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
Can I get the nutritional value for this recipe?
Hi Denise, We don’t 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
I made these recently and they were delish-however I had to bake them an extra 5 + 5 minutes to get a clean toothpick for doneness. I’m in Calgary at 3500 ft above sea level. Making more today and know what to expect this time!
These are delicious and a much more healthy dessert. They are very chocolatey but not too sweet and you can definitely taste the banana. I added powdered sugar on top since I used cacao powder by mistake instead of cocoa powder. Wonderful! Thanks Sally, it’s another winner. I have made your cinnamon rolls before.
Can you use almond flour or oat flour to make them gluten free?
Hi Misty, we haven’t tested these with almond flour. It has very different baking properties than all-purpose flour and isn’t always a 1:1 swap. You may have better luck with a gluten-free all-purpose flour. Or, you might like these blueberry almond power muffins instead!
These muffins turned out great!
I used a silicone muffin tin & filled them 1/2 full & they were yummy
I had to tweak the recipe a bit to make a larger muffin
These were phenomenal! Used whole wheat pastry flour and the texture was perfect. Even better the next day!
I make this on repeat sometimes several times a month! My family says it’s one of the best things I make. I love the more mindful ingredients without a compromise on texture or flavor. Thank you for this recipe!
Another winner!! I used the honey, regular all purpose flour, and vegetable oil (bc it’s what I had on hand and they are all suggested substitutes) and these are phenomenal!! I liked them even better once they cooled!! It’s 2:30am and I just got up out of bed to get one!! So yummy. Thank you Sally!!
Could you use cacao powder or is that too bitter?
Hi Chelsea, we haven’t tried that here, but let us know how they turn out if you do.
I made these muffins and they were awesome but can I make it as a cake ?
Hi Louisa, this batter would work well for one 9×5-inch loaf. Or here is everything you need to know about cake pan sizes and conversions.
Can peanut butter be substituted for the coconut oil?
Hi Janice! Those two ingredients aren’t interchangeable and the muffins would turn out quite dry without the oil.
Thanks for the reply. I made as stated and they were very good.
Have you tried making them with a flax egg? I want to bake a dairy free recipe for someone.
I’ve made these about 20+ times now, they are soo good. I use olive oil since I dont have coconut oil, and sometimes I just use extra banana to substitute some of the honey. They are rich, chocolatey, moist…my top muffin recipe of all time.
Oh, I did make these this past week. Thank you for the recipe. They really are quite delicious! You certainly have it in you to making recipes more healthy. Can’t wait to give these to my granchildren.
Hi Sally, I love all all all of your recipes! They’re easy easy to follow for even the newest of bakers. I do have a quick question though for you, do you think that you would ever put nutritional facts out for your recipes? I just recently found out that I’m a type two diabetic and I’m trying to watch my carbs and sugars. Maybe they are somewhere and I’m just not finding them. Thanks so much.
Keep up the great work!
Hi Cindy! We don’t 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
Can you make this recipe as a cake
Hi Louisa, this batter would work well for one 9×5-inch loaf. Or here is everything you need to know about cake pan sizes and conversions.
These just came out of the oven and of course my husband can’t wait for them to cool, so he’s eating one and says it’s delicious, plus he loves that the banana comes through. Another fabulous recipe Sally, thank you.
How would I use frozen bananas in this recipe? Do I need to drain them after thawing? Use frozen? Thank you!
Hi Dawn, Sure can. Here is exactly how to use frozen bananas in baking.
This looks delicious! Do you think it could be made with almond flour?
Thank you!
Hi Janet, we haven’t tested these with almond flour. It has very different baking properties than all-purpose flour and isn’t always a 1:1 swap. You may have better luck with a gluten-free all-purpose flour. Or, you might like these blueberry almond power muffins instead!
These are astonishingly good. Sally, you are a genius.
HI Sally,
I know this isn’t a recent recipe, so I don’t know if you still get the comments. Anyway, I love this recipe and was wondering If I could use it as the base for other muffins by leaving out the cocoa and substituting more flour? I realize there are other “plain” or banana muffins on your site, but I love the healthy combination of honey or maple syrup, coconut oil, whole wheat flour and bananas for moisture.
If you think this would work, should I substitute flour for cocoa 1:1?
Thanks!
Hi Renee, cocoa powder can be quite a finicky ingredient and isn’t always a 1:1 substitute with flour, but you can certainly do some experimenting. Otherwise, we have quite a few healthier muffin recipes on our website, like these healthy blueberry banana muffins, healthy bran muffins, healthy apple muffins, and healthy whole wheat banana nut muffins, that you can play around with using different add-ins for new flavors. Let us know if you try anything!
I was looking for a recipe that would use a lot of bananas and came across this one! It was so easy to make. I added some expresso powder and beet powder to it. They turned out great!
Hello, I was wondering if you can use frozen bananas for this recipe? If so, do I need to drain the liquid after they’ve thawed?
Thank you
Hi Vi! Yes, we would drain the excess liquid. Here’s our guide to freezing bananas for baking, if you’re interested!
OMG YES YES YES YES YES!!!!! I know these are not truly “healthy” muffins, but they ARE health-IER muffins. I cannot believe how delicious these are – like chocolate-chocolate brownies in a muffin tin. They are great right out of the oven, they freeze well, and if you heat them slightly in the microwave after freezing (no need to thaw first, just use 50% power), they are just as moist and wonderful as when they’re straight out of the oven. I’ve used white whole wheat flour and regular whole wheat flour. Either one works great. I’m lazy, so I don’t mess around with putting chocolate chips on top – the muffins don’t really need it. When I don’t have quite enough banana for the recipe, I add nonfat Greek yogurt to make up the difference. Sometimes I add coarse sugar to the tops just before baking. These go straight into the freezer after we eat one or two. That way we have emergency sweets on hand.
These are the best banana muffins. I follow the recipe exactly and they turn out perfectly every time. We always add the pb swirl.
Easy and delicious, I tried the peanut butter swirl version. It looks so pretty and it’s so tasty
Hi, can I replace the banana with coconut?
Hi D., coconut acts as an add-in while banana acts as a wet ingredient, so they wouldn’t be interchangeable. You could try making the recipe as is and replace some of the chocolate chips with shredded coconut. Let us know if you give it a try.
These are the absolute best!!! I’ve made these over a dozen times – my toddlers love them, sometimes we will make them as mini muffins and switch up with some white choc chips or fun sprinkles on top or even a swirl of peanut butter.
I was wondering if I can change the flour with all purpose flour, oat, chickpeas or almond flour. Maybe even some combination.
These muffins are great but my biggest issue is every time I make them it makes 11 muffins and not 12. I’m not overfilling my tins either, but if I under fill them to make 12 they’re very small and pathetic looking lol.
could you substitute the coconut oil for vegetable oil?
Yup!
Can I make these into a mini muffin?
Im assuming half the baking time of so?
Hi Monique, For mini muffins, bake 11–13 minutes at 350°F (177°C) the whole time.
Looks like a great recipe but can I substitute gluten free flour?
Thank you
Hi Mary Jo, we haven’t tested it, but let us know if you do.