These chocolate banana muffins are a wholesome twist on a classic treat, delivering rich chocolate flavor without refined sugar or butter.
Made with whole wheat flour, ripe bananas, and heart-healthy oils, they are naturally fiber-rich and packed with plant-based nutrients.
Moist, satisfying, and quick to prepare, these muffins are perfect for breakfast, snacks, or meal prep, making indulgence and nutrition effortlessly compatible.
Chocolate Banana Muffins
Equipment
- 1 standard 12-cup muffin pan
- Paper or silicone muffin liners
- Mixing bowls, large and medium
- Whisk
- Rubber spatula or wooden spoon
- Measuring Cups and Spoons
- Wire cooling rack
- Microwave (optional for melting coconut oil)
Ingredients
- ⅓ cup coconut oil or canola oil
- 2 cups white whole wheat flour
- ⅔ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon espresso powder optional, for richer chocolate
- ½ teaspoon kosher salt
- 1 cup mashed ripe bananas about 3 medium-large
- 2 large eggs
- ¾ cup milk any variety; almond milk recommended
- ⅓ cup honey
- ¼ cup coconut sugar or light brown sugar
- 2 teaspoons pure vanilla extract
- ½ cup dark chocolate chips plus extra for topping
Instructions
- Prepare the Oil: If using coconut oil, measure out ⅓ cup and gently melt it in a small saucepan over low heat or in short 10–15 second bursts in the microwave. Allow it to cool slightly so it is warm but not hot; this ensures it mixes smoothly with the other wet ingredients. If using canola oil, skip this step, as it can be used at room temperature.
- Preheat the Oven and Prepare Pan: Set your oven to 325°F (165°C) to ensure even baking. Line a standard 12-cup muffin pan with paper or silicone liners, then lightly spray the liners with nonstick cooking spray or brush a thin layer of oil to prevent sticking. This simple step will make it much easier to remove muffins after baking.
- Combine Dry Ingredients: In a large mixing bowl, sift or whisk together 2 cups of white whole wheat flour, ⅔ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon espresso powder (optional), and ½ teaspoon kosher salt. Make sure all ingredients are evenly distributed—especially the leavening agents—so your muffins rise evenly and have a uniform texture.
- Mash Bananas and Mix Wet Ingredients: In a separate medium bowl, mash 1 cup of ripe bananas with a fork or potato masher until smooth, leaving just a few small chunks for texture. Add 2 large eggs, ¾ cup milk (any variety), ⅓ cup honey, ¼ cup coconut sugar, and 2 teaspoons vanilla extract. Stir the mixture until everything is well combined. Slowly whisk in the prepared coconut oil, ensuring it doesn’t form clumps; if it has solidified, warm gently in short bursts.
- Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients, then pour in the wet mixture. Using a rubber spatula or wooden spoon, gently fold the ingredients together. Stir slowly and patiently; the batter will initially seem dry but will come together into a thick, slightly shaggy consistency. Stop folding as soon as you no longer see any dry flour—overmixing can make the muffins tough.
- Fold in Chocolate Chips: Carefully fold in ½ cup of dark chocolate chips, ensuring they are evenly distributed throughout the batter. Avoid stirring too vigorously to maintain a light, airy texture. If desired, reserve a small handful of chocolate chips to sprinkle on top for a visually appealing finish.
- Fill Muffin Cups: Using a large spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups. Fill each cup nearly to the top; the batter will rise and dome during baking. This ensures perfectly shaped, bakery-style muffins.
- Bake to Perfection: Place the muffin pan in the preheated oven and bake for 22–26 minutes. Check for doneness by inserting a toothpick into the center of a muffin in the middle of the pan. It should come out clean or with a few moist crumbs, but not wet batter. Keep in mind melted chocolate may stick slightly, so test multiple muffins if needed.
- Cool in the Pan: Once baked, remove the muffins from the oven and place the pan on a wire rack. Allow them to cool in the pan for about 3–5 minutes to firm up slightly, which makes them easier to remove without breaking.
