Are you ready for a mind blowing muffin experience? These healthy chocolate banana muffins are so incredibly moist, fluffy and delicious. They are made with wholesome ingredients like whole wheat flour and coconut sugar.
Ok, these just might be the best double chocolate muffins on the entire planet. They will take your taste buds to chocolate heaven. And the best part is, they are made with healthy ingredients. This recipe is the perfect way to use up all your brown bananas. If you want a non chocolate version then try our whole wheat banana muffins.
These healthy chocolate banana muffins make a great snack because they are made with less sugar than traditional muffins. If you have chocolate lovers in the house then you will definitely want to make a double batch.
When we were testing this recipe than I maybe, might have, ok, most definitely did eat an entire batch by myself 😆. They somehow just kept getting in my mouth LOL.
What's Cool About This Recipe
- Made with whole grains: These muffins are so moist and fluffy, you will never even know they are made with whole wheat flour.
- Chocolate lovers dream: These healthy double chocolate muffins are full of rich chocolate flavor, they are decadent and so good you’ll want to eat the whole batch alone.
- Soft and fluffy enough to be used as cupcakes: Add frosting and these muffins make excellent healthy cupcakes.
How to mash bananas for muffins
There are several ways you can mash bananas for muffins and other baked goods containing mashed bananas.
- Use a fork and mash the bananas in a bowl or on a cutting board.
- Use a potato masher, this won’t get the bananas as smooth.
- Use your hand mixer, just put your bananas in a bowl and mix them until they are all mashed up.
- If you want a really smooth consistency then use a blender and puree them, keep in mind this will make them runnier than mashing with a fork.
Ingredients and Substitutions
- White white wheat flour: We usually use fresh milled flour from hard white wheat. You can also use high quality store bought white whole wheat flour or whole wheat pastry flour.
- Unsweetened cocoa powder: We don’t use anything special here, just usually whatever we can pick up at costco.
- Baking soda: This is the only leavening agent in this cake, do not substitute for baking powder.
- Salt: We use sea salt but any fine textured salt will work.
- Overripe bananas: You need bananas with lots of brown spots.
- Plain greek yogurt: Unflavored and unsweetened greek yogurt.
- Coconut sugar: We use coconut sugar to make this cake healthier. You can also use organic cane sugar, organic brown sugar, sucanat, or panela.
- Eggs: Just large chicken eggs.
- Oil: We usually use avocado oil or olive oil.
- Vanilla extract: For best flavor use high quality vanilla extract.
- Semi sweet or Dark chocolate chips: You can use regular size or mini chocolate chips.
See recipe card for quantities.
- Mixing bowls
- Fork or something to mash the banana
- Measuring cups and spoons or a kitchen scale
- Stirring spoon or whisk
- Muffin tin
In a large bowl whisk together the flour, cocoa powder, baking soda, and salt.
In another large bowl stir together the mashed banana, greek yogurt, sugar, eggs, oil and vanilla extract.
Add the dry ingredients to the wet ingredients and stir just until combined.
Divide batter evenly between 6 greased or paper lined standard size muffin cups. Bake and enjoy
Store leftover muffins in an airtight container or resealable bag for 4-5 days
How to Freeze
Wrap completely cooled muffins individually in several layers of plastic wrap and then place in a resealable bag and freeze for 3-6 months. You can also just put the muffins in a resealable bag and freeze for 2-3 months.
Thaw in the fridge or at room temperature.
Tips From Our Kitchen
Our biggest tip is to not overbake the muffins, if you check doneness with a toothpick then you want there to be a few moist crumbs.
Bake at a high temperature to get a nice domed muffin top. Bake at a lower temperature if you want to use them as cupcakes.
It depends on what ingredients are used to make them, and peoples personal preferences on “healthy”. We believe muffins made with whole grain flours and non refined sugars (also less sugar in general) can be healthy. They are certainly healthier than muffins made with all purpose flour and refined sugar.
Healthy Chocolate Banana Muffins (whole wheat)
- 1 medium Overripe banana about ½ cup mashed
- ¼ cup (64g) Plain greek yogurt or plain whole milk yogurt
- ⅓ cup (60 g) Coconut sugar
- 1 large Egg
- 2 tablespoons (30 g) Avocado oil
- ½ teaspoon Vanilla extract
- 1 cup (128 g) Whole white wheat flour hard white wheat
- ¼ cup (24 g) Unsweetened cocoa powder
- ½ teaspoon (3 g) Baking soda
- ¼ teaspoon Sea salt
- ¼ cup (40 g) Chocolate chips dark or semi sweet
- Mash the bananas very well then add to a large mixing bowl along with the yogurt, sugar, oil, eggs and vanilla. Mix until well combined.1 medium Overripe banana, ¼ cup (64g) Plain greek yogurt, ⅓ cup (60 g) Coconut sugar, 1 large Egg, 2 tablespoons (30 g) Avocado oil, ½ teaspoon Vanilla extract
- Stir the dry ingredients together in a separate bowl, add to the wet ingredients and stir just until combined, fold in the chocolate chips.1 cup (128 g) Whole white wheat flour, ¼ cup (24 g) Unsweetened cocoa powder, ½ teaspoon (3 g) Baking soda, ¼ teaspoon Sea salt, ¼ cup (40 g) Chocolate chips
- Grease a standard size 6 cup muffin tin or line with paper liners. Divide batter evenly between the muffin cups, place a few extra chocolate chips on top if desired. Bake at 400° F for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs (be careful not to over bake or they will dry out). Transfer the muffins from the pan to a wire rack to cool, or eat warm.
We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.
This recipe was adapted from Olga in The Kitchen