CostCo, Target, Kroger brand stores (Safeway, King Sooper, Fred Meyer, etc.) and Wegman's. You can also order off Amazon.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Try my pumpkin version, too! I know it sounds weird, but trust me.

130 Calorie Chocolate Pumpkin Muffins

I’m working with Wholesome! to bring you today’s recipe. Thank you for helping me work with brands I love!

139 comments

  1. Hi Sally, I L-O-V-E your website!!! It’s my go to for all my baking needs!!!!
    Quick question: if I wanted to use applesauce instead of coconut oil, how much would I need to use?
    Also, I wanted to say that I made your banana bread last week and my husband and I LOOOVED it. And then I saw your link on how to correctly measure flour, and made the same banana bread this week, measured correctly and baked as muffins, but we didn’t enjoy it as much this time. I don’t know if we felt it was too light, or maybe it’s because they were muffins. I’m going to try measuring correctly and baking it as bread and see if it’s better than my first batch. The “corrected” batch was definitely lighter than my first batch, though

    • Thanks so much Anna! I would use the same amount of applesauce. So, 1/4 cup.

      Yes, let me know about round 2 banana bread. I’m curious!

  2. Hi Sally! I was looking for a healthy chocolate muffin to make and your recipe came up. I couldn’t be happier with this recipe. The tenderness, the chocolate flavor and the addition of the Ghiradelli 60% Cacao Bittersweet Baking Chips made this muffin recipe the “ONLY” chocolate muffin recipe I’ll be making from now on. I keep them stored in the refrigerator and just knowing I’m going to snack on this “decadent” muffin, I feel so spoiled!!! By the way, I made mine with white whole wheat flour and I added more agave for a little more sweetness and they came out beyond my expectations. Thank you, thank you , and thank you!

  3. Hi Sally!  Love your stuff!  If I wanted to make minis, do I still cook for 5 min at 425, then an additional 11-13 minutes at 350, or just cook for 11-13 minutes at 350 total?  Thanks so much!!

  4. Love these muffins! I used honey, and they turned out great! Thank you very much-this is the third recipe of yours that I’ve tried, and they have all been fantastic.

  5. Wow, amazing! The first muffins where I couldn’t even taste the whole wheat! Thanks a million, new fave muffins!
    Ps I used honey too, and half coconut oil half organic vegetable oil 🙂

  6. Hello Sally,

    Can i take out cocoa powered? Do I need to add more of the dry ingredient to compensate?

  7. I used honey instead of agave. Don’t know why but my batter was really thick and stiff and the Muffins ended up on the dry side. Maybe the bananas weren’t ripe enough, although the I did bake them in the oven beforehand. 

  8. Delicious! So nice to have a healthier recipe

  9. Hi Sally, I’m from India, I don’t have the Agave syrup, if I need to add the sugar/honey, how much quantity do you suggest ? I’m an amateur and have started loving your presentation skills and the pics are super yummmm, let me start with this muffins and get back to you once you share me the quantity.

  10. I love these muffins.  This morning I had three very brown bananas.  I felt obligated to make them again!  I also felt obligated to eat TWO of them while they were warm.  I feel happy all over.  They will be my birthday breakfast tomorrow as I head out to work too.   Smiles!!

  11. I love how you put measurements in cups and grams (much easier for us in the UK) I will defo be trying these. Love the site!

  12. Hi Sally, your Whole Wheat Double Chocolate Banana Muffins are out of this world.  Highly recommend this recipe to those of us needing a “chocolate fix”.  So Delish!!! 

  13. Is it possible to make these paleo and sub almond flour? I’ve recently started eating a more paleo lifestyle and I miss baking your recipes!!

  14. Could I make these with applesauce instead of bananas? I very much hate bananas I just can’t stand the flavor :/

  15. Hi Sally I only have 2 ripe bananas at my house right now. Would using 2 bananas alter the recipe too much?

  16. These were soooo yummy! I used dark chocolate cocoa and they came out looking almost black! But they tasted great. So happy to have a new recipe that is a little bit more on the healthy side. Thanks, Sally!

  17. Noticed in the video for this recipe that you used a dry measuring cup for the liquid agave.  I thought the two are not equal measures.  Can you clarify?  Thanks for working so hard on all these terrific recipes!

  18. Just made these this morning… Holy cow delicious! I did use brown sugar in place of agave I didn’t have any…. But I added some espresso powder to enhance the chocolateyness (that’s a word right?). Thank you for this recipe! Will definitely be a part of my recipe rotation.

  19. Hi Sally!! Just want to say that this is gonna be a keeper!! This is the best choco banana muffin I have ever made!! The muffin sticks to the liner but hey, I can easily scrape it off with a fork. My little one and I loved it. Thanks so much for the recipe.

  20. Hi Sally!
    My toddler loves these muffins. I’ve been trying to sneak some more veggies in his diet so if I added some grated zucchini would I have to change any of the other ingredients? Thanks!! 

  21. Sally,
    I made these muffins yesterday. They are TO DIE for literally. Super chocolatey, super extra moist and very very very tasty. Thank you for sharing this wonderful recipe❤❤❤❤

  22. I am soooo making these! And it’s all your fault! 🙂 I’ll let you know how it goes…. Thanks so much!!

  23. Hi…how to substitute agave syrup with sugar???? As agave is not available in India

  24. Hi Sally, thank you for this and all your wonderful recipes! I was wondering if you have any recipes that are healthy and use melted chocolate instead of cocoa powder? Thanks!

  25. Hi Sally! I was wondering if I could make these into a loaf as well. With all the same measuments? 

  26. Made these for the office with my ripe bananas. They are loving them and people are grabbing 3 or 4. Thanks for the recipe!!

  27. I tried this recipe today and it was so successful!!! The miffins were really yummy. My kids and I are gonna make it again tomorrow morning

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