Double Chocolate Banana Muffins Recipe

Double Chocolate Banana Muffins — a delicious morning treat!

These muffins combine the wholesome goodness of ripe bananas
with the irresistible flavor of chocolate,
making them perfect for breakfast or as a snack.

Enjoy these easy-to-make, moist muffins that are also good for you.

Get ready to fall in love with these Double Chocolate Banana Muffins.

Let’s start baking!

For Double Chocolate Banana Muffins

Bananas — They add natural sweetness and keep the muffins moist.
Honey or Pure Maple Syrup – To naturally sweeten the muffins without refined sugar.
Vanilla Extract – For a warm, rich flavor that pairs perfectly with chocolate.
Egg – To bind everything together and add structure.
Extra Virgin Olive Oil – For moisture. You can also use melted coconut oil, avocado oil, or butter if preferred.
Greek Yogurt – To make the muffins tender and add a boost of protein.
Whole Wheat Pastry Flour or White Whole Wheat Flour – To keep these muffins hearty and wholesome.
Unsweetened Cocoa Powder or Cacao Powder – For that deep, rich chocolate flavor. Use high-quality cocoa powder for best taste.
Baking Soda – To help the muffins rise beautifully.
Salt – To balance the sweetness and enhance the chocolate flavor.
Chocolate Chips – For extra melty chocolate bites.

Double Chocolate Banana Muffins Recipe

Craving a sweet treat without the guilt? Dive into these Double Chocolate Banana Muffins, where health meets decadence. Made with ripe bananas, whole wheat flour, and a touch of honey, these muffins offer a nutritious way to satisfy your chocolate cravings.

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Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Double Chocolate Banana Muffins Recipe

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: muffins

Notes

Ingredients:

3 medium ripe bananas, mashed
1/4 cup honey or pure maple syrup
1 teaspoon vanilla extract
1 large egg
2 tablespoons extra virgin olive oil (alternative options: melted and cooled coconut oil, avocado oil, or butter)
1/2 cup plain or vanilla Greek yogurt (2% or whole milk)
1 cup whole wheat pastry flour or white whole wheat flour
1/2 cup unsweetened cocoa powder or cacao powder (preferably high quality)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips, plus 2 tablespoons for topping

Instructions:

Preheat your oven to 350°F (175°C).
Prepare a 12-cup muffin tin by lining it with muffin liners and lightly coating with nonstick cooking spray.
In a large bowl, combine the following wet ingredients:
- Mashed bananas
- Honey
- Vanilla extract
- Egg
- Oil
- Greek yogurt
  Whisk until well combined.
Add the dry ingredients to the wet mixture:
- Whole wheat pastry flour
- Cocoa powder
- Baking soda
- Salt
  Stir until just combined, being careful not to overmix.
Gently fold in 1/2 cup of chocolate chips.
Evenly distribute the batter among the muffin cups.
Sprinkle the remaining 2 tablespoons of chocolate chips over the tops of the muffins.
Bake in the preheated oven for 23 to 27 minutes, or until a tester inserted into the center of a muffin comes out clean.

Notes:

For best results, use whole wheat pastry flour or white whole wheat flour. You can substitute with a mix of regular whole wheat flour and all-purpose flour if needed.

Nutrition

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Can I swap out whole wheat pastry flour for regular whole wheat flour?
Of course! While you can use regular whole wheat flour, your muffins might be a little denser. For that light, fluffy texture, try mixing it with a bit of all-purpose flour. But hey, whatever you have on hand will work!
How ripe should my bananas be for these muffins?
You want those bananas to be really ripe—think spots and softness. The riper they are, the sweeter and more moist your muffins will be. Plus, they’re easier to mash, which is always a win!
Can I make these muffins gluten-free?
Yes! Swap out the whole wheat flour for a 1:1 gluten-free baking blend, and you’ll still get that perfect texture. Just make sure your flour blend includes xanthan gum to help hold everything together.
How do I store these muffins, and can I freeze them?
Once they’re cooled, pop them into an airtight container and store them at room temperature for up to 3 days. Need them to last longer? Freeze them for up to 3 months! Just let them thaw on the counter, and you’ll be good to go.
Can I add nuts or other mix-ins to the muffins?
Definitely! Chopped walnuts, pecans, or even a handful of dried fruit would make a great addition. Just fold them in gently to keep your muffins soft and chewy—no overmixing allowed!