Whole Wheat Dark Chocolate Banana Mini Muffins

Guest blogger Christina comes back to Wifey With a Knifey… yay! This beautiful marathoning mama of two shares her take on some yummy mini-muffins and a wifey’s right to dark chocolate and wine. #foodgoals.

I tried but can’t remember the last time I blogged on Wifey with a Knifey. That’s probably because I have 2 cute kids I love dearly but who have completely stripped my memory. I used to write a lot and now I’m just hoping to make it through this post without too many grammatical errors!  Don’t judge! Come to think of it, I think the last time I did I was a brand new, kid free, wifey! Wow, time really does fly.

Ok, so aside from a daily goal of “let’s just make it through today alive and tantrum free!”, we try to eat as healthy as realistically possible. I’m going to throw it out there that muffins, in my opinion, have gotten such a bad rap. There are so many ingredients in this recipe that are healthy – coconut oil, plain Greek yogurt, bananas, dark chocolate chips.

Yes, dark chocolate is healthy! Just like red wine. Wine. Heavenly wine. Everything in moderation, ladies! Drink the wine, eat the chocolate.
Back to these little bits of heaven. The recipe didn’t call for dark chocolate chips but these are so yummy when you bite into a gooey hunk of chocolate!

So, my advice is to make these healthy muffins, eat chocolate, drink some wine! And don’t judge my grammar! 😉

Until next time…

Whole Wheat Dark Chocolate Banana Mini Muffins

Serving Size: About 30 mini muffins

Whole Wheat Dark Chocolate Banana Mini Muffins

Original recipe by Two Peas & Their Pod


  • 2 cups Gold Medal white whole-wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon
  • 4 large ripe bananas (about 1 3/4 cup mashed)
  • 3/4 cup packed brown sugar
  • 1/4 cup coconut oil, melted and cooled
  • 1 large egg
  • 1/2 cup plain Greek yogurt
  • 2 tsp pure vanilla extract
  • Turbinado sugar, for sprinkling on muffins before baking, optional


  1. Preheat the oven to 350 degrees F. Line a mini muffin pan with mini paper liners and set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. Peel the bananas and mash with a fork. Place the mashed bananas in a large bowl. Add the brown sugar, coconut oil, egg, Greek yogurt, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined.
  4. Fill muffin liners three-quarters full (about 1 heaping tablespoon). Sprinkle with turbinado sugar, if desired. Bake until toothpick inserted into center comes out clean, about 23 minutes. Transfer to wire rack to cool. Store, covered, at room temperature.

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