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
This recipe is so delicious!! Thank you! My toddler loves these muffins. Can I bake it into a cake pan instead to make a first birthday cake?
Hi Nadia! This muffin batter would fit well in three 6 inch cake pans – like Sally did with our regular banana muffins in this post. We’re unsure of the quantity needed for a larger cake – the batter should work in one 9 inch pan (make sure not to fill more than half full), or you could make two batches for a two layer 9 inch round cake. Let us know what you try!
Just baked these delicious muffins!! Used all purpose flour because that’s all I had on hand. You can barely taste the banana which is so surprising! I added some instant coffee to deepen the chocolate flavor. Amazing!
Loved the check off list, and the option to leave screen on. My muffins are baking, so I cannot comment on taste now. But smells delicious!
Can I leave out the cocoa powder?
Hi Annie, here is our regular healthier banana muffin recipe instead.
I make this all the time. You’re work shines above so many others. THANKS
Can I use almond flour instead?
Hi Renee, almond flour isn’t recommended for these muffins.
could i, in theory, take out the honey, add another banana to make up the moisture, and use stevia for a little more sweetness?
Hi Jessica, We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
I’ve made this recipe multiple times as written; the best! Yesterday I made a double batch, except I subbed carob powder, carob chips and a flax egg; results received rave reviews!
These were so easy to make and so yummy! Took care of chocolate craving, subtle banana flavor , very moist. Thank you for the time you spend making great recipes!
Great recipe! I made it a couple of times and each time was yummy! I even made it with GF flour and it came out amazing! It almost reminds me of Costco’s chocolate muffins but with a hint of banana
This muffin recipe is exceptionally tasty. I made it exactly to the recipe (did not lower the sugar like I usually do). I used melted butter since I didn’t have coconut oil. Yield was 12 muffins and they actually puffed up! Usually my muffins are on the flatter side or they go over.
Tried these for the first time and they are amazing! So flavoursome and sweet yet no sugar and barely any fat! Love them so.much, the only problem is my bananas don’t go overripe quickly enough!! Thank you for sharing xxx
These are probably the best muffins I have tried so far! I added some blueberries and made a half with peanut butter swirl and another half with hazelnuts and there are amazing! They are super easy to make and they are such wonderful treat. Thank you so much for the recipe, I will surely make these very often. 😉
I can’t wait to try this, but I will have to use Gluten Free flour (wish I could find a whole wheat version – healthier!) Thanks you so much for reprinting this; sounds amazing and a great way to use up over-ripe bananas.
Will this recipe work in an 8″ or 9″ pan instead of muffins?
Hi Peck See! You could bake this muffin batter in a 9×5 inch loaf pan, though, we’re unsure of the bake time, so use a toothpick to test for doneness.
What’s the calorie count per muffin?
Hi Bri! 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
hi, is there any other oil I can use in place of coconut? Would olive oil work or would the flavor be too strong? Or should I just use vegetable oil?
Vegetable oil, olive oil, or melted butter would all work here. Happy baking!
I love everyone of your recipes that I have made and there has been many but my husband and son love these muffins the most. Now they call them cupcakes and let the bananas over ripe so I have to make them. Lol
Terrific muffins. Not too sweet, with perfect ratio of chocolatey goodness. Instead of putting extra chocolate chips on top, I put a single walnut on each before baking. They came out perfectly toasted and add a bit of protein and more nutrients.
So moist and healthy at the same time. Love them
Fabulous – moist, light and not too sweet. Perfect for healthy treat and kids lunch box.
Sally and team, just tried this recipe and it’s another ball park smash over the fence! I was a little concerned as I only had 2 bananas but said….what the heck and went for it. They were moist and tender even with the 2. I did do the peanut butter swirl which, yum, is a hit! Otherwise made these as directed and LOVE them! Will definitely be making again. This totally gives us that chocolate that we MUST have but in a healthy way! Thanks for another great recipe. I can always count on you to have the perfect recipe.
I love making these for my family, because they’re healthier than the average muffin, they’re so easy, and they freeze so well. Definitely one to add to your rotation.
I tried and they came out Perfect! I am usually hesitant when it comes to baking but this recipe was full proof and we all relished the cupcakes!
These are so good!!! Love the peanut butter, chocolate and banana flavor!
So easy and delicious. I used olive oil so it was even healthier. Best muffins I’ve made!
Love these! Instead of PB I added coconut they are very good.
This recipe is our family’s new favourite!!! So moist and delicious!! I have modified the recipe to make them even MORE healthy, by adding 2 more eggs and a half cup of rolled oats. Everything else is the same, including timing. I use maple syrup ( since I’m Canadian ) instead of honey and I really feel these are the best muffins I have ever tasted!!!
Absolutely delicious
First time muffins ” baker “. I just followed step by step your receipt. No more no less
I did them yesterday. These muffins are simply amazing!!! They are the best i have ever made until now. I’ve already made the “double chocolate muffins” but this recipe is much better. These muffins are moister and the flavor is extraordinary, the combo chocolate/banana is one of the best you can have. Thank you Sally for your recipes.
Fantastic muffin recipe-I ended up adding 1/2 cup plain yogurt bc I only had 2 bananas, then subbed out the oil for apple sauce. Lastly I chopped up half a dried prune and stuffed that in – like an E European chocolate/plum truffle I love. The result was magic. Kids lunches are going to be great this week!!