These Healthier Chocolate Banana Muffins are a delightful blend of indulgence and nourishment, perfect for any time of day. Moist, tender crumb meets rich chocolatey goodness, all sweetened naturally with ripe bananas. In just 35 minutes, you’ll have a batch of warm, fragrant muffins that feel like a treat without the guilt. The subtle sweetness of banana pairs beautifully with the deep cocoa flavor, creating a balance that’s both satisfying and wholesome.
Each bite offers a soft, fluffy texture with just the right amount of richness, making them ideal for breakfast, snacks, or dessert. Packed with wholesome ingredients, these muffins are a crowd-pleaser that’s easy to whip up. Whether you’re baking for family or treating yourself, they’re a delicious way to enjoy a healthier twist on a classic favorite.
Ingredients for Healthier Chocolate Banana Muffins
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
- 1/3 cup (113g) honey (or maple syrup or agave)
- 1 large egg, at room temperature
- 1/4 cup (56g) coconut oil, melted (or vegetable oil, olive oil, or melted butter)
- 1 teaspoon pure vanilla extract
- 1 cup (130g) whole wheat flour (spooned & leveled)
- 1/2 cup (41g) natural unsweetened cocoa powder (or dutch-process)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (180g) semi-sweet or dark chocolate chips (save a few for topping)
Step-by-Step Instructions
- 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 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 together the flour, cocoa powder, baking powder, baking soda, and salt.
- 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 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. (Total baking time is about 20–21 minutes.)
- Press any remaining chocolate chips into the tops of the warm muffins. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling, or enjoy warm.
- Store muffins covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.
Storage and Reheating Tips
These muffins stay fresh at room temperature for up to 3 days when stored in an airtight container. For longer storage, transfer them to the refrigerator for up to 1 week. To enjoy them warm, simply microwave for 10–15 seconds or toast lightly in the oven at 300°F (150°C) for 5 minutes.
Recipe Variations to Try
Swap the chocolate chips for chopped nuts, dried fruit, or even white chocolate chips for a different twist. If you prefer a nuttier flavor, replace half the whole wheat flour with almond flour. For a vegan version, use a flax egg and maple syrup instead of honey.
Time-Saving Tips for Busy Bakers
Mash your bananas the night before and store them in the fridge to save prep time. You can also measure out all your dry ingredients in advance and keep them in a sealed container. If you’re short on time, skip the two-temperature baking method and bake at 350°F (177°C) for 18–20 minutes instead.
Equipment Guidance for Perfect Muffins
Use a sturdy whisk to combine your wet and dry ingredients evenly. A cookie scoop or ice cream scoop makes portioning the batter into the muffin cups quick and mess-free. For easy cleanup, opt for silicone muffin liners or a nonstick muffin pan.
Common Questions Answered
Can I use unripe bananas?
No, ripe bananas are sweeter and easier to mash, which is key for this recipe.
Can I skip the chocolate chips?
Absolutely, but they add a rich flavor and texture.
What if I don’t have coconut oil?
Any neutral oil or melted butter works just as well.
Healthier Chocolate Banana Muffins Recipe
Ingredients
- 1 and 1/2 cups mashed bananas (about 4 medium or 3 large ripe bananas)
- 1/3 cup honey (or maple syrup or agave)
- 1 large egg at room temperature
- 1/4 cup coconut oil melted (or vegetable oil, olive oil, or melted butter)
- 1 teaspoon pure vanilla extract
- 1 cup whole wheat flour spooned & leveled
- 1/2 cup natural unsweetened cocoa powder (or dutch-process)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet or dark chocolate chips save a few for topping
Instructions
- 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.