Double-Chocolate Muffins

The teachers at her children's school claim to suffer withdrawal symptoms for Heather Henderson's homemade muffins when school is out for the summer.

Yield: Makes 18 muffins
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 308
  • Calories from fat: 47%
  • Protein: 4g
  • Fat: 16g
  • Saturated fat: 3.3g
  • Carbohydrate: 41g
  • Fiber: 2.3g
  • Sodium: 232mg
  • Cholesterol: 36mg


  • 3 large eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 3/4 cup mashed ripe banana
  • 3/4 cup plain yogurt
  • 1 teaspoon vanilla
  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 cup semisweet chocolate chips


  1. 1. In a large bowl, beat eggs, sugar, oil, banana, yogurt, and vanilla to blend. In a smaller bowl, stir together whole-wheat and all-purpose flours, cocoa, cinnamon, salt, baking soda, and baking powder. Gently stir flour mixture and chocolate chips into egg mixture just until incorporated. Spoon batter evenly into 18 paper-lined muffin cups (3/4-cup capacity; fill them all the way to the top).
  2. 2. Bake muffins in a 350° regular or convection oven until a wooden skewer inserted into the center comes out with moist crumbs attached, about 25 minutes. Cool 10 minutes and remove from pans. Serve warm or cool.
  3. Nutritional analysis per muffin.
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