This incredible muffin recipe comes from the AK archives back in 2017 and reading back on the post was such a fun trip down memory lane. I wrote it right after Tony and I got engaged, and am reposting it now that we are married in a new home with THREE little boys!
Time truly flies, but perfect healthy chocolate banana muffins are still the ultimate treat.
These muffins are a take on my famous Skinny Banana Chocolate Chip Muffins but with a chocolate twist that seriously makes them taste like chocolate cake. I originally made them after receiving the sweetest note from a woman named Sara and her (then) 4-year-old daughter, Reagan. Sara described Reagan as a true little chef and baker who was truly amazing in the kitchen. They had a glorious baking day after finding my banana chocolate chip muffins and emailed me the kindest note and cutest photo.
I whipped up the best-ever chocolate version of those muffins just for Reagan, who is now 10! Whether or not they see this post update, it’s so fun to think back on that memory and the ways that Ambitious Kitchen has touched so many lives over the years.
SO, get a baking day on your calendar, make a batch of these chocolate beauties, and have yourself a wonderful week.
What makes these chocolate banana muffins healthier?
Traditional chocolate banana muffins, while absolutely delicious, are typically made with lots of refined sugar and butter or oil. I lightened these babies up a bit by sweetening them with just 1/4 cup of honey and ripe, mashed bananas so that they’re refined sugar free. You’ll also only need 2 tablespoons of oil because the muffins get extra moisture from protein-packed greek yogurt! They also have a boost of whole grains thanks to whole wheat pastry flour instead of white flour.
Ingredients in the best healthy chocolate banana muffins
While they are chocolate muffins, they’re made with whole grains, protein packed greek yogurt, naturally sweetened with honey (or maple syrup) and contain just a hint of chocolate sweetness. I call them perfection. Here’s what you’ll need to make them:
- Bananas: be sure to use super ripe bananas with lots of brown spots to get the perfect amount of sweetness and banana flavor.
- Honey: we’re also adding a little honey to boost the sweetness. You can also use pure maple syrup if you’d like.
- Egg: you’ll need one egg in this muffin recipe.
- Oil: a couple tablespoons of olive oil to add moisture.
- Yogurt: a little yogurt adds additional moisture and a boost of protein. Feel free to use plain or vanilla 2% yogurt or whole milk greek yogurt.
- Flour: you’ll need whole wheat pastry flour to give the muffins that fluff factor.
- Cocoa powder: for the ultimate rich chocolate flavor. Be sure to use high quality cocoa powder or cacao powder for the best flavor!
- Baking staples: don’t forget the vanilla extract, baking soda, and salt.
- Chocolate chips: gotta have that melty chocolate in every bite. Don’t forget to sprinkle the muffins with a few chocolate chips on top, too.
I love to top them with a dollop of peanut butter because everyone knows PB + chocolate = life.
Optional ingredient swaps
As with all baking recipes, I suggest sticking with the recipe as best as possible to ensure that they come out perfectly every time. Here are a few ingredient swaps I can recommend:
- For the oil: feel free to use avocado oil, melted & cooled coconut oil, or melted butter or vegan butter in place of the olive oil.
- For the yogurt: 2% plain greek yogurt adds the best moisture, but nonfat yogurt or dairy-free yogurt should also work well.
- For the flour: feel free to use white whole wheat flour or a mix of whole wheat flour and all purpose flour.
Can I make them gluten free?
I’ve only tested these muffins using whole wheat pastry flour or a mix of whole wheat flour and all purpose flour, so I cannot recommend a gluten-free substitute. Feel free to try my Paleo Double Chocolate Tahini Banana Muffins instead!
What about vegan?
I haven’t tested a vegan version of these muffins either, but you could try swapping the egg for 1 flax egg, and using your favorite plain or vanilla dairy free yogurt. Then be sure to use maple syrup instead of the honey as well as dairy free chocolate chips. Let me know in the comments if you try it!
Try a healthy chocolate banana bread
I think these healthy chocolate banana muffins can be made into a bread, too! Simply pour the batter into an 8×4 inch loaf pan greased and lined with parchment paper. Bake for 40-55 minutes until a toothpick comes out clean.
Alternatively, try one of these delicious chocolate banana bread recipes:
- Healthy Chocolate Brownie Banana Bread (gluten free)
- Healthy Marbled Chocolate Zucchini Banana Bread
- Double Chocolate Paleo Banana Bread (gluten free)
- Healthy Double Chocolate Zucchini Bread (vegan & gluten free!)
