chocolate banana muffins

These Chocolate Banana muffins are super moist, rich, and bake up to a fluffy perfection. They are the perfect pantry staples muffin recipe to make with overripe bananas. Each delicious bite is a sweet party for the taste buds! They pair well with a glass of milk or coffee/tea.

Chocolate Banana Muffins Recipe

all- purpose flour

cocoa powder

tsp baking soda

tsp baking powder

sugar

vegetable oil

bananas (over ripe with speckles work best)

chocolate

Preheat oven to 350 degrees Fahrenheit and line a 12-count muffin tins with cupcake liners.

Prepare a muffin tin with liners.

In a large bowl whisk the dry ingredients and set aside.

Using a banana masher, mash your bananas.

Add wet ingredients to the large dry ingredients bowl and mix to combine.

Fold in chocolate chips, and fill cupcake liners about half way

Bake for 18-20 minutes checking the muffins at the 18 minute mark.  If unsure on doneness do the toothpick test to determine if your muffins are fully cooked. When inserted into the center of the muffin, it should come out clean.

Enjoy warm!

Soft, rich, guilt-free, refined sugar-free, homemade double chocolate banana muffins. Perfect for breakfast and ready in just 30 minutes!

Healthy Double Chocolate Banana Muffins

bananas (mashed)

raw honey

coconut oil (melted)

plain Greek yogurt

vanilla extract

whole wheat flour

baking soda

salt

chocolate chips

Preheat oven to 350 degrees F. Spray a muffin tin with nonstick cooking spray. Set aside.

In a bowl, add bananas, honey, oil, yogurt, vanilla and egg. Mix until well combined. Add the flour, baking soda, salt and cocoa powder. Mix until well combined then fold in chocolate chips.

Divide batter evenly into muffin tin and bake for 20 minutes or until tooth pick comes out clean. Let cool for 5 minutes then serve!

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.

Double Chocolate Banana Muffins

(345 grams) mashed bananas (about 3 large bananas)

egg,

(56 grams) coconut oil,

(130 grams) whole wheat flour (spoon & leveled)

(41 grams) natural unsweetened cocoa powder (or dutch-process)

baking powder

(180 grams) semi-sweet

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.

All I can say is mmmmmmm! These were super yummy! I love that they weren’t too sweet. A perfect dessert if you are trying to cut back on sugar but don’t like the taste of sugar substitutes. These are still sugary but they don’t make you feel like you overloaded on sugar at all! They feel healthy-ish. I love ‘em!

I love this recipe. I've made them couple times already and they are always so good!!! I'm wondering what a difference will make if I don't add the egg? Son of my friend loves chocolate cupcakes but they eat vegan.

These are so delicious! The recipe is very forgiving. I mashed up my bananas and realized it only made 3/4 cup.  So I did 1/4 cup applesauce and 1/2 cup plain Greek yogurt and they still turned out great.( I added 2 tablespoons of sugar to counteract the acidity of the yogurt.)
I can't wait to make these again, this time with the correct ingredients! :)

I tried this recipe and also the healthy banana, they are definitely a keeper!  Absolutely loved them.  Looking forward to trying all the healthy recipes.

Super moist and yummy! 
I followed the recipe exactly, and included peanut butter (needed a bit more than the ¼ cup called for in the notes), and some PB chips along with 1 cup chocolate chips, and I only got 10 muffins. I used AP flour, because that's what I have. Did white flour make that much difference in the volume?? I guess next time I will multiply the recipe by 1.25 (and include espresso powder, which I normally use with chocolate).
BTW Sally, I love that you include grams in the ingredients, it makes it so much easier and more precise.

Another winner, Sally!  These are moist and decadent and taste in no way "healthy."  We love them!  My husband, who does not like whole wheat, had no idea I used WW flour.  I used coconut oil for my fat, honey for my sweetener, and white wheat flour.  Also, I threw a few cream cheese flavored chips on top after I pulled them from the oven, which is particularly delightful while the muffins are warm.  This one is a keeper!

Oh my goodness!  Talk about delicious!  Super moist, oh so full of flavor and a recipe I will make over and over!

AMAZING! I followed the recipe with some of your substitutions, and I ate three immediately. I doubled the batch because I had six very overly ripe bananas. Will be a go to from now on. 

Substituted butter for coconut oil and granulated sugar for honey. Later found the honey and added a smidge.

My new favourite! I never leave reviews but I thought I should shout out to the digital world how much I love these! I used maple syrup but otherwise followed the directions and they turned out perfectly! Such a nice change from the normal banana muffin, you cannot tell it’s whole wheat flour, they have the perfect sweetness, and I got a full dozen out of them and find them to be the perfect snack size! Definitely my new go to banana recipe!

I have made the original recipe for these muffins several times, and my family loved them. I made the updated recipe for the first time this weekend. No one liked these as much as the original  version. If there is any way I can get the old recipe I would be very grateful.

I made these a few days ago. They’re absolutely delicious!! I’m wondering if I can swap out the banana w pumpkin? I like the idea of using honey as a sweetener so I’d like to keep the rest of the recipe the same rather than using granulated sugar

These muffins are delicious!  They are very moist and not overly sweet, allowing the  banana and chocolate chips to shine. Thanks for another great recipe Sally!

