Healthy Chocolate Swirl Banana Muffins
  • 2¼ cup whole wheat flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 ripe bananas, mashed
  • ¼ cup plain greek yogurt
  • ¼ cup honey
  • 2 ground flaxseed egg substitute*
  • ⅓ cup unrefined coconut oil
  • 1 teaspoon vanilla
  • ¼ cup unsweetened cocoa powder
  • ¼ cup boiling water
  • * Don’t forget to double the egg substitute recipe (i.e. 2 tablespoons ground flaxseed+6 tablespoon water). Or, if you don’t have any flaxseed you can just use 2 eggs.
  1. Preheat oven to 350 degrees and grease 2 muffin tins or add muffin cups.
  2. Mix your egg substitute and let sit for 5-10 minutes.
  3. Whisk together the flour, baking soda and salt.
  4. In a separate bowl, mix together mashed bananas, yogurt, honey, egg substitute, oil, and vanilla.
  5. Fold the banana mixture into the flour mixture until blended. Do not over-mix.
  6. In a separate bowl, mix together the cocoa powder and hot water until dissolved. Add 1 cup of prepared batter to the cocoa mixture and stir until combined.
  7. Spoon a small layer of regular batter into each muffin cup. Add a smaller scoop of chocolate batter to each. Alternate layers of regular batter and chocolate batter until the cups are evenly filled. I filled 16 cups about ⅔ full.
  8. Hold a toothpick straight up and down and gently pull it through the batter in a curving pattern.
  9. Bake until slightly brown on top and a toothpick, poked into the center, comes out clean (18-22 minutes).
  10. Enjoy! Keep leftovers refrigerated, or freeze and microwave on busy mornings.
{serving size = 1 muffin - recipe makes 16 servings}

146 calories, 3.3g fiber, 3.3g protein

*Actual nutrition info may vary based on exact ingredients used. Find this recipe on MyFitnessPal as FG8 Chocolate Swirl Banana Muffins.
Recipe by Feel Great in 8 Blog at