I first started making this muffin four years ago when I was pregnant and craving those huge coffee shop double chocolate muffins. I tried substituting other muffins and coffee shop items for the chocolate muffins that I craved. Feeling guilty about the calories I started looking for a healthier alternative. This recipe was one of four different chocolate muffins that I tried making and was the ONLY one that was able to keep me from the coffee shop muffins. The healthier ingredients are a comfort when the chocolate taste is so pronounced. This muffin helped me satisfy the craving without all of the fat and calories I was otherwise going to consume. I have found myself coming back to this recipe over and over again, saving frozen bananas just so I can make these muffins. I think a picture would be helpful on this recipe post. These muffins are perfect.
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
More From Sunset
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
Ingredients
- 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
Preparation
- 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. 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.
- Nutritional analysis per muffin.
Double-Chocolate Muffins Recipe at a Glance
- COURSE: Breads, Breakfast/Brunch
- CONVENIENCE: Entertaining, Kid-Friendly
- CUISINE: American
- MAIN INGREDIENT: Chocolate
- COOKING METHOD: Bake
- OCCASION: Father's Day, Mother's Day, Valentine's Day
- PUBLICATION: Sunset
More Recipes for Breads
-
Pumpkin-Cranberry Muffins
Cooking Light -
Chocolate-Chocolate Chip Muffins
Cooking Light -
Chocolate Chip-Coffee Muffins
Cooking Light
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy