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
These are SOOOO good. The delicously yummy chocolatey flavor, combined with the sweet banana aftertaste and soft texture—just wow. Usually I can only eat a little bit of ‘rich’ chocolate recipes because the strongness makes you feel bad afterwards, but in these muffins you get to enjoy both the richness and feel good, because the banana does away with any problems. And no sugar added, either! Words cannot describe the goodness…
Do yourself a favor and bake these, right now!
My family loves these! I’ve also converted the recipe to a blender muffin where I replace the flour with oats and put all the ingredients in my vitamix. Super easy!
Hi Sally, could I substitute applesauce or flax egg for the egg in this recipe?
Hi Cara, we haven’t tested those substitutions but let us know if you do!
Delicious! Smooth and moist even with the whole wheat flour. Used a flax egg to substitute egg due to family allergies and worked out great.
This recipe is so easy to make and a perfect way to use up leftover bananas. I made them with the peanut butter swirl and black cocoa powder. My family loved them! Rich chocolatey goodness!
My new go-to!! I’m 8 months pregnant and have been craving chocolate muffins for over a week, and this HIT the spot! These turned out SO moist and delicious–probably the best chocolate muffins I’ve ever tasted–and no garbage ingredients! I used melted salted butter for the oil and subbed walnuts for the chocolate chips. My toddler also loves them!
It was super fluffy and light, and not too sweet. My family loves them!!
Thank you for sharing this recipe.
I loved this so much!!! Batter came together in less than 10 minutes and about 17-18 minutes in the oven and I had warm chocolatey muffins ready for my boys when they came home from school!!!
I love this recipe
I’ve been making these muffins for years. They are wonderful and even better the next day! Added bonus: they make your kitchen smell amazing.
Hi Vienna, here is our healthier banana muffin recipe instead. You can leave out the walnuts from that one if desired.
what a great recipe! I was wondering if you knew the nutritional information of this recipe?
Hi Kilen, so glad you enjoyed them! 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
These are delicious!! Thank you!
Can I make this into 1 big cake? How long would I bake it for and what size tin should I use?
Hi Tsivia, this should work well in a 9×5-inch loaf pan. We’re unsure of the exact bake time, but it will be much longer. Keep a close eye on it and use a toothpick to test for doneness. This cake pan sizes and conversions guide should be helpful, too.
Well, these are insanely good!
Hi! I adore this recipe and have made it so many times. Now that zucchinis are in season I’m looking for a wholesome chocolate zucchini muffin recipe – could I swap zucchini for the banana? Or any other suggestions if that’s not an option? Thanks for all your recipes, I made the peach quick bread last night and it is AMAZING.
Hi Kate, we’re so glad you enjoyed this one! We haven’t tested zucchini in this recipe, but you could start by replacing just some of the banana for zucchini. Let us know if you try experimenting!
These were moist and delicious and I’ll be making them again. I added the peanut butter swirl. As a novice baker, I appreciate how clear and instructive your recipes are. Thank you!
This recipe is excellent! I used AP flour as I didn’t have WW. Baked in large 6 muffin tin so added about 5 minutes to baking time. Can’t wait to make these again!
I’ve made this recipe countless times, it’s lovely! I always make it with sugar free maple syrup and it turns out perfectly. I really appreciate that the recipe includes the weight of the mashed banana because I am lazy and would rather weigh out the correct amount before mashing than measure it post-mash 🙂
Pro-tip: I have tried substituting some or all of the oil with applesauce and it doesn’t really work. I decided I can live with a little more fat for the sake of these muffins that are overall much healthier than most.
Sally – I’ve made many of your recipes and love them all! I bake with Splenda – can I substitute it one-for-one with agave? Thanx for making our lives sweeter!
Hi Barbara, we haven’t tested this recipe with Splenda, but it’s usually not a good idea to substitute a dry sweetener for a liquid one. But if you try it, please let us know how it turns out!
