These double chocolate banana muffins taste like a treat, but theyโre 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. For an extra special treat, you can even try them with a peanut butter swirl! See below.
I originally published this recipe in 2016 and have since added new photos, a video tutorial, and more helpful success tips.
Let’s go ahead and call these a healthier version of regular double chocolate muffins. Today’s recipe was developed many years ago, 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 kidsโ lunch boxes or after-school snacks. Or maybe even a first-day-of-school special breakfast. Theyโll think theyโre getting a chocolate cupcake, but youโll know the truth!
One reader, Rebecca, says: “These came out delicious!! I made them for a toddler birthday party and everyone commented that you wouldn’t be able to taste that these are ‘healthy’… Will definitely be making these again! โ โ โ โ โ ”
Here’s Why You’ll Love These Double Chocolate Banana Muffins
- Made from basic ingredients
- Super moist with rich chocolate flavor
- Quick and easy, just like regular banana muffins & pumpkin muffins
- A more wholesome version of these double chocolate muffins
- Uses whole wheat flour for a nutritional boost
- A delicious way to use up your spotty bananas
- Dairy free if using dairy-free chocolate chips
One reader, Sydney, commented: “These are amazing!! They donโt taste ‘healthy’ or even like whole wheat muffinsโ youโd never know they werenโt just your typical bakery style double chocolate muffins. I would say they werenโt super banana-heavy on the flavor either, which was actually a positive for us…โ โ โ โ โ ”
Ingredients You Need & Why:
- Bananas: Bananas naturally sweeten the muffins. Make sure you’re using super brown speckled bananasโthe riper, the better. The chocolate flavor overpowers the banana, so you can expect a chocolate-forward taste with hints of sweet banana in the background.
- Honey: Honey finishes up the sweetening job. Feel free to swap maple syrup or agave in its place.
- Egg: An egg helps to bind the ingredients together.
- Coconut oil: You can always rely on oil to keep your baked goods moist, especially when they’re made with drying ingredients like whole wheat flour and cocoa powder.
- Vanilla extract, salt, baking powder, & baking soda: Flavor and rising essentials.
- Whole wheat flour: I like to use whole wheat flour when I can, particularly when I make healthier versions of my favorite treats, like this whole wheat banana bread.
- Cocoa powder: Cocoa powder takes the place of some of the flour in the recipe.
- Chocolate chips: Chocolate chips add some texture throughout. Plus, more chocolate!
Only 1 cup of flour in this recipe? Yes, that’s right! Cocoa powder acts as a dry ingredient too.
Using Whole Wheat Flour Instead of All-Purpose
Whole wheat flour has a big nutritional advantage over refined white flourโit’s richer in protein, fiber, and minerals. Itโs also heavier and heartier than white flour, so it works especially well in muffin recipes, which naturally have a denser texture than cakeโtake 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 weโre canceling that out with the super moist content of the mashed banana.
How to Mash Bananas
I started doing this a while ago and itโs 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.
If youโd rather not use the mixer (it really isnโt 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.
Donโt 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.
Expect a thick batter:
Peanut Butter Swirl Chocolate Banana 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.
Here’s how:
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.
And if you can’t get enough of this flavor combination, try my peanut butter banana muffins nextโwith or without chocolate chips! Or if you’re heading into the fall season, these chocolate pumpkin muffins are always a favorite.
Are These Healthy?
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.
For even more inspiration, see my 20+ favorite healthy dessert recipes.
Print
Double Chocolate Banana Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Muffins
- Method: Baking
- Cuisine: American
Description
These double chocolate banana muffins taste like a treat, but theyโre made with coconut oil, whole wheat flour, honey, and plenty of naturally sweet mashed bananas. See Note for peanut butter swirl version.
