These double chocolate chunk banana muffins taste like dessert but are secretly healthy and made with wholesome ingredients. They have no butter and are naturally sweetened with maple syrup and ripe bananas. Made in one bowl, they’re perfect for breakfast, snacks, and freezing!
Update: This recipe was originally published in April 2021. I've updated it with more details, helpful tips, and step-by-step photos to show how easy it is to make chocolate banana muffins at home!
Chocolate and bananas are such a perfect combo, and these muffins are my favorite way to enjoy them! They’re rich, moist, and full of chocolatey goodness. The best part? They’re made with Greek yogurt, coconut oil, and ripe bananas, so they’re naturally sweetened and dairy-free—but still taste like a real treat.
These muffins were inspired by two of my go-to healthy desserts: chocolate zucchini banana bread and banana brownies. I wanted to make something just as yummy, but a little lighter and easier to enjoy any time of day.
What makes these muffins even better is how simple they are to make. You only need one bowl—no mess, no fuss! I love making a batch at the start of the week for quick breakfasts or snacks that taste delicious and keep me feeling good. These muffins are healthy, easy, and so tasty, you’ll definitely want to make them again and again!
Why you'll love this muffin recipe:
- Easy Prep: Anyone can make these delicious chocolate banana muffins in one bowl.
- Healthier Choice: Packed with nutritious ingredients like yogurt, coconut oil, and bananas.
- Low Sugar: Just 7 grams of sugar per large muffin!
- No Butter Needed: We use Greek yogurt and coconut oil instead.
- So Fudgy: These muffins taste like mini chocolate banana cakes.
Ingredients
You only need nine simple ingredients to make these secretly healthy chocolate banana muffins! They’re easy to bake, healthy, made with yogurt, and perfect for meal prepping. Here’s what you’ll need:
- Flour: Use all-purpose flour for a classic muffin texture. I left substitution suggestions below if you need to swap it out.
- Cocoa Powder: Add unsweetened cocoa powder for rich chocolate flavor.
- Baking Soda: Helps the muffins rise. Make sure it’s fresh, or the muffins might be dense.
- Salt: A pinch enhances the flavors of the other ingredients.
- Ripe Bananas: Use ripe bananas for natural sweetness and flavor. Pick ones with lots of brown spots (that indicates that they are sweeter and more ripe).
- Eggs: They help bind the muffins together and add protein.
- Coconut Sugar: A naturally sweet option that’s not refined sugar.
- Greek Yogurt: I recommend nonfat Greek yogurt, but 2% and 5% work, too. It adds moisture and extra protein.
- Coconut Oil: A healthy fat that keeps the muffins moist and soft. This is a great dairy-free alternative to butter.
How to make healthy chocolate banana muffins
These super fudgy, healthy chocolate banana muffins are easy to make and so delicious! Here’s a quick look at how to make them:
Preheat the oven and mix the wet ingredients together (bananas, eggs, yogurt, coconut oil, and coconut sugar).
Add dry ingredients: flour, baking soda, cocoa powder, and salt.
Stir in chocolate chips.
Scoop the batter into muffin liners, filling each about ¾ full.
Bake in the preheated oven for 5 minutes at 400°F (200°C), then reduce the temperature to 350°F (175°C) and continue baking. Let them cool for a few minutes before enjoying them!
Top tips
- Go for Very Ripe Bananas: The browner, the better! Overripe bananas bring extra sweetness and flavor to your muffins.
- Start High, Then Lower the Temperature: Bake at 400°F (200°C) for 5 minutes to get a good rise, then reduce to 350°F (175°C) for a fluffy texture.
- Cool Before You Move: Let the muffins sit in the tin for 5 minutes before transferring to a wire rack. This helps keep the bottoms from getting soggy.
Substations & Variations
- Make them Gluten-Free - Swap in a 1:1 gluten-free baking flour for a gluten-free version. See the recipe card for specific recommendations.
- Make them Dairy-Free - Use a dairy-free yogurt in place of Greek yogurt.
- Flour Options - You can substitute all-purpose flour with whole wheat flour for a healthier twist, though it will change the flavor. Cake or pastry flour can also be used, but I recommend sticking to all-purpose for the best texture.
- Coconut Sugar - If you don't have coconut sugar, brown sugar is a great alternative.
- Coconut Oil - Swap coconut oil for melted butter, olive oil, or vegan butter sticks for a different flavor.
- Yogurt Alternatives - Replace Greek yogurt with sour cream, plain yogurt, or blended cottage cheese.
- Add-Ins - You can mix in nuts (like walnuts or pecans) or dried fruit (such as raisins or cranberries) to add more texture and flavor.
