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chocolate banana muffins

Chocolate Banana Muffins

These delicious double chocolate banana muffins are so chocolatey, rich, decadent, and pillowy soft you’ll think you’re indulging in dessert!
5 from 5 votes
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Course: Breakfast, breakfast recipe, muffin recipe
Cuisine: American
Keyword: banana chocolate muffins, Chocolate banana muffins, double chocolate banana muffins
Prep Time: 10 minutes
Cook Time: 18 minutes
Rest time: 8 minutes
Total Time: 28 minutes
Servings: 18 people
Calories: 211kcal


  • Mixing Bowls
  • Cooking scoop
  • Muffin pan
  • Wire cooling rack


  • 2 cups mashed ripe bananas about 3-4 bananas
  • 1/2 cup vanilla Greek yogurt
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/2 cup coconut palm sugar can substitute dark brown sugar
  • 1/3 cup melted coconut oil can substitute canola oil, vegetable oil, or melted butter
  • 1/2 cup cocoa powder
  • 3/4 cup unsweetened coconut milk can substitute dairy milk or other non-dairy milk
  • 1 1/2 cups white whole-wheat flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup milk chocolate chips


  • Preheat the oven to 350 degrees.
  • In a large mixing bowl, whisk together the ripe mashed bananas, Greek yogurt, vanilla extract, eggs, and coconut palm sugar.
  • Add to the ingredients the melted coconut oil and cocoa powder. Whisk the ingredients until the cocoa powder is completely blended.
  • Stir in the unsweetened coconut milk.
  • On top of the wet ingredients add the flour, cinnamon, salt, and baking soda. Using a spatula slow mix all the ingredients together. Do not over-mix the batter.
  • Put aside 1/4 cup of the chocolate chips and then slowly stir the rest into the batter.
  • Spray a 12-cup muffin pan with cooking spray and then using a batter scoop fill the cups with batter. I use 2 scoops per cup. Sprinkle the muffins with chocolate chips.
  • Bake the muffins for 18-20 minutes.
  • Let the muffins cool for about 3-5 minutes in the pan and then remove from the pan and place onto a wire rack to finish cooling.


To store: After the chocolate banana muffins are cooled, place them into a plastic bag (reusable bag works too) with a paper towel to absorb extra moisture. You can also store the muffins in a glass or plastic container at room temperature for up to 5 days. To increase longevity, I like to keep the muffins in the refrigerator too. 
To freeze: Muffins can be frozen for up to 3 months - you can do this in a couple of different ways. 
First, place all of the muffins in a plastic freezer bag and lay them flat. Freezing the muffins this way helps them to freeze without sticking together. After the muffins are frozen then place the bag wherever you want in the freezer. 
You can also wrap each muffin individually in plastic wrap and then place it into a freezer bag and freeze. This method works great for on-the-go lunches and snacks.
To reheat: Frozen muffins will thaw in about 20 minutes on the counter. Or reheat in the microwave for about 45 seconds. 


Serving: 1muffin | Calories: 211kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Fiber: 3g | Sugar: 18g