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Healthy Double Chocolate Banana Muffins

by Contributing Author

This incredible muffin recipe is from the AK Archives in 2017 and it was such a fun trip back in time to read through the post. I am reposting because I got married to another boy.

Time really flies, but it’s perfect healthy chocolate banana muffin The ultimate treat.

These muffins are a take on my famous Skinny Banana Chocolate Chip Muffins, but with a chocolate twist, and they taste like chocolate cake. I originally made them after receiving the sweetest notes from a woman named Sarah and her (then) 4-year-old daughter, Reagan. After finding my banana chocolate chip muffin, they had a glorious baking day and emailed me the kindest note and the cutest photo.

I made the best chocolate version of muffins for Reagan, who just turned 10. Whether they see this post updated or not, it’s been a lot of fun to relive that memory and how Ambitious Kitchen has impacted so many lives over the years.

So put Baking Day in your calendar and make lots of these chocolate beauties and have a great week.

What Makes These Chocolate Banana Muffins Healthier?

Traditional chocolate banana muffins are delicious, but they are usually made with lots of refined sugar and butter or oil. I sweetened these babies with just 1/4 cup honey and ripe mashed bananas to make them a little lighter with no refined sugar. You only need 2 tablespoons of oil as it gets moisture in. It also has a whole grain boost thanks to whole wheat pastry flour instead of white flour.

Ingredients for the Best Healthy Chocolate Banana Muffins

They’re chocolate muffins, but they’re made with whole-grain, protein-packed Greek yogurt, naturally sweetened with honey (or maple syrup), and contain just a hint of chocolate sweetness. I call it perfect. Here’s what you need to create them:

  • banana: Be sure to use super-ripe bananas with lots of brown specks for the perfect sweetness and banana flavor.
  • Honey: I’m also adding a little Honey bring out the sweetness. You can also use pure maple syrup if you like.
  • egg: This muffin recipe calls for 1 egg.
  • oil: 2 tablespoons Olive oil Add water.
  • Yogurt: A little yogurt adds moisture and a boost of protein. Feel free to use plain or vanilla 2% yogurt or whole milk Greek yogurt.
  • flour: you will need whole wheat flour To give the muffins an element of fluffiness.
  • cocoa powder: The ultimate rich chocolate flavor.Always use high quality cocoa powder Or the best flavored cocoa powder!
  • Baking staples: don’t forget vanilla extractbaking soda, salt.
  • Chocolate chips: I have to let it melt chocolate every bite. Don’t forget to sprinkle the chocolate chips on top of the muffins.

PB + Chocolate = We all know life, so we love topping it with peanut butter.

Healthy chocolate banana muffins on a wire rack

Optional food exchange

As with all baking recipes, I recommend sticking to the recipe as much as possible to ensure a perfect bake every time. Here are some ingredient swaps I can recommend:

  • For oil: Feel free to use avocado oil, melted and chilled coconut oil, or melted or vegan butter instead of olive oil.
  • For yogurt: 2% plain Greek yogurt adds the best amount of moisture, but fat-free or dairy-free yogurt should also work well.
  • For flour: Feel free to use white whole wheat flour or a mixture of whole and all-purpose flour.

Can you make it gluten-free?

I’ve only tested these muffins using whole wheat pastry flour, or a mixture of whole and all purpose flours, so I can’t recommend a gluten-free alternative. Please try.

What about vegans?

I haven’t tested the vegan versions of these muffins either, but try swapping out the egg for one flax egg and using your favorite plain or vanilla dairy-free yogurt. Use maple syrup and dairy-free chocolate chips instead.

best healthy chocolate banana muffins on a wire rack

Try Healthy Chocolate Banana Bread

I think you can make healthy chocolate banana muffins on bread too!Just pour the batter into the mold 8 x 4 inch loaf pan It is greased and lined with parchment paper. Bake for 40-55 minutes until the toothpick comes out clean.

Or try one of these delicious chocolate banana bread recipes.

Preservation and Freezing Tips

  1. store: Place these chocolate banana muffins on the counter airtight container After 1 day, transfer to refrigerator for up to 4-5 days. After a day in an airtight container, the muffins are even more fuzzy. They become a little sweeter and very soft.
  2. To freeze: Place the muffins in an airtight container, or reusable bag Freezes for up to 3 months. When ready to eat, microwave for 45 seconds to 1 minute or until warm.

Healthy Chocolate Banana Muffins

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Healthy double chocolate banana muffin

A healthy chocolate banana muffin

A healthy double chocolate banana muffin made with whole wheat flour and naturally sweetened with honey and ripe bananas. These healthy chocolate banana muffins are perfectly moist and made in one bowl for an easy breakfast or snack.


  • 3
    medium ripe bananas, mashed
  • 1/4
    honey or pure maple syrup
  • 1
    tea spoon
    vanilla extract
  • 1
    big egg
  • 2
    extra virgin olive oil (coconut oil, avocado oil, or butter can be melted and allowed to cool)
  • 1/2
    plain or vanilla 2% or whole milk greek yogurt
  • 1
    Whole Grain or Whole Grain*
  • 1/2
    Unsweetened cocoa powder or cocoa powder (use high quality cocoa powder)
  • 1
    tea spoon
    baking soda
  • ¼
    tea spoon
  • 1/2
    2 tablespoons chocolate chips, sprinkled on top


  1. Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with a muffin liner and spray with Nonstick Cooking Spray.

  2. Combine mashed bananas, honey, vanilla, eggs, oil and Greek yogurt in a large bowl. Whisk wet ingredients together until well combined.

  3. Add dry ingredients to wet ingredients: whole wheat pastry flour, cocoa powder, baking soda, salt. Mix until blended. Stir in 1/2 cup chocolate chips.

  4. Pour into buttered muffin cups. Sprinkle the remaining 2 tablespoons of chocolate chips over the muffins. Bake for 23-27 minutes, until the tester is clean.

recipe notebook

*You can use a mixture of regular whole wheat flour and all-purpose flour, but it tastes better if you use whole wheat flour or whole wheat flour.


Serving: 12 muffins

Serving size: 1 muffin

calorie: 180kcal

obesity: 8.1g

saturated fat: 3.6g

carbohydrates: 27.8g

fiber: 4.1g

sugar: 13.4g

protein: 4.6g

Recipe by Monique Volz | Photographer: Sarah Fennel

This post was first published on January 3, 2017 and republished on April 20, 2023.

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