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!

146 Comments

Comments

  1. Anna Thomas on August 14, 2016 at 9:42 am

    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

    • Sally on August 15, 2016 at 7:29 pm

      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. Donna Folden on October 13, 2016 at 11:11 am

    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. Kristina on October 16, 2016 at 12:54 pm

    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!!

    • Sally on October 17, 2016 at 5:14 pm

      11-13 at 350F 🙂 No temp change for minis!

      • Stefanie on March 20, 2017 at 6:50 am

        Sally,

        About how many mini muffins would this recipe make?



      • Sally on March 20, 2017 at 7:23 am

        24-30



      • Stefanie on March 20, 2017 at 7:34 am

        Thank you for your quick response! I’ve enjoyed your blog for YEARS and I am so happy to see you so successful. Take care!



      • Sally on March 20, 2017 at 7:35 am

        You’re welcome! And thank you!



  4. Lisa on October 24, 2016 at 6:16 pm

    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. Katie on November 7, 2016 at 8:39 am

    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. Yara on November 10, 2016 at 7:26 pm

    Hello Sally,

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

  7. Rabia on November 23, 2016 at 12:54 am

    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. Cassie on December 18, 2016 at 11:02 am

    Delicious! So nice to have a healthier recipe

  9. Gouri Menon on January 10, 2017 at 5:03 am

    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.

    • Tini D'Cruz on September 2, 2017 at 11:08 pm

      Hi Gouri, I am from India too… Living in Bangalore. As per thekitchn.com, I am going to substitute agave with 1/2 cup of white Sugar + 2 tbs of coconut oil.. You may also substitute it with 1/2 cup brown Sugar + 1tbs coconut oil… You can also try maple syrup if you can find it in supermarkets near your locality. Hope this helps 🙂

      Thanks Sally for your beautiful recipes n very insightful tips.. Love it all… Keep it coming.. Have been using your recipes from 2012.. The triple chocolate layer cake is amazing.. works like magic everything… Everyone i made it for, loves that n still ask me to bake that… Thanks

      • Jb on October 17, 2017 at 1:50 am

        Did the substitution work



  10. Carol on February 12, 2017 at 9:12 am

    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. Andrea Mills on February 20, 2017 at 11:12 am

    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. Chris Moore on February 20, 2017 at 9:01 pm

    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. Lane on February 21, 2017 at 10:29 pm

    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!!

    • Sally on February 23, 2017 at 8:53 am

      I haven’t tried it yet, but feel free!

  14. Sofia on February 22, 2017 at 5:00 pm

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

  15. Sarah M on February 22, 2017 at 5:08 pm

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

    • Sally on February 23, 2017 at 8:45 am

      Hi Sarah, you’d need to make up for the other 1/2 cup of liquid. I’d say add some applesauce.

  16. Katie on February 22, 2017 at 11:41 pm

    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!

    • Sally on February 23, 2017 at 8:42 am

      That happens with extra dark cocoa! I’m so happy you enjoy them.

  17. Lorr on February 23, 2017 at 1:27 am

    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!

    • Sally on February 23, 2017 at 8:40 am

      They are equal in volume, but it’s usually easier to gauge level in a liquid measuring cup.

  18. Katy F on March 5, 2017 at 12:59 pm

    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. Adrienne on March 8, 2017 at 7:20 pm

    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. Janey on March 13, 2017 at 11:25 am

    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. Zohoor on April 6, 2017 at 7:07 am

    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. Pam on April 25, 2017 at 9:53 pm

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

  23. Kiran on May 17, 2017 at 8:22 am

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

  24. Shilpi on May 24, 2017 at 6:49 am

    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. Katherine Edwards on June 14, 2017 at 7:24 pm

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

    • Sally on June 15, 2017 at 10:39 am

      Yep! Same measurements, though I’m unsure of the bake time.

      • Katherine on June 15, 2017 at 11:21 am

        Thanks, Sally! I’ll just give a low guess at the baking time and go from there.



  26. Keilah on June 16, 2017 at 8:55 am

    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. Sammy on July 9, 2017 at 1:58 am

    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

  28. Taylor on November 15, 2017 at 6:35 pm

    These are amazing. Seriously. I don’t usually like healthified baked goods, but these are my go-to, along with the regular whole wheat banana bread. Love everything you do!

    • Sally on November 16, 2017 at 1:57 pm

      Thank you so much, Taylor! I’m glad you gave these a try!

  29. MS on December 10, 2017 at 9:57 am

    Has anyone made these with maple syrup instead? It’s what I have on hand

  30. Hanna on May 1, 2018 at 12:19 am

    Hi Sally,
    I have made these muffins lots of time because my family loves them. They are super yummy! I was thinking of making 2 batches of this and put them all in my 24-cavity muffin pan. Instead of just doubling the recipe and mix them all at once, I want to make 2 seperate batches to avoid over-mixing. Do you think it will be fine for the 1st batch to wait on the counter while I am making the 2nd batch? Have you ever tried doing this?

    • Sally on May 1, 2018 at 6:30 am

      Hi Hanna! I’ve done that before with no problem. You’re right, just simply leave the extra batter on the counter until the pan is ready.

Reviews

Questions

  1. Hanna on May 1, 2018 at 12:19 am

    Hi Sally,
    I have made these muffins lots of time because my family loves them. They are super yummy! I was thinking of making 2 batches of this and put them all in my 24-cavity muffin pan. Instead of just doubling the recipe and mix them all at once, I want to make 2 seperate batches to avoid over-mixing. Do you think it will be fine for the 1st batch to wait on the counter while I am making the 2nd batch? Have you ever tried doing this?

    • Sally on May 1, 2018 at 6:30 am

      Hi Hanna! I’ve done that before with no problem. You’re right, just simply leave the extra batter on the counter until the pan is ready.

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