This incredible muffin recipe comes from the AK archives back in 2017 and reading back on the post was such a fun trip down memory lane. I wrote it right after Tony and I got engaged, and am reposting it now that we are married in a new home with THREE little boys!
Time truly flies, but perfect healthy chocolate banana muffins are still the ultimate treat.
These muffins are a take on my famous Skinny Banana Chocolate Chip Muffins but with a chocolate twist that seriously makes them taste like chocolate cake. I originally made them after receiving the sweetest note from a woman named Sara and her (then) 4-year-old daughter, Reagan. Sara described Reagan as a true little chef and baker who was truly amazing in the kitchen. They had a glorious baking day after finding my banana chocolate chip muffins and emailed me the kindest note and cutest photo.
I whipped up the best-ever chocolate version of those muffins just for Reagan, who is now 10! Whether or not they see this post update, it’s so fun to think back on that memory and the ways that Ambitious Kitchen has touched so many lives over the years.
SO, get a baking day on your calendar, make a batch of these chocolate beauties, and have yourself a wonderful week.
What makes these chocolate banana muffins healthier?
Traditional chocolate banana muffins, while absolutely delicious, are typically made with lots of refined sugar and butter or oil. I lightened these babies up a bit by sweetening them with just 1/4 cup of honey and ripe, mashed bananas so that they’re refined sugar free. You’ll also only need 2 tablespoons of oil because the muffins get extra moisture from protein-packed greek yogurt! They also have a boost of whole grains thanks to whole wheat pastry flour instead of white flour.
Ingredients in the best healthy chocolate banana muffins
While they are chocolate muffins, they’re made with whole grains, protein packed greek yogurt, naturally sweetened with honey (or maple syrup) and contain just a hint of chocolate sweetness. I call them perfection. Here’s what you’ll need to make them:
- Bananas: be sure to use super ripe bananas with lots of brown spots to get the perfect amount of sweetness and banana flavor.
- Honey: we’re also adding a little honey to boost the sweetness. You can also use pure maple syrup if you’d like.
- Egg: you’ll need one egg in this muffin recipe.
- Oil: a couple tablespoons of olive oil to add moisture.
- Yogurt: a little yogurt adds additional moisture and a boost of protein. Feel free to use plain or vanilla 2% yogurt or whole milk greek yogurt.
- Flour: you’ll need whole wheat pastry flour to give the muffins that fluff factor.
- Cocoa powder: for the ultimate rich chocolate flavor. Be sure to use high quality cocoa powder or cacao powder for the best flavor!
- Baking staples: don’t forget the vanilla extract, baking soda, and salt.
- Chocolate chips: gotta have that melty chocolate in every bite. Don’t forget to sprinkle the muffins with a few chocolate chips on top, too.
I love to top them with a dollop of peanut butter because everyone knows PB + chocolate = life.
Optional ingredient swaps
As with all baking recipes, I suggest sticking with the recipe as best as possible to ensure that they come out perfectly every time. Here are a few ingredient swaps I can recommend:
- For the oil: feel free to use avocado oil, melted & cooled coconut oil, or melted butter or vegan butter in place of the olive oil.
- For the yogurt: 2% plain greek yogurt adds the best moisture, but nonfat yogurt or dairy-free yogurt should also work well.
- For the flour: feel free to use white whole wheat flour or a mix of whole wheat flour and all purpose flour.
Can I make them gluten free?
I’ve only tested these muffins using whole wheat pastry flour or a mix of whole wheat flour and all purpose flour, so I cannot recommend a gluten-free substitute. Feel free to try my Paleo Double Chocolate Tahini Banana Muffins instead!
What about vegan?
I haven’t tested a vegan version of these muffins either, but you could try swapping the egg for 1 flax egg, and using your favorite plain or vanilla dairy free yogurt. Then be sure to use maple syrup instead of the honey as well as dairy free chocolate chips. Let me know in the comments if you try it!
Try a healthy chocolate banana bread
I think these healthy chocolate banana muffins can be made into a bread, too! Simply pour the batter into an 8×4 inch loaf pan greased and lined with parchment paper. Bake for 40-55 minutes until a toothpick comes out clean.
