Healthier Chocolate Banana Muffins
These Healthier Chocolate Banana Muffins are moist, naturally sweetened with ripe bananas, and rich with cocoa flavor—without being overly sweet or heavy. Perfect for breakfast, snacks, or a lighter dessert, they’re easy to make and freezer-friendly.
Ingredients
- 3 very ripe bananas mashed
- 2 large eggs room temperature
- ⅓ cup honey or maple syrup
- ½ cup plain Greek yogurt or unsweetened applesauce
- 2 tbsp neutral oil optional, for extra moisture
- 1 tsp vanilla extract
- 1 cup whole wheat flour or all-purpose flour or a mix
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon optional
- ½ cup dark chocolate chips optional
Instructions
- Preheat oven: Preheat to 350°F (175°C). Line a muffin tin with liners or lightly grease.
- Mix wet ingredients: In a large bowl, whisk mashed bananas, eggs, honey or maple syrup, Greek yogurt or applesauce, oil (if using), and vanilla.
- Mix dry ingredients: In another bowl, whisk flour, cocoa powder, baking soda, salt, and cinnamon (if using).
- Combine: Add dry ingredients to wet ingredients and stir just until combined. Fold in chocolate chips if using.
- Fill & bake: Divide batter evenly among muffin cups (about ¾ full). Bake 18–22 minutes, until a toothpick comes out mostly clean.
- Cool: Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- The riper the bananas, the sweeter the muffins.
- Avoid overmixing to keep muffins tender.
- For extra chocolate flavor, sprinkle a few chips on top before baking.