100% Whole Wheat Double Chocolate Chip Muffins

In one more week, I’ll be back in Germany. I’ve been having a great time over here and have definitely been enjoying the food! Today Heidi of Food Doodles is sharing some awesome chocolate muffins with you. I’ve been struggling to come up with a great chocolate muffin recipe so I was super excited when I saw what she came up with! I’ve made and loved several of her recipes, like this raw oatmeal raisin cookie dough bars, chocolate no-bake energy bites and whole wheat cranberry orange shortbread. We have a similar baking style so if you like my stuff, you should definitely go check her out!

100% Whole Wheat Double Chocolate Chip Muffins | texanerin.com

Hello everyone! My name is Heidi and I blog over at Food Doodles. I’m so happy to be guest posting for my friend Erin today! Let me start by saying I’ve been a fan of Texanerin Baking for years now. I do all my baking with 100% whole grains as well so of course I absolutely love everything Erin makes. Her goodies, not to mention her pictures are always gorgeous, so I’m so excited that Erin gave me the chance to share one of my own recipes with you while she’s away.

100% Whole Wheat Double Chocolate Chip Muffins | texanerin.com

Introducing… 100% Whole Wheat Double Chocolate Chip Muffins!

100% Whole Wheat Double Chocolate Chip Muffins | texanerin.com

Don’t let the plain appearance of these muffins fool you, they are incredible! They are perfectly moist inside, but not too much so that they get sticky and messy all over your fingers. And did I mention they’re healthy? Check out the ingredients: bananas, plain yogurt, pure maple syrup and of course all whole grain goodness.

100% Whole Wheat Double Chocolate Chip Muffins | texanerin.com

These are the kind of treats I don’t mind letting my kids have on a regular basis. And I don’t mind enjoying these for breakfast either. You can always omit the chocolate chips to make them a little more breakfast friendly… But why would you? ;)

100% Whole Wheat Double Chocolate Chip Muffins | texanerin.com

I’m so happy with how these turned out, I hope you enjoy them! Thanks again to Erin for letting me post on her wonderful blog! And I hope you’ll drop in at Food Doodles sometime!

100% Whole Wheat Double Chocolate Chip Muffins | texanerin.com

100% Whole Wheat Double Chocolate Chip Muffins

Rated 5.0 by 3 readers
100% Whole Wheat Double Chocolate Chip Muffins
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12 muffins


  • 3 tbsp grapeseed oil (coconut oil or another mild flavored oil will work)
  • 3/4 cup mashed banana, about 2 small bananas1
  • 1/2 cup sucanat (or brown sugar)
  • 1/4 cup pure maple syrup (or honey)
  • 1 large egg
  • 3/4 cup plain yogurt (low fat is fine)
  • 2 tsp vanilla
  • 1 cup white whole wheat (from soft wheat) or whole wheat pastry flour
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3/4 tsp cinnamon
  • 1/2 cup semi sweet chocolate chips


  1. Preheat oven to 425 °F (218 °C). Grease a muffin tin and set aside.
  2. In a bowl stir together the oil, mashed banana, sugar, maple syrup, egg, yogurt and vanilla. Set aside.
  3. In another bowl combine the flour with cocoa powder, salt, baking soda, baking powder and cinnamon. Add the wet ingredients to the dry and stir just until combined. Fold in the chocolate chips being careful not to over mix.
  4. Divide the batter evenly between 12 muffin cups and place in the oven. Bake for 5 minutes and reduce the oven temperature to 375 °F (191 °C). Continue to bake for 12-14 minutes or just until done. Do not over bake! A toothpick inserted in the middle to test for doneness may still be slightly gooey but the muffins will continue to cook while they cool so do not continue to bake any longer. You really can't wait for the toothpick to be totally clean, it'll be just slightly sticky.
  5. Remove from the oven and cool for 5 minutes in the muffin tin before gently removing and placing on a cooling rack until completely cool. These will last in an airtight container at room temperature for 4-5 days.


  1. Applesauce should work in place of the mashed bananas, but they might be less sweet so consider adjusting the sugar slightly as well.

Recipe adapted from Skinny Double Chocolate Chip Muffins and Spelt Banana Oat Muffins

Recipe by  | www.texanerin.com

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46 comments on “100% Whole Wheat Double Chocolate Chip Muffins” — Add one!

  • Aly
    August 18, 2019 @ 2:34 pm

    These are absolutely fantastic! I have been making them since the recipe was first published and my kids love them!

