Chocolate Banana Muffins

These Double Chocolate Banana Muffins are so moist and decadent that you will never guess they’re also good for you. Oil-free and without refined flour, these healthy chocolate muffins are packed with banana flavors and fibers. Perfect for breakfast, as a snack or as a guilt-free treat.

Over the past months I’ve made tons of recipes with bananas. Protein banana bread, flourless cake, strawberry bread all the way to banana bread cookies, it seems that my inventory of banana recipes is complete.

Well…it wasn’t. Until now, because we were still missing some banana muffins. But we had no muffin mold, and my girlfriend was against buying a new one. She said that her parents had a spare one, and getting a second would have been unnecessary. Agree. The thing is that they live on the other sides of the world, so we had to wait until their next visit. A visit which came sooner than expected. Last week her parents arrived, and with them the long-awaited muffin pan.

After no more than a day, our kitchen was full of chocolate muffins. Or better, the BEST chocolate banana muffins ever!

Why you will love this recipe

If usually my desserts don’t last more than 2 days, now that two more people were at home things were faster. But I didn’t expect that fast! I barely had the time to shot the pictures that these chocolate banana muffins were already gone.

We all loved them. Even my girlfriend’s dad, who always say that our “healthy stuffs are not sweet enough”. And I’m pretty sure you will love them too, because these are the best banana and chocolate muffins ever.

The ingredients

Here are all ingredients you need to make healthy chocolate muffins with bananas. As always, you can find the complete ingredient list with quantities in the recipe card down below.

• Bananas. The riper they are, the sweeter your muffins. Look for brown-ish bananas, with dark spots all over their skin. If your bananas are still yellow, let them ripe before making this recipe. Or quickly bake the banana (with skin) in hot oven at 350°F (180°C) for 10 – 15 minutes until soft.
• Eggs. For a better taste and more nutrients, use free-range fresh eggs. I do not recommend making this recipe with egg whites only.
• Nut butter. I recommend almond butter and cashew butter, but also peanut butter is great. 
• Oat flour. Both store-bought and homemade oat flours work, gluten-free if it is necessary. As an alternative, replace with whole wheat flour, spelt flour or all purpose flour.
• Cocoa powder. This recipe uses unsweetened cocoa powder, but also cacao powder or Dutch cocoa powder are suitable.
• Coconut sugar. This ingredient is a healthier alternative to sugar because it is less processed and contains more nutrients. You can replace it with brown sugar, cane sugar, white sugar or with any granular sweetener.
• Baking powder: This will make your muffins rise.
• Vanilla extract and salt. Vanilla extract gives the muffins a rich flavor flavor. A pinch of salt balances sweetness and enhances all flavors.
• Chocolate chips: This recipe uses extra dark chocolate chips without added sugars. Feel free to substitute with any chocolate chips, such as extra dark chocolate chips or semi-sweet chocolate chips.

Protein chocolate banana muffins

If you want to add some protein to this recipe, substitute part of the flour with protein powder. But don’t exaggerate. Replace at most 30 grams (or 1/3 cup) of flour with one scoop of protein, or the muffins will come out dry. Or try my Greek yogurt protein muffins recipe.

I suggest using vegan protein powder or casein, avoid whey. If you opt for vegan powder and casein, your chocolate banana muffins will stay moist and fluffy. With whey instead, they may get dry and rubbery. I like chocolate vegan protein powder.

How to make chocolate banana muffins without oil

Step 1: Combine the wet ingredients

In a large mixing bowl, mash three ripe bananas with a fork until completely smooth. Stir the nut butter, the eggs and the vanilla extract into the mashed bananas. Add in the coconut sugar and the salt. Then stir the wet mixture with a whisk or fork for about two minutes, or until all is well combined.

Step 2: Add the dry ingredients

Stir into the batter the oat flour (or your preferred flour), the cocoa powder and the baking powder. Give it a good mix until smooth, then fold through some chocolate chips.

Step 3: Bake the muffins

Fill ⅔ of each muffin mold with batter, sprinkle with chocolate chips and bake in hot oven for 20 to 30 minutes – mine took 23 minutes.

Storage instructions

To store: Before storing, let the banana muffins cool completely, over a baking rack or over a plate. Once cooled, place in an airtight container and at room temperature they will stay fresh for up to 3 days. In the fridge, they will last for up to 5 days.

To freeze: Let the cocoa banana muffins cool first, then transfer to zipper bags and freeze. Frozen, they will last for up to 3 months. To serve, remove muffins from the freezer and pop them in hot oven for a couple of minutes. Enjoy warm, for breakfast or as a snack.

Recipe variation

What I love about these banana chocolate muffins is that they are so versatile. The roads to customization are literally endless. Be creative and personalize this recipe to your likings, or keep on reading for some ideas.

• Strawberry chocolate muffins: Stir about half a cup of diced strawberry into the batter.
• Blueberry chocolate muffins: Fold though some juicy blueberries.
• Walnut chocolate muffins with banana: Mix a handful of crushed walnuts or pecans into the muffin batter.
• Peanut butter swirl chocolate banana muffins: Use peanut butter as your nut butter of choice and use it to drizzle the muffin tops.

FAQ – Frequently asked questions

More healthy desserts with banana

• Flourless chocolate cake
• Cottage cheese banana bread
• Banana bread cookies
• Healthy chocolate banana bread
• 3 ingredient brownies
• Banana waffles
• High protein banana bread
• Healthy banana cake