Healthy Double Chocolate Banana Muffins that are super fluffy, moist and, best of all, made with wholesome ingredients! They’re easy to make in just one bowl too!
Chocolate is of great importance in this house. While I don’t have much of a sweet tooth (although the hubby more than makes up for it), when chocolate is involved, I find it very hard to resist.
That’s why these chocolate banana muffins pack a double dose of chocolatey goodness! I mean, why have a little chocolate when you can have a lot and still call it healthy? They also feature banana, and if you have ever had banana and chocolate together, you know how well they pair together. It’s a flavor combo I enjoy often in this recipe as well as in my Chocolate Banana Bread and Chocolate Banana Baked Oatmeal. I also have another go-to muffin recipe featuring this delicious combo so be sure to check out my Banana Chocolate Chip Oat Muffins for another delicious breakfast idea.
Despite all the chocolate in these muffins, they are made with wholesome ingredients. There is no refined sugar in these and they can be made gluten-free, dairy-free or even vegan!
Ingredients in Healthy Double Chocolate Banana Muffins and Substitutions
I have tested these muffins in a variety of ways and each time, they come out delicious. Whether you are accommodating special dietary restrictions or just want to make these healthier, I’ve listed all the substitutions you can use to create the perfect muffins for you.
- Flour: You can use oat flour (make sure it is gluten free if that is important to you), whole wheat pastry flour, or even all purpose flour.
- Cocoa powder: unsweetened cocoa powder or dutch processed cocoa powder.
- Baking soda and Baking powder
- Salt: A little salt enhances the flavor in baked goods.
- Bananas: This healthy chocolate banana muffins recipe is a great way to use up those overripe bananas and add sweetness to the muffins without needing too much additional sweetener.
- Eggs: This recipe requires 2 large eggs but you can substitute the eggs for vegan-friendly flax eggs. To make 2 flax eggs, mix 2 tablespoons ground flax meal with 5 tablespoons water. Stir and let it sit for a few minutes to thicken.
- Butter or coconut oil: I often make these with butter because I love the buttery flavor, but to make them vegan or just healthier you can use coconut oil instead. If you are not a fan of coconut oil, you can also use a different oil like vegetable oil.
- Honey or maple syrup: If you are making these muffins vegan, you can use maple syrup instead of honey.
- Milk of choice: You can use any type of milk you like for this recipe. Regular dairy milk (skim milk, 1%, 2% or whole milk) or nondairy milks like oat milk, almond milk, soy milk, or coconut milk).
- Flavorings: Vanilla extract and ground cinnamon.
- Chocolate chips or chocolate chunks: Semi-sweet or dark chocolate chips. If you want to make this recipe vegan, you can use dairy-free chocolate chips.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make Healthy Double Chocolate Banana Muffins
- Mix the dry ingredients. In a large bowl, mix together the flour, cocoa powder, baking powder, baking soda, cinnamon and salt. Set aside.
- Combine the wet ingredients. In another large mixing bowl, mash the bananas well with the a fork. Once they are mashed, add to them the eggs, butter or oil, honey or maple syrup, milk, and vanilla. Mix everything together.
- Combine the wet and dry ingredients. Add the flour mixture to the wet ingredients, mixing well until everything is incorporated.
- Fold in the chocolate chips. Fold the chocolate chips into the batter. Spoon batter into muffin liners.
- Scoop, bake, and cool. Scoop the batter into a prepared muffin tin lined with muffin liners and bake in a preheated oven for 22 minutes or until a toothpick inserted into the center of the muffins comes out clean. Let cool in tin for a few minutes. Then gently remove the muffins from tin and place them on a cooling rack to cool completely.
Storing muffins
Once they are cooled completely, the muffins can be placed in an airtight container and stored at room temperature. They will stay fresh for a couple of days.
Can you freeze these healthy muffins?
Yes, you can freeze these healthy chocolate muffins. Once they are cooled, you can place them in a freezer bag and freeze them for a few months. When you want to enjoy a muffin, you can let it thaw. Alternatively, you can microwave it at 10 second intervals until warmed through.
I hope you give these muffins a try and enjoy them as much as we do!
You may also like these other healthy muffin recipes:
Healthy Strawberry Banana Muffins
Healthy Banana Blueberry Muffins
Carrot Zucchini Muffins
Healthy Pumpkin Chocolate Chunk Muffins
Healthy Double Chocolate Banana Muffins
Ingredients
- 1 1/2 cups oat flour or whole wheat pastry flour or all purpose flour
- 1/3 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 overripe bananas
- 2 eggs, whisked (substitute flax eggs instead for a vegan option. See notes below)
- 1/4 cup butter or coconut oil, melted
- 1/2 cup honey or maple syrup
- 1/4 cup milk of choice
- 1 teaspoon vanilla extract
- 1 cup chocolate chips or chocolate chunks
Instructions
- Preheat oven to 350F and add muffin liners to a 12 cup muffin tin.
- In a large bowl, mix together the flour, cocoa powder, baking powder, baking soda, cinnamon and salt. Set aside.
- In another large mixing bowl, mash the bananas well with the a fork. Once they are mashed, add to them the eggs, butter or oil, honey or maple syrup, milk, and vanilla. Mix everything together.
- Add the flour mixture to the wet ingredients, mixing well until everything is incorporated.
- Fold the chocolate chips into the batter. Spoon batter into muffin liners.
- Scoop the batter into the prepared muffin tin and bake for 22 minutes or until a toothpick inserted into the center of the muffins comes out clean.
- Let cool in tin for a few minutes. Then gently remove the muffins from tin and place them on a cooling rack to cool completely.
Notes
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
