“You know, all that really matters is that the people you love are happy and healthy. Everything else is just sprinkles on the sundae.” – Paul Walker.
One morning I decided to bake muffins, and what better way to use those overripe bananas than to transform them into a batch of moist wholewheat muffins? This recipe combines wholewheat flour, ripe bananas and chocolate for a treat that feels indulgent yet a little more wholesome.
These muffins are:
- Chocolate banana muffins for a classic, comforting flavor.
- Eggless so they’re suitable for more dietary preferences.
- Made with wholewheat flour for added fiber and a slightly nutty taste.
Is it contradictory to try to make a healthier muffin and then add plenty of chocolate? Maybe — but dark chocolate has its virtues, and sometimes a balanced breakfast can include a little chocolate. These muffins are tender, deeply chocolatey and studded with pockets of gooey chips or chunks.
Wholewheat Eggless Banana Muffins
Pin Recipe
15 mins
25 mins
40 mins
12 servings
Ingredients
- 120 grams or 1 cup wholewheat flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 20 grams or 1/4 cup cocoa powder
- 180 grams or 3/4 cup thick yoghurt at room temperature
- 60 ml or 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 100 ml or 1/2 cup brown sugar
- 250 grams or 2 bananas large, peeled
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 180°C (350°F). Grease a muffin tray and dust each cavity lightly with cocoa powder to prevent sticking.
- In a bowl, whisk together the wholewheat flour, baking soda, salt and cocoa powder until homogeneous.
- Toss the chocolate chips or chunks with a tablespoon of the flour-cocoa mixture. This helps keep them suspended in the batter and prevents sinking. Set aside.
- In a separate bowl, mash the bananas until smooth. Stir in the vegetable oil, brown sugar, vanilla and the thick yoghurt until combined.
- Add the dry ingredients to the wet ingredients and stir gently until just combined. Avoid over-mixing to keep the muffins tender.
- Fold in the dusted chocolate chips, then spoon the batter into the prepared muffin cavities, filling each about three-quarters full. Sprinkle a few extra chips on top if desired.
- Bake for 20–25 minutes at 180°C (350°F), or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Storage: Store cooled muffins in an airtight container at room temperature for up to 4 days. For longer storage, freeze for up to one month and thaw before serving.
Ingredient tips: I used two large bananas (about 250 g peeled). For the best texture use the thickest yoghurt you can find — Greek-style works particularly well. If you prefer, swap part of the brown sugar for a natural sweetener, but baking times may vary slightly.
Variations: Add chopped nuts, dried fruit, or increase the chocolate chips for a richer treat. If you prefer a lighter crumb, replace a small portion of wholewheat flour with plain (all-purpose) flour.
Technique: Dusting the chocolate with flour prevents it from sinking. When removing muffins from the tray, run a thin knife around the edge and gently lift them out.