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.
Recipe
![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 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.
Stephanie @ henry happened says
I love your freezer technique - I'm definitely a "better polish it off" kind of gal. Maybe it's because I'm starving right now, but I'm pretty sure I could eat this whole batch, yum!
The Type A Housewife says
Okay, the awesome thing about these muffins is that you probably couldn't eat a whole batch even if you wanted to because they are SUPER filling with the oats, whole wheat, etc. Which is why they're perfect for breakfast!
Audrey says
Between your breakfast muffins and my brownie in a mug after dinner, we've got the chocolate thing pretty well covered 🙂
The Type A Housewife says
This is a good thing! Now what chocolatey recipes can we make for lunch? 🙂
Raquel @ Ovenmitts Vegan Blog says
My gosh, I'm going to start eating chocolate for breakfast, lunch, and dinner. Can't complain, I guess! We never really have a problem eating all the muffins I make... my boyfriend will eat three for breakfast and one as a snack, and they're always gone before three days go by. Maybe I can hide some for myself by freezing them, though!
The Type A Housewife says
When I make things that won't freeze well, my husband usually ends up eating most of them. A few weeks ago he ate 4 cupcakes in one sitting and I was sick just watching him! Oh, to have that kind of metabolism. 🙂
Jennifer says
you had me at banana! I want these nowwww
Liz @ A Nut in a Nutshell says
Oh yes, those do sound like the flavors would match up well. Yummy!
The Type A Housewife says
Banana and chocolate is always a good combination! 🙂
{Not Quite} Susie says
I have no problem feeling like I'm eating a cupcake for breakfast- BUT, these look absolutely to-die-for & I love banana so I'm definitely making these soon!
The Type A Housewife says
Ha! Well, I wouldn't have a problem with cupcakes for breakfast if I didn't get that post-sugary food slump a few hours later. I used to eat dessert for breakfast all the time and then I'd want to take a nap by the time 10am rolled around!
CulinarilyCourtney says
These look awesome! I don't know if you have ever tried the double chocolate chunk muffins from Costco but they are super delicious and dangerous--these, however, would be an EXCELLENT substitute!
The Type A Housewife says
I haven't ever been to Costco! Isn't that pathetic? But if they sell muffins, I should really probably go there soon, huh? 🙂
Smedette says
YES!!!
The Mrs @ Success Along the Weigh says
I'm gonna throw this through the nutrition calculator to see how many I can stuff in my pie hole.
(Translation: Looks good!)
The Type A Housewife says
Ha! Well, the awesome thing about these is that they're filling enough that you really only need/want one! 🙂
Shirley says
That's it, I am making these! Hmm... I only have white whole wheat flour, and regular (not whole wheat) pastry flour. Wonder if I should go with one or the other, or a blend? This might call for a King Arthur order...
The Type A Housewife says
I'd think the white whole wheat flour would be fine. Maybe they'd just turn out a little denser because it's not pastry flour? I'm still learning when it comes to baking, so you probably shouldn't listen to me though. 😉
Shirley says
Usually the guideline is to sub part of the regular flour with whole wheat flour, and increase the whole wheat flour on subsequent tries until you know how much the recipe can take. Subbing it all with whole wheat flour might result in something you don't want taste or texture wise. Whole wheat pastry flour might be the exception to this, since pastry flour has such a tender and fine crumb.
I'll probably go for a blend of the two until I get my hands on some whole wheat pastry!
The Type A Housewife says
I've always subbed WWPF 100% for standard white flour and I haven't had any issues except with cookies (lesson learned on that one--pastry flour is not for cookies!). So I think you're right about it being an exception. I definitely haven't had the same success with regular WWF, so I tend to be a little bit scared to use it and when I do, I usually use a 50-50 mix with white flour.
Shirley says
I love all these results and tips we're sharing!
Connie says
Chocolate and bananas? YES PLEASE! These look fantastic!
The Type A Housewife says
Thank you! I'm eating one as I type this--they are so good. 😀
Carol @ Always Thyme to Cook says
Count me in, you had me at chocolate!
The Type A Housewife says
Chocolate is a good way to start the day! 🙂
Natalie says
I love the looks and sound of these, especially that they're pretty healthy - you'd never guess from looking at them! Definitely bookmarking these 🙂
The Type A Housewife says
I think the only unhealthy thing about these is the brown sugar. Even the chocolate has antioxidants! 🙂
Jenn @therebelchick says
You've managed to combine two of my favorite things in this recipe: dark chocolate and banana bread...I am DEFINITELY trying this recipe out!
The Type A Housewife says
I love banana bread too! I started making it in muffin form instead though because I have no self-control when it comes to big loaves of bread--with the muffins, it's easier to portion control.
Rikki says
You had me at dark chocolate and banana! These sound way too good, I'm always craving something a little sweet in the morning so these are perfect!
The Type A Housewife says
Yes, I think you need a little bit of sugar to start the day. Just a little bit, though. 🙂
Anna @ hiddenponies says
Oh, these look so good! Printing the recipe right now, and I even have all the ingredients!
The Type A Housewife says
Oh, don't you love it when that happens! It's so rare! Thanks for pinning this too. 🙂
Anna @ hiddenponies says
Ok, turned out I was out of cocoa powder but I had to get some more and make these - they're delicious! Not too sweet, and I love the texture the oats add, thanks for the recipe!
The Type A Housewife says
Thanks for letting me know--I'm glad you liked them! Now I'm going to have to make your zucchini and Nutella muffins! 😀
gem says
You had me at chocolate... =)
The Type A Housewife says
Now they just need Nutella or peanut butter like your brownies. 😀
Heidi @ Food Doodles says
These look fantastic! Not only do the muffins look delicious, but the ingredients list is awesome! I'll be trying these in the near future for sure 🙂
The Type A Housewife says
Thank you! I hope you like them. 🙂 I wanted to make something healthy (or at least healthier) that still managed to be delicious--I've had some store-bought healthy muffins that tasted like cardboard!
Anne - Mommy Has to Work says
Wow - they look great!
Skye Moyer says
Looks delish!
Brenda Williams says
Makes my mouth water just reading the recipe! You are amazing to come up with so many good ideas!
The Type A Housewife says
I have a long list of recipe ideas that I consult each week when deciding what to make for my blog--whenever an idea pops into my head, I add it to the list. I think 90% of them are desserts though. 😉
abby says
Can you sub the oil out for applesauce?
Kiersten says
I haven't tested it, so I can't say for sure, but I just did a little research and found recipes that used banana and applesauce together in muffins without butter or oil, so it sounds like it might work. If you make them that way, let me know how they turn out!
Tiffany says
I just made these little lovelies but made a few changes. I added an extra 1/2 cup flour (and I only had regular whole wheat, not pastry). I substituted the brown sugar for 2/3 cup honey. And I just skipped the oil all together, although I would have used coconut oil if I would ahve had it. These are so good! Since I've not made the recipe as it stands, I can say if they are better or worse, but I will definately make them again! Yum!
Kiersten says
I'm glad they turned out well! 😀
Daria says
I made these muffins today. I made one batch according to your recipe, and the other batch basing on http://www.catcancook.com/awesome-banana-muffin-recipe/. They are great:) I love dark chocolate so I was so happy when I found this:)
I think that they will make great breakfat together with vanilla soy milk:)
Kiersten says
I am making a batch this weekend too! I need some healthy breakfasts after having cookies for breakfast all week long. 😉 I'm glad they turned out well for you!
Victoria says
These are very tasty, but mine came out a bit on the dry side. Maybe my bananas were not ripe enough. Either way they are good. I love the combination of banana and chocolate. Do you by any chance the nutrition value on these muffins? Thanks for the recipe!
Kiersten says
Sorry, I don't have the nutritional value for the recipe. I'm glad they tasted good! If they were dry, it could also be because they were in the oven a little bit too long. I base my bake times on my own oven, but times and temperatures sometimes vary!