Healthy(ish) Chocolate Banana Muffins

These Chocolate Banana Muffins are deliciously rich, but are made in one bowl with just ten simple, healthier ingredients (like whole wheat flour!).

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While this chocolate banana muffins recipe was first published in 2019, I am SO excited to bring you this updated version because truly, these are some of the best muffins I’ve ever made!

These double chocolate banana muffins are sweet, but not overly sweet, with a rich chocolate flavor.

They’re also incredibly simple to make, with just ten ingredients and one bowl needed. Like other simple muffin recipes of mine, like these Cinnamon Chip Muffins and Spinach Banana Muffins.

So without further ado, let’s make these whole wheat chocolate banana muffins!

Ingredient Notes & Substitutions

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

• Bananas – you need three large bananas, and the more ripe/ overripe they are, the better!
• Whole Wheat Flour – specifically, white whole wheat flour. White whole wheat flour is still 100% whole grain, it’s just from a different variety of wheat (kind of like granny smith versus red delicious apples). The white whole wheat tends to have a finer, lighter texture, making it a better swap in baked goods, not quite as dense as traditional whole wheat flour. That said, you can substitute whole wheat flour, regular all-purpose flour, and gluten-free cup-for-cup all purpose flour.
• Brown Sugar – if you’re wondering why this is a healthier banana bread but still uses brown sugar, truthfully it’s because at the end of the day, metabolically speaking, sugar is sugar. My personal preference is to decrease the amount of added sugar by as much as possible without making a hugely noticeable difference, as I have here. Plus brown sugar adds a subtle bit more flavor and moisture to the finished baked good.
• Avocado Oil – oil helps achieve the perfect muffin consistency here. I like the neutrality of avocado oil in baking, but these muffins have been tested and still get rave reviews when made with olive oil and canola oil, too.
• Cocoa Powder– you just need regular unsweetened, natural cocoa powder (not hot cocoa and not Dutch-processed cocoa either).
• Egg – helps bind and leaven the batter.
• Baking Soda and Baking Powder – yes, both!
• Vanilla – I personally prefer vanilla bean paste, as I truly feel it makes a noticeable difference, but you can use extract, too!
• Chocolate Chips – you can’t go wrong with chocolate chips in a chocolate muffin recipe! And of course, measure with your heart.

Step-by-Step Directions

For complete instructions, please check out the recipe card at the bottom of this post.

Start by peeling bananas and then using a fork to mash them directly into a large bowl. Once they’re smoothly mashed, add the rest of the wet ingredients and stir to combine.

Add dry ingredients and carefully stir just until combined. Add chocolate chips and fold in.

Grease a muffin pan with nonstick spray (or use muffin cup liners) and evenly divide batter into the muffin cups. Bake for 23-25 minutes, then let cool and enjoy.

Video Tutorial

Tips and Variations

• Use a stand mixer for super easy banana mashing! But if you use a hand or stand mixer, I’d recommend still just hand stirring the dry ingredients and chocolate chips in (or be VERY careful!). Which leads me to my next tip…
• Don’t overmix your batter! Overmixing overdevelops gluten, which leads to a tough, dense texture, as opposed to the light and fluffy muffin texture you want.
• Make them gluten-free by substituting all purpose gluten-free cup-for-cup flour.
• Speed up banana ripening by baking unpeeled bananas on a baking rack at 300 degrees Fahrenheit for 15-30 minutes, or until the peels are black and bananas are soft. You can also poke holes in unpeeled bananas and microwave at 30 second intervals until they reach your desired softness.
• Reduce added sugar by using Truvia’s Sweet Complete Brown Baking Blend and Lily’s Stevia-Sweetened Chocolate Chips.
• Add other mix-ins, like swapping in some chopped nuts, dried cranberries, or white chocolate chips.
• Make a special topping by sprinkling the tops of the muffins with turbinado sugar or additional chocolate chips.

Storage and Freezing

These muffins can be stored in an airtight container on the counter for up to 4-5 days. Alternatively, they can be kept in an airtight container in the fridge for up to 7 days.

You can also freeze these chocolate muffins! Package them in airtight, freezer-safe packaging, then freeze for up to three months.

Thaw on the counter for 30 minutes, or microwave for 15-30 seconds at a time, until warmed through.

Can You Make Mini Chocolate Banana Muffins?

Absolutely! To convert this muffin recipe into mini muffins, simply drop the baking temperature to 350 degrees, then bake for 14-17 minutes.

When making as mini muffins, I also like to swap in mini chocolate chips instead of regular-sized ones.

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• Vanilla Bean Paste – this is the one that I use! It’s much less expensive than some other brands, but still results in quality products.
• Avocado Oil
• White Whole Wheat Flour
• Unsweetened Cocoa Powder
• Muffin Pan
• Glass Mixing Bowls
• Cooling Rack

More Muffin Recipes to Love

• Cinnamon Chip Muffins
• Spinach Banana Muffins
• Gluten Free Pumpkin Muffins
• Savory Spinach Feta Muffins
• Zucchini Banana Chocolate Chip Muffins

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