So, Sunday night was the much anticipated season premiere of Game of Thrones!! If you’re not a GOT fan I apologize for my enthusiasm but I have been waiting over a year for this season to kick off! It did not disappoint. So good. The opening scene with Aria!? I can’t wait for next Sunday!
Ok, enough fan-girl talk. Have you ever seen those giant double chocolate muffins from the Costco bakery? They are SO delicious, but oh my gosh they are also SO full of fat and sugar. 1 muffin has 690 calories and 38 grams of fat. In 1 MUFFIN!! I’m certainly not opposed to a sweet treat but this just seems outrageous to me for a muffin.
Calories aside, I find myself craving a moist, chocolatey, cakey muffin now and then. Mostly now. The good news is, you can have all that goodness with much less guilt!!
With only 1/3 cup agave syrup, much of the sweetness in this muffin comes from the overripe bananas; however, these muffins do not taste like a banana muffin! The cocoa powder ensures that the flavour is very much chocolate. The chocolate chips throughout definitely help 😉 Remember, the riper the bananas the sweeter the end result!
It’s no secret that I love baking with bananas (here, here and here). It’s the healthiest way (in my humble opinion) to sweeten up your baked goods! Plus, the bananas, along with a smidge of coconut oil and some Greek yogurt, contribute to the moistness factor of these muffins.
It’s the Costco muffin trifecta: moist, sweet, and CHOCOLATEY!!
Make sure you mash your bananas really, really well – you don’t want to end up with unsightly banana chunks in your chocolate muffin. The bananas are the secret ingredient here!!
You’ll want to gently combine the wet ingredients with the dry, stirring just until moistened. The muffins take about 15 minutes to bake, or until a toothpick comes out clean. I urge you to try at least one while it’s still piping hot – with a pat of butter. Just be sure not to burn your tongue on a chocolate chip!!
Chocolatey, cakey, moist, and sweet. You’ll never believe these healthier muffins aren’t loaded with calories!
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3 overripe bananas
- 1/3 cup agave syrup*
- 1 egg, slightly beaten, room temperature
- 1/4 cup coconut oil, melted and slightly cooled
- 1/4 cup plain Greek yogurt, room temperature
- 3/4 cup semi-sweet chocolate chips
- Preheat the oven to 375 F and either grease a standard 12-cup muffin pan with cooking spray, or place muffin liners in each cavity.
- In a large mixing bowl, combine both flours, the cocoa powder, baking powder, baking soda and salt. Set aside.
- In a medium mixing bowl, mash the bananas with a fork until no large lumps remain. Whisk in the agave syrup, then add the egg, coconut oil, and Greek yogurt. Combine the wet ingredients with the dry, stirring just until moistened. Gently fold in the chocolate chips with a rubber spatula.
- Evenly distribute the muffin batter amongst each muffin cavity until about 3/4 cup full. Bake for 14-16 minutes, or until a toothpick comes out clean. Allow to cool before removing to a wire rack to cool completely.
Muffins will keep in an airtight container at room temperature for about 5 days, or in the freezer for up to 2 months.
- Substitute the agave syrup for honey, or maple syrup
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