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Whole Wheat Banana Muffins

Whole Wheat Banana Chocolate Muffins!

These muffins will satisfy a chocolate craving any time of day!

These are a great source of whole grains and sweetened with dates and bananas – no added sugar! Greek yogurt and sunflower seed butter replace the oil and lend both protein and healthy fats to each muffin.

Muffins will keep on the counter for 2 – 3 days, or in the fridge for up to 5 – 7 days. Alternatively, individually wrap each muffin and freeze, taking them out as needed!

Makes: 12 Muffins / Prep time: 15-20 minutes / Total time: 30-35 minutes

Recipe adapted from Laura at


  • 1 cup whole wheat flour
  • ¼ cup quick cooking oats
  • ¼ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • 1 large egg, lightly beaten
  • 1 ½ cups mashed ripe bananas
  • 1 tsp vanilla extract
  • ¼ cup pitted dates, packed
  • ¼ cup Greek yogurt
  • 2 Tbsp sunflower seed butter


  1. Pre-heat oven to 350oF, line a 12-muffin pan with muffin papers.
  2. Soak dates in warm water for about 20-30 minutes.
  3. Whisk together whole wheat flour, quick oats, cocoa powder, baking powder, baking soda, cinnamon and salt. Set aside.
  4. In a small bowl, mix egg, vanilla and mashed ripe bananas.
  5. In a single-serve blender, blend dates with ¼ cup water until smooth.
  6. Add sunflower seed butter and Greek yogurt to blender and blend until smooth. Add contents of blender to the egg and banana mixture
  7. Pour liquid ingredients into the dry ingredients. Mix until just combined.
  8. Scoop about ¼ of batter into each muffin paper and bake for 15 minutes, or until a toothpick comes out clean.


Nutrition Information: Per Muffin:

Calories: 109 kcal / Fat: 2.5 g / Carbohydrate: 19.6 g (6.3 g sugar, 2.5 g fibre) / Protein: 3.8 g

Recipe by Lauren

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