In my quest for the perfect breakfast muffin, I've made Banana Strawberry Oatmeal Muffins and Whole Wheat Chocolate Cherry Muffins. But these Dark Chocolate Banana Breakfast Muffins are my current pick for favorite breakfast muffin recipe. These muffins are just chocolatey enough to make things exciting, without being so chocolatey that you feel like you're eating a cupcake for breakfast.
Like most of the baked goods I make, I let these cool to room temperature and then I threw them in the freezer. (Well, I put them in a freezer bag and then I threw them in the freezer.) Since it's just my husband and me in our household, polishing off a batch of muffins or cookies before they go stale just isn't the best idea, particularly since I'm trying to lose weight. So freezing everything right away gets rid of that "Well, if I don't eat these, they'll go bad!" excuse. When I'm having a muffin for breakfast, I let it thaw on the countertop overnight or I microwave it for 20–30 seconds so it's nice and warm, like it just came out of the oven. Muffins and most cookies tend to freeze pretty well—I haven't had any issues so far. Just don't leave them in the freezer for months and months at a time and you're good.
![Dark Chocolate Banana Breakfast Muffins [Close]](https://ohmyveggies.com/wp-content/uploads/2012/03/dark_chocolate_banana_breakfast_muffins_close.jpg)
Ingredients
- cooking spray or oil mister
- 1 cup whole wheat pastry flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ cup cocoa powder
- ¾ cup packed brown sugar
- 1 cup old fashioned oats
- 1 –6 oz container plain non-fat Greek yogurt
- 1 cup ripe banana pureed (about 2 bananas)
- ¼ cup canola oil
- 1 egg
- ¼ cup chopped dark chocolate or chocolate chips
Instructions
- Preheat oven to 400°F. Spray muffin pan with cooking spray or fill with 12 paper liners.
- In a medium bowl, sift together flour, baking powder, baking soda, and cocoa powder.
- In a large bowl, stir together brown sugar and oats. Add yogurt, banana, canola oil, and egg. Stir until well-combined.
- Pour dry mixture into wet mixture. Stir until moistened—batter will be thick. Fold in dark chocolate.
- Divide batter into muffin cups. Bake for 17–20 minutes or until toothpick inserted into the center of a muffin comes out clean.
krystina says
Mmmmm these look delicious! I can't wait to try it out, especially since I just bought a tin for a half dozen over-sized muffins on Woot! not too long ago. Bananas, chocolate, oats... All of my favorites wrapped into one.
So excited!
Side note: I LOVE your blog; I tripped on it a few weeks ago while looking for fruit leather recipes, and I'm always scouring it now for new ideas. You rock! ^_^
Kiersten says
I need a muffin tin! 😀 I keep mine in giant Tupperware containers, which is so not fun. (Oh, and I'm glad you found my blog--yay!)
Jennifer says
Could I make these dairy free without the yogurt?
Kiersten says
You'd need something to replace the yogurt. I haven't baked with non-dairy yogurt so I can't tell you how it would turn out, but I'd try substituting that instead...
Julianne Louise says
These are wonderful. I made them for my family last week and they were a huge hit. I did use just regular whole wheat flour and carob chips (as that's all I had on hand), and they were super good and went way too fast. I think next time around I'll use less sugar as the bananas add a lot of sweetness to begin with.
Loving on your blog, beeteedubs.
Kiersten says
So glad you enjoyed them! It's one of my favorite muffin recipes. 🙂
elliot says
Where did you get that mug? It's amazing!
Kiersten says
I bought it in Japan. It's definitely my most precious possession.
Niloy says
I love chocolate, but even more when it’s healthy enough to eat for breakfast. These look so moist, you’d never be able to tell there wasn’t any oil in them!