Make Ahead

{ sea salt + double chocolate muffins }

January 13, 2015
2 Ratings
  • Makes 30 mini muffins
Author Notes

Believe it or not, these are healthy. I mean, seriously healthy. Wanna know what healthy eating means to me? It means how can I make everything that is actually healthy taste not healthy. It’s just how my palate swings. I want ooey, gooey, oozy, boozy chocolate things. I want sauce…and lots of it. I want things to be salty for crying out loud.

These guys use only 2 tablespoons of veggie oil and 1 egg for their fat...and I swear you won't miss the butter and other good stuff. Cross my heart.
Rebecca @

What You'll Need
  • 3/4 cup whole wheat flour
  • 3/4 cup cake flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large eggs
  • 1/4 cup Greek yogurt (I used fat free)
  • 1/2 teaspoon vanilla
  • 2 tablespoons vegetable oil
  • 2 tablespoons freshly brewed espresso or strong coffee
  • 1/2 cup mashed banana
  • 3/4 cup bittersweet/semi-sweet (your choice) chocolate 30 more for topping the muffins
  • 1 tablespoon coarse sea salt
  1. Preheat oven to 350.
  2. Put liners in the muffin tin…you don’t have to, but I think it makes them more of a portable, on-the-go snack.
  3. Mix the wheat flour, cake flour, cocoa powder, baking soda, baking powder and sea salt in a bowl and set aside.
  4. In another bowl, mix the sugar, brown sugar, egg, greek yogurt, vanilla, vegetable oil, fresh-brewed espresso and mashed banana in another bowl. Beat these guys together pretty good.
  5. Introduce the sugar-egg mixture into the flour bowl. Let them get to know each other in as few strokes as possible. When it’s not quite mixed together, dump your chocolate chips in there and gently fold them into the batter.
  6. If you’re making mini muffins you’ll put about 1-2 tablespoons per muffin. Don’t overfill because they will overflow and no longer be pretty. I usually do 1 tablespoon in all of them and then divvy out the extra.
  7. Place one chocolate chip on top of each muffin and sprinkle all with the coarse sea salt.
  8. If you’re making the mini muffins, mine were done in a mere 12 minutes. Reason 9,678 why you should make mini muffins. That’s amazing. These were whipped up, cooked and in my mouth in under an hour. It’s amazing how fast chocolate can make a person move.
  9. Let cool for about 5 minutes in the pan and then cool on a cooling rack. Store these babies in an air-tight container.

See what other Food52ers are saying.

  • Ann Quinn
    Ann Quinn
  • Sara White
    Sara White
  • Rebecca @
    Rebecca @
  • Krista

5 Reviews

Ann Q. March 6, 2023
Made these this morning, with grated beet rather than banana, and EVOO for the oil. I had to add milk to get the batter to adhere. Skipped the salt on top. Delicious!
Sara W. March 1, 2019
These muffins are sitting on a cooling rack on my counter right now, and judging by the still-boiling-hot one I just scarfed down, this recipe is a keeper and is going to be a constant part of my muffin rotation. I modified them slightly with milk chocolate chunks and also added in a handful of dried sour cherries – so so good!!
Krista August 23, 2017
Hi! I made this recipe and had a few thoughts about it while I read your recipe and was going through the steps. First of all, it's a nice recipe, but I didn't have cake flour or whole wheat flour, so I just used white-wheat flour for the whole recipe, and I'm sure this affected the flavor and texture of the muffin, but it still isn't bad. As I was going through the steps I became confused around step 5 and after that, because you didn't mention adding the egg to the banana-sugar mixture. And then in step six, you already tell the reader to put the chocolate chips in, but they're at the bottom of the ingredients list. I don't know if you've ever noticed while reading a recipe, but the instructions and the ingredients are in the same order so it makes it easier to reference what you need for each step. I ended up just putting the rest of what was called for into the bowl and mixed everything together.
Rebecca @. August 23, 2017
Hi Krista! First, thank you for making this recipe!! Second, I will review through the recipe and make some edits. I have to be honest...this is from when I first started blogging and I haven't visited this content in quite some time. I'll review over all the recipes as I never want people to be confused and I like to think I'm a better recipe writer now!! Thank you and have a great day!! xox
Rebecca @. August 23, 2017
Actually, I just edited the recipe for clarification...I used to sometimes write things like 'put the sugar through mashed banana in a bowl', which is what I did here. I stopped doing it because it is confusing. I just wrote out all of the ingredients. Thank you again for your note!! xo