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–+ servings
A group of double chocolate banana muffins on a cooling rack with chocolate chips sprinkled nearby.
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4.86 from 14 votes

Healthy Double Chocolate Banana Muffins

Double chocolate banana muffins are moist, full of melty chocolate chips and perfect for snacking!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Yield: 12 muffins

Ingredients

  • 2 large, very ripe bananas (about 1 heaping cup when mashed)
  • ⅓ cup honey
  • ¼ cup unsalted butter, melted (or sub oil or coconut oil)
  • ¼ cup milk of choice
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 ¼ cups white whole wheat flour, see notes
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup semisweet chocolate chips

Instructions

  • Preheat the oven to 350. Line a muffin tin with muffin liners and spray with cooking spray.
  • Mash the bananas in a medium bowl until completely mushy.
  • Add the honey, butter, milk, egg and vanilla and stir until well combined.
  • Sprinkle in the dry ingredients: flour, cocoa powder, baking soda and salt. Mix the dry ingredients into the wet until just combined.
  • Fold in the chocolate chips.
  • Spoon the batter into the muffin tins, filling each cup almost all the way to get 12 very full muffins.
  • Bake at 350 for 18-22 minutes, until they are just done. (You don’t want to over-bake them.)
  • Remove the muffins from the muffin tin and let cool completely before storing.

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Notes

Bananas: You need two very large bananas or 3 medium bananas. And you want your bananas to be extra ripe for this recipe. If yours aren’t quite ripe enough, consider adding some extra honey to increase the sweetness.
Flour: I use white whole wheat flour, but you could substitute whole wheat flour or all-purpose flour if you prefer.
Yield: I make 12 big muffins from this recipe. You could probably get 14 muffins out of these if you want to use a second pan.
Vegan: To make these muffins vegan:
  • Substitute a flax egg for the egg
  • Use oil or coconut oil in place of the butter
  • Substitute agave or maple syrup for the honey
  • Use your favorite non-dairy milk, such as soy milk or almond milk
  • Use vegan chocolate chips
Storage: These muffins will keep at room temperature for 1-2 days. After that, they are best stored in the fridge (for another 3-4 days) or frozen for up to 6 months.

Nutrition

Serving: 1serving | Calories: 304kcal | Carbohydrates: 43g | Protein: 9g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 40mg | Sodium: 314mg | Fiber: 4g | Sugar: 21g
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