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.
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We love making healthy muffins around here, whether they are chocolate chip muffins, cranberry orange muffins, healthy peach muffins, or these delicious chocolate 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
- Soft white wheat flour: We usually use fresh milled flour from soft white wheat or hard white wheat, spelt is also a great option.
- 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.
Variations
To turn these into healthy chocolate cupcakes then skip the chocolate chips and bake at 350 for about 25 minutes. Then frost with our low sugar cream cheese frosting or your favorite frosting. We actually have a cake recipe that was adapted from this muffin recipe.
Instructions
In a large bowl mash the banana very well.
Add the rest of the wet ingredients; greek yogurt, sugar, eggs, oil and vanilla extract. Mix well to combine.
Add the dry ingredients; flour, cocoa powder, baking soda, and salt. Stir until well combined then fold in the chocolate chips.
Divide the batter evenly between 6 greased or paper lined standard size muffin cups. Bake for about 15 minutes on 400°F
Storage
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 over bake 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.
FAQ
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.
Related Recipes
📖 Recipe
Healthy Chocolate Banana Muffins (whole wheat)
Ingredients
- ½ cup mashed overripe banana 1 medium banana
- ⅓ cup (60 g) coconut sugar
- ¼ cup (60 g) plain greek yogurt or plain whole milk yogurt
- 1 large egg
- 2 tablespoons (30 g) avocado oil or olive oil
- ½ teaspoon vanilla extract
- 1 cup (120 g) soft white wheat flour whole wheat pastry flour
- ¼ cup (24 g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup (40 g) chocolate chips dark or semi sweet
Instructions
- Preheat the oven to 400℉ with the rack in the center position.
- In a large mixing bowl add ½ cup mashed overripe banana (we mash it right in the bowl) ⅓ cup (60 g) coconut sugar, ¼ cup (60 g) plain greek yogurt, 1 large egg, 2 tablespoons (30 g) avocado oil and ½ teaspoon vanilla extract, mix well to combine.
- Add 1 cup (120 g) soft white wheat flour, ¼ cup (24 g) unsweetened cocoa powder, ½ teaspoon baking soda and ¼ teaspoon sea salt. Stir until well combined, the fold in ¼ cup (40 g) chocolate chips.
- Grease a standard size 6 cup muffin tin or line with paper liners. Divide the 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.
Notes
Nutrition
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
Pam
These turned out really well for me! I followed all of your tips that you linked at the bottom, very helpful since I’m a novice baker. I can definitely tell that they’re lower sugar BUT they’re very good!! I’ve been actively trying to eat cleaner and this is a wonderful trade off form my traditional boxed mix that’s terrible for me! Thank you!!
WholeWheatKitchen
We’re so glad you like them! They are one of our favorite recipes!