double chocolate muffins (egg-free)

double chocolate muffins (egg-free)

  • Author: Jessica Penner, RD
  • Yield: 30 muffins


A much healthier alternative to those giant double chocolate muffins found in the grocery store bakery!


  • ¼ cup ground flax
  • ⅔ cup water
  • 6 bananas
  • 2 cups plain yogurt
  • 1 cup canola oil
  • ¼ cup brown sugar
  • 1 tbsp instant coffee (optional)
  • 1 tsp vanilla
  • 3 ½ cups whole wheat flour
  • 1 cup cocoa
  • 1 tsp baking soda
  • 1 tsp salt
  • ¾ cup chocolate chips


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Grease three muffin tins. Put aside.
  3. In a small bowl, whisk together the ground flax and water. Allow to sit for 5 minutes.
  4. Meanwhile, mash 6 bananas. Place them in a large bowl with the yogurt, canola oil, brown sugar, coffee (if using), vanilla, and flax/water mix (when it’s ready).
  5. Stir well.
  6. Add in the flour, cocoa, baking soda, and salt. Stir JUST to combine.
  7. Fold in the chocolate chips.
  8. Scoop into muffin tins (about ½ cup each).
  9. Bake for 22 minutes.
  10. Allow to cool for 5 minutes then loosen the edges with a plastic knife and transfer muffins to a cooling rack.


The recipe can also be cut in half to make 12 larger muffins.

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