Banana Chocolate Muffin Recipe
Taste like a treat, but they’re made with coconut oil, whole wheat flour, honey, and naturally sweet mashed bananas. Enjoy all of the rich chocolate flavor and moist texture of chocolate cake, but in a slightly healthier whole wheat muffin.
Let’s go ahead and call these a healthier version of regular double chocolate muffins. Today’s recipe was originally published in 2016, and it remains on regular rotation. I’m bringing it back from the archives with new photos and clearer instructions… because no one should miss out on these!
This is a great recipe to make for kids’ lunch boxes or after-school snacks. Or maybe even a first-day-of-school special breakfast. They’ll think they’re getting a chocolate cupcake, but you’ll know the truth!
Small Batch Banana Chocolate Muffin Recipe
Reader Sydney commented: “These are amazing!! They don’t taste ‘healthy’ or even like whole wheat muffins— you’d never know they weren’t just your typical bakery style double chocolate muffins. I would say they weren’t super banana-heavy on the flavor either, which was actually a positive for us…★★★★★” Ingredients You Need & Why:
Whole wheat flour has a big nutritional advantage over refined white flour—it’s richer in protein, fiber, and minerals. It’s also heavier and heartier than white flour, so it works especially well in muffin recipes, which naturally have a denser texture than cake—take these morning glory muffins, bran muffins, or these applesauce muffins, for example.Whole wheat flour absorbs a lot of liquid, so it can dry out your baked goods. But in this recipe we’re canceling that out with the super moist content of the mashed banana.
I started doing this a while ago and it’s been a total game changer whenever I make banana muffins, breakfast cookies, or banana bread. Just use your mixer to mash bananas! Peel and break the bananas into chunks, place in your mixer, and beat until mashed. Beat the rest of the wet ingredients right into this bowl, then beat in the dry ingredients. So easy.
Chocolate Banana Muffins (family Favorite!)
If you’d rather not use the mixer (it really isn’t necessary for this recipe), just mash the bananas in a big bowl with a fork. You need 1 and 1/2 cups, which is about 345g, or 4 medium or 3 large ripe bananas.
The process is really easy. Whisk the wet ingredients and dry ingredients together in separate bowls, then combine it all. Fold in the chocolate chips, reserving some for the tops of the warm muffins.
Don’t forget about my high-temperature trick for sky-scraping muffin tops. Start baking the muffins in an extra-hot oven; the initial burst of high heat raises the muffin tops straight up. Then reduce the oven temperature to cook the centers of the muffins for the remaining bake time. It’s such a simple trick that produces beautiful, bakery-display-case-worthy muffins.
Chocolate Banana Oatmeal Muffins
If you love a chocolate-peanut-butter-banana combo like I do, you can add a peanut butter swirl to the tops of the muffins, and swap some of the chocolate chips for peanut butter chips.
Melt 1/4 cup (about 62g) of creamy peanut butter (or use runny natural peanut butter) and spoon 1 teaspoon of it onto each muffin before baking. Using a knife or a toothpick, gently swirl it around into the batter. Top with a few peanut butter chips (optional)
These are a really fun treat! Kids and adults go nuts for that peanut butter swirl and no one ever realizes they’re whole wheat.
Buttermilk Banana Chocolate Chip Muffins
And if you can’t get enough of this flavor combination, try my peanut butter banana muffins next—with or without chocolate chips! Or if you’re heading into the fall season, these chocolate pumpkin muffins are always a favorite.
I’d say these are a healthy-ish treat. Like banana chocolate chip breakfast cookies, blueberry banana muffins, and chocolate chip baked oatmeal cups, they are made with some alternatives to traditional baking ingredients like bananas and coconut oil instead of butter, honey instead of refined sugar, and whole wheat flour instead of white. However, they may be too sugary for someone who needs to watch their sugar intake.
When it comes to labeling recipes as healthy, use the best judgment for YOU. You can calculate the nutritional information for these with the exact products/brands you use with the help of an online recipe nutrition calculator.
