Chocolate Banana Muffins

What Makes These Chocolate Banana Muffins a Better Choice

I’ve made ahhhh LOT of muffin recipes over the years, from Healthy Apple Pumpkin Muffins to Skinny Banana Nut Muffins, and I can proudly say I’ve perfected the healthy moist muffin! What’s my secret? Easy substitutes that make a big difference. 

• Subbing flour for whole wheat flour. To work some extra whole grains into your day.
• Swapping in maple syrup or honey for white sugar. While that doesn’t mean these muffins are sugar-free, it does mean they’re made without refined sugar.
• Taking out canola or vegetable oil and putting in coconut oil or apple sauce. Say good-bye to the seed oils!

What You’ll Need

Here’s a list of ingredients you’ll need to make these marbled chocolate banana muffins. Scroll down to the recipe card below for exact measurements.

• Bananas – Use super ripe bananas for the best flavor and most natural sweetness!
• Eggs – Take these out of the fridge so they can come to room temperature.
• Maple syrup – Adds sweetness, moisture, and a subtle flavor.
• Coconut oil – Melted coconut oil is my fave for baking. It makes everything so moist!
• Vanilla extract – Use pure vanilla extract, not imitation.
• Dutch processed cocoa powder – For the chocolate batter only.
• Cinnamon – For the banana batter only.
• Whole wheat flour – This makes the muffins hearty and has a slightly nutty flavor.
• Baking soda – Ensure it’s fresh for the best results.  
• Salt – Balances the overall flavor of the recipe.

How to Make Chocolate Banana Muffins

Follow these simple steps to create delicious, moist chocolate banana muffins perfect for any occasion.

• Prepare. Preheat your oven to 350ºF and line your muffin tin.
• Make the chocolate batter. Mix the mashed bananas, maple syrup, egg, and vanilla. Slowly whisk in the melted coconut oil, then fold in the dry ingredients.
• Make the banana batter. Mix the mashed bananas, maple syrup, egg, and vanilla. Slowly whisk in the melted coconut oil, then fold in the dry ingredients. Yep, same as the chocolate batter!
• Bake. Divide each batter into the muffin tin cups, then swirl with a toothpick or butter knife. Bake for 15 to 17 minutes, or until a toothpick comes out clean.

Tips and Variations

Here are some helpful tips and variations to make these muffins even more delicious and customizable!

• Don’t over-mix the batters. You need to finesse the marbling a bit. If you swirl too vigorously, you’ll just combine the two together and end up with pale brown muffins. Nothing wrong with that, but they’re just not as pretty!
• Add peanut butter. Remember how I said I originally wanted to make peanut butter banana muffins? Well, if you want peanut butter chocolate banana muffins, an easy way to work in that flavor is by sprinkling some peanut butter chips over the muffins before baking. 
• Let them cool. As tempting as it may be to dive right into a freshly baked batch of muffins, it’s important to let them cool for about 5 minutes before removing them from the pan. This allows them to set and hold their shape, preventing any crumbling or falling apart when you remove them. Letting them cool completely on a wire rack after popping them out of the pan is even better (but I know, it’s hard to wait).
• Make them gluten-free. Although I haven’t tested it, a cup-for-cup gluten-free all-purpose flour should work well as a substitute for whole wheat flour in this recipe.

Serving Suggestions

A muffin alone isn’t exactly a balanced breakfast, so here are some serving suggestions to make a complete and satisfying meal:

• Add protein. Serve with a side of Cottage Cheese Egg Bites or yogurt. 
• Fruit on the side. Like this Summer Fruit Salad.
• Slather it with peanut butter. You can’t go wrong!

How to Store

• Room temperature: To store chocolate banana muffins, place them in an airtight container or storage bag and set them on the counter at room temperature. They will last up to 3 days stored this way.
• Freezer: Once you remove the muffins from the oven, let them rest and cool on a wire rack. After the muffins have cooled, place them in the freezer for 30 minutes. Remove the muffins from the freezer and place in a freezer safe storage bag. Store for up to 3 months. 
• To reheat: Wrap the muffins in a paper towel and heat in the microwave for 30 seconds to 1 minute.

More Lightened Up Muffin Recipes

• Blueberry Lemon Muffins
• Strawberry Banana Muffins
• Zucchini Chocolate Chip Muffins
• Crazy Moist Lemon Poppy Seed Gluten-Free Muffins