    • Erin replies to Aly
      September 2, 2019 @ 8:46 pm

      Oh, wow! That was a long time ago. :D I’m so glad you’ve been enjoying them all these years! Thanks for still following. ;) Sorry for my slow reply! I just got back from vacation.

  • Carin says
    August 17, 2017 @ 2:06 am

    These are the BEST! I’ve been making them for years now using only applesauce(no bananas) and everyone loves them and can not believe what they are made with. I have passed the recipe on to friends who even use them as cupcakes and frost them for kids parties. They freeze beautifully too! Thank you for a perfect muffin.

    • Erin replies to Carin
      August 17, 2017 @ 8:07 pm

      I’m so happy that you’ve been enjoying the muffins! And great to know that they freeze well. :) Thanks a bunch for your comment and for sharing the recipe with your friends!

  • Kim says
    September 25, 2015 @ 9:20 pm

    could I just add more banana instead of the refined sugar? would I need extra flour?

    • Erin replies to Kim
      September 26, 2015 @ 11:12 pm

      I unfortunately have no idea as I haven’t tried it. If you added banana in place of sugar, the liquid to dry proportions would definitely be off, but I don’t know how much flour you’d have to add. You could use coconut sugar in place of sucanat if that’s more preferable. :)

  • Caroline
    April 12, 2015 @ 2:39 pm

    I just made these muffins. Instead of 2 small bananas, I added 1 apple puree and 1 banana. The result was amazing :-) So yummy. Thanks a lot!

    • Erin replies to Caroline
      April 14, 2015 @ 8:46 pm

      That sounds like an interesting variation I’d like to try! I’m so happy you liked them. :) Thanks a bunch for the feedback!

  • snowhiteyy says
    September 18, 2014 @ 7:57 am

    Hi! what if I dont use any yogurt? will there be a big difference? :)

    • Erin replies to snowhiteyy
      September 19, 2014 @ 6:12 pm

      Hi! Yes, there’ll be a big difference. 3/4 cup is a lot of something to leave out, especially since it’s the main wet ingredient. ;) They’d probably be dry and crumbly. Do you need a dairy-free sub or another kind of sub?

  • Angie says
    July 29, 2014 @ 8:05 pm

    These muffins are AMAZING! I just baked them today for my husband and they are our new favourite chocolate muffins. I love that the ingredients are healthier and that they are DELICIOUS. It can be hard to find a healthier option that also tastes great but you nailed it with this recipe!

    • Erin replies to Angie
      July 30, 2014 @ 10:28 pm

      I’m so happy that you and your husband enjoyed the muffins! I’m with you – it’s hard to find yummy healthier options. Healthy doesn’t need to taste cardboard-y, right? ;) Thanks so much for your feedback!

  • Theresa @ Two Much Fun
    July 23, 2013 @ 12:50 pm

    Erin, these are fantastic! Light and fluffy. Glossy and dark. Decadent with all that dark cocoa powder and bittersweet chocolate. Super easy. You can’t taste the whole wheat pastry flour at all. This would be a great recipe for those interested in starting to bake with whole grains. No one would be able to tell. Thank you Erin for creating a healthy version of a moist chocolate cupcake. My little three year olds and I gobbled them. DELICIOUS

    • Erin replies to Theresa @ Two Much Fun
      July 24, 2013 @ 11:00 am

      Oh wow. Perhaps you should write for me, Theresa! You’re so wonderfully descriptive. :) I’m happy to hear that the muffins came out well and that your little ones liked them, too! And isn’t it awesome when you can’t taste the whole grains? Love it!

  • Lise says
    June 25, 2013 @ 3:13 am

    I made these today and they were delicious! I used white chocolate chips so didn’t get much of a chocolate kick from them, but they are SUPER moist and tasty! I calculated that one muffin was 180 calories, much lower than I would have expected based on how good they are (since muffins usually are tastier the more sugar and fat they contain!). The only thing is that the banana flavor was pretty strong – if I closed my eyes I definitely would have thought I was eating a banana muffin. It overwhelmed the cocoa powder – but it was okay, since I like banana! Maybe using applesauce would help the chocolate flavor be stronger.

    • Erin replies to Lise
      June 26, 2013 @ 3:55 pm

      Yay! I’m so happy that you liked them. :) I think I’ll try them with applesauce, too. Heidi posted these as a guest post so I haven’t gotten a chance to make them. And I like the sound of white chocolate in these! Thanks a ton for your feedback. :)

  • Marta @ What Should I eat for breakfast today says
    June 21, 2013 @ 4:05 pm

    Hope to see you soon Erin and hear everything about Blogher and your trip :)

  • Jocelyn (Grandbaby Cakes) says
    June 19, 2013 @ 3:22 am

    I love when healthy still tastes like guilt!