Storing & freezing tips
- To store: store these chocolate banana muffins on the counter in an airtight container for a day, then transfer them to the fridge for up to 4-5 days. The muffins get even fudgier after sitting in an airtight container for a day; they sweeten up a bit and get super soft.
- To freeze: place the muffins in an airtight container or reusable bag and freeze for up to 3 months. When you’re ready to eat them, you can microwave them for 45 seconds-1 minute or until warm.
Our fav muffin-baking tools
Don’t forget to check out all of our favorite kitchen essentials.
More healthy muffin recipes you’ll love
- Grandma’s Healthy Bran Muffins
- Blender Banana Spinach Muffins (kid-friendly!)
- Honey Cinnamon Walnut Banana Muffins
- The Best Healthy Blueberry Oatmeal Muffins (gluten free!)
- Healthy Peanut Butter Banana Muffins (dairy free + gluten free)
Get all of my muffin recipes here!
If you make these healthy chocolate banana muffins, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. And of course be sure to follow Ambitious Kitchen on Instagram. xo!
Healthy Double Chocolate Banana Muffins
Ingredients
- 3 medium ripe bananas, mashed
- 1/4 cup honey or pure maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons extra virgin olive oil (can sub melted and cooled coconut oil, avocado oil or butter)
- 1/2 cup plain or vanilla 2% or whole-milk greek yogurt
- 1 cup whole wheat pastry flour or white whole wheat flour*
- 1/2 cup unsweetened cocoa powder or cacao powder (use a high quality cocoa powder)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1/2 cup chocolate chips, plus 2 tablespoons for sprinkling on top
Instructions
- Preheat oven to 350 degrees F. Line a 12 cup muffin tin with muffin liners and spray with nonstick cooking spray.
- In a large bowl add the mashed bananas, honey, vanilla, egg, oil and greek yogurt. Whisk wet ingredients together until well combined.
- Add dry ingredients to wet ingredients: whole wheat pastry flour, cocoa powder, baking soda and salt. Mix until combined. Stir in 1/2 cup of chocolate chips.
- Pour batter into greased muffin cups. Sprinkle the remaining 2 tablespoons of chocolate chips on top of muffins. Bake for 23-27 minutes until the tester comes out clean.
Recipe Notes
Nutrition
Recipe by Monique Volz | Photography by: Sarah Fennel
This post was originally published on January 3rd, 2017, and republished on April 20th, 2023.
260 comments
Oh my gosh what a sweet story I loved that! She is adorable. I can’t wait to make these. oh and CONGRATULATIONS!!!! 🙂 So amazing Monique best to you and Tony!
She’s SO cute, oh my gosh. What a sweet thing to do for her! And CONGRATULATIONS on your engagement Monique!!! I am so incredibly happy for you and Tony and I can’t wait to hear the story!! <3
These look SO delicious (love any chocolate recipe). Reagan is just so adorable!
omg yay!! CONGRATS!!!!!!! how exciting and i’m so happy for you! also these muffins look amazing!! i think i’m going to try to make a mini muffin version!!!
Dear Monique, so many things to love in this post: first of all, congratulations! Also, what a beautiful story and how sweet is Reagan (and how sweet are you, for making a recipe just for her! Aww!). Finally, in love with these little muffins, they look perfect! xo
Congratulations!!!! I can’t wait to hear more details on your engagement!!!!!! And what a story. Little Reagan is one lucky girl. I need to carve out some time to make these with my daughter 😉
i love how chocolatey these muffins seem, but also that they’re mostly banana-sweetened (: and congrats!!! so excited for you guys (:
I totally agree with you. The muffins had a bannanny flavor. But overall, they were really delicious.
Can’t wait to virtually follow along on your engagement journey (you better share!!) Congratulations!! Marriage is wonderful!! As I’m sure you’re muffins will be. (And Sara- i think your 4 year old has a successful path in her future. Keep up the kitchen love!)
Congrats on your engagement! How exciting!!!
The story about the muffins is adorable, made my heart happy!! Not to mention that those muffins look delicious!! 🙂
Dear Monique!
I am so, so happy for you!
Although I don’t know you personally you have become an idol for me since I started reading your blog.
It’s so good to know that real love can happen in real life and doesn’t exist only in books, songs and films!!
I love your blog!!
So happy for you and Tony! I suspected it was coming soon seeing how you just bought a house together and are basically the cutest couple ever. 😉
This story is so freaking sweet! Reagan is adorable and I know she will love making these muffins with her mama. <3
Monique, congratulations to you and Tony!! How wonderful! And, these muffins look amazing! Who does not like chocolate chips in their muffins?? Can’t wait to make and try them; what a sweet story!