Vegan Double Chocolate Banana Muffins • The Curious Chickpea
These double chocolate banana muffins taste like a treat, but they’re made with coconut oil, whole wheat flour, honey, and plenty of naturally sweet mashed bananas. See Note for peanut butter swirl version.
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Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onFilled with chocolate chips and fresh bananas this warm treat can be enjoyed by your family on any given day. Not only is this quick and easy to make but only requires a few pantry staples.
FLOUR For this recipe we use all purpose flour. You can also substitute up to 1/3 of the flour with quick oats with great results!
Double Chocolate Banana Muffins
CHOCOLATE CHIPS Adding chocolate chips makes for the perfect sweet treat. Mini chips, white chocolate chips or even milk chocolate chips will work in this recipe too!
BANANAS This recipe is a perfect way to use up overripened bananas! If your bananas aren’t quite ready you can ripen them quickly by popping them in a 350°F oven for 10-15 mins wrapped in foil!
When it comes to measuring flour, don’t use your measuring cups to scoop it out of the bag or container, rather use a spoon or scoop to scoop it into this measuring cup. This helps to avoid muffins that are too dense. Check out this How to Measure Flour guide for more helpful tips!
Small Batch Banana Chocolate Muffins
The best way to store banana chocolate chip muffins is to keep them in a zippered bag or an airtight container at room temperature. They will keep about 5 days.
To freeze, either wrap them individually in a layer of plastic wrap under a layer of aluminum foil or put them in a zippered bag with the date on it and pop them in the freezer! A frozen muffin will be defrosted by lunchtime for a delicious surprise! Easy peasy!
Serving: 1 muffin | Calories: 263 | Carbohydrates: 34 g | Protein: 3 g | Fat: 13 g | Saturated Fat: 10 g | Cholesterol: 15 mg | Sodium: 197 mg | Potassium: 109 mg | Fiber: 1 g | Sugar: 19 g | Vitamin A: 36 IU | Vitamin C: 1 mg | Calcium: 13 mg | Iron: 1 mg
Bakery Style Banana Chocolate Muffins
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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!Soft, moist, and delicious Banana Chocolate Chip Muffins! These muffins are the perfect way to use up ripe bananas and turn them into a delicious breakfast or snack. Easy to make using simple pantry ingredients.
These muffins take my favorite banana bread and chocolate chip muffins and mash them together to create the most delicious breakfast or snack. Not only will these muffins have your home smelling incredible but they are made using the simplest pantry ingredients and take no time at all to whip up. There’s nothing better than a freshly baked warm banana muffin with oozing melted chocolate chips served with a glass of milk, tea, or coffee, they are just so good!
Gluten Free Banana Chocolate Muffins Recipe
Whip up a batch and they’ll keep well for breakfast or snacks for the whole week. Check out my full recipe tutorial below complete with step by step photos, helpful tips, and variations below!
Bananas – overripe bananas are a must for this recipe because underripe bananas are too firm which will cause a lumpy batter. They’re also not as sweet which will affect the taste. If you need to ripen your bananas quickly check out my tip below!
Chocolate chips – I like to use semi-sweet chocolate chips but you can use any kind you like whether it’s milk, dark or white chocolate.
Banana Chocolate Chip Muffins {quick & Easy!}
Butter – I use unsalted butter so I can control the amount of salt that’s added. If you use salted butter omit the additional salt in the recipe.
If your bananas are not quite ready or ripe enough you can easily ripen them in an oven so they are ready to use. Place them on a baking sheet and bake the bananas with the skin on for 10 minutes at 350F. let them cool slightly before using.
Yes, to make dairy-free muffins you can replace the melted butter for the same amount of melted coconut oil and follow the recipe as directed.
Healthy Banana Chocolate Chip Oatmeal Muffins
The muffins can be frozen for up to 3 months. Make sure to wrap them tightly in plastic wrap or foil and thaw them completely before serving. Once thawed you can warm them in the oven if you prefer.
If you’ve tried these Banana Chocolate Chip Muffins then don’t forget to leave a rating and let me know
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