Whole Wheat Double Chocolate Banana Muffins

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.

Print

Whole Wheat Double Chocolate Banana Muffins

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 10-12 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

  • 3 large, very ripe bananas*
  • 1/3 cup (80ml) 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 (spoon & leveled)
  • 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)

Instructions

  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.* 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.

Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. Bananas: 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.
  3. Nutrition: Using SparkRecipes calculator, these muffins come out to 175 calories, 8g fat, 26g carbs each.
  4. 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.

Keywords: chocolate banana muffins, whole wheat chocolate muffins

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

130 Calorie Chocolate Pumpkin Muffins

204 Comments

  1. Elaine @ FoodParsed says:

    I’m really happy that you tried this recipe without the sweetener. I often try to make recipes too healthy and then they don’t even taste good. These muffins looks amazingly sweet and fudgy. Do you think they would work with honey instead of agave? 

    1. Yes, honey works!

  2. heather (delicious not gorgeous) says:

    love how moist these look! for a while i was hesitant about things made with 100% whole wheat flour, but my dad made a batch of whole wheat pancakes and i’m a convert. can’t wait to expand my whole wheat horizons and try these out!

  3. Definitely trying these soon! I’ve been trying to eat and bake healthier recently and these look perfect…

  4. Love to see that mess with the cocoa powder. Nice to know I’m not the only messy baker who gets ingredients everywhere! I’ve gotten eggs in so many places where egg should not be 🙁 

  5. These muffins look great Sally! Thanks for sharing another way to have chocolate in a secretly healthy package!!!

  6. Andrea @ Cooking with a Wallflower says:

    I’m a huge fan of chocolate muffins, especially when they’re huge, moist, and filled with chocolate chips. But I always feel guilty after eating them since they taste practically like cupcakes. These muffins are healthy, lower in calories, and look absolutely delicious. I love that you can freeze them too for future breakfasts. Or snacks for that matter. Can’t wait to try these, Sally!

    1. You’re going to LOVE these Andrea. Hope you had a wonderful Easter! xo

  7. Yeah, I do that whole baking with a lotta sugar thing too. But when there are good alternatives, I run for it! These definitely look like dessert, so I’m with you. They’re chocolate goodness. Can’t wait to try!

  8. Yum!  Do you know about how many cupsof bananas  (or weighted measure) you used?  I always worry when it’s a size amount bc my large might not be your large and I know that could cause changes in texture and moisture levels.  Thank you so much!  I’ve never had one of your recipes fail and I don’t want to ruin one now 🙂

    1. It’s about 1.5 cups mashed banana total (in the notes, too!).

  9. Erin @ Miss Scrambled Egg says:

    I’m coming off of my Easter sugar high right now, and I feel like The Blob! Today is packed with basic foods like chicken, fruit, and nuts. Tomorrow, though, I may have to make these muffins. They seem like the perfect way to start the morning. 

  10. Marina @ A Dancer's Live-It says:

    Awesome video Sally! 🙂 These are my kind of muffin: chocolatey, banana-y, and studded with chocolate! Thanks for sharing <3

  11. demeter | beaming baker says:

    Oh, Sally, how’d you know that plenty of us would need this recipe today? Lol. Erik and I are fairly uncomfortable with the indulging we did this weekend… Let’s just say some of us had to workout a bit extra this morning. Ahem.
    Love how big the chocolate chips are in this muffin. Plus, the coconut oil! It’s one of my fave ingredients to bake with.
    Oh, and I am always up for being shouted at WHEN IT’S DESSERT. 😉 😉
    Super cute vid too! My favorite part: “Always extra chocolate chips!” Haha. Happy Monday Sally!

    1. I love Nestle’s dark chocolate morsels– because they’re so big! You have to try these muffins!

      1. demeter | beaming baker says:

        Oh Sally, I have a funny story about those! One year, after Christmas, I was visiting my sister in Indiana and the local big chain grocery store had a MAJOR sale on all of the baking items. Can you imagine? My eyes, my mind, everything just bulged at the Christmas miracle. Lol. Anyway, these Nestle Dark Chocolate chips were like a bajillion percent off. They were only $0.89 each!!! So… guess what? I bought like 20 bags of them. Oh, and 20 bags of semisweet chocolate chips, PB chips (of course) and like 10 lbs of shredded coconut. But I had to fly back afterward (unfortunately, not via a carrier plane… Haha). So both Erik and I had to get rid of a “few” (now unnecessary) items so we could fit our year-chocolate supply in our luggage. (And yep, Erik is the BEST). I know, I should be embarrassed, but I’m not. Sally, I figure you of all people would understand. 😉

        And yes, I’ve GOT to try these! After all, one of the main ingredients and I go waaay back.

