These Chocolate Banana Muffins are a wholesome take on a classic treat—fluffy, chocolatey, and naturally sweetened with banana and maple syrup.
Made with white whole wheat flour, coconut oil, and almond milk, they’re soft, rich, and perfect for breakfast, snacks, or a better-for-you dessert.
With melty chocolate chips in every bite and a soft crumb from mashed banana, these muffins are a go-to for both kids and adults.
Plus, they come together in one bowl and are freezer-friendly!
Why You’ll Love This Recipe
Naturally sweetened with banana, maple syrup, and coconut sugar
Dairy-free and refined sugar-free for a wholesome treat
Rich chocolate flavor from cocoa powder and chocolate chips
Moist and fluffy texture, not dry or dense
Great for meal prep and freezer storage
What You’ll Need (Ingredient Highlights)
White whole wheat flour – A nutritious base that keeps the muffins tender
Coconut sugar & maple syrup – Natural sweeteners with rich flavor
Cocoa powder – Unsweetened for deep chocolate taste
Mashed banana – Adds moisture and sweetness
Eggs – Bind and lift the batter
Almond milk – Light and dairy-free
Coconut oil – Keeps muffins moist
Vanilla extract – Rounds out the flavors
Chocolate chips – Melty and delicious throughout
How to Make Chocolate Banana Muffins
Step 1: Preheat Oven
Preheat oven to 350ºF (175ºC).
Line a muffin tin with paper liners and lightly spray with oil.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together: 1½ cups white whole wheat flour, ½ cup coconut sugar, ½ cup cocoa powder, 1 teaspoon baking soda
⅛ teaspoon salt, ½ cup chocolate chips
Step 3: Prepare Wet Mixture
In a large bowl, mash 1 cup ripe banana (about 1 large).
Add: 2 large eggs, ½ cup maple syrup, 1 cup unsweetened almond milk, 1 teaspoon vanilla extract
Whisk until smooth.
Step 4: Combine Mixtures and Add Oil
Add dry ingredients into the wet and stir until just combined.
Then add 3 tablespoons melted coconut oil and mix again.
Step 5: Fill and Bake
Divide batter evenly into muffin cups, filling each ¾ full.
Top with extra chocolate chips.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool and Serve
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy warm or store for later.
What to Serve With Chocolate Banana Muffins
A glass of almond milk or cold brew coffee
Greek yogurt + berries for a balanced breakfast
Nut butter spread on top for extra protein
Fruit smoothie for a nutrient-rich pairing
Variations and Substitutions
Use all-purpose flour if you don’t have white whole wheat
Swap coconut oil for melted butter or avocado oil
Add walnuts or pecans for crunch
Use dairy-free chocolate chips for a fully vegan version
Turn into mini muffins – bake for 10–12 minutes
Storage Tips
Room Temp: Store in an airtight container for up to 3 days.
Fridge: Stays fresh up to 1 week.
Freezer: Freeze for up to 2 months. Thaw overnight or microwave for 30 seconds.
FAQs
Can I make these muffins vegan?
Yes—replace the eggs with flax eggs (1 tbsp flax + 3 tbsp water per egg).
Can I use a different milk?
Yes, any milk works—oat, soy, or regular dairy milk.
Do I need to use both maple syrup and coconut sugar?
Yes, both balance sweetness and texture. You can substitute with just one, but flavor may vary.
Can I skip the chocolate chips?
Sure, but they add richness and texture. You can also reduce the amount.
Can I use regular sugar?
Yes, though coconut sugar adds more depth of flavor.
Are these good for kids?
Absolutely! They’re sweet, chocolatey, and packed with banana.
Final Thoughts
This Classic French Toast is everything you want in a breakfast favorite: fluffy inside, crisp outside, and infused with comforting vanilla and cinnamon flavor.
Whether you’re serving it for brunch or a weekday treat, it’s sure to bring warmth and joy to your table.
It’s a timeless dish that never fails to satisfy—simple ingredients, a few easy steps, and results that feel gourmet. Don’t forget to make extra—you’ll definitely want leftovers for the next morning!