I just started reading your blog after trying out your pumpkin overnight oats – but congrats on your engagement! 🙂
Thank you for creating a special muffin for my girl, Reagan! And thank you to all the kind comments. She loves our cooking time together, as do I! Thanks for making it easy for me =)
Congratulations on your engagement!
I have some nice, ripe bananas & here I was trying to decide to do with them.
Yay! Congrats first of all! This is such exciting news! I’m so happy for you, you were right 2017 is going to be your best year yet. It’s funny because you don’t even know me but I’ve been reading your blog for four or maybe even five years now so of course in my mind we’re friends haha. So I’m Jen, love working out and love eating and I have twin 16 months old boys and a four year old boy who will all one day think I’m a baking goddess because of you. Much love!
What a little cutie Reagan is! Also, congrats on the engagement!!
This is absolutely perfect timing, as I had bookmarked another one of your regular banana bread recipes for using up my ripe bananas tonight but was a bit torn because I am also craving all things chocolate.
What a little cutie Reagan is! Also, congrats on the engagement!!
This is absolutely perfect timing, as I had bookmarked another one of your regular banana bread recipes for using up my ripe bananas tonight but was a bit torn because I am also craving all things chocolate.
can’t wait to see the ring and read the story!!
Woohoo!! Congrats on the engagement!!
Congratulations on your engagement! And how stinkin cute is Reagan?!
Any suggestion on egg and yogurt substitute to make these vegan?? I want to make these for the girls in the office, but one of them is vegan so always a challenge. Thanks for all your recipes!
This is a exciting time for you and Tony!!
Question…can I make these muffins with gluten free flour?
Thank you.
Oh my goodness gracious Monique this is the cutest thing ever. I am almost in tears! How sweet is that picture?! How kind of you to dedicate this recipe to her. I bet this little girl and mom are BEYOND thrilled <3
Congrats on the engagement Monique! It really is so cute how you and your fiancé met. My husband has a deep love for baseball. We go to Spring Training in Scottsdale every year, it holds a special place for us as well. Love and baseball, that’s a winning combo! I first got hooked on your site from finding your healthy banana bread on a google search, it’s so delicious and light, I’ve made it a dozen times already. I made Regean’s muffin tonight and they came out superb. You’re right about the Greek yogurt, it gives them a perfect amount of moisture. Thank you so much for all of your recipes!
Oh these look amazing!! Can’t wait to try them. Congrats on the engagement!!
Made these today! Followed the recipe, they are amazing!!
I’ve got to make these! They look delicious!
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Oh darn! Just got home with the intention of making these and I don’t have enough honey. Can I substitute maple syrup?
These were a HUGE hit in my house. Very moist (I used 3% yogurt) and lasted well in Tupperware.
Thanks for the he amazing recipes!! I love this blog.
How long did they last for you? Did you store them in the fridge or just at room temp? They are so tasty!
Could I use 1/4 cup of pure maple syrup instead of honey?
Thanks!
Tara
Definitely!
Just tried them today and my extremely picky son loved them…He kept on asking for seconds ..The only thing I changed was that I substituted honey with dark brown sugar ..
Wow! These double chocolate banana muffins look amazing! It makes the perfect snack or even a treat! Awesome work.
Thank you!
Hi there! I just came across your blog and think this is great. I wonder if using almond flour and regular light yogurt would change the consistency too much?
Made these this morning and they are delicious!!! Thanks for sharing your recipe! 😀 <3
In last year you talk too much about you love life (it’s constantly about your love Tony – feels too showy)! Please stop oozing on about it, it can be too much and puts single people off on following you!!!
could you use almond flour to make a bit more low carb. if so how much would you think should be used. thanks
Hello! I made these muffins two days ago with a gluten free flour blend (instead of the whole wheat flour) and they turned out beautiful! My 2-year old grandson is a big fan too! 🙂 These are delicious and I plan to make this one of my ‘go to’ sweet treats. Thanks much for the recipe. Can’t wait to try the Banana Pancakes (again, using gluten free flour) for breakfast tomorrow.
These are fabulous; however I have one question–what brand of cocoa powder do you recommend. I usually have Nestles or Hershey’s on hand.
Is there a substitute that can be used for the yogurt for people who are lactose intoleranr?
Hi Sally! You could swap in a non-dairy yogurt (like a coconut yogurt) or a non-dairy milk.
