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Decadent tasting 175 calorie whole wheat muffins as fudgy as brownies and moist as chocolate cake!

whole wheat double chocolate banana muffins

Figured we all might need a healthy treat as we ease into this post-Easter week. If you’re anything like me, you’re still full from all the cadbury eggs, cheesecake swirl carrot Bundt cake, and jelly beans. I’ll be on this sugar high until next Easter, but it’s all worth it because… chocolate and carrot cake.

In the meantime, let’s indulge in something a little more pant-size friendly.

But still as tasty as those chocolate bunnies!

overhead image of whole wheat double chocolate banana muffins

I began working with a company near and dear to my heart this year. Wholesome! has been part of my kitchen for almost two years– in fact, I recommend Wholesome!’s organic light corn syrup as my preferred brand in Sally’s Candy Addiction. Corn syrup is a required ingredient for many candies like homemade caramels, brittle, and marshmallows, so why not reach for a non-GMO project verified and organic option?

But this is all beside the point. What I’m trying to say is I bake with a lot of sugar. There’s certainly no denying that! And when I’m baking healthier snack foods or muffins, I love having the option of fair trade certified, organic, and natural sweeteners. And I’m sure you appreciate it as well. So I’ve added Wholesome! to my list of partners. And they’re not going anywhere any time soon. 

Moving on to those muffins!

ingredients for whole wheat double chocolate banana muffins

whole wheat double chocolate banana muffins batter in a glass bowl with a whisk

If you flashback to November 2012, you may recall my skinny chocolate fudge banana muffins. As it turns out, this is one of my most popular muffin recipes. For very good reasons: their shocking resemblance to decadent chocolate cake (that’s no lie), rich, melty chocolate… all this with some whole wheat flour and zip/zero/zilch butter.

Today’s muffins are quite similar, but I’m calling them an upgrade. Skinny Chocolate Fudge Banana Muffins 2.0, if you will. They’re made solely with whole wheat flour, coconut oil instead of applesauce for extra richness (just 1/4 cup! makes a difference!), vanilla extract for flavor, and they’re sweetened with organic blue agave instead of white sugar. Let’s call them the slightly healthier version of traditional double chocolate muffins.

Since agave is sweeter than white sugar, we’re reducing the amount considerably. And the muffins still turn out fantastic. In fact, they’re even better. Didn’t even know it was possible to improve upon such perfection! I’ve tried the muffins without any sweeteners and the results are in: bland, bitter, and sad chocolate sponge cake. Don’t waste your calories. Speaking of calories, each muffin has 175 of them.

Something else to note: using agave liquid sweetener makes them even more moist. Didn’t know that was possible either.

whole wheat double chocolate banana muffins

Bananas naturally sweeten the muffins. Make sure you’re using super brown speckled bananas– the riper, the better your double chocolate banana muffins will taste. The chocolate flavor overpowers the banana, so don’t expect tons of banana flavor. Rather, expect a chocolate explosion with hints of sweet banana in the background.

We also have those dark chocolate chips hidden inside the muffins too. They are the best part, so don’t leave those out! You can use chopped semi-sweet chocolate or even semi-sweet chocolate chips. But I prefer the dark chocolate chips.

Look how dreamy inside! You’ll forget you’re eating breakfast because THESE MUFFINS TASTE LIKE DESSERT.

whole wheat double chocolate banana muffin cut in half

There’s no mixer; a whisk does the trick. The batter comes together in about 5 minutes, then it’s a simple spoon into the muffin pan and 20 minutes later you’ve got breakfast that resembles a fat slice of moist chocolate cake. I hereby declare them chocolate cake muffins. Did I mention they taste like dessert yet?

Don’t forget about my high temperature trick. For sky-scraping muffin tops, start the muffins at an extremely high temperature. The burst of high heat raises the muffin tops straight up. Then reduce that oven temperature to cook the center of the muffin for the remaining bake time. It’s such a simple trick that easily produces the tallest muffin tops in the world.

Ok, to sum things up:

  • Dessert-like muffins.
  • Chocolate cake for breakfast.
  • Best
  • Muffins
  • Ever

Monday just got a whole lot tastier.

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whole wheat double chocolate banana muffins

Whole Wheat Double Chocolate Banana Muffins

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 10-12 muffins 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


Decadent tasting 175 calorie whole wheat muffins as fudgy as brownies and moist as chocolate cake!


  • 3 large, very ripe bananas*
  • 1/3 cup (80ml) organic blue agave
  • 1 large egg, at room temperature
  • 1/4 cup (56g) coconut oil, melted (or use canola oil, vegetable oil, or melted butter)
  • 1 teaspoon pure vanilla extract
  • 1 cup (113g) whole wheat flour (spoon & leveled)
  • 1/2 cup (41g) natural unsweetened cocoa powder
  • 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 use cupcake liners. This recipe makes 10-12 muffins (usually varies because of the banana size), so you might have 1 empty.
  2. In a medium bowl, mash the bananas up using a fork.* Try to rid any and all large lumps– this requires some arm muscle! Once mashed, whisk in the agave, egg, coconut oil, and vanilla extract until combined. Set aside.
  3. In a large bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt together until combined. 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 muffins.
  4. Spoon the batter into liners, filling them all the way to the top. Top each with a couple chocolate chips– this is just for looks! Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 13-15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 18-20 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.


