Chocolate Muffins Recipe

Let’s talk breakfast, specifically chocolate muffins for breakfast.    Yes, that’s right, chocolate for breakfast.  Today is our first day back to school after break, and we all needed something to make that early morning wake up and hustle out the door a little easier, and chocolate certainly helps min my opinion!

Chocolate Muffins

While these may taste a little like getting to eat cake for breakfast (um, yay!), these chocolate muffins are made with whole wheat flour, bananas and Greek yogurt, so they taste indulgent, but pack a nutritious start to the day.   They are also perfect for an afternoon pick me up.  I don’t know about you, but chocolate always picks me up.    They also stop the whining about it being too early to get up, at least for the time it takes the kids to eat them, and sometimes that few seconds of early morning peace and quiet is worth it before scrambling to pack up eleven million items into the backpacks and minivan.

Chocolate Muffins Recipe

I wish they photographed a bit prettier.  Chocolate muffins are always a challenge for me to photograph.  I mean let’s face it, they kind of look like chocolate blobs, but really, don’t judge this book by the cover.  Just look at how chocolatey they are and go for it.   All of the breakfast eaters in your house will thank you.

Dark Chocolate Muffins Recipe

These muffins were inspired by the dark chocolate pumpkin bread recipe that I created in the fall that was a huge hit in our house.

Chocolate Bread RecipeStores can be crazy and sometimes make it hard to find pumpkin year round, so we needed an alternate chocolate muffin recipe.  Success has been had and chocolate for breakfast can continue year round.

Chocolate Muffins Recipe

Chocolate Muffins Recipe

12 standard size muffins

Chocolate Muffins Recipe

Eat chocolate for breakfast? Yes you can with these delicious chocolate muffins!


  • 1/4 cup butter, softened
  • 1/2 cup vanilla Greek yogurt
  • 3/4 cup sugar
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 3 large ripe bananas
  • 1 1/3 cup white whole wheat flour
  • 2/3 cup dark cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 cup milk
  • 1 cup chocolate chips, nuts or other mix ins (optional)


Preheat oven to 350 degrees F.

Puree, mix or blend bananas until smooth. Add in butter and yogurt and mix until well combined. Add in eggs and vanilla, mixing until well combined. Stir in sugar until well combined. In a separate bowl, mix white whole wheat flour, dark cocoa powder, baking soda and salt. Combine wet and dry ingredients, add in milk and stir until well combined. Scoop into a muffin pan that has been lightly sprayed with cooking spray. Bake for 15-20 minutes or until tops spring back when touched. Remove from oven and allow to cool. Store loosely covered or in refrigerator.

I am such a big fan of quick bread recipes and muffin recipes, and am always looking for fun new ways to make them over, lighten them up and add whole grains to them.  Not only are they great for a quick breakfast, but they are fabulous for an afternoon or on the go snack and they freezer wonderfully.  Here are a few other muffin recipes you can try…

Peanut Butter Banana White Chocolate Chip Muffins

Peanut Butter MuffinsPeanut Butter Oatmeal Chocolate Chip Cookie Muffins

Peanut Butter Chocolate Chip Muffins

Flour Free Chocolate Chip Banana Muffins

Gluten Free Banana Muffins

Oatmeal Scotchie Muffins

Oatmeal ScotchiesSo back to school we go.  Hope everyone has a great week, I’ll try and send some of our AZ weather out to the rest of the country!




    • says

      Laura, I can’t begin to imagine what it’s like in the rest of the US. In Phoenix the most we have is inside recess for excessive heat warnings. Stay warm and safe!

  1. says

    These look so nutritious! I bet that the Greek Yogurt also makes them pretty moist… I’m pinning them and definitely making them soon!

    • says

      Katy, I love using Greek yogurt, it really does add such great moistness. I could not believe how much these reminded me of cupcakes, for being whole wheat they came out really light and wonderful!

    • says

      Thank you David! The chocolate is a nice way to shake up the morning muffins of my picky eaters, unfortunately they don’t give me a wide variety of flavors to work with. 😉

  2. Leah says

    These look wonderful!! But why do they have bananas in them, if they’re just chocolate muffins?? Can you taste the bananas in them??

    • says

      Leah, the banana taste is incredibly faint. The banana is there to help replace using higher fat ingredients such as oil or butter, and it also adds natural sweetness in place of using additional sugar.

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