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.
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 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!
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! ★★★★★”
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 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.
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.
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 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 (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 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.
- Special Tools (affiliate links): 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? 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.
Reader Comments and Reviews
I love these muffins!!! On my second batch. Trying to decrease sugar in my diet, so these are perfect. Next time I am going to add peanut butter chips and more than 1 cup. The chips are needed for texture! Keep the low sugar recipes coming.
Amazing recipe!! Perfect for breakfast/ school snack or on the go! Turned out moist, chocolatey and absolutely delicious!
These are amazing. My daughter and I baked them this morning. They are light and fluffy and chocolaty!! They taste so decadent but have a pretty healthy ingredient list! Win for sure. We will make them again.
Made these and they were gone an hour
I just made these but put them in ordinary cake cases.(I can’t eat a whole one) can they have a vanilla frosting
Hi Mel, you can certainly top with vanilla frosting if desired.
I’ve never made anything chocolate like this before. Wow. Absolutely delicious – deep dark rich chocolate taste. I followed the receipe exactly – always do the first time unless I’m out of something. I used vegetable oil, for the 1/3 cup of sweetener it was half maple syrup half agave. Used white whole wheat flour. The chocolate chips were from Aldi – their Belgian semi sweet chunks. I did do it as a loaf as I don’t have kids and muffins were an unnecessary extra step. I do thick slices of any “muffin” bread and freeze it so we can take out a slice. It took about 30 minutes to bake after checking it a few times. On the keeper list!
I’ve never made anything chocolate like this before. Wow. Absolutely delicious – deep dark rich chocolate taste. I followed the receipe exactly – always do the first time unless I’m out of something. I used vegetable oil, for the 1/3 cup of sweetener it was half maple syrup half agave. Used white whole wheat flour. The chocolate chips were from Aldi – their Belgian semi sweet chunks. I did do it as a loaf as I don’t have kids and muffins were an unnecessary extra step. I do thick slices of any “muffin” bread and freeze it so we can take out a slice. It took about 30 minutes to bake after checking it a few times. On the keeper list!
Banana, double chocolate muffins and cake were just delicious and very easy to make
Look, I love a good banana bread as much as the next person. But, everyone and their mother are constantly making it because everyone always has over ripened bananas they are trying to get rid of. Also, there are a bunch of preschoolers in my family at the moment, so banana bread is a somewhat healthy treat they all enjoy. Thought it was really interesting that these chocolate muffins are made with whole wheat flour and the same 3 bananas I would use in a banana bread. Super easy to make, already had everything on hand except for vanilla which I omitted (too much baking lately, so I had none left). Pressed extra chocolate chips in the top when muffins were cooling as recommended, glad I did because they look more irresistible that way. My 3 year old and his cousin of the same age absolutely devoured their muffin halves post lunch. Literally just tasted like chocolate cake to them. Today, I was expecting company so I used this recipe the night before and turned it into a cake– followed recipe, but used a butter/parchment lined spring form pan and only needed 15 mins for the 350 deg part of the bake (after the 425 deg 5 min part). The next day just before serving, I removed the cake from the pan and cut into slices that I then warmed in the microwave (chips got a little melty) and topped it with a small scoop of vanilla ice cream, warmed homemade salted caramel sauce, and lightly salted pecans. When I took a bite, I knew this was a winning desert. All the flavors were perfect together and the melting ice cream and caramel added a touch more moisture to the cake which really did seem like cake consistency and less muffin-like. Delicious! I looked over at my guest and she had eaten her entire portion, with only the tiniest crumbs left which she likely thought rude to pick at, but if my mother had been the one eating it, trust me those crumbs would be gone! Salted caramel was 1 cup sugar (stirred constantly over medium heat in large sauce pan), when smooth golden brown liquid remove from heat and stir in 5 tbs butter, 1/2 cup heavy cream, and pinches of fleur del sel to taste. Enjoy!
Wonderful recipe! My kiddos are devouring these. I love how naturally sweetened they are, and whole grains! Will be making these again and again, especially since I always have these ingredients <3
For all you vegan high altitude bakers, here's what I did, turned out great:
1 Tbs baking powder, omit the soda
1/4 canola oil
Use whole wheat BREAD flour (I know! you're never supposed to do that with muffins, but it provides structure! White bread flour would prob work, too, just add 1 Tbs more)
Omit egg.
Whip 1/4 cup aquafaba and 1/4 tsp cream of tartar until stiff peaks form, 3-7 minutes.
After stirring together the wet and dry ingredients, fold in aquafaba mixture. This lightens the batter so you don't have to rely on leavening to give you all the lift.
Then fill the muffin cups REALLY full, practically overflowing. Bake at 435 until just barely done. Cool for 10 min then enjoy!
These are delicious. My husband, who doesn’t usually eat sweets is shovelling them into his mouth and isn’t leaving any for the kids 😉
Absolutely delicious! I forgot the chocolate drops but had a bag of toffee eclairs in the cupboard so I smashed them up and folded them in instead.. I used the recipe to make a cake rather than muffins and it worked perfectly with vanilla icing. I’m making this recipe again this weekend but this time, I will follow the recipe properly and it will be muffins! Plus some of your lemon ones too. Great recipes. Thank you. Ali G
I never leave comments on recipes, but I made these three days ago and they’ve been all I can think about. If someone else had made them, I would have asked why they gave me a cupcake without icing. They were so chocolatey and unbelievably moist, I just ate the last one and it was still absolutely delightful. I did use applesauce instead of coconut oil, as well as for the egg due to allergies but WOW. Just wow. I’m staring my bananas waiting for them to turn brown so I can make more.
Made these with my son tonight. Easy to follow recipe and a bit with the entire family. Thank you!
So good!!! I think these definitely qualify as “healthier”. A little drier than a regular double chocolate muffin, which let’s face it are normally more like a cupcake without icing. I was too lazy to put chips on top so just mixed them all in. I’ll be making these again and again and again! Can’t wait to try the peanut butter swirl version!
Loved this recipe. It’s a favourite with kids. I also tried replacing the flour with gluten free flour, since the amount of flour required was minimal. They turned out perfect just the same and nobody could believe they were gluten free. Another great recipe, thank you xxxx
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.
Good Flavor but defintely dry.
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.
Any changes for high altitude?
Hi Julie, we wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
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!
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
Hi Sarah, that swap should work just fine. Let us know how it goes!
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.
Hi Stephanie, you can find those details on the recipe notes. Enjoy!
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!
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.
Oh my goodness! Talk about delicious! Super moist, oh so full of flavor and a recipe I will make over and over!
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!
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.
I loved this recipe so much
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.
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!
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?
Hi Marcia, you can use 1/2 cup of granulated sugar in place of the honey with no other changes.
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.
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.
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! 🙂
Simply amazing!