I’ve been baking Sally’s recipes for years but this was my first time trying this particular recipe. I did not make any substitutions but the muffins came out awfully dry for me. Will maybe add another banana next time.

I was looking for a chocolate banana recipe because my kids are tired of the same old banana muffin. The ingredients in this recipe are simple, the instructions are easy to follow and the muffins taste great! They were moist and the bananas added the perfect amount of sweetness. I don’t like when muffins have too much of a banana flavour, but this one does not. The only thing  I changed was I used a little over a quarter cup of cocoa powder instead of a half cup. 5 stars for this delicious recipe.

Loved this recipe. It's a favourite with kids. I also tried replacing the flour with gluten free flour, since the amount of flour required was minimal. They turned out perfect just the same and nobody could believe they were gluten free. Another great recipe, thank you xxxx

So good!!! I think these definitely qualify as "healthier".  A little drier than a regular double chocolate muffin, which let's face it are normally more like a cupcake without icing.  I was too lazy to put chips on top so just mixed them all in. I'll be making these again and again and again!  Can't wait to try the peanut butter swirl version!

Made these with my son tonight. Easy to follow recipe and a bit with the entire family. Thank you!

I never leave comments on recipes, but I made these three days ago and they've been all I can think about. If someone else had made them, I would have asked why they gave me a cupcake without icing. They were so chocolatey and unbelievably moist, I just ate the last one and it was still absolutely delightful. I did use applesauce instead of coconut oil, as well as for the egg due to allergies but WOW. Just wow. I'm staring my bananas waiting for them to turn brown so I can make more.

Absolutely delicious! I forgot the chocolate drops but had a bag of toffee eclairs in the cupboard so I smashed them up and folded them in instead.. I used the recipe to make a cake rather than muffins and it worked perfectly with vanilla icing. I'm making this recipe again this weekend but this time, I will follow the recipe properly and it will be muffins! Plus some of your lemon ones too. Great recipes. Thank you. Ali G

https://www.youtube.com/watch?v=iaM5zTB7f_0

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. 

Get the full recipe: https://sallysbakingaddiction.com/whole-wheat-double-chocolate-banana-muffins/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #healthychocolatebananamuffins

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Healthy Chocolate Banana Muffins | Sally's Baking Recipes

FLUFFY, decadent salted chocolate banana nut muffins made with our vegan and gluten-free chocolate cake mix! SO easy with just 1 bowl, 7 ingredients, and 30 minutes required.

Salted Chocolate Banana Nut Muffins (Vegan + GF)

small-medium ripe banana ((1 banana yields ~150 g mashed))

water

avocado oil

tsp vanilla extract

(15.5 oz.) bag Minimalist Baker Chocolate Cake + Cupcake Mix*

walnuts

walnuts ((optional))

Sprinkle of flaky sea salt

Preheat your oven to 350 degrees F (176 C) and line a standard-size muffin tin with 12 muffin liners (as recipe is written // adjust if altering default number of servings). Set aside.

In a medium mixing bowl, mash the banana with a fork — you want it pretty smooth.  Add the water, avocado oil, and vanilla extract. Whisk until fully combined. Add cake mix and whisk well. Then fold in the chopped walnuts and dairy-free chocolate chips.

Divide batter evenly between the muffin tins and (optionally) top with extra chopped walnuts and chocolate chips.

Bake on the center rack for 25-28 minutes, or until a toothpick is removed with only a few crumbs left behind. Remove the muffins from the oven and top with flaky sea salt. Let the muffins fully cool before enjoying!

Store leftovers lightly covered for up to 2-3 days at room temperature, 5 days in the refrigerator, or 1 month in the freezer.

https://www.youtube.com/watch?v=TwwKzz43TLs

FLUFFY, decadent salted chocolate banana nut muffins made with our vegan and gluten-free chocolate cake mix! SO easy with just 1 bowl, 7 ingredients, and 30 minutes required.

Full Recipe: https://minimalistbaker.com/salted-chocolate-banana-nut-muffins-vegan-gf/

SHOP the Chocolate Cake + Cupcake 1-Bowl Baking Mix: https://shop.minimalistbaker.com/products/chocolate-cake-cupcake-1-bowl-baking-mix
 
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Salted Chocolate Banana Nut Muffins (Vegan + GF) | Minimalist Baker Recipes

These Chocolate Banana Muffins are fluffy, tender, and made with only 10 plant-based ingredients! Vegan, Gluten-Free, &amp; Refined-Sugar Free.

Chocolate Banana Muffins 

(200 grams) quick-cooking

(45 g) cacao powder (or cocoa)

sea salt

over-ripe bananas

(65 g) nut

(65 g) coconut sugar (or brown)

(120 ml) dairy-free milk

apple cider vinegar (or white vinegar)

Preheat the oven to 350F and grease or line a 12-muffin baking tin.

Add the oat flour, cacao powder, baking powder, baking soda, and salt to a large bowl. Whisk well, until fully incorporated and no clumps of cacao powder remain.

