Moist Chocolate Banana Whole Wheat Cupcakes
Indulge in these dreamy, **Moist Chocolate Banana Whole Wheat Cupcakes**, where wholesome meets decadent! Made with nutrient-rich whole wheat flour, naturally sweetened with ripe bananas and a touch of brown sugar, and infused with rich cocoa powder, these cupcakes strike the perfect balance between healthy and indulgent. A dollop of Greek yogurt keeps them irresistibly tender, while a sprinkle of optional dark chocolate chips adds a melty, bittersweet surprise in every bite. Quick to prepare in just 15 minutes, these guilt-free treats are ideal for breakfast, snacks, or dessert. Whether you’re seeking a healthier take on cupcakes or a delicious way to use up ripe bananas, this recipe will win over hearts in no time. Perfectly moist, naturally sweet, and bursting with chocolate flavor, these cupcakes are a must-try for any baker!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cup Cocoa powder (unsweetened)
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Ripe bananas (mashed, about 2 medium)
- 0.75 cup Brown sugar (packed)
- 0.5 cup Plain Greek yogurt
- 0.25 cup Vegetable oil (or melted coconut oil)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
In a medium mixing bowl, mash the ripe bananas until smooth. Add the brown sugar, Greek yogurt, vegetable oil, egg, and vanilla extract. Whisk until the mixture is smooth and fully combined.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula. Be careful not to overmix; stir just until no streaks of flour remain.
If using dark chocolate chips, fold them into the batter evenly.
Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Enjoy your moist chocolate banana whole wheat cupcakes! Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 178 mg | 8% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 20.9 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 342 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
