Dark Chocolate Swirl
​Banana Muffins 
(whole grain, family friendly)

These dark chocolate swirl banana muffins are moist and delicious!  Made with whole grain flour, yogurt and over ripe bananas, these muffins make a yummy treat. Best enjoyed warm from the oven with a cold glass of milk.
Hello, I’m Keely! I'm a Canadian Registered Dietitian, an avid food and recipe writer, travel bug and nutrition expert. For more information about me, check out my bio here.
The combination of whole wheat and all purpose flour in this recipe, give these muffins a fibre boost. To keep them super moist, I used a combination of eggs,  liquid yogurt and sunflower oil. Thanks to the natural sweetness of the over ripe bananas, this recipe calls for less sugar than most traditional muffin recipes. The end result- delicious chocolatey goodness that basically just melt in your mouth.

​ANY TIPS FOR MAKING DARK CHOCOLATE SWIRL BANANA MUFFINS?
I have two tips for making this recipe. First, make sure your bananas are sufficiently over ripe. I am talkin' brown bananas here people! This is key. 

Second, you can melt the chocolate either in a heat safe bowl over simmering water on the stove top or progressively in the microwave in bursts of 20-30 seconds at a time. In either case, be careful not to let any water touch the chocolate or it will turn grainy and clump. 

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​​Dark Chocolate Swirl Banana Muffins
(whole grain, family friendly)

Recipe Makes: 18-24 muffins  
Prep Time: 15 minutes 
Cook Time: 10-12 minutes ​
Total Time: 25-30 minutes 
These dark chocolate banana muffins are made with whole grain flour and yogurt, and they are the perfect way to use up over ripe bananas. They are super moist and contain with less sugar than most traditional muffin recipes,  earning them a healthy stam of approval.  ​
INGREDIENTS

1 cup whole wheat flour 
1 cup all-purpose flour 
2 tsp baking powder 
1 tsp baking soda 
1 tsp ground cinnamon 
1/4 tsp salt 
4 large over ripe bananas, mashed  
3/4 cup liquid yogurt, plain
1/2 cup brown sugar 
2 eggs 
1/4 cup sunflower oil 
1 tsp vanilla 
200 g good quality dark chocolate

INSTRUCTIONS

​1. Start by preheating the oven to 350 F (180 C with fan). 

2. In a medium sized bowl, combine flours, baking powder, baking soda, cinnamon and salt. Mix well and set aside. 

3. In a seperate bowl, whisk together bananas, yogurt, sugar, eggs, oil and vanilla. Combine dry ingredients with wet ingredients, stirring just until combined (careful not to over mix). 

4. On the stovetop, place half the chocolate (100 g) in a heat safe bowl that fits snuggly over a pot of simmering water. Heat until chocolate is completely melted, stirring often. 

5. Using a knife, roughly chop the remaining chocolate (100 g) into small chunks. Gently fold the chocolate chunks into the batter. 

6. Working in batches, drizzling about 1/2 of the melted chocolate over the batter. Using the tip of a knife, gently draw the melted chocolate through the batter creating swirls. Begin scooping the muffins out into a muffin form. I used a silicon muffin form, but if you're using a metal muffin pan be sure to butter the pan first so your muffins don't stick. Once you've scooped out about half the batter, drizzle in the rest of the melted chocolate and swirl it into the batter with a knife. Scoop out the remaining muffins and pop them in the oven until the tops are golden brown, about 10-12 minutes. 

​
Enjoy! 

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Keely Fraser, MSc, PDt. 
Keely Fraser is a Canadian Registered Dietitian (PDt), an avid food and recipe writer, travel bug and nutrition expert. For more information, check out Keely's bio here.