  1. Make Ahead & Freezing Instructions: Muffins stay soft, fresh, and moist in the refrigerator for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.
  2. Bananas: You’ll want to end up with 1 and 1/2 cups mashed bananas. Not a fan of bananas? Try these skinny double chocolate chip muffins instead.
  3. Nutrition: Using SparkRecipes calculator, these muffins come out to 175 calories, 8g fat, 26g carbs each.
  4. You can find Wholesome! products at Whole Foods, Sprouts, and specialty/health food stores around the country. As far as conventional stores go, their products are sold at CostCo, Target, Kroger brand stores (Safeway, King Sooper, Fred Meyer, etc.) and Wegman’s. You can also order off Amazon.

Keywords: chocolate banana muffins, whole wheat chocolate muffins

Try my pumpkin version, too! I know it sounds weird, but trust me.

chocolate pumpkin spice muffins

Reader Questions and Reviews

  1. Hey Sally,
    I have made your normal chocolate chip cupcakes and then I tried these. THESE ARE BETTER THAN THE ORIGINAL, and that is really saying something! Thanks a lot for all the recipes you share. Reading everything that you write to explain your recipes has really helped me to get better at baking.

  2. For anyone else like me that only realizes they have Dutch-process cocoa at the last minute when they’re in the middle of making this, I just wanted to let you know they turn out just fine. They rose just fine in the oven and were delicious. I used honey as the sweetener and coconut oil for baking as the oil.

  3. Hi Sally, Ur recipes are great. Its my go to place for any kind of bake. Thanks for sharing details. I have to make a diabetic friendly banana muffins. Please let me know if I can replace agave with stevia. If yes then how much amount should I take.

  4. This muffin is easy to made, and it’s so delicious and relatively healthy! Thank you so much for another great recipe, Sally!

  5. How would I adjust this recipe if I only have two bananas? I really want to make these and forgot to buy bananas when I went shopping this week. The recipe is just what I was looking for!

  6. Holy sh*t these are so good! Got the recipe from a girlfriend and have passed it along to about 10 other women. I made them gluten free with a 1:1 GF flour blend and used maple syrup instead of agave syrup. We blew threw one batch in three days. Patiently waiting for the bananas on my counter to ripen so I can make this recipe again.

  7. Hi Sally,
    Thank you Sally for sharing your recipes, along with your helpful baking tips! I’ve been using baking soda & baking powder for many years without realizing the difference behind their chemical reactions.

    I’ve used both the dutch processed cocoa, as well as the natural unsweetened cocoa, in a couple of batches of the whole wheat chocolate banana muffins. FYI, although the muffins are different; they both got great reviews from my families.

    I also made your whole wheat apple muffins, which were terrific too! My next batch will be the pumpkin version muffins! Thanks so much, we love your muffins!

  8. Okay lady these things should be illegal! I made them this morning for my preschooler and I and there are only 4&1/2 left… mainly because I ate all of them! Wait only 4 left now! I wasa little on the skeptical side because of how little sweetener was used though I love it (I used pure maple syrup since I’m out of agave) but man these are like little brownies! And you can’t just eat one! Atlleast not for someone with impulse control lol. Love you and your recipes!

    1. Hi Avneet, We haven’t tested this recipe with any egg substitutes, let us know if you give it a try!

  9. Hi Sally,

    This recipe is perfect! I baked 36 mini muffins with maple syrup instead of agave, since I am making it for my toddler.
    We love it, thank you so much!

  10. Loved these! I only had 2 bananas so subbed in some apple sauce. I also used maple syrup as the sweetener as it was all I had in (I reduced the amount a bit too). I also only added 100g of dark choc chips. I made them into 14 little muffins which were the perfect size for little hands (where as I just end up eating at least 3). These are SO good. I told my husband I was baking something healthy and after eatingone he assumed I’d changed my mind and gone for full sugar mode. In my oven they took a while longer to cook but came out so perfect! Your recipes are simply amazing!

  11. I just made these with white whole wheat flour and they turned out great! I only had 2 bananas, which turned out to be ~1 cup, so I just subbed 1/2 cup yogurt for the rest. Then I put honey instead of agave (which I didn’t have) and then just did 1/4 cup since I already measured out the olive oil with it and didn’t want to get out the 1/3 measure lol. Also I added bittersweet chips instead of semisweet. Lastly, added 3 whole walnuts on top of eat before baking for a bit of a crunch & decoration.

    And wow, they turned out great! So fluffy and moist. I like things a little less sweet so they were perfect. Even using 1/3 cup probably wouldn’t have made them too sweet either. The only thing, the muffin itself doesn’t have too intense of a chocolate flavor, so the chips are necessary to amp up the choco flavor.

  12. I used organic maple syrup instead of agave, and canola oil instead of coconut. They were absolutely incredible. Probably some of my favorite muffins that I have ever made. They were even better the next day, as the chocolate flavor was stronger and you almost couldn’t even taste the banana. I ate them for a snack every day until they were gone. Thank you for such a great recipe. 🙂

  13. I made the banana chocolate chips muffin.. It came out splendid.. But I added in extra bananas, chic chips and chocolate and a bit of chooped almonds

  14. This recipe is AMAZING! My kid’s favorite thing is chocolate, and these are perfect dessert OR breakfast.. how often can you say that?! This time I used a 1/3ea stevia chocolate chips, dark chocolate chips, and cocoa nibs for crunch.. SO good, moist and satisfying! Thank you!

  15. 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. I used pure maple syrup for the agave, and I didn’t have freshly ripened bananas to use up but I had some very overripe ones in his freezer, so I defrosted and used those which worked amazingly! These will be a go-to muffin for us, my son especially loved them. Thanks Sally!

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