  • Tina @ Tina's Chic Corner says
    June 19, 2013 @ 2:29 am

    I’ve been eating whole wheat muffins every day for the past 2 weeks and this is a great variation on them that I can’t wait to try! They look so delish and I love that they’re healthy too. :)

    • Erin replies to Tina @ Tina’s Chic Corner
      June 26, 2013 @ 11:37 pm

      I hope you’ll enjoy them! And what whole wheat muffin recipe are you using? I’d love to see it! Every day for 2 weeks. That’s hardcore. :)

  • Eat Good 4 Life says
    June 18, 2013 @ 4:12 pm

    I love any chocolate chip muffin, especially healthy :-) Loving the fact that these also have bananas!! Great looking muffins.

    • Erin replies to Eat Good 4 Life
      June 26, 2013 @ 11:38 pm

      Thanks, Miryam! And same here. Can’t wait to try them!

  • Kristi @ My San Francisco Kitchen says
    June 18, 2013 @ 6:40 am

    MMM these muffins look so yummy!! Glad you are enjoying yourself!

  • Mimi @ Culinary Couture says
    June 18, 2013 @ 5:57 am

    Double chocolate is definitely my kind of thing. So glad these are whole wheat–I won’t feel so guilty eating half the batch! :)

    • Erin replies to Mimi @ Culinary Couture
      June 26, 2013 @ 11:35 pm

      Same here! I love it when healthier goodies actually taste good. And these sound incredible!

  • Laura (Tutti Dolci) says
    June 17, 2013 @ 8:37 pm

    Yes please to chocolate for breakfast! :)

  • claire @ the realistic nutritionist says
    June 17, 2013 @ 6:09 pm

    I’d kill for one of these right now.

  • Loretta | A Finn In The Kitchen says
    June 17, 2013 @ 5:17 pm

    These sound fantastic! Love that dark rich color…

  • Georgia @ The Comfort of Cooking says
    June 17, 2013 @ 4:50 pm

    I’m SO hopping on this chocolate for breakfast bandwagon (given the pancakes I posted today), and I’m loving it! These look amazing, Erin. I’d love to try them!

  • The Café Sucre Farine says
    June 17, 2013 @ 4:40 pm

    Yum! These look amazing but I think the best thing about them is that they would, to me, make chocolate for breakfast quite legal!!

  • sally @ sallys baking addiction says
    June 17, 2013 @ 3:55 pm

    So happy you’re enjoying the visit, Erin. :)

    This recipe is exactly like my recipe for Skinny Double Chocolate Chip Muffins. I love them so much – we make them all the time! I developed the recipe a few months ago and I think I’ve made them at least 10 times since.

    • Erin replies to sally @ sallys baking addiction
      June 17, 2013 @ 5:02 pm

      I’m emailing you right now! Thanks for letting me know. :)

    • Heidi @ Food Doodles replies to sally @ sallys baking addiction
      June 17, 2013 @ 5:55 pm

      Wow I can hardly believe how similar these are! Maybe they should have a link to you instead of me! I wasn’t sure where, but I must have gotten the idea to bake them at a higher temperature for the first few minutes from you. I adapted these from a chocolate banana bread recipe I have on my site(but I reduced the oil a little and the banana so it wouldn’t be too banana-y) I really need to try yours with no oil at all and see how they’d work with all whole wheat. I know these will be one of our favorites too, I have a stash in the freezer right now. Too bad they’re so messy when the 3 year old eats them, haha.

      • Erin replies to Heidi @ Food Doodles
        June 17, 2013 @ 6:16 pm

        I’ve had that happen to me once. I made some candy bars that were almost exactly like a friend of mine. I read and comment on basically every post of hers. One week, I must have missed her post and decided the next week to make some candy bars. And they were almost exactly the same. But I swear I didn’t even see her post! I doubt anyone believes me (except you, now that you’re in the same situation ;)) and it’s so frustrating. Let me know which banana bread recipe you adapted these from and I’ll add it!

  • Katrina @ Warm Vanilla Sugar says
    June 17, 2013 @ 2:35 pm

    These look so lovely! What a fabulous treat!!

  • Holly @ EatGreatBEGreat says
    June 17, 2013 @ 2:13 pm

    Mmmmm…these chocolate muffins sound perfect!


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