These chocolate banana muffins taste amazing and are healthier than traditional muffins. They are made with whole wheat flour and contain no refined sugar. Greek yogurt makes them super moist, and they are so easy to make with the ripe bananas sitting on your counter. 

Anyone else a chocolate lover like me? One of my favorite things to have for breakfast when I was in high school was my mom’s incredibly delicious chocolate brownies with a tall glass of milk. Not the most nutritious way to start my day, but boy was it yummy!!!

I still love chocolate desserts on occasion for breakfast. Luckily I came up with this recipe for chocolate banana muffins. They are moist and loaded with chocolatey flavor. Best of all they satisfy my early morning chocolate cravings with ingredients that are more nutritious than the ones found in my favorite desserts. 

Tammy’s Tips For Making Chocolate Banana Muffins

I recommend using whole wheat pastry flour rather than regular whole wheat flour because it produces lighter baked goods with a tender texture. I use Bob’s Red Mill Organic Whole Wheat Pastry Flour. 

These muffins are delicious as is, but you could add chocolate chips and/or nuts. When I add chocolate chips I use Enjoy Life Dark Chocolate Morsels because they only contain 2 ingredients, unsweetened chocolate, and cane sugar. They are certified Non-GMO and do not contain soy lecithin or other emulsifiers.

This recipe makes 12 large muffins. You could make smaller muffins by filling the muffin cups 2/3 of the way full. This will yield approximately 16 muffins.

You can also use this recipe to make chocolate banana bread. Just pour batter into a greased loaf pan and bake 30-40 minutes, or until a toothpick inserted into the center comes out clean.

Both the muffins and the bread freeze well. For individual servings, I like to slice any leftover bread and flash freeze it. Place the sliced bread on a cookie sheet lined with parchment paper and freeze it. Once the bread is frozen, store it in a sealed container and place it back in the freezer. This prevents the individual slices of bread from sticking together.

Great for breakfast on the go or an afternoon snack!

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Chocolate Banana Muffins

These chocolate banana muffins taste amazing and are healthier than traditional muffins. They are made with whole wheat flour and contain no refined sugar. Greek yogurt makes them super moist, and they are so easy to make with the ripe bananas sitting on your counter. 

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 10 minutes

Cook Time 12 minutes

Ingredients

• 1/4 cup pure maple syrup (can substitute honey)
• 1/2 cup coconut oil, melted (can substitute softened butter)
• 3-4 medium ripe bananas, mashed
• 1/2 cup Greek yogurt or plain regular yogurt
• 1/2 cup almond milk or milk of choice
• 1 tsp vanilla
• 1 3/4 cup whole wheat flour I recommend whole wheat pastry flour
• 1/2 cup cocoa
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup dark chocolate chips and/or chopped nuts (optional) I use Enjoy Life Dark Morsels

Instructions

1. Preheat oven to 350 degrees F. Grease muffin pan.

2. Mix syrup and coconut oil in a large bowl. Whisk in eggs until well blended. Add bananas, yogurt, milk, and vanilla. Beat until smooth.

3. Stir in flour, baking soda, cocoa, and salt until well blended.

4. Fold in chocolate chips if using.

5. For large muffins, divide the batter evenly between 12 muffin cups. For smaller muffins fill muffin cups 2/3 of the way full. Will make approximately 16 smaller muffins. Bake 12-17 minutes, or until toothpick inserted into the center of a muffin comes out clean.

Recipe Notes

You can also use this recipe to make a loaf of chocolate banana bread instead of muffins. Just pour batter into a greased loaf pan and bake 30-40 minutes or until a toothpick inserted come out clean. Both the muffins and bread freeze well.

We recommend using organic ingredients whenever possible.

You might also enjoy these muffin and bread recipes:

Whole Wheat Banana Bread

Lemon Blueberry Bread

Whole Wheat Pumpkin Muffins