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.
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
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.
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, 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.
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 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.
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.
Are These Healthy?
I’d say these are a healthy-ish treat. Like banana chocolate chip breakfast cookies, 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.
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 they’re 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 (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)
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- 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 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.)
- 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.
- 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? 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.
- 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
Sally,
I made these muffins yesterday. They are TO DIE for literally. Super chocolatey, super extra moist and very very very tasty. Thank you for sharing this wonderful recipe❤❤❤❤
Hi Sally!
My toddler loves these muffins. I’ve been trying to sneak some more veggies in his diet so if I added some grated zucchini would I have to change any of the other ingredients? Thanks!!
Hi Sally!! Just want to say that this is gonna be a keeper!! This is the best choco banana muffin I have ever made!! The muffin sticks to the liner but hey, I can easily scrape it off with a fork. My little one and I loved it. Thanks so much for the recipe.
Just made these this morning… Holy cow delicious! I did use brown sugar in place of agave I didn’t have any…. But I added some espresso powder to enhance the chocolateyness (that’s a word right?). Thank you for this recipe! Will definitely be a part of my recipe rotation.
These were soooo yummy! I used dark chocolate cocoa and they came out looking almost black! But they tasted great. So happy to have a new recipe that is a little bit more on the healthy side. Thanks, Sally!
Hi Sally I only have 2 ripe bananas at my house right now. Would using 2 bananas alter the recipe too much?
Hi Sarah, you’d need to make up for the other 1/2 cup of liquid. I’d say add some applesauce.
I love these muffins. This morning I had three very brown bananas. I felt obligated to make them again! I also felt obligated to eat TWO of them while they were warm. I feel happy all over. They will be my birthday breakfast tomorrow as I head out to work too. Smiles!!
I used honey instead of agave. Don’t know why but my batter was really thick and stiff and the Muffins ended up on the dry side. Maybe the bananas weren’t ripe enough, although the I did bake them in the oven beforehand.
Wow, amazing! The first muffins where I couldn’t even taste the whole wheat! Thanks a million, new fave muffins!
Ps I used honey too, and half coconut oil half organic vegetable oil 🙂
Love these muffins! I used honey, and they turned out great! Thank you very much-this is the third recipe of yours that I’ve tried, and they have all been fantastic.
Hi Sally! I was looking for a healthy chocolate muffin to make and your recipe came up. I couldn’t be happier with this recipe. The tenderness, the chocolate flavor and the addition of the Ghiradelli 60% Cacao Bittersweet Baking Chips made this muffin recipe the “ONLY” chocolate muffin recipe I’ll be making from now on. I keep them stored in the refrigerator and just knowing I’m going to snack on this “decadent” muffin, I feel so spoiled!!! By the way, I made mine with white whole wheat flour and I added more agave for a little more sweetness and they came out beyond my expectations. Thank you, thank you , and thank you!
Hi Sally, I L-O-V-E your website!!! It’s my go to for all my baking needs!!!!
Quick question: if I wanted to use applesauce instead of coconut oil, how much would I need to use?
Also, I wanted to say that I made your banana bread last week and my husband and I LOOOVED it. And then I saw your link on how to correctly measure flour, and made the same banana bread this week, measured correctly and baked as muffins, but we didn’t enjoy it as much this time. I don’t know if we felt it was too light, or maybe it’s because they were muffins. I’m going to try measuring correctly and baking it as bread and see if it’s better than my first batch. The “corrected” batch was definitely lighter than my first batch, though
Thanks so much Anna! I would use the same amount of applesauce. So, 1/4 cup.
Yes, let me know about round 2 banana bread. I’m curious!
Hi Sally! Will this recipe work well as a cake instead of individual muffins? would you know what pan size/inch to use? 🙂
Hi Adriana! I would use a 9inch square cake pan.
I died and went to heaven! Just baked a batch and my senses are on hyperdrive! I used honey instead of agave. Next time would slightly reduce the coconut oil, felt that the muffin liner was oily at the bottom. Thoughts?
Sally, these are amazing! So moist and perfectly sweet. My work colleagues can’t believe these are made with healthier ingredients!
Can I thank you for being my go-to blog for pretty much all of my bakes over the last few months – I feel I have become a more confident, competent baker because of your clear instructions and explaining the science behind your bakes. I’m now considering trying to start a baking blog of my own, and thinking up some of my own recipes to test out! So thank you again for giving me more confidence in my baking. Now I’m struggling to decide which of your recipes to bake next!