Awesome recipe.
And Megan is adorable!!! Hope to read about her kitchen adventures too
This seems to be a wonderful recipe to try out with my budding 5 year old chef. Unfortunately I am short of one banana. Can you recommend any substitution? Thanks
I made these for my husband and he loved them. Very chocolatey. Thank you for the wonderful recipe!
So great to hear! This is one of my favorites – so fudgey 🙂
I made this today . It was Yummy . Thank you do much . Will definitely make it again and again
Hello,
Can I use just whole wheat flour and whole milk yogurt?
Hi! Whole wheat flour will make these a bit dense, so I would recommend using whole wheat pastry flour (or a mix of whole wheat + all-purpose flour). I think whole milk yogurt should work!
What would you recommend for a substitute for the whole wheat flour? Have a gluten allergy. Thanks
I’ve only made these using whole wheat pastry flour (it has a specific baking consistency) – but try this recipe that calls for gluten free oat flour and can be made into muffins!
Hi Monique,
Can i use coconut flour instead of whole wheat pastry flour?
Thanks,
Hi Anne! Unfortunately coconut flour can’t replace the whole wheat pastry flour in this recipe (it absorbs a lot more liquid!)
Just made these for breakfast! So moist, puffy and delicious! Can’t believe there’s no sugar, whole wheat flour, and I had nonfat yogurt. Family was happy, and house smelled great. Thank you!
So happy to hear that! Love these ones 🙂 Enjoy!
I wanted to like these, but I though changes to the recipe could have been made. I followed everything to the T and it turns out the ratios don’t match up. I like the muffins have room for improvement especially for a better texture.
*thought
Very strange! These are one of my most popular muffins (especially for their fluffy texture). I would double check your ratios and make sure you used whole wheat pastry flour!
awesome recipe! guilt free and it taste amazing! Thank you!
I’m so happy you liked it! Perfect treat (or snack) to have on-hand 🙂
Omg just made these tonight and they are delish! I knew from the batter they would be!
I followed exact recipe except I didn’t add the choc chips on the top. I think there was enough in the batter 🙂
A couple of questions:
1) how and how long do you store them for? And do these freeze well?
2) I baked mine for 23min as the skewer came out clean but the consistency inside seemed a bit moist almost wet like a gooey brownie. Is that the right consistency? Was light and fluffy though but just a bit gooey.
Thanks Sam
Hi Sam! So glad you enjoyed these! I usually keep them in a Tuppeware container on the counter for about 3-5 days, but you can also store them in fridge for a bit longer. They freeze very well if you’d like to keep them for a couple of months! Hmm it sounds like they could’ve had a couple more minutes in the oven. I would leave them in for a bit longer next time to be sure!
Honey is still a sweetener and a carbohydrate and both sugar and honey are fructose and sucrose. Perhaps better than sugar but by no means a health food.That being said, they sound delicious and I will make them. I will use oat flour and green banana flour so they will be flour free. I often substitute them for flour. Makes them gluten free and much healthier. I notice you have used paper liners but recipe says to grease muffin tins. Thank you.
Sorry, meant glucose and fructose.
You’re right that honey has sugar – I like to use it because it’s an all-natural sugar (rather than a refined sugar). Let me know how those flour substitutes work out for you! And I usually grease the muffin tins and the liners so that the muffins come out easily.
Congratulations! These look so delicious, we always have left over bananas in our house & normally I just make banana bread, but these look way better and I can’t wait to try them out! Thanks for the inspiration, time to get baking.
This is perfect for those leftover bananas! Hope you love them – happy baking 🙂
You know it’s a good recipe when you make substitutions and it still comes out wonderful! I reduced the sugar and oil, replacing most of the honey with unsweetened applesauce and one of the tablespoons of oil (coconut) with a little more greek yogurt, and used 1/3 chips in the mix but topped them with walnuts and oats just before baking. I also used a 3:1 white whole wheat to unbleached flour ratio and added a bit of cornstarch along with it. We could barely wait for the muffins to cool before devouring a sample. The texture is light and moist, and although not as sweet as it would have been using all honey, the muffins are a perfect balance for us. Thanks!
So glad you loved these and that those subs worked out! The walnuts on top sound delicious 🙂
Hi Monique! Just wondering if I could sub 1/2 the whole wheat pastry flour with chickpea flour? Let me know your thoughts! Thanks!
Hi Sana! I haven’t tried it, so I’m not 100% sure how the baking might change. Let me know if you give it a try!
