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Chocolate Banana Muffin on a blue napkin with milk and muffins in the background
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5 from 4 votes

Chocolate Banana Muffin Recipe

This light and fluffy chocolate banana muffin recipe is made with whole wheat flour, is nutritious and totally decadent. The bananas add natural sweetness sweetness while the chocolate chips make these muffins feel like you're indulging in dessert!
Prep Time20 mins
Cook Time23 mins
Total Time43 mins
Course: Baking, Breakfast, Brunch, Dessert, Snack
Cuisine: American
Servings: 12 muffins
Calories: 203.3kcal
Author: Anjali Shah


  • 1.5 cups whole wheat pastry flour or oat flour spooned & leveled
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3 large ripe bananas (about 1.5 cups mashed)
  • 6 tbsp unsalted butter, melted or coconut oil
  • 1/3 cup packed brown sugar (light or dark sugar will work)
  • 1 large egg at room temperature
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 1/8 cup chopped walnuts
  • 1/8 cup chopped almonds
  • 1/4 cup dark chocolate chips (70% dark)


  • Preheat oven to 425°F. Grease the muffin pan with cooking spray
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl mash the bananas. Whisk in the melted butter, brown sugar, egg, vanilla extract, and milk.
  • Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. Fold in the nuts and chocolate chips.
  • Spoon the batter into the muffin pan, filling them to the top. Bake for 5 minutes. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean.
  • The total time these muffins take in the oven is about 20-23 minutes, give or take.
  • Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.


Top Tips for Making the Best Chocolate Banana Muffin Recipe
  • Make sure all of your ingredients are at room temperature before mixing them.
  • When measuring your flour, make sure to spoon and level it into your measuring cup vs. scooping it out of the bag using your measuring cup.
  • To make these gluten free, use gluten free oat flour instead of whole wheat pastry flour
  • To make these vegan, use coconut oil instead of the butter (as a 1:1 replacement), use 1 flax egg in place of the regular egg, and use unsweetened almond milk instead of regular milk. Make sure your chocolate chips are dairy-free as well.
  • Make sure not to overmix the batter once you add the dry ingredients to the wet ingredients. Using a rubber spatula can help with this.
  • If you're worried about the bottoms of the muffins baking too quickly in the oven, slide a baking sheet under the muffin tin in the oven - it will help even out the heat as the muffins bake.
Note: This recipe contains 8g added sugars (the rest are natural sugars from the bananas)


Serving: 1muffin | Calories: 203.3kcal | Carbohydrates: 30.9g | Protein: 2.9g | Fat: 9.4g | Saturated Fat: 4.9g | Cholesterol: 31.2mg | Sodium: 109.3mg | Potassium: 166.6mg | Fiber: 3.4g | Sugar: 12.6g