Whole-wheat chocolate and banana muffins

Jun 30, 2014 at 9:20 p.m. ET

These chocolate banana muffins are made lighter with no added butter or oils. They are perfect for an on-the-go breakfast option or snack.

The secret to these muffins is very ripe bananas. The riper your bananas, the sweeter the muffins will taste. When using the secret ingredient — Kashi cereal — make sure to grind it well in a blender or food processor. If desired, you can leave out the chocolate chips or use a different mix-in like chopped nuts. These muffins are a light snack option and a great solution for an invigorating breakfast.

Whole-wheat chocolate and banana muffins

Serves 12


  • 1 large egg
  • 1/2 cup brown sugar, lightly packed
  • 1 container (about 1/2 cup) nonfat plain yogurt
  • 1/3 cup unsweetened almond milk
  • 1/3 cup unsweetened applesauce
  • 2 tablespoons honey
  • 1-1/2 teaspoons vanilla extract
  • 1 cup mashed bananas
  • 1-1/4 cups whole-wheat flour
  • 1/4 cup Kashi GOLEAN Crunch! Cereal, Honey Almond Flax
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup old-fashioned oats
  • 1/2 cup dark chocolate chips


  1. Preheat the oven to 400 degrees F. With cooking spray, spritz a muffin pan that can hold 12 muffins.
  2. In a large bowl, beat the egg and brown sugar. Add in the yogurt, almond milk, applesauce, honey and vanilla. Beat until combined.
  3. Mash the bananas until there are no chunks left and stir in the mashed bananas with the yogurt and milk mixture.
  4. In another medium bowl, combine the flours, baking soda, baking powder, salt, cinnamon and oats.
  5. In a food processor or blender, pulse the cereal until it resembles flour or very fine crumbs. Make sure to measure the 1/4 cup cereal AFTER blending to ensure accurate measurements. Add to the flour mixture
  6. Add the flour mixture to the wet ingredients and stir until just combined. Do not overmix or the muffins become more dense. Fold in the chocolate chips.
  7. Pour the mixture evenly between the 12 muffin cups. Each muffin cup should be pretty much filled to the top.
  8. Bake at 400 degrees F for about 5 minutes and then reduce the heat to 350 degrees F and cook for another 13-15 minutes.
  9. Remove and allow the muffins to cool completely.

This post is sponsored by Kashi.

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