Chocolate Banana Muffins
These double chocolate banana muffins are rich, fudgy, and loaded with chocolatey flavor. They’re so delicious, no one will believe they’re made in a blender without dairy, wheat, or refined sugar.
Made entirely in your blender and ready for the oven in 10 minutes, they’re the kind of easy, crowd-pleasing recipe you’ll want to make on repeat. Perfect for nourishing breakfasts, sweet snacks, or whenever you’re craving something chocolatey but nutritious.
Want more delicious healthy muffin recipes? Try my black bean brownie muffins, chocolate cottage cheese muffins, or chocolate chip protein muffins.
Why you’ll love this healthy dietitian-made recipe
- Blender prep: Just toss everything in the blender for quick 10-minute prep and minimal cleanup.
- Wholesome ingredients: These muffins are naturally sweetened with maple syrup, made with high-fiber oats, and totally dairy- and wheat-free.
- Seriously chocolatey: Rich, moist, and full of chocolate flavor — you’d never guess they’re made with better-for-you ingredients.
As a dietitian, I love baking with oats instead of regular flour. They’re a great source of fiber, which supports digestion, heart health, and overall nutrition. For more healthy oat recipes, try my oatmeal cottage cheese pancakes, peanut butter baked oatmeal, or chocolate baked oatmeal.
Key ingredients
- Old fashioned oats: These take the place of flour and create the perfect fudgy texture. Don’t substitute with other oats or the measurements won’t work. Use certified gluten-free oats if needed.
- Bananas: Go for soft, extra ripe bananas with lots of brown spots for natural sweetness and moisture. Underripe bananas won’t give the same results.
- Instant espresso powder: A little bit deepens the chocolate flavor without making the muffins taste like coffee. Skip it if you’re baking for kids.
- Maple syrup: You can swap for honey if preferred, but I find maple works best here.
- Mini chocolate chips: Mini chips mix in more evenly, but regular-sized work too. Use dark, milk, or dairy-free depending on your needs. Lower sugar chocolate chips also work great.
Scroll down to the recipe card for the full ingredients list and detailed recipe.
Dietitian tip 💡 Oats are naturally gluten-free, but they’re often processed in facilities that handle wheat. If you have Celiac disease or a wheat allergy, choose certified gluten-free oats and check your country’s guidelines to be safe.
How to make healthy chocolate banana muffins
Step 1: Blend batter until smooth.
Step 2: Stir in chocolate chips.
Step 3: Pour into lined muffin pan and top with extra chocolate chips.
Step 4: Bake for 18-22 minutes at 350 F. Cool before eating and enjoy!
How to store
Keep muffins in an airtight container at room temperature for up to 3 days. If you like them warm, pop one in the microwave for 10–20 seconds before eating.
For longer storage, freeze for up to 3 months. Let them thaw on the counter overnight. I don’t recommend refrigerating — it tends to dry them out.
Top tips
- Use extra ripe bananas: It’s very important to use brown and spotty bananas for the right amount of moisture and sweetness. If your bananas are still yellow, wait a few days.
- Blend until completely smooth: For the best texture, blend the batter for at least 45 seconds until completely smooth. Small flecks of ground oats are fine, but if you’re seeing whole oats, it needs more blending.
- Don’t over-bake: Check for doneness with a toothpick — look for a few moist crumbs, not a completely clean stick. Over-baking your muffins can dry them out.
Trying to eat more fiber? Download this list of 90 high-fiber foods.
Common questions
No, you can make chocolate banana muffins with regular oats unless you have a gluten sensitivity or Celiac disease.
Swap mini chocolate chips for regular sized chocolate chips in a pinch. I like mini because they distribute well throughout the muffins and don’t sink to the bottom — but either work.
Instant espresso powder helps enhance and deepen the chocolatey flavor. It’s highly recommended for extra delicious muffins, but not needed.
Honey is the best swap for maple syrup, though the flavor isn’t quite as rich. I would not recommend using white or brown sugar in this recipe as it will change the texture of the batter substantially.
Oat-based muffins are especially prone to sticking, so silicone muffin liners work better here. You can use paper liners, but they’re much more likely to stick.
More healthy muffin recipes
Whole Wheat Blueberry Muffins
Brownie Black Bean Bites
Honey Bran Muffins
Chocolate Chip Protein Muffins
Blender Banana Oatmeal Muffins
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Chocolate Banana Muffins
Ingredients
- 2 cups old fashioned oats, use certified gluten-free if needed
- ½ cup cocoa powder, spooned and levelled
- 1 tsp instant espresso powder, optional
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ¾ cup mashed extra ripe bananas, about 3-4 bananas
- ⅓ cup maple syrup
- ¼ cup olive oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup mini semi-sweet chocolate chips, plus more for sprinkling on top
Instructions
- Position oven rack to the middle and pre-heat the oven to 350 F. Line a 12-cup muffin pan with liners and set aside.
- Add all ingredients except chocolate chips to a blender. Blend until completely smooth, scraping down the sides of your blender as needed.
- Stir in chocolate chips until evenly distributed.
- Transfer batter to prepared muffin pan. Top each muffin with an extra sprinkle of chocolate chips if desired.
- Bake for 18-22 minutes or until muffins are set, and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
- Immediately transfer to a wire rack to cool. Let them rest for at least 15-minutes before eating.
Notes
- Oat-based muffins are more prone to sticking, so I highly recommend using silicone muffin liners instead if possible.
- Use extra ripe bananas that are yellow with lots of brown spots. This ensures enough moisture and sweetness.
- Use gluten-free oats if needed.
- Use dairy-free chocolate chips if needed. Regular-sized are fine in a pinch.
- Swap maple syrup for honey if needed.
- I like to use a 3-Tbsp cookie scoop to transfer the batter to the pan. It’s easier and keeps the mess to a minimum.
You would truly never know these muffins were packed with nutrition — they’re so moist, fudgy, and delish!!