Chocolate Banana Muffins
These Chocolate Banana Muffins are double chocolate muffins, full of sweet chocolate chips. They’re perfect for snacks or a healthy dessert!
I often have very ripe bananas on my kitchen counter. It’s a good problem to have because I have many favorite recipes that call for ripe bananas! Between my Healthy Banana Muffins, Banana Bread and Banana Smoothie, those ripe bananas never go to waste.
Bananas and chocolate are a delicious combination that inspired these chocolate chip banana muffins. These muffins are made with two kinds of chocolate – cocoa powder and chocolate chips. They are more wholesome than the average muffin, since they’re made with some healthier ingredients.
These chocolate banana muffins are lower in sugar than most, so you can eat one for breakfast without getting a sugar rush. They’re tasty enough to make it hard to resist a second muffin, though! The chocolate chips and banana add plenty of sweetness, and who can resist chocolate for breakfast, anyways?
How to Make Chocolate Banana Muffins
For this recipe, you’ll mix up the wet and dry ingredients separately, and then combine them together. Here’s a quick overview of the recipe, with some tips for success. You’ll find the full recipe with ingredient amounts in the recipe card below.
Whisk together the dry ingredients in a large bowl: white whole wheat flour, all-purpose flour, cocoa powder, baking powder, baking soda and salt.
The first wet ingredient that you’ll need is melted butter. I like to melt the butter in the microwave right in the bowl that I’ll then use to mix up the rest of the wet ingredients. To the bowl with the melted butter, add honey, mashed banana, plain Greek yogurt, eggs and vanilla. Use a whisk to mix these until everything is well combined.
Combine and Bake
Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or large spoon to mix everything together. Stop mixing as soon as all of the flour is incorporated. If you mix too much at this point, your muffins could turn out dense or spongy. Gently fold in the chocolate chips.
Scoop the batter into a muffin tin that you’ve greased with cooking spray or lined with paper liners. Or, I highly recommend this nonstick muffin pan. You don’t have to grease it and the muffins never stick to the pan.
Bake the muffins until a tester inserted into the center comes out clean or with just a few moist crumbs attached. Let the muffins cool in the pan for about 5 minutes and then remove them to a wire rack. Then enjoy one warm – the melty chocolate chips are irresistible!
Baking Tips for Muffins
- This recipe calls for both white whole wheat flour and all-purpose flour. You can make them with all whole wheat flour or only all-purpose flour, if that’s what you have on hand.
- If you don’t have any plain Greek yogurt on hand, you can substitute regular plain yogurt, sour cream or applesauce.
- When you make muffins, it’s important to mix together the wet and dry ingredients until they are just combined. Stop mixing as soon as the flour is incorporated. This helps to make light and fluffy muffins.
You can keep these muffins in an airtight container at room temperature for up to 3 days. You can also freeze the muffins for up to 3 months. Thaw frozen muffins for about an hour at room temperature, overnight in the refrigerator, or quickly in the microwave on low power.
Chocolate Banana Muffins
- ¾ cup white whole-wheat flour
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup butter, melted
- ⅓ cup honey
- 1 cup mashed very ripe banana, 3 medium bananas
- ½ cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup chocolate chips
- Preheat oven to 375 degrees F. Spray a muffin pan with cooking spray or line with paper liners.
- In a large bowl whisk together white whole wheat flour, all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- In a medium bowl whisk together the melted butter, honey, mashed banana, Greek yogurt, eggs and vanilla.
- Pour the wet ingredients into the dry and stir until just combined and no streaks of flour remain. Gently stir in the chocolate chips.
- Scoop the batter into the prepared muffin pan, dividing it evenly between the 12 muffin cups. Bake for about 17 to 19 minutes, until a tester inserted into the center of a muffin comes out clean. Let muffins cool in the pan for 5 minutes and then remove to a wire rack to finish cooling.
- If you do not have plain Greek yogurt, you can substitute regular plain yogurt, sour cream or applesauce.
- Muffins can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.
- Recipe can be used to make mini muffins and will make about 48 mini muffins. Bake mini muffins for 12-14 minutes.