Would you change anything for altitude baking? I’m in Colorado at 5,400 ft.
I’m not 100% sure, but this article might be helpful!
Yumm! This is the best banana muffin that I’ve tried so far.
Thanks for your wonderful recipes!
So happy to hear that! 🙂
Hey, another blogger is passing this recipe off as her own – thought you’d want to know. http://www.appetitesanonymous.com/blog/2018/04/06/healthy-ish-chocolate-banana-muffins/
This is a great recipe for beginners like me. This is the 2nd time I had a baking success story. Whew! It turned out well. I added almonds on top instead of the chocolate chips (also because I forgot to sprinkle the chocolate).
Perfect! Almonds on top sound delicious 🙂
These look great! Do you know how to convert to a mini muffin recipe?
They’re delicious! I would just check on the mini muffins in the oven around 12ish minutes and then go from there 🙂
These are amazing! I made them with nonfat yogurt, half white and half whole wheat flour, and Whole Earth Honey 50 Sweetener, which is a mix of honey and stevia. Since low sugar is a priority for me right now, I skipped the chocolate chips. They got tall round tops and are just delicious, even with these subs. Decadent even. This recipe is a winner!
I’m glad those subs worked out! Perfect breakfast + treat for the week 🙂
I made these this morning finally. They are super easy to mix together and bake.
I used 1/2 black cocoa and 1/2 double dutch dark cocoa.
They turned out perfect! They’re so chocolatey and moist.
Thank you for the recipe.
Love it! So glad you enjoyed 🙂
These are delicous! My husband loves them, even though things are often too chocolatey for him. My daughter love them, and she is super picky. AND they are made with healthy ingredients – yay! Thank you for sharing this recipe!
So happy to hear that, Michelle! Perfect healthy treat (or breakfast!)
These were delicious and has hardly any sugar, love them.
One of my favs!
Omg these are so amazing. I’m really sensitive to when baked goods taste too “healthy” and these totally did not. So chocolatey and delicious and PMS-approved.
So happy you found these ones! My healthy treats don’t skimp on taste 😉
My daughter LOVED these and she had no idea banana was in them. I subbed the pastry flour for gluten free all purpose and no issues. I’ll def be making these again ! Thanks!!!
These were incredible and my daughter LOVED them! She had no idea bananas were in there! I subbed out the pastry flour for gluten free all purpose and had no issues. Def making these again and prob with some fun add ons!
Thanks!!
Perfect! Glad that swap worked out for you 🙂 Such a great snack!
This is an amazing recipe! My 5 year old son loved it! I tweaked it a bit by adding a fourth banana, and using 3 heaping tablespoons of homemade applesauce instead of oil. I also had no whole wheat pastry flour or Greek yogurt so I used 3/4 cup unbleached wheat flour and 1/4 cup whole wheat flour and low-fat plain yogurt. They are absolutely delicious! I would love to see how almond flour would turn out. I don’t have much experience with it?! Thanks for all the great recipes and congratulations on your engagement!
Perfect! I’m glad you both loved these 🙂 I wouldn’t recommend swapping almond flour in this recipe (the texture will change) but try these muffins instead.
These came out delicious! I used Naked Chocolate PB powder for the cocoa for extra protein and substituted organic natural maple syrup for the honey and they are delicious. Love not adding any processed sugar (except for the yummy choc chips 😋), thank you!
Hi Monique! I’m glad I came across this recipe. I am excited to bake a batch for my 6 year old son. I have a question, though. Will this work in a loaf pan? how long will be the cooking time? Thanks!
I think it would. You can try 40-55 minutes at 350 degrees F. Let me know how it turns out!
My 4 year-old loves these. I have made them multiple times. I use Barry cacao whi9ch makes them a bit more bitter and he likes it.
I just ate one as part of my post-workout snack. Yum.
Perfect! Happy to hear that they’re kiddo (and post-workout) approved 🙂
Super easy to make and delicious. Even my 5 year-old picky eater daughter loved them and asked for more. Thank you!
Amazing! Such a great snack or breakfast for the kiddos 🙂
Hi I love how yummy and low calorie they are only 150 for 13! However they completely stuck to the paper wrappers which makes eating them extremely difficult, would you grease a muffin pan or just bake for longer?
I’d recommend greasing the muffin liners as well to ensure that they peel off easily!
Double chocolate banana muffins… YES PLEASE!