- Remove and Finish Cooling: Gently run a dull knife or fork around the edges of each muffin to loosen them from the liners if needed. Transfer the muffins to the wire rack and let them cool completely for 15 minutes before peeling off the papers. This step helps maintain their moist interior and prevents sticking.
- Serve and Enjoy: Serve the muffins slightly warm or at room temperature. They pair wonderfully with a cup of coffee, tea, or a smoothie. For storage, allow muffins to cool completely, then store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Notes
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots for the best natural sweetness and moisture.
- Measure flour correctly: Spoon flour into your measuring cup and level it off—don’t scoop directly from the bag. This prevents dense or dry muffins.
- Avoid overmixing: Stir the batter gently until the dry ingredients disappear. Overmixing can create tough, heavy muffins instead of soft and fluffy ones.
- Enhance chocolate flavor: Add a teaspoon of espresso powder to deepen the chocolate notes without adding coffee flavor—it simply intensifies the richness.
- Oil temperature matters: If using coconut oil, ensure it’s melted but not hot before mixing, as hot oil can partially cook the eggs or cause uneven texture.
- Customize sweetness: Adjust the honey or sugar slightly depending on how sweet your bananas are or your personal preference.
- Perfect portioning: Fill muffin cups nearly to the top for a beautifully domed shape. Using an ice cream scoop helps with even distribution.
- Check for doneness properly: Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, the muffins are ready. Avoid overbaking to keep them moist.
- Make ahead friendly: These muffins freeze and reheat well, making them ideal for meal prep or busy mornings.
- Optional toppings: Sprinkle extra chocolate chips or chopped nuts before baking for added texture and visual appeal.
Chef’s Secrets: Expert Baking Advice
For muffins that rise beautifully and have a rich, fudgy texture, start with room-temperature ingredients.
Warm the coconut oil gently and mash bananas thoroughly but leave some small chunks for texture.
Use white whole wheat flour for a lighter, more tender crumb compared to regular whole wheat.
Adding a teaspoon of espresso powder intensifies chocolate flavor without making the muffins taste like coffee.
Finally, test doneness carefully—the toothpick should come out mostly clean, but a few moist crumbs are fine.
Serving Suggestions: Creative Ways To Enjoy
These muffins are incredibly versatile.
Serve slightly warm with a smear of nut butter for a protein boost, or alongside a smoothie or yogurt for a satisfying breakfast.
They also make a convenient grab-and-go snack for school, work, or travel.
For a decadent twist, drizzle melted chocolate on top or add a few fresh berries on the side.
Pairing with a cup of tea or coffee enhances the deep chocolate notes beautifully.
Storage Tips: Keeping Muffins Fresh Longer
To store, allow muffins to cool completely before transferring them to an airtight container.
At room temperature, they stay fresh for up to 3 days.
For longer storage, freeze muffins individually or in a batch for up to 3 months; simply thaw at room temperature or warm slightly in the microwave before serving.
Avoid storing in the refrigerator, as this can dry out the muffins faster.
Frequently Asked Questions
1. Can I make these muffins gluten-free?
Yes! Substitute a 1:1 gluten-free flour blend for the whole wheat flour. Ensure your blend contains xanthan gum or a binding agent to maintain the texture. The baking time may vary slightly, so keep an eye on them.
2. How do I make them dairy-free?
Replace the milk with any non-dairy alternative, such as almond, oat, or soy milk. Coconut oil is already plant-based, so no other swaps are needed. The muffins remain moist and flavorful with this change.
3. Can I make these muffins vegan?
While not fully tested, you can try swapping flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) for the regular eggs and use maple syrup instead of honey.
The texture may be slightly different but still delicious.
4. Why are my muffins too dense?
Dense muffins often result from overmixing or using bananas that are too watery or too small. Make sure to fold the batter gently, measure flour accurately, and use ripe bananas to maintain the soft, airy texture.
5. Can I add mix-ins or toppings?
Absolutely! Chopped nuts, dried fruits, or extra chocolate chips can enhance flavor and texture.
For a crunchy topping, sprinkle oats or a light streusel before baking. Just be mindful that adding too many heavy ingredients may slightly alter baking time.
