Banana bread is a staple in my house. It is easy to make healthier and still moist using apple sauce instead of oil… and whole wheat flour goes undetected because of the bananas themselves. But sometimes you just need a change.
So one day I had a need to bake (yes this is a real thing) and at the same time a huge chocolate craving, the kids were out of snacks for school lunches so the result was the birth of my Double Chocolate Chip Banana Muffins.
I had all these brilliant plans but made a rookie mistake and forgot to check that I had all the ingredients…. of course not! So I had to make some substitutions along the way and to my delight these Double Chocolate Chip Banana Muffins turned out amazing.
They lasted about 1 day in my house! So much for school snacks for the week!
I normally use Plain Greek Yogurt but only had Vanilla Yogurt in the fridge. Yogurt I tried to get my kids to eat but it was too “healthy”. They always think I am tricking them. Well guess what kiddies it is in those muffins you gobbled up – He He!
The Vanilla Yogurt was fantastic and goes very well with the banana and chocolate flavours.
- 1 1/2 cups whole wheat flour
- 1/2 cup cocoa powder
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 large egg lightly beaten
- 2 large ripe bananas mashed
- 1 tsp vanilla extract alcohol free if possible
- 1/4 cup vegetable oil
- 1/3 cup unsweetened applesauce
- 1 cup vanilla yogurt
Preheat oven to 350 F. Line muffin tray with muffin liners and set aside.
In a large bowl combine flour, cocoa powder, sugar, baking powder, salt. Mix together well. Add in chocolate chips and mix evenly. Set aside.
In medium bowl mix egg, banana, vegetable oil, apple sauce and yogurt. Mix well and until smooth.
Add wet ingredients into larger bowl with dry ingredients and mix just until blended.
Fill the 12 muffin cups evenly - almost to the top of the liners
Bake for 25-30 minutes or until a toothpick inserted into the centre of one of the muffins comes out "almost" clean. You don't want to over bake.
Allow to cool in the pan for 10 minutes and then transfer muffins to a wire rack to cool completely.
Store in an air tight container for up to 5 days (perfect for the school week). Or freeze for up to a month in a seal container.