Alternatively, try one of these delicious chocolate banana bread recipes:
- Healthy Chocolate Brownie Banana Bread (gluten free)
- Healthy Marbled Chocolate Zucchini Banana Bread
- Double Chocolate Paleo Banana Bread (gluten free)
- Healthy Double Chocolate Zucchini Bread (vegan & gluten free!)
Storing & freezing tips
- To store: store these chocolate banana muffins on the counter in an airtight container for a day, then transfer them to the fridge for up to 4-5 days. The muffins get even fudgier after sitting in an airtight container for a day; they sweeten up a bit and get super soft.
- To freeze: place the muffins in an airtight container or reusable bag and freeze for up to 3 months. When you’re ready to eat them, you can microwave them for 45 seconds-1 minute or until warm.
Our fav muffin-baking tools
Don’t forget to check out all of our favorite kitchen essentials.
More healthy muffin recipes you’ll love
- Grandma’s Healthy Bran Muffins
- Blender Banana Spinach Muffins (kid-friendly!)
- Honey Cinnamon Walnut Banana Muffins
- The Best Healthy Blueberry Oatmeal Muffins (gluten free!)
- Healthy Peanut Butter Banana Muffins (dairy free + gluten free)
Get all of my muffin recipes here!
If you make these healthy chocolate banana muffins, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. And of course be sure to follow Ambitious Kitchen on Instagram. xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healthy Double Chocolate Banana Muffins
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 (can sub melted and cooled coconut oil, avocado oil or butter)
- 1/2 cup plain or vanilla 2% or whole-milk greek yogurt
- 1 cup whole wheat pastry flour or white whole wheat flour*
- 1/2 cup unsweetened cocoa powder or cacao powder (use a high quality cocoa powder)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1/2 cup chocolate chips, plus 2 tablespoons for sprinkling on top
Instructions
- Preheat oven to 350 degrees F. Line a 12 cup muffin tin with muffin liners and spray with nonstick cooking spray.
- In a large bowl add the mashed bananas, honey, vanilla, egg, oil and greek yogurt. Whisk wet ingredients together until well combined.
- Add dry ingredients to wet ingredients: whole wheat pastry flour, cocoa powder, baking soda and salt. Mix until combined. Stir in 1/2 cup of chocolate chips.
- Pour batter into greased muffin cups. Sprinkle the remaining 2 tablespoons of chocolate chips on top of muffins. Bake for 23-27 minutes until the tester comes out clean.
Recipe Notes
Nutrition
Recipe by Monique Volz | Photography by: Sarah Fennel
This post was originally published on January 3rd, 2017, and republished on April 20th, 2023.
Hi! Coming back to say Reagan is now 14 and still baking! Always love and continue to enjoy your recipes. Thank you!!
The BEST muffins ever! I can’t make enough of these to keep the family happy, they disappear so fast!
So happy to hear that!
Absolutely fluffy and delicious muffins! I made them with einkorn flour. Knowing that this is a slightly weaker flour, I added a scoop of collagen powder for some structure. They turned out amazingly well and very soon I had two kid faces stuffed with chocolate and happy chocolate grins ear to ear. I baked at 425 for the first 5 minutes then 350 for 15 minutes or so.
I’m glad those swaps worked out well! Perfect snack or treat 🙂
I loved this recipe. Easy and quick to make on a Saturday morning. More important, my four year old loves them! Def a win for an easy breakfast/snack for a kid going through a bit of a picky phase. 👏🏻
Absolutely! This one’s great for picky littles 🙂
Excellent recipe! I used half all purpose fflour and half whole wheat flour and maple syrup. Will make again. Thank you!
Perfect! Glad you enjoyed!
This was a fun recipe to make with my toddler! Despite using frozen bananas which are usually wetter, the batter was very dry. I ended up adding a little more yogurt. Was also a bummer they stuck to the paper liners so much! Next time I will try silicone liners or greasing the muffin tin
I would recommend using ripe bananas at room temp, not frozen and making sure your batter is just combined but not overmixed to help prevent dry muffins. Also spray your parchment paper liners too 🙂
Hi there!