Ingredients
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
- 1/3 cup (113g) honey (or maple syrup or agave)
- 1 large egg, at room temperature
- 1/4 cup (56g) coconut oil, melted (or vegetable oil, olive oil, or melted butter)
- 1 teaspoon pure vanilla extract
- 1 cup (130g) whole wheat flour (spooned & leveled)
- 1/2 cup (41g) natural unsweetened cocoa powder (or dutch-process)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (180g) semi-sweet or darkย chocolate chips (save a few for topping)
Instructions
- Preheat oven to 425ยฐF (218ยฐC). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.ย
- In a medium bowl, mash the bananas up using a fork.* Try to mash up any large lumps. Once mashed, whisk in the honey, egg, coconut oil, and vanilla extract until combined. Set aside.
- In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt together. Pour the wet ingredients into the dry ingredients and whisk until everything is combined. Fold in the chocolate chips, reserving some for the tops of the warm muffins.
- Spoon the batter evenly into each cup or liner, filling each all the way to the top.
- Bake for 5 minutes at 425ยฐF (218ยฐC); then, keeping the muffins in the oven, reduce heat to 350ยฐF (177ยฐC) and continue baking for another 15โ17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20โ21 minutes, give or take. (For mini muffins, bake 11โ13 minutes at 350ยฐF (177ยฐC) the whole time.)
- Press any remaining chocolate chips into the tops of the warm muffins. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then warm up in the microwave if desired.
- Special Tools (affiliate links):ย 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Cooling Rack
- Bananas: You can also mash the bananas in a large bowl using a handheld or stand mixer. Not a fan of bananas? Try these healthier double chocolate chip muffins instead.
- Whole wheat flour: If you don’t have whole wheat flour, you can replace with the same amount of all-purpose flour.
- Can I skip the chocolate chips? Yes, feel free to leave them out or replace with chopped nuts.
- Peanut Butter Swirl Version: After step 4 and before step 5, 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, if desired. Proceed with step 5.
- Why the initial high oven temperature?ย Like I do for mostย muffin recipes, bake the muffins for 5 minutes at a very hot temperature. Then, keeping the muffins in the oven, switch to a lower temperature for the remaining bake time. This initial high temperature will quickly lift the muffin tops so theyโre extra high, then the centers will bake during the lower temperature bake time. This trick makes beautiful bakery-style muffins every time.
- 2012 Version: An earlier version of this recipe published in 2012 was practically the same, only swapping 1/2 of the flour for all-purpose flour, applesauce instead of coconut oil, and 2/3 cup (about 130g) granulated sugar instead of honey. Today’s version yields a heartier, richer, moister muffin.
Reader Comments and Reviews
Hi was just wondering can we use half oil and half butter? What would the measurements need to be?
You can use 2 Tbsp oil + 2 Tbsp melted butter here if you would like.
Can you use regular flour instead of whole wheat? If so how would you compensate for it?
Hi Shelley, yes, you can use all-purpose flour in this recipe instead. No other changes needed–enjoy!
First time I made muffins in my life and as I had some very ripe bananas and Iโm a chocolate lover I thought Iโll have a go. I did the peanut butter swirl version. Extremely easy recipe and they came out fantastic! I think next time Iโll cut down a little bit on the honey.
I baked a double batch, swirled in peanut butter on top and added some walnuts. It was delicious! My picky 5 year old who does not like bananas devoured one. Itโs a great way to hide banana in a recipe. Thank you Sally and we appreciate all your lovely recipes!
Hi Sally! I have made these muffins soo many times and also for my son’s school birthday celebration for the last 2 years. I have all the ingredients and was supposed to bake them this evening, but I have just found out the new girl in his class is allergic to eggs and nuts. No problem with the nuts, but what about the egg? I have seen the flax egg substitute, but I have not used before nor have time to buy flax seeds. What can I substitute it with and what quantity? I have banana, yogurt, apple sauce. Many thanks from a now stressed mom.
Hi Nicoleta! I wish we could help more but don’t have any experience baking with egg substitutes. Other bakers have reported success using a flax egg or applesauce, but we haven’t tested those ourselves. Let us know what you try!
