Whole Wheat Dark Chocolate Banana Bread Muffins
Happy Labor Day! I’m a day late posting because I was at the shore with friends—our usual Ocean City, Maryland getaway—and it was a blast. I’ll share trip highlights soon; if you want real-time updates, follow my Instagram where I post stories and short videos.
A few weeks ago I shared these Dark Chocolate Banana Bread Muffins on Instagram Stories and got a ton of requests for the recipe. I typically bake in advance so posts are scheduled, but these were worth the wait. If you like warm chocolate treats, try them alongside my Chocolate Protein Mug Cake.
I had a surplus of overripe bananas and wanted a breakfast-friendly treat that still felt indulgent. For me, indulgent means chocolate, so these are chocolate-forward. I also experimented with plain Greek yogurt in the batter to add protein and a moist, tender texture—and it worked wonderfully.
The muffins turn out rich and chocolatey thanks to dark cocoa powder, but you can use regular cocoa for a milder chocolate flavor. I taste-tested them with a few friends and they all approved, so I brought a batch to a coffee date with the owner of my favorite skincare line—an exchange of goodies, as always.
If you enjoy these, you might also like my Protein Banana Muffins.
I’d love to see how yours turn out—tag me on Instagram if you make them.
5 from 12 reviews
Healthy Dark Chocolate Banana Bread Muffins
Yield 10–12 muffins 1x
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Ingredients
- 1 1/2 cups whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup cocoa powder (I used Hershey’s Dark)
- 2 large mashed bananas (as ripe as possible)
- 1/2 cup plain Greek yogurt + 1/2 tsp vanilla + 1 tsp coconut sugar (or use vanilla-flavored Greek yogurt)
- 1/2 cup honey
- 1 egg (room temperature)
- 1 tsp vanilla extract
- 1/2 cup almond milk
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease well. Silicone molds can be used without additional grease.
- In a bowl, whisk together the whole wheat flour, baking powder, salt, and cocoa powder. Set aside.
- In a large mixing bowl, combine the mashed bananas, Greek yogurt (with the vanilla and coconut sugar if using plain), honey, egg, vanilla extract, and almond milk. Mix until smooth.
- Fold the dry ingredients into the wet ingredients just until combined—do not overmix.
- Gently stir in the chocolate chips, if using.
- Spoon batter into the prepared muffin tin and bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before removing from the tin.
Category: Whole-Wheat
Cuisine: Snack, Dessert