So so good, even my picky 3 year old wanted more! I used olive oil and agave, and they came out so moist and delicious. And I just love the texture of the cocoa powder with the whole wheat flour. Another delicious recipe, Sally!!
I made these today and I can’t believe how delicious and moist they tasted! A new favorite receipe!
Love this recipe as I do all of Sally’s recipes. I tweaked it a little and it still turned out moist and delicious. I didn’t have coconut oil, so I substituted the same amount for canola oil and added 1/2 tsp of coconut extract. I substituted 1/2 cup allulose for honey, and sugar free chocolate chips for half the chips.
Can I substitute 1 for 1 King Aurthur all purpose gluten free flour in muffin recipes
We haven’t tested that but let us know if you do!
Hi! Can I reduce the coca powder from 1/2 cup to 1/3 cup without compromising the recipe? I’d like it a little less chocolate intense. (I do intend to reduce the choc chips too)
thanks for letting me know! I am super excited to bake these muffins!
Hi Lynne, you could try it, but you’ll likely need to add back some flour in its place. Unfortunately, it’s not always a 1:1 swap, so it may take a bit of experimenting. If you decide to try it, please do let us know how it goes!
Me and my family loved this recipe! Tastes amazing even without butter and sugar… Next time I will definitely have to try the peanut butter swirl though. Thank you so much for this awesome recipe!
The muffins were good, but I had a couple of problems. I used (Valrhona) dutch processed cocoa – it’s not easy to find good quality natural cocoa. But using 1 full tsp of baking soda left a very faint baking soda taste. I think it should be less than 1 tsp if using Dutch processed cocoa. Sally, would you recommend 1/2 tsp, or as much as 3/4? Then, the recipe only made 10 (regular-sized) muffins. I cut the honey by about 10 grams, but otherwise used the full amount of everything (which took 4 bananas), though the chocolate by weight was more than one cup. (I used ~ 1/2 semi-sweet chocolate chips, and 1/2 Valrhona Guanaja (70%) chopped.) And they took an extra minute or 2 for me.
Hi Ellen, without testing it myself, I can’t say for sure. But 1/2 teaspoon of baking soda should be alright. You may want to increase the baking powder. Thank you for trying these!
Hi!
If I only want to add 1/4 cup of cocoa powder, so the chocolate flavor is not so intense, Do I use regular flour for the other 1/4 cup I am omitting? or do I not need to add anything back in?
Thanks for letting me know!
Hi Lynne! Cocoa powder and flour aren’t always a 1:1 swap, but let us know what you try. For a less chocolate-y healthy banana muffin, you may love these whole wheat banana muffins.
Made this recipe a few days ago and I absolutely loved it. Can I add instant coffee to it without making any changes to the recipe? Thanks you ☺️
Hi Alina, we’re so glad you enjoyed these muffins! We haven’t tested it ourselves, but you should be able to add about 1/2 teaspoon or so instant coffee powder to the muffins for an added coffee taste. Let us know what you try!
Hi! I’d like to add flaxmeal in these for my toddlers. What would be the best way to do so? Do I need to swap out the flour for however much flaxseed is added? Thank you!
Hi Carissa, we’d start by adding about 1/4 cup flaxseed with no other changes, then you can adjust further as desired for future batches. Hope your little ones enjoy these!
Hi! I love that all your muffin recipes do the 425 to 350 temp change! they come out so awesome!
Can I bake all muffins this way?
Thanks for letting me know!
Hi Lynne, all of our muffin recipes (standard size and jumbo size) use this method. It’s not necessary with mini muffins, as they still have plenty of rise without the initial high burst of heat. We can’t speak for other recipes that aren’t our own, but this typically works best with thicker muffin batters. Hope this helps!
Hi Sally – I don’t have enough mashed bananas on hand! Mine currently comes up to 88g short. Could I add 88g sour cream as a substitute instead? For the moistness. Or omit completely? Thank you!
Hi Sera! Sour cream, pumpkin puree, yogurt, and unsweetened applesauce should all work in a pinch.