When you’re craving something sweet, comforting, and just a little bit indulgent, these Dark Chocolate Banana Bread Muffins strike the perfect balance. Made with wholesome ingredients like ripe bananas, whole wheat flour, and a touch of honey, these muffins are moist, rich, and deeply chocolatey with just a whisper of banana in every bite. Whether you’re trying to reduce refined sugar, bake with healthier flours, or simply use up those overripe bananas sitting on your counter, this recipe offers a delicious and guilt-friendly solution.

These muffins are perfect for busy mornings, snack breaks, or as a satisfying dessert. They’re packed with nourishing ingredients while still tasting like a treat, making them ideal for kids and adults alike. The use of coconut oil keeps them tender, while the cocoa powder and chocolate chips turn them into a chocolate lover’s dream. You’ll also love how versatile and forgiving the recipe is—it’s easy to adapt with ingredients you already have in your kitchen. If you’re a fan of banana bread, brownies, or healthy baked goods in general, this recipe deserves a spot in your rotation. Let’s dive into why these muffins are about to become your new favorite bake.

Why You’ll Love This Recipe

Deep Chocolate Flavor: Cocoa powder and chocolate chips deliver an intense chocolate experience, perfect for chocolate lovers.
Naturally Sweetened: Ripe bananas and honey provide natural sweetness without refined sugar.
Moist and Tender: Coconut oil and banana ensure the muffins stay moist for days.
Healthier Ingredients: Made with whole wheat flour and no butter, it’s a lighter take on a classic treat.
Quick and Easy: Simple steps and pantry staples make this an easy, go-to baking recipe.

Ingredients

Bananas
Honey
Egg
Coconut oil
Vanilla extract
Salt
Baking powder
Baking soda
Whole wheat flour
Cocoa powder
Chocolate chips

Variations

Swap the Sweetener

Use maple syrup or agave nectar instead of honey for a vegan or different flavor profile.

Add-Ins

Mix in chopped nuts like walnuts or pecans for crunch, or shredded coconut for a tropical twist.

Make it Vegan

Replace the egg with a flax egg and use dairy-free chocolate chips for a completely plant-based version.

Use Different Flour

Substitute oat flour or a gluten-free blend for a gluten-sensitive option.

Mini Muffins

Use a mini muffin tin to make bite-sized treats—just reduce the baking time accordingly.

How to Make the Recipe

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a muffin tin with liners or grease lightly.

Step 2: Mash Bananas

In a large bowl, mash ripe bananas until smooth.

Step 3: Mix Wet Ingredients

Add honey, egg, melted coconut oil, and vanilla extract to the mashed bananas and stir until combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together whole wheat flour, cocoa powder, baking soda, baking powder, and salt.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Step 6: Fold in Chocolate Chips

Gently fold in the chocolate chips, reserving a few to sprinkle on top if desired.

Step 7: Fill Muffin Cups

Scoop the batter into the muffin tins, filling each about 3/4 full.

Step 8: Bake

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 9: Cool

Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Tips for Making the Recipe

Use super ripe bananas with lots of brown spots—they’re sweeter and mash more easily.
Don’t overmix the batter to keep the muffins soft and tender.
Let melted coconut oil cool slightly before mixing to avoid cooking the egg.
For extra chocolate flavor, sprinkle chocolate chips on top before baking.
Test doneness with a toothpick; a few moist crumbs are perfect, but no wet batter.

How to Serve

Serve these muffins warm with a smear of peanut butter or almond butter, pair them with your morning coffee, or pack them into lunchboxes for a midday treat. They’re also delicious with a glass of cold milk or plant-based alternative.

Make Ahead and Storage

Storing Leftovers

Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Freezing

Freeze individually wrapped muffins in a zip-top bag for up to 3 months. Thaw overnight or warm in the microwave.

Reheating

To reheat, microwave muffins for 10–15 seconds or warm in a 300°F oven for 5 minutes.

FAQs

1. Can I use all-purpose flour instead of whole wheat?

Yes, you can substitute all-purpose flour one-to-one.

2. Can I make this recipe vegan?

Yes, replace the egg with a flax egg and use maple syrup and dairy-free chocolate chips.

3. How ripe should the bananas be?

The bananas should be very ripe, with brown spots or even fully brown skins.

4. Can I make these into a loaf instead of muffins?

Yes, bake in a greased loaf pan at 350°F for about 45–55 minutes.

5. Are these muffins kid-friendly?

Absolutely—they’re sweet, soft, and chocolatey with hidden wholesome ingredients.

6. Can I use butter instead of coconut oil?

Yes, melted butter can be used in equal amounts, though texture may vary slightly.

7. Can I reduce the amount of sweetener?

Yes, but the texture and flavor may change. Try reducing by a tablespoon or two.

8. How do I make them more chocolatey?

Add more chocolate chips or use dark chocolate chunks for a richer flavor.

9. What kind of cocoa powder works best?

Unsweetened natural cocoa powder is best, but Dutch-processed can also be used.

10. Do I need to use muffin liners?

No, but greasing the muffin tin well is important if not using liners.

Conclusion

Dark Chocolate Banana Bread Muffins are the perfect way to satisfy your sweet tooth while sneaking in some nutritious ingredients. They’re quick to make, easy to customize, and irresistibly delicious. Whether you’re baking for a weekday breakfast, a special treat, or a healthy snack, these muffins deliver every time. Enjoy the rich flavor, simple preparation, and nourishing goodness in every bite. Happy baking!