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!
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.
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.
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 Muffins Recipe
Chocolate Muffins Recipe
- 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.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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…