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!