Chocolate Banana Muffins

By Rachel Tiemeyer
February 16, 2021

These Chocolate Banana Muffins are not only moist and delicious, but they are packed with sneaky nutrition. They are a kid-favorite and freeze beautifully. Serve as an easy, make-ahead healthy breakfast.

Chocolate Banana Muffins on a white plate

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“Mom, can you make the brown muffins again? Those are so good!”

It’s not often that I can find a healthy breakfast that my kids beg for. These Chocolate Banana Muffins are one of those rare recipes. I love them and so do my kids!

I have found that they are a great way to use up ripe bananas or cooked sweet potato. You can always toss either of those items in the freezer until you want to make these muffins so don’t toss them! I often use this as a freezer meal for new moms, too.

Chocolate Banana muffins on a white plate

What Makes These Chocolate Banana Muffins Healthy?

We find great joy in sneaking vegetables into kid-favorite recipes. This muffin recipe is no exception. While they look chocolaty and delicious on the outside, the inside is full of nutritional ingredients like:

They not only make a great breakfast but I use them as an on-the-go snack idea, too.

Close up of chocolate banana muffins

Muffin-Making Tips

I’ve made a lot of muffins in my life. They are a go-to healthy breakfast for me, and I almost always have a stash in my freezer. Here are some pro-tips I’ve learned over the years:

  1. Double and freeze! If you already have all of the dishes and ingredients out, you might as well make two batches and save some time in the future. Here are more tips on how to freeze muffins.
  2. Don’t over mix the batter. To keep them light and fluffy, only mix the batter to the point where all the dry ingredients are combined.
  3. I like to use silicone baking cups when making muffins. I do have the handmwash them after, but I think it’s easier than scrubbing out a pan.
  4. Use ripe bananas for the best flavor. The bananas bring a lot of sweetness to this recipe so make sure they are nice and ripe!
Chocolate banana muffins on a white plate

Can I Turn These into a Chocolate Banana Bread?

Good news! This recipe works great as a muffin but also as a bread. Just hop over to our Chocolate Sweet Potato Banana Bread to see how it’s done.

chocolate banana bread slices on white plate

Happy muffin-making!


Whole Wheat Chocolate Banana Muffins

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 15 muffins 1x
  • Category: Bread
  • Method: Baked
  • Cuisine: American


These Whole Wheat Chocolate Banana Muffins are packed full of nutrition and flavor. Feel good about feeding your family these for a quick breakfast!


  • 1 1/2 cups whole wheat flour (I prefer white whole wheat)
  • 1/4 cup ground flaxseed (or sub flour) Why eat flaxseed?
  • 1/4 cup cocoa powder
  • 1/3 cup sugar (I like coconut sugar, since it has more nutrients.)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup mashed ripe bananas
  • 1/2 cup pureed pumpkin or pureed sweet potato
  • 1/3 cup plain yogurt
  • 2 large eggs, beaten
  • 1 teaspoon vanilla
  • 1/3 cup honey
  • 5 tablespoons coconut oil, melted (Sub: butter or avocado oil)


Make It Now:

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, whisk together the flour, ground flax, cocoa powder, sugar, baking soda, salt, and cinnamon.
  3. In medium-sized bowl, stir together the mashed bananas, pumpkin or sweet potato puree, yogurt, eggs, vanilla, honey, and oil until combined.
  4. Add the wet mixture to dry ingredients. Stir just until mixed. Do not over mix.
  5. Pour batter into greased muffin tins or silicone liners.
  6. Bake for 15-18 minutes, until a wooden toothpick comes out clean.
  7. Remove from oven and let the muffins cool on wire rack.

Freeze For Later: Bake muffins as stated in directions. Place muffins on cookie sheet lined with waxed (or parchment) paper. Flash freeze the muffins long enough to harden them up. Once frozen, transfer them to freezer safe bag or container. Store up to 3 months.

Prepare From Frozen: Let them thaw at room temperature or in the refrigerator. You can also stick them in the microwave for a brief time to warm them up.

Chocolate banana muffin split in half

More Easy Breakfast Ideas You Might Like:

7 Overnight Oatmeal Recipes

How to Turn Pancake Mix into Waffle Mix

7 Smoothie Freezer Pack Recipes

Bread Machine Cinnamon Rolls

If you liked this recipe, you might like these 10 other recipes that use up ripe bananas. You’ll never throw away brown bananas again!

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18 replies
  1. Susan says:

    I love this recipe! It’s my go to for a “chocolate fix”. My grandkids love it too and have no idea what’s in them. They are moist and have an amazing chocolate flavor. I’ve always used pumpkin and avocado oil instead of sweet potato and coconut oil. I make them gluten free and regular and both versions are amazing!

  2. Kathyrn Krakenberg says:

    I was just looking at these muffin recipes that I got in the email and it calls for whole wheat white flour I’m wondering if you can use almond flour in place of flour it would be so awesome to have that alternative in the recipes so that that those of us trying to stay away from gluten could adapt them to ourselves and the one with the chocolate and banana and sweet potato I’m wondering if you could leave out the sugar because the bananas would add so much sweetness and perhaps add a little extra almond flour to take place of the sugar as a dry ingredient. Can you just substitute almond flour for other flours

  3. Susan says:

    Oh my! I just made your Whole Wheat Chocolate Banana Muffins and they are AWESOME!! I substituted one cup of King Arthur’s Gluten Free 1 to 1 baking flour and 1/2 cup gluten free oat flour for the whole wheat flour. I just made one batch to try and will now make two more to freeze. Thanks for your amazing recipes!

  4. Marie says:

    Oh wow these are good! I had a little buckwheat flour I wanted to use so I subbed that for the flax & stirred in some mini chocolate chips. ☺️ I will make these again!

  5. Renee says:

    I was happy to see I had all the ingredients already to make these on a snow day! The kids gobbled them up and I love that they have added nutrients hidden inside.

  6. Erin Calcara says:

    We liked these a lot. My 4 kiddos like them, which is awesome! My favorite thing about them is that we could eat each 1, as opposed to 2-3 of our other muffin recipe, to feel full. A little extra work, but it’s worth it. Thanks for a great recipe!

  7. Kat says:

    Hello, just a quick one… for the pureed pumpkin and pureed- are these cooked ones? I have to steam or cook them then puree them first? Thank in advance for responding!

  8. Maureen says:

    These are GREAT!
    I was out of sweet potato puree, but used blueberry and spinach puree in it’s place… FANTASTIC. My kiddos love em! Thanks for sharing!