Mash the bananas in a medium-sized bowl, then add in the nut butter, sugar, milk, vanilla, and vinegar. Mix well, until a uniform mixture forms, then pour into the bowl of dry ingredients. Stir everything together &#8211; the batter should be relatively thick.

Use a scant 1/2 cup to fill each muffin tin 3/4 of the way up. Sprinkle with chocolate chips if desired, then place the muffins in the middle rack of the oven. Bake for 22 to 25 minutes, until the tops have risen and are slightly firm to the touch.

Remove the muffins from the oven and let sit in the tin for 5 minutes, then carefully use a butter knife to transfer them to a baking rack and let them cool completely. Serve as desired; store leftovers in an airtight container at room temperature for up to 5 days, or store in the freezer for up to two months.

https://content.jwplatform.com/videos/mTpeA7Se.mp4

These Chocolate Banana Muffins are fluffy, tender, and made with only 10 plant-based ingredients! Vegan, Gluten-Free, & Refined-Sugar Free.

Vegan Chocolate Banana Muffins

Rich and moist, these chocolate peanut butter muffins are a healthy way to enjoy a treat for any meal of the day.

Chocolate Peanut Butter Muffins

bananas ((about 1 1/2 cups sliced))

peanut butter

eggs

maple syrup

oats

almond meal ((or additional oats))

Preheat oven to 350 degrees F. Grease 10 cups of a standard muffin tin with nonstick spray.

Add all ingredients to the bowl of a food processor and grind into a smooth batter. 

Fill 10 muffin cups about 2/3 full.

Bake for 20-24 minutes or until a cake tester inserted into the center comes out clean. Let cool for 5 minutes in the pan, then cool on a rack.

Serve slightly warm or store in an airtight container and serve cold.

I've made these quiet a few times now for my twins and they love them , and so do we. Perfect for snacks and freeze really well

These muffins are so good! My son has liked all of the muffin recipes on ytf but these have been his favorite by far! I didn’t use the cocoa powder and they turned out great without it. Thanks for creating such yummy recipes for picky kiddos!

The taste of these muffins are good. However, for some reasons, my muffins turned out to be very dense, not muffin like consistency. 

Should the oats be blended to flour-like fine? I found that some oats were still in small pieces after blending all ingredients in the blender. Should the oats be grinded first? Maybe the instructions can state that if so? 
I would like to try making these again to work on the consistency... The muffins tasted great with healthy ingredients. Thanks!

Can I still make these if I don’t have a food processor?

So good! I used cashew butter instead of peanut butter to help me keep up with different nut exposure. My toddler loved them.

My kids love these! I am always looking for ways to get protein in and this is a great option. My oldest doesn’t like peanut butter but he can’t even tell this recipe has it (not that I am for hiding ingredients but I am surprised he hasn’t noticed). I think the cocoa powder, maple syrup and banana hides the peanut butter taste well. I find these only need to bake 20 minutes in my oven. I get 16-20 muffins out of this recipe but maybe I don’t fill my muffin tin as full as most people.

These are so good! I did not use almond flour, but extra oats instead. I tried using my ninja blender and that was a fail.  I ended up using my immersion blender and added about 1/4 cup of water (I used natural peanut butter and it tends to be thicker).  I also used maple syrup instead of honey.  
I baked them in my mini muffin pan, and baked for about 14 minutes. ***Check at 10 minutes if using mini muffin pan.  
I made these for my kids but find myself eating them :)

My toddler loves this recipe! The browner the bananas the better for sure! Can use less cocoa powder if wanted. I like to make them mini and cook for about 12 min. 
I grind the oats in my vitamix and once when out of almond flour I mashed some raw almonds a bit in my mortar and then ground them as much as they would go in the vitamix. I will say I don’t like cleaning the vitamix and so prefer to use my hand blender or even just mix it up by hand for the actual batter. I’ve even added some spinach once and shredded/pressed/drained zucchini once with success. 
So far this is our family fav of the muffin recipes we’ve tried. Put in the fridge and eat all week. Will try freezing a batch next for upcoming surgery and see how they do thawing out. Thanks!

These were very good! I did sub almond meal for regular white flour bc I don’t have an actual food processor, my blender could only do so much with the oats so there was tiny chunks in. As per comments I added only 1/4c of coco powder and tossed in some flax seed. Also, as I’m writing this I just realized I forgot the vanilla 🤦‍♀️ I did use the maple syrup so my baby could try them. They didn’t come out tasting very much like peanut butter but it’s very subtle  and may be related to the kind of PB I used. Overall very moist and delicious!

These muffins are tasty! I did, however, take them out at 20 minutes and fear they would be too dry at 24. I also added just under 1/2 tsp. of salt since I’m serving them to children and adults old enough to handle it. It adds to the flavor.

Theses muffins were good and my 3 year old loved them too! I did make a couple substitutes: used whole wheat flour instead of almond meal, did half white sugar &amp; half honey, and I added some salt. Would definitely make it again!

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Top 6 chocolate banana muffins recipes from across the web

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