      2. I’ve never found chocolate chips that low before! What a steal. And clearly… do clothes even matter anymore when there’s 500 bags of chocolate chips?!

  12. Linda @ Today She Loves says:

    Sally, sometimes I think you can read minds. My housemates were discussing making banana nut bread and I was like, “Gross, no.” Since this recipe includes those ooey-gooey chocolate chips and chocolate cake, I’m thinking it’ll make a nice substitute for bread that includes bananas.

  13. Leah @ Grain Changer says:

    OH, YES. I’ve actually never tried baking with agave (despite the fact that we buy Wholesome agave in BULK from Costco for our serious coffee habit) but that is going to have to change! I’m on muffin duty for the morning of one of my best friend’s weddings in a couple weeks, and these will be PERFECT! 

  14. If we wanted to substitute pumpkin purée for one of the bananas how much would I use? 1/3 cup? 

    1. I would use 1/2 cup pumpkin purée. Each mashed banana is about 1/2 cup.

  15. Can we replace agave with honey?

    1. Absolutely!

      1. Thanks for the recipe,Sally

  16. These look Delicious Sally ! Would an equal amount of GP flour work instead of the whole wheat ?

    1. Jean, do you mean general purpose flour or did you mean GF (gluten free)?

      1. Sorry, I meant all purpose flour.

      2. Yep, all-purpose works!

  17. Sally this recipe looks so so good and how can pass a good soft double chocolate muffin?!! Now since it’s so healthy that makes for a guilt free eating too! Happy Monday 🙂

  18. These would’ve been just the thing I needed yesterday! We went hiking for about 5 miles by Lake Clementine. The scenery was to die for, but I’m all sore today. Maybe I’ll make these as a pick-me-up! 😉

    1. I bet it was beautiful! Jealous.

  19. These look AH-mazing. I would love this crumbled in greek yogurt with straw-burr-ies! I use your little muffin tip ALL the time now. I love the extra lift. Nobody likes the flat top muffins… except the flat body muffin tops. Lol Damn those pb easter eggs.

    1. Speaking from experience– ridiculously fantastic crumbled over greek yogurt.

  20. Hi Sally, these look amazing but I live in the UK and can’t get Wholesome! Blue Agave here. What can I substitute? Thank you.

    1. Honey works! It’s fantastic, in fact.

  21. Lynn @ Fresh April Flours says:

    Hollaaaaaaa for dessert for breakfast! Now I’m even more excited to dive into my Wholesome! sweeteners! I think I’m going to start with granola, but a muffin or some type of quick bread needs to happen ASAP as well! Oh, and cute vid <3 

  22. These look super yummy! I was wondering, can I sub in Hershey’s dark coco powder if it’s all I have? Does substituting dark for regular coco powder usually change the flavor of a recipe significantly?

    1. It does a little bit, yes. I wouldn’t use any dutch process cocoa powders, but hershey’s dark (a dutched blend) is OK to use.

  23. I baked your chocolate cherry muffins last month in honor of Valentine’s day for my class, and they were a big hit. People were surprised they were healthier. Excited to try these as well!

  24. Marina @ A Dancer's Live-It says:

    Would white whole wheat flour work in this recipe Sally? 🙂

  25. Hi Sally,

    If using honey instead of agave, should I be replacing it with equal quantity?

    1. Yep, same amount.

  26. Hi……these are tooooo good.here in india agave is not easily available so I used honey but still it’s moist ,chocolatey yummy muffins. Thanks for sharing the recipe.

  27. Kristy Rhine says:

    These look amazing!  I will try these for sure. 

  28. Thanks so much for the recipe and video! I will have to try these. Just wanted to let you know that I think you may have switched up the salt and baking powder captions in the video. Thanks again.

    1. You’re welcome! Yep, they’re switched but the measurements are right! 🙂

  29. Kayle (The Cooking Actress) says:

    This recipe is EXACTLY what I needed!

  30. Will a flax egg work to make it vegan?
    xoxo

    1. I’ve never personally tried it, but this recipe is quite similar to my first version and I’ve had readers use a flax egg for those. So, yes. Give it a try!

      1. Thanks! I’ll give it a go!  🙂

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