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 all-purpose flour; 1/3 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 3 ripe bananas, mashed; 1/2 cup brown sugar; 1/4 cup melted coconut oil; 2 large eggs; 1 teaspoon vanilla extract

Highlighted under: Delicious Desserts Made Simple

I love starting my day with a warm muffin, and these Chocolate Whole Wheat Banana Muffins have quickly become a favorite in our household. The combination of ripe bananas and rich cocoa creates a delightful balance of sweetness and depth that is irresistible. I appreciate knowing that I'm using whole wheat flour, which not only adds a nutty flavor but also gives a nutritional boost. Easy to whip up and perfect for breakfast or a snack, these muffins are a must-try for anyone who enjoys baked goods with a twist!

Created by

Ella

Last updated on 2026-01-18T13:10:27.505Z

When I first decided to experiment with whole wheat flour, I was pleasantly surprised by how well it pairs with sweet ingredients like bananas. I discovered that ripe bananas not only contribute moisture but also allow me to reduce the sugar without sacrificing flavor. The result? A healthier, yet decadently chocolaty muffin that everyone loves!

One of my favorite tips when making these muffins is to mix the dry ingredients separately and then add them to the wet mixture. This simple step ensures that every muffin has a consistent flavor and texture. Trust me, it's worth the extra bowl!

        Why You'll Love These Muffins
        Rich chocolate flavor perfectly balanced with bananas
Nutritious whole wheat base for a healthier treat
Moist and fluffy texture that makes every bite delightful
Easily customizable with nuts or chocolate chips

      

The Role of Ripe Bananas

Ripe bananas are the star ingredient in these Chocolate Whole Wheat Banana Muffins, providing natural sweetness and moisture. I typically use bananas that are overripe, with brown spots on the skin, as they lend the best flavor. When mashing, aim for a smooth consistency to incorporate evenly into the batter, which enhances the muffins' texture and richness. If you find yourself short on ripe bananas, you can speed up the ripening process by placing them in a paper bag overnight.

Beyond taste, ripe bananas contribute to the muffins' soft crumb. The sugars in the fruit caramelize during baking, giving a lovely depth to the chocolate flavor. If you're looking to swap for something else, unsweetened applesauce can work in a pinch, but keep in mind that the flavor profile will slightly change.

Customizing Your Muffins

One of the great benefits of this muffin recipe is its versatility. While the base is perfectly balanced, you can easily customize the flavor. Consider adding half a cup of chocolate chips or walnuts for an extra texture and flavor boost. If you want a touch of spice, a teaspoon of cinnamon can complement the chocolate beautifully, invoking a warm, cozy flavor that pairs well with morning coffee.

For a healthier twist, swap out the brown sugar for coconut sugar, which has a lower glycemic index. Alternatively, experiment with different extract flavors; almond extract can introduce a delightful nutty note that pairs nicely with the bananas and chocolate. Whatever variations you choose, keep the overall liquid content in check to maintain the muffins' ideal moisture.

Ingredients

Gather the following ingredients before you start:

Dry Ingredients

1 cup whole wheat flour
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

3 ripe bananas, mashed
1/2 cup brown sugar
1/4 cup melted coconut oil
2 large eggs
1 teaspoon vanilla extract

Make sure you have all the ingredients ready before moving on to the next steps.

Instructions

Follow these simple steps to bake your Chocolate Whole Wheat Banana Muffins:

Preheat the Oven

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

Mix Dry Ingredients

In a large bowl, whisk together the whole wheat flour, all-purpose flour, cocoa powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In another bowl, mix the mashed bananas, brown sugar, melted coconut oil, eggs, and vanilla extract until smooth.

Combine Mixtures

Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Fill Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

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

Enjoy your warm muffins with a cup of coffee or tea!

Pro Tips

For an extra special touch, sprinkle some chocolate chips on top before baking. They’ll melt slightly during baking, adding a gooey, chocolatey surprise in every bite.

Make-Ahead & Storage Tips

These muffins are ideal for meal prep, allowing you to whip up a batch on the weekend for quick breakfasts throughout the week. Once completely cooled, store them in an airtight container at room temperature for up to three days. For longer storage, consider freezing them. Place each muffin in a freezer-safe zip bag, and they can last up to three months. Thawing is simple; just leave them at room temperature for a couple of hours, or pop one in the microwave for 20-30 seconds.

If you noticed your muffins drying out after storage, try wrapping them in plastic wrap to maintain moisture. Adding a slice of apple or a piece of bread to the container can help keep them soft by providing additional humidity.

Troubleshooting Common Issues

If your muffins come out too dense, it could be due to overmixing. Remember, only mix until the ingredients are just combined—overworking the batter introduces too much gluten from the flour, resulting in a tough texture. If necessary, gently fold in the dry ingredients to avoid overmixing.

Another issue can arise if your muffins don’t rise properly. Ensure your baking soda is fresh—an old leavening agent can cause a flat muffin. Also, do not skip the preheating step; an adequately preheated oven helps set the muffin structure quickly.

Questions About Recipes

→ Can I use regular flour instead of whole wheat flour?

Yes, you can substitute all-purpose flour for the whole wheat flour, but the muffins will be less nutritious.

→ How should I store the muffins?

Store the muffins in an airtight container at room temperature for up to three days or freeze them for longer storage.

→ Can I add nuts to the recipe?

Absolutely! Chopped walnuts or pecans would be a delicious addition.

→ What can I use if I don't have brown sugar?

You can use white sugar instead, but consider adding a tablespoon of molasses to mimic the flavor of brown sugar.