My husband tried this recipe and although they were tasty they were incredibly dried. He said he followed the recipe to the letter but he noticed that he was mixing the ingriends it was very thick and as a result it could not be poured into the muffin cups. Is there something he did wrong? He would like to try it again. Thanks! Patrice
Hi Patrice! Dry baked goods and thick batter is usually due to over mixing. For anything with flour you want to make sure it’s just mixed until combined! Let me know if that helps 🙂
Wow! These are delicious! Thank you! I used 1/2 cup all-purpose and 1/2 whole wheat flour and added some cinnamon (I add cinnamon to everything I bake that has chocolate in it)…all I can say is Yum. They are like chocolate banana cake!
YUM! You can’t go wrong with chocolate banana cake 😉
Really delicious muffins. I added an extra egg for a little extra protein. Highly recommend this recipe!
Perfect! So glad you enjoyed!
I made mini muffins and baked for 19 minutes. These are SO good and moist. It’s like a treat but I don’t feel guilty eating 5 of them. Will definitely make again. My little kids will love them too.
So cute! Great idea to make them mini!
I’ve made these numerous times and just wanted to say thanks for the great recipe! I’m someone who sometimes tends to make adjustments to recipes but not this one, it’s truly delicious as is. I have used different types of yogurt depending on what I have – Greek, whole milk, cashew and they always come out great. Only thing I sometimes add is flax seed and if I do I usually just add a smidge more liquid. I had 6 kids and 2 adults today and all muffins were eaten with calls for more!
Love that! Glad this one’s a hit 🙂
These were really quick and easy to make! Mine came out slightly dense and more like a brownie which I’m not upset about! They were delicious 🙂 as with all things banana they’ll probably be even better the day after. I might add walnuts next time for some crunch!
Make sure to not overmix the batter – that could lead to denser muffins! Glad you still enjoyed, and walnuts would be perfect in here 🙂
These muffins were so good. I made them in a mini muffin tin. It made 12, so maybe 90 calories. Tasted so moist.
Thank you for this wonderful recipe. I also used all purpose flour, as I had it on hand.
OH MY GOSH! (this was my 7year olds reaction) and i have to agree these taste so indulgent without being indulgent! I used butter instead of oil. and even though i was short on cocoa powder (didnt realize till to late) they are still so yummy!
Aww love that!!
My four year old and picky husband loved these. I used half all purpose flour and half whole wheat flour (that’s what I had on hand), and it turned out perfect. Will be a repeat for sure.
Perfect! Glad they were a hit!
This recipe was sooo yummy! I did opt for almond flour. I chose syrup, coconut oil, cacao powder, oikos plain yogurt, left out the chocolate chips and added some swerve sugar.
The only issue was they didnt rise so im not sure why :/ but they were moist and delicious!
Nutritional facts
Fiber 2.7 g
Protein 6.2g
Sugar 8g
Carbs 20 g
Fat 8.5 g
Sat fat .5g
The muffins likely didn’t rise because of the almond flour! Feel free to try these muffins if you’re looking to use that flour specifically.
I am hoping these muffins are tasting as good as they look . I did add some sour cream to the recipe so the batter was that thick .
I hope you enjoyed!
These muffins are a family favorite, have been for years now. I honestly cannot believe how good they are. I used to pick out a double chocolate chip muffin every day after school with my mom…. The fake kind of course- THESE ARE SO MUCH BETTER!!! And I feel so good after eating them bc they’re real ingredients that work with your body! I swap the WW flour for oat flour and they’re perfect and delicious every time!!! Another fun swap I tried with them (for my baby who I didn’t want eating too much chocolate, but now it’s MY FAV) is omitting the cocoa powder, adding a little extra vanilla and they taste like the most glorious fluffy vanilla chocolate chip bread muffins ever!!!!!
Thank you for creating these!!!! It’s honestly life changing to have healthy muffins I’m happy for my kids to devour!
That all sounds amazing! So glad they’re a hit with the kiddos 🙂
I just tried this. Was good except that the chocolate was over powering. What chocolate chips do you suggest? I used semi sweet chocolate morsels. Is that the wrong kind?
Feel free to use any chocolate chips you’d like! I love semi-sweet or dark chocolate chips. What kind of cocoa powder did you use?
These are so simple to make, healthy, and delicious! I love them and my husband and 3 kids gobbled them up too. I wish I had doubled the recipe! Thanks for another great one, Monique.
