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These double chocolate banana muffins 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.

For an extra special treat, you can even try them with a peanut butter swirl! See below.

up close photo showing the tops of chocolate banana muffins on a wooden cutting board.

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!

Reader Krithika says: “…Intensely chocolatey and amazingly moist, better than many cupcakes I’ve eaten…”

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
up close stack of 2 chocolate banana muffins.

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:

  • Bananas: Bananas naturally sweeten the muffins. Make sure you’re using super brown speckled bananas—the 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.

whole wheat flour, cocoa powder, coconut oil, vanilla, honey, salt, egg and other ingredients on marble counter.

Using Whole Wheat Flour Instead of All-Purpose

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, 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.

How to Mash Bananas

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.

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 3 large bananas.

two measuring cups of mashed banana on marble counter.

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.

Expect a thick batter:

chocolate batter in bowl and shown again divided in muffin pan.
double chocolate banana muffin up close showing center.

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).

chocolate muffin batter swirled with peanut butter and shown again as baked muffins.
double chocolate banana muffins with peanut butter swirl and peanut butter chips on top.

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.

Are These Healthy?

I’d say these are a healthy-ish treat. They’re 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.

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up close photo showing the tops of chocolate banana muffins on a wooden cutting board.

Double Chocolate Banana Muffins

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


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.


  • 1 and 1/2 cups (345g) mashed bananas (about 3 large bananas)
  • 1/3 cup (80ml) 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 (spoon & 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 dark chocolate chips (save a few for topping)


  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. 
  2. 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.
  3. 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.
  4. Spoon the batter evenly into each cup or liner, filling each all the way to the top.
  5. Bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–21 minutes, give or take. (For mini muffins, bake 11–13 minutes at 350°F (177°C) the whole time.)
  6. 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.
  7. Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.


  1. 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.
  2. 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.
  3. Whole wheat flour: If you don’t have whole wheat flour, you can replace with the same amount of all-purpose flour.
  4. Can I skip the chocolate chips? Yes, feel free to leave them out or replace with chopped nuts.
  5. 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.
  6. Why the initial high oven temperature? Like I do for most 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 they’re extra high, then the centers will bake during the lower temperature bake time. This trick makes beautiful bakery-style muffins every time.
  7. 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.

Keywords: chocolate banana muffins

Reader Questions and Reviews

  1. All I can say is mmmmmmm! These were super yummy! I love that they weren’t too sweet. A perfect dessert if you are trying to cut back on sugar but don’t like the taste of sugar substitutes. These are still sugary but they don’t make you feel like you overloaded on sugar at all! They feel healthy-ish. I love ‘em!

    1. If I don’t have honey can I substitute white sugar? If so, how much and will I need to add another egg or some form of liquid?

      1. Hi Marcia, you can use 1/2 cup of granulated sugar in place of the honey with no other changes.

      2. I love this recipe. I’ve made them couple times already and they are always so good!!! I’m wondering what a difference will make if I don’t add the egg? Son of my friend loves chocolate cupcakes but they eat vegan.

      3. We haven’t tested this recipe with egg substitutes, but let us know if you do! We don’t recommend leaving it out without a replacement.

    2. These are so delicious! The recipe is very forgiving. I mashed up my bananas and realized it only made 3/4 cup. So I did 1/4 cup applesauce and 1/2 cup plain Greek yogurt and they still turned out great.( I added 2 tablespoons of sugar to counteract the acidity of the yogurt.)
      I can’t wait to make these again, this time with the correct ingredients! 🙂

    1. I tried this recipe and also the healthy banana, they are definitely a keeper! Absolutely loved them. Looking forward to trying all the healthy recipes.

  2. Super moist and yummy!
    I followed the recipe exactly, and included peanut butter (needed a bit more than the ¼ cup called for in the notes), and some PB chips along with 1 cup chocolate chips, and I only got 10 muffins. I used AP flour, because that’s what I have. Did white flour make that much difference in the volume?? I guess next time I will multiply the recipe by 1.25 (and include espresso powder, which I normally use with chocolate).
    BTW Sally, I love that you include grams in the ingredients, it makes it so much easier and more precise.

  3. Another winner, Sally! These are moist and decadent and taste in no way “healthy.” We love them! My husband, who does not like whole wheat, had no idea I used WW flour. I used coconut oil for my fat, honey for my sweetener, and white wheat flour. Also, I threw a few cream cheese flavored chips on top after I pulled them from the oven, which is particularly delightful while the muffins are warm. This one is a keeper!

  4. Oh my goodness! Talk about delicious! Super moist, oh so full of flavor and a recipe I will make over and over!

  5. AMAZING! I followed the recipe with some of your substitutions, and I ate three immediately. I doubled the batch because I had six very overly ripe bananas. Will be a go to from now on.

    Substituted butter for coconut oil and granulated sugar for honey. Later found the honey and added a smidge.

  6. My new favourite! I never leave reviews but I thought I should shout out to the digital world how much I love these! I used maple syrup but otherwise followed the directions and they turned out perfectly! Such a nice change from the normal banana muffin, you cannot tell it’s whole wheat flour, they have the perfect sweetness, and I got a full dozen out of them and find them to be the perfect snack size! Definitely my new go to banana recipe!

  7. I have made the original recipe for these muffins several times, and my family loved them. I made the updated recipe for the first time this weekend. No one liked these as much as the original version. If there is any way I can get the old recipe I would be very grateful.

    1. Hi Stephanie, you can find those details on the recipe notes. Enjoy!

  8. I made these a few days ago. They’re absolutely delicious!! I’m wondering if I can swap out the banana w pumpkin? I like the idea of using honey as a sweetener so I’d like to keep the rest of the recipe the same rather than using granulated sugar

    1. Hi Sarah, that swap should work just fine. Let us know how it goes!

  9. These muffins are delicious! They are very moist and not overly sweet, allowing the banana and chocolate chips to shine. Thanks for another great recipe Sally!

    1. Hi Julie, we wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful:

  10. I’ve been baking Sally’s recipes for years but this was my first time trying this particular recipe. I did not make any substitutions but the muffins came out awfully dry for me. Will maybe add another banana next time.

  11. I was looking for a chocolate banana recipe because my kids are tired of the same old banana muffin. The ingredients in this recipe are simple, the instructions are easy to follow and the muffins taste great! They were moist and the bananas added the perfect amount of sweetness. I don’t like when muffins have too much of a banana flavour, but this one does not. The only thing I changed was I used a little over a quarter cup of cocoa powder instead of a half cup. 5 stars for this delicious recipe.

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