Equipment
Equipment can make a big difference in how your banana chocolate muffins will turn out. Here's what you'll need:
- Measuring cups + spoons
- Muffin tin
- Two Mixing bowls
- Whisk + Rubber spatula
Why are these chocolate banana muffins healthy?
These chocolate banana muffins are made with wholesome ingredients that make them a better choice for a treat. They’re naturally sweetened with ripe bananas and a touch of coconut sugar, so no refined sugars here. Greek yogurt adds moisture and a bit of protein, while coconut oil gives them that perfect fudgy texture without the need for butter. Plus, they’re lower in sugar than most muffins, so you can feel good about enjoying them!
Storage
To store banana muffins, let them cool completely, then place them in an airtight container or sealable bag. Keep them at room temperature for up to 3 days, or refrigerate for up to 1 week. For more extended storage, freeze individually wrapped muffins in a freezer-safe container for up to 3 months.
Frequently Asked Questions
You can substitute Greek yogurt with sour cream or plain yogurt. Both will keep the muffins moist and add a tangy flavor. For a dairy-free option, try almond or coconut yogurt.
Yes, you can easily make these muffins gluten-free by swapping regular flour with a 1:1 gluten-free flour blend. Check the recipe card for specific recommendations.
To prevent sticking, lightly grease paper liners with cooking spray or oil. Alternatively, you can use silicone muffin liners or grease the muffin tin directly.
Yes, you can freeze these muffins! Let them cool completely, then place them in a freezer-safe bag or container. Store in the freezer for up to 3 months. To reheat, thaw at room temperature or heat in the microwave/oven.
Soggy muffins could be from too much moisture in the batter or underbaking. Use ripe, not overripe, bananas, and bake the muffins long enough. Test with a toothpick to ensure they’re cooked through.
More banana recipes!
If you liked these healthy chocolate banana muffins, here are some more banana recipes you might like:
Did you make this recipe?
Don't forget to leave a review and let me know how it turned out! And tag me @healthfulblondie on Instagram with #healthfulblondie—I'd love to see and share your creations!
📖 Recipe
Healthy Chocolate Banana Muffins
Ingredients
- 1 ¼ cups all-purpose flour, or gluten-free 1:1 baking flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 large spotty brown bananas, mashed
- ½ cup coconut sugar
- 1 large egg, at room temperature
- ⅓ cup coconut oil, melted
- ½ cup Greek yogurt, at room temperature
- Optional: ½ cup of chocolate chips or chunks, for mixing in
Instructions
- Preheat the oven to 400°F (200°C). Grease a muffin tin or line it with cupcake liners.
- In a small bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, and salt.
- In another mixing bowl, mash the bananas until smooth. Add the egg, melted coconut oil, coconut sugar, and Greek yogurt. Whisk until well combined.
- Gradually add the dry ingredients to the wet ingredients, folding them together with a rubber spatula until no visible powders remain. If you want to add chocolate chips, add them now.
- Scoop the batter into the prepared muffin liners, filling each about ¾ full. Optional: sprinkle a few extra chocolate chips on top of each muffin.
- Bake in the preheated oven for 5 minutes at 400°F (200°C), then reduce the temperature to 350°F (175°C) and continue baking for an additional 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before carefully removing them and transferring them to a wire rack to cool completely.
Notes
Nutrition
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Abigail says
When my husband compliments me on a healthy dessert, that’s a win in my book! These muffins were delicious. I left out the chocolate chips and added a drop of natural peanut butter in the middle for extra goodness. We enjoyed them just straight out of the fridge!
Tati Chermayeff says
Abigail, thank you so so so much for this kind and glowing comment! I love that you added peanut butter to these, I will be trying that out this week! You gave me an idea 🙂
Sharon says
These look delicious! Can I substitute the coconut oil for butter(if so how much) or another kind of oil?
Tati Chermayeff says
Hi - you can substitute 1:1
Brynn Murray says
My family keeps asking me to make these again! Crowd favorite for sure
Karli says
WOW these are so good!! I needed a quick and easy recipe to get rid of all of my ripe bananas, and Tati did not disappoint! I love how she creates recipes that are not only delicious, but are healthy and nutritious! Definitely give these a try 🙂
Erin Morton says
Made these this weekend for a fun breakfast and dessert meal prep and my roommate and I are obsessed! So easy to make and taste soooo good… I can’t believe these are healthy???
sharon McClellan says
What is the total baking time for the heathy banana chocolate muffins
Tati Chermayeff says
Hi, the full recipe is at the bottom of the page. Total baking time is 15 - 18 minutes.