Sally, this is why you are my baking guru. This recipe is FANTASTIC!!! Just like eating chocolate cake. Actually i let my husband try them and then told him about the calories and he couldn’t believe it. Ooh I can’t say enough about these delicious muffins. Thank you so much.
These are so good! I use pure maple syrup instead of agave and add chia and flax.
No-one would know they are on the healthy side. We go through these so quickly that sometimes I have to make a couple batches a week. The entire family loves them! Thanks for such a great recipe!
have you tried making mini muffins out of these? i’m sure the baking time would have to be less!
Yep, I’d say about 11-13 minutes at 350F.
I just made these and have already eaten two! They are so light and moist, but pack such a chocolate punch! I used ghiradelli cocoa and 60% cocoa chocolate chips. I didn’t have whole wheat flour , so I used 3/4 c white flour and 1/4 c wheat germ. If anything, I might use a tad less coconut oil next time as they seemed a little greasy on the bottoms ( I used parchment muffin liners). Another fantastic recipe, thanks!
I finally made these this weekend and once again you completely knocked it out of the park with this recipe. I had a major love affair with your zucchini chocolate chip muffins last summer but I foresee a spring fling with these babies. You rock!!
So amazing! I used Butterscotch chips. Second batch in two days. My kids love them!
If I didn’t want to make the ‘healthy’ version of these wondering how much sugar I would use in place of the agave? Assuming I would just use regular flour too. Thanks!
I would use 1/2 cup of sugar.
These muffins were AMAZING! They are actually my new favorite muffins. If you have ever had those enormous (sinful) Costco chocolate muffins I thought these tasted similar to those but with a hint of banana flavor! Yum! I did not have agave or whole wheat flour on hand so I just used honey and general purpose flour. They turned out so good! Will definitely be making these many more times in the future. Thanks Sally for another fantastic recipe!
Hi if i wanted to use brown sugar instead of the honey, how much should I use?
Hi Ni, I would use 1/2 cup (100g) or 2/3 cup (about 130g) packed.
I made the muffins yesterday and they are SUPER DELICIOUS! They are of the perfect sweetness (I used maple syrup instead of agave), very very moist and tender. I microwave the muffin for 30 seconds before eating it and the slightly melted chocolate adds an additional layer of deliciousness to the muffin. If I did not make them myself, I would never believe the recipe uses whole wheat flour! Thanks for sharing the recipe!!
Just finished baking these–they are delicious!
Hi Sally!
I’ve just baked these and they turned out fantastic! I used honey instead of agave and olive oil as that was all I had at home. I was a bit worried that the taste would be too strong with olive oil but actually it is great! It has a somewhat strong smell but the taste is just perfect.
Thanks for yet another great recipe! This is my new favourite. =)
Another fabulous recipe Sally! These are so yummy and chocolate-y. And not too bad in the health department to boot? Awesome! 🙂
Thanks for the recipe. I used honey and whole wheat flour and it turned out perfectly.
Keep these simple and delicious recipes coming!
Made these yesterday, followed the recipe exactly, they are delish! Had to have a second one after eating the first fresh out of the oven! I’ve been curious about using agave syrup & I’m glad I tried it. I will definitely be making these again. I think next time though I will not put the dark chocolate chips in the batter & instead just sprinkle quality chopped dark chocolate on top before baking. I looooovvve dark chocolate but it will help cut down the calorie & sugar/carb content a bit more & still be very good! Thanks Sally!
I baked these tonight and just scarfed down the first (but not last) one, so GOOD!! Intensely chocolatey and amazingly moist, better than many cupcakes I’ve eaten. I’d planned to take these into work tomorrow, but I’m rethinking that!
I mashed about 4 fresh bananas and half a frozen one (right from the freezer, I used olive oil) and was just short of one and a half cups. So I added a splash of milk and a touch of extra honey because the batter seemed a bit less sweet. I got a dozen muffins that were done in 15 minutes. I’ll be making these again (probably next week!). Thank you for a wonderful recipe!
I’m not gonna lie: I was super dubious about trying these. Because I’m batting a thousand on whole wheat flour recipes. And also “healthy” chocolate muffins sweetened with something other than sugar. They always taste like either cardboard or chemical and end up in the garbage. So I saw these with wheat flour and agave, and I was skeptical. But because it was your recipe and I trust you when you say something is good, I decided to use the 3 very ripe bananas on my counter to try them. And, as usual, you were right. They are very delicious. I just had one for dessert and then…another half, though it was difficult to not have the whole thing. (In truth, I still haven’t entirely ruled it out because I still have to put them away and if I touch them I might just end up eating it…you know how it goes.) Thank you for another great recipe!!!