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Chocolate Banana Muffins

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


  • 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


  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.