Chocolate Banana Muffins
These Chocolate Banana Muffins are rich, moist, and naturally sweetened with banana, maple syrup, and coconut sugar. Made with white whole wheat flour and studded with chocolate chips, they’re a wholesome yet indulgent treat perfect for breakfast, snacks, or lunchboxes.
Ingredients
Dry Ingredients:
- 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 + more for topping
Wet Ingredients:
- 1 cup mashed banana
- 2 large eggs
- ½ cup maple syrup
- 1 cup unsweetened almond milk
- 3 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350ºF. Line and spray a muffin tin.
- Mix all dry ingredients in a medium bowl.
- In a large bowl, mash banana and whisk in eggs, maple syrup, milk, and vanilla.
- Add dry to wet and stir until combined. Stir in coconut oil.
- Fill muffin cups ¾ full. Add extra chocolate chips.
- See full steps with tips & photos → https://mischacrossing.com/chocolate-banana-muffins/
Notes
- Storage: Store in an airtight container at room temperature for 2–3 days or refrigerate for up to 5.
- Freezer-Friendly: Freeze cooled muffins in a zip-top bag for up to 2 months.
- Banana Tip: Use very ripe bananas with lots of brown spots for the best sweetness and moisture.
- Add-Ins: Stir in walnuts or pecans for crunch, or swirl in peanut butter before baking.