So happy to hear that!
These were divine! Made for a mom’s meet up group and they were devoured by kids and parents alike. Didn’t realize I was low on cocoa, so subbed the missing with flour, and my toddler threw in some extra chocolate chips for good measure. Definitely a keeper recipe!
Absolutely perfect! So glad these are a hit for everyone, Carie. Thanks for sharing your comment, I appreciate it 🙂❤️
Could the bananas be substituted for more green yogurt? Maybe a total of 1.5 cups of yogurt? My kids don’t love bananas. Thanks!
I haven’t tried making these without the banana as they as a key ingredient, but applesauce might work!
Is there a way to make these gluten free? Could I use almond flour? The recipe is perfect we just are a gluten free household
Unfortunately I cannot recommend a GF sub for this recipe. But I would recommend THIS recipe!
They are so delicious.
My friends love them!
Yum! So glad these muffins are a hit ❤️
Delicious with maple syrup, coconut oil and whole wheat flour.
Thanks you for sharing your subs, glad this recipe turned out great for you 🙂
thanks
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I made these into a loaf. They were absolutely delicious and a huge hit with the whole family! Thank you. Also, I my bake time for the load was 50 min.
Ah yay! I am SO glad these muffins turned out great for you. Thank you for sharing ❤️
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Hello, I made the Chocolate Banana Muffins the way you told. They turned out really delicious. It was like a burst of flavor. I Highly recommend everyone to use this recipe.
Thanks so much, Danny! Glad this recipe turned out great for you!
my brother and dad loved them!
Ah yay! glad this recipe is a hit!
They are so delicious.
My friends love them!
Hi Monique, I too have 3 boys! It has been so special to have all sons and no daughters (not that I didn’t want a daughter!). Everyone always asks, don’t you want a girl? And I said nope, I love 😍 my boys!! Moms and sons have a very special relationship and I wouldn’t trade it for the world!! Btw, I love and use and recommend your blog all the time!!!! I have sooo many favourites! (Your morrocan stew!!). Thanks for all your hard work while raising your precious family!!
Aww thank you for sharing! They are so fun and keep us so busy! Glad you’re loving my recipes, thanks so much for being here ❤️
Hey guys it’s me again with results of doing this recipe, cake style…all I have to say is WOW talk about a nice decadent cake and so yummy , I just doubled the muffin recipe and baked in a 10” cheese cake pan. the cake cooked for 1-1/2 hours lol. after 30 minutes I put a piece of foil on top ( loose,not wrapped ) and kept cooking at 350 checking it with a tooth pick every 10 minutes cause it was always marking wet. Even after 1-1/2 hours it wasn’t a clean tooth pick at that point I said to myself ,self take this cake out of the oven NOW lol wish I could show you pics of the cake somehow , but look at my FB wall I’ll post it . Enjoy
These are amazing as muffins but will it work in a cake mold as well …? I’m trying it as we speak lol been 25 minutes and still wet on the toothpick hummmmmmmm noticed it was getting pretty dark on top so I put a loose foil on top .
Can I use cacao powder instead of cocoa and what kind of chocolate chips did you use? Tyia.
I followed the recipe, except I added a dash of almond extract, toasted coconut and pecans over the tops. I also used regular flour and added vanilla protein powder for part of the 1 cup it called for. I think they hit the spot if you want a good chocolate muffin. Just the right sweet I was looking for 🫶
Hello. I currently have a lot of bananas and am eagerly waiting for them to overripen so I can make these muffins😋 May I ask, if I don’t have any greek yoghurt, will it be possible to sub it with the same amount of banana? Thank you.
Love the easy method you shared.
Hi! Wondering if you have thoughts for making the Skinny Banana Chocolate muffins gluten free—which GF flour(s) would you try?
Hi! I’d recommend trying either my Healthy Chocolate Brownie Banana Bread as muffins or trying my Blender Double Chocolate Spinach Muffins. Both are GF 🙂
Great
Recipe looks delish…thank you!
I wonder if almond & coconut flour will work instead of the whole wheat?
Ciao Edi
i like to eat banana flavour maffins and believe me i like them the most in the world and your recipe is just amazing i will definetly try this