Chocolate Whole Wheat Banana Muffins

Name: Chocolate Whole Wheat Banana Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 cup whole wheat flour; 1/2 cup cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 2 ripe bananas, mashed; 1/2 cup honey or maple syrup; 1/4 cup vegetable oil; 2 eggs; 1 tsp vanilla extract; 1/2 cup dark chocolate chips; 1/4 cup chopped nuts (optional)

Highlighted under: Fresh Baking Recipes

I absolutely adore these Chocolate Whole Wheat Banana Muffins! They are the perfect blend of rich chocolate and the natural sweetness of ripe bananas. When I first experimented with whole wheat flour, I was surprised by how moist and flavorful these muffins turned out. The chocolate chips melt beautifully, creating pockets of gooey chocolate in every bite. These muffins are my go-to for breakfast or a midday snack, and they are so easy to whip up. Honestly, you won't believe how healthy they are while tasting so indulgent!

Created by

Anna

Last updated on 2026-01-18T16:14:28.162Z

Creating these Chocolate Whole Wheat Banana Muffins was an adventure that filled my kitchen with delightful aromas. I used overripe bananas, which not only added natural sweetness but also made the muffins incredibly moist. I prefer using dark chocolate chips for a richer chocolate flavor, and they melted perfectly, enhancing each muffin with pockets of chocolate goodness. The combination of whole wheat flour lends a nutty flavor that's incredibly satisfying.

One tip I discovered is to mix the dry and wet ingredients separately before combining them. This method ensures a uniform texture without overmixing, resulting in perfectly fluffy muffins every time. I often experiment with spices like cinnamon or nutmeg for an extra layer of flavor, making them a warming treat for any season!

        Why You Will Love This Recipe
        Rich chocolate flavor paired with sweet banana goodness
Nutritious whole wheat base for a healthier twist
Perfectly moist texture that will leave you wanting more

      

Mastering the Ingredients

The choice of whole wheat flour in these muffins not only elevates their nutritional profile but also adds a subtle nuttiness that complements the bananas beautifully. Whole wheat flour contains more fiber than all-purpose flour, which contributes to a more filling muffin. If you find the flavor too robust, you can substitute half of the whole wheat flour with all-purpose flour for a milder taste while still reaping some health benefits.

Ripeness of your bananas is key to achieving the desired sweetness and moisture in these muffins. Overripe bananas are ideal because they are sweeter and incorporate better into the batter. If you don't have ripe bananas on hand, you can speed up the ripening process by placing them in a paper bag with an apple for a day or two. This will enhance the natural sweetness, providing a deeper flavor in your muffins.

Baking Tips for Perfect Muffins

When mixing the wet and dry ingredients, stir just until combined. Overmixing can lead to dense muffins, as it develops the gluten in the flour too much. I recommend using a spatula or wooden spoon for a gentle fold instead of a whisk to keep the batter light and airy. Additionally, keep an eye on your muffins as they bake, as oven temperatures can vary. Look for a puffed appearance and golden edges, and remember that they will continue cooking slightly after being removed from the oven.

If you want to enhance the flavor profile, consider adding a pinch of cinnamon or a splash of espresso powder to the dry ingredients. These additions can intensify the chocolate flavor, making each bite more indulgent. On the other hand, for a less sweet option, reduce the honey or maple syrup slightly without compromising moisture levels. Muffins are forgiving, so feel free to experiment!

Ingredients

Dry Ingredients

1 cup whole wheat flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt

Wet Ingredients

2 ripe bananas, mashed
1/2 cup honey or maple syrup
1/4 cup vegetable oil
2 eggs
1 tsp vanilla extract

Add-ins

1/2 cup dark chocolate chips
1/4 cup chopped nuts (optional)

Instructions

Preheat the Oven

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

Mix Dry Ingredients

In a mixing bowl, whisk together the whole wheat flour, cocoa powder, baking soda, and salt until combined.

Combine Wet Ingredients

In another bowl, mix the mashed bananas, honey or maple syrup, vegetable oil, eggs, and vanilla extract until smooth.

Combine Mixtures

Add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.

Fold in Add-ins

Gently fold in the chocolate chips and nuts, if using, until evenly distributed.

Bake

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Cool and Enjoy

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips

For an extra boost of flavor, try adding a pinch of cinnamon to the batter or sprinkling some on top before baking. Store the muffins in an airtight container to keep them fresh for several days.

Storage and Make-Ahead Tips

These Chocolate Whole Wheat Banana Muffins make an excellent make-ahead breakfast or snack option. Once baked, allow the muffins to cool completely, then store them in an airtight container at room temperature for up to 2 days. If you’d like them to last longer, consider freezing them. Wrap each muffin in plastic wrap and store them in a freezer-safe bag for up to 3 months. Simply thaw at room temperature or reheat in the microwave for a warm treat.

For an even more convenient option, you can prepare the dry ingredients in advance. Store them in a zipped plastic bag or airtight container. When you’re ready to bake, just mash the bananas, mix in the wet ingredients, and combine them with the prepared dry mix. This makes for a quick and efficient baking day; who doesn't love that?

Serving Suggestions and Variations

These muffins are delicious on their own, but you can elevate them further by serving them warm with a spread of almond or peanut butter. This not only adds a delightful creaminess but also increases the protein content, making for a more satisfying snack or breakfast. You might also enjoy them with a dollop of Greek yogurt, which pairs perfectly with the rich chocolate and banana flavors.

For varied twists, consider adding different types of add-ins. Swap in white chocolate chips or milk chocolate for a different sweetness profile. You can also incorporate fruits like blueberries or chopped strawberries for an unexpected burst of flavor. If you’re feeling adventurous, try a tablespoon of peanut butter or Nutella swirled into the batter before baking for an extra indulgent experience!

Questions About Recipes

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

Yes, you can use all-purpose flour, but the muffins will be less nutritious, and their flavor will differ.

→ How can I make these muffins vegan?

You can substitute the eggs with flaxseed meal mixed with water and use a plant-based sweetener like agave syrup.

→ What can I add to enhance the flavor?

Consider adding spices like cinnamon or nutmeg, or some chopped nuts for extra crunch.

→ Can I freeze these muffins?

Yes, they freeze well! Just ensure they are completely cooled before placing them in an airtight container.