Very good I will make soon in shaa Allah
I made these muffins and both of my kids loved them! My sonโs birthday is tomorrow and I want to make these muffins into a birthday cake, would it be possible? If so, how should I adjust it? I have two 8inch cake pans. Thank you!
Hi Emma, we’re so glad they were a hit! This batter would work well for one 9ร5-inch loaf. Or here is everything you need to know about cake pan sizes and conversions.
I made these with my 4 year old son and he absolutely devoured them. I didn’t have quite enough banana so I used some apple sauce at a 1:1 ratio, and subbed a little cocoa for a chocolate protein powder and it was still amazing!
Delicious but only yielded 7 muffins in a standard muffin pan.
This happened to me too but I was able to stretch it to 8 muffins. Not sure why this happened
I’ve made these muffins twice. They are so moist, rich and chocolatey. Better than any grocery store muffins and a fraction of the price. You’d never know they are relatively healthy. Thanks for the great recipes! I pre-ordered your book and look forward to reading it.
I make these on a regular basis every time I have overripe bananas. My kids (and I) love them! Lately Iโve been swapping the honey with 1/3 cup monk fruit sweetener, which I mix with boiling water until I get to 113 grams in weight. The boiling water turns it into a simple syrup. You could also mix with water and then microwave. I also recently cut the oil in half and they were just as good / moist!
Just made these and my family RAVED about them. And they are used to very good homemade chocolate muffins.
Making these now, I used the agave syrup instead of the honey and used apple sauce in place of bananas because thatโs all I had.
Iโll update how they came out with the applesauce for anyone that is wondering!
Hi Sally, I only have 2 medium bananas. Can I sub the rest for apple sauce?
Thank you
Hi Sarah, that should work in a pinch.
Update, they were in fact perfect with the applesauce swap.
I thought they would be to runny and not bake but that was not the case. And no I didnโt taste any apple! Yum, great healthy alternative, thanks sally!
Excellent! Your website is my go-to โฆ.thank you.
Whatโs the nutritional facts for these muffins?
Hi Sarah! We donโt usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Needed to use my bananas so I tried this recipe turned out delish!
I never, ever leave reviews but this was amazing! I actually made it vegan, substituted a flax egg, used avocado oil and vegan chocolate chips. Soooo good my kids love it and they hate my vegan baking adventures typically. Wonderful recipe, thank you!
We’re so happy these were a hit for you, Tawni! Thanks for giving this recipe a try.
These were a hit with the whole family! My 3 year old and husband both devoured them. Definitely adding to my regular muffin recipe rotation!
I love this recipe! However, I’m not sure where I went wrong as the muffins baked for over 40 minutes and are still raw? I weighed all of the ingredients according to the recipe and I did the temperature switch as needed. Any tips for the future?
Hi Kei, they should certainly not still be underbaked at 40 minutes. We always recommend using an in-oven thermometer, so you know the exact temperature of your oven. They can vary quite a lot!
These came out great and theyโre delicious!
Tried this recipe and it was a huge success. Used olive oil and all purpose flour but still turned out great. I was wondering if I can follow this same recipe but without bananas? Same ingredients, measurements and instructions but no bananas. Basically, regular double chocolate chip muffins.
Hi Iqrah, we wouldn’t leave it out completely, but you could substitue banana for another wet ingredient, like zucchini, pumpkin, or yogurt. Let us know what you try.
Hi Michelle! Thank you so much for responding. My husband liked this recipe so much, I’ve already made 3 batches this past week. If I were to follow the same steps and recipe but replace the bananas with yogurt, how much yogurt should I add?
Same amount!
This recipe is my new favorite! I added the Peanutbutter and itโs heaven! My kids devoured these and I was told they were the best muffins ever! Thank you for this recipe!
Love, love, love these. Delicious!!
So yummy and rich! Perfect for a chooclate craving but when you want something healthier