I did not have any whole wheat pastry flour, so I just used regular unbleached white flour. I scooped out a bit of it and subbed my favorite protein powder (Orgain Vanilla), and I wanted to make this vegan-friendly, so I subbed the egg for 1/8 C almond milk with 1tbsp chia seed, which I let sit for about 30 min. I also sifted all of my dry ingredients, which I always do when I bake. I used melted coconut oil and non-fat Greek yogurt, which is what I had on hand. They came out beautiful, and tomorrow morning I can feel good about serving my kiddo chocolate chip muffins and a glass of milk for breakfast. Oh, I also subbed the honey for 1/8 C maple syrup, again, to stay vegan-friendly. This is a keeper, and a way better use for my overripe bananas than banana bread, which always seem to flop for me. Thank you.
Perfect! I’m glad those swaps worked out for you – what a great snack!
Yum! Used brown sugar instead of honey, and butter as the fat. So good! My kids gobbled these up (I had one too!). Mixed these up in a few minutes- 23 minutes was the perfect bake time.
Dark, brownie like taste that is perfectly chocolate. Will make again and again.
Love it! So happy the kids enjoyed 🙂
This is a wonderful recipe! I used half white and half whole wheat flour. Also, I didn’t have yogurt so I used coconut cream instead. And added a small chocolate chunk in the middle of each instead of chocolate chips inside. I made mini muffins and it made about 30. I baked at 350 for 12/13 mins.
They are sooo tasty and moist! Will definitely make again! Perfect school snack.
Perfect! So glad you loved these!
Hi
I am going to make these delicious looking muffins. Question- can I and how much if I use cacao powder rather then cocoa
Thanks 🙏🏻
Hi
I am going to use cacao powder instead of cocoa. Question – Would I use the same amount as I know they taste slightly different
Thanks 🙏🏻
Yes you can use the same amount! If you are worried about it, I might suggest using 1 tablespoon less cacao.
I just baked these now and they are wonderful! Thanks for sharing!
Amazing! Glad you liked them!
You don’t say at what temperature to bake the skinny double chocolate banana Muffins??
Hi Michele! Step 1 says to preheat your oven to 350 degrees farenheit 🙂 enjoy!
Can I subsitute olive oil for coconut oil and instad of wheat flour can I use almond or cocnut flour? Thanks
Olive oil or coconut oil will work, but I’d recommend sticking with the regular flour in here. Try this recipe for flour alternatives: https://www.ambitiouskitchen.com/paleo-double-chocolate-tahini-banana-muffins/
The skinny banana muffins are hard to top but I think this recipe is my new favorite! They’re a delicious dessert. To my dry mix I added chia seeds, walnuts and unflavored protein powder. I added a splash of unsweetened almond milk to the wet ingredients in my blender to make sure the batter wouldn’t be too thick. Overall, I got 21 muffins out of this recipe!! Everyone loves them. I thank God for your genius baking mind!
I’m glad those additions worked out well! Such a great snack or healthy treat.
Awesome recipe!! They turned out perfectly moist with a great chocolate flavor. Definitely adding this to my favorite recipes!
So glad you loved them!
Are these to be refrigerated? They turned out great!
Feel free to keep them covered at room temp for 2-3 days and then pop them in the fridge 🙂
I used Icelandic yogurt instead of Greek yogurt and it turned out wonderfully. I’ve made this many times and have also subbed the honey for maple syrup and it’s always turned out! Monique is the muffin QUEEN! Love all her recipes!
Perfect!! I’m so glad you’re loving the recipes 🙂
The batter tastes really good. Although, your cooking temperature or the time to cook is completely off. I have been cooking the muffins for over 40 minutes now and the center is still mush.
I’ve never had muffins cook for more than 25 minutes, so I highly doubt they would take 40. Sounds like something else might be off.
This recipe is awesome! The muffins are delish and it’s simple and easy. For once my muffins look just like the picture in the recipe!!
Amazing! Glad you loved them!
I want to make the Skinny chocolate banana muffins. I cannot find whole wheat pastry flour anywhere. Nor can I find plain whole wheat flour (due to the corona virus shopping disaster). I need to make these in two weeks and wondered if I could use just plain white flour and in the same amount??? I don’t like doing it, but don’t seem to have any choice. Even the white flour is hard to find, but I have that at least. Thanks, Brenda
All purpose flour should be just fine in here! Let me know how it goes 🙂
So I just made these and since I didn’t have wholewheat pastry baking flour I used a mix of flours: all purpose, coconut and wholewheat baking flour. They still cane out supper moist with a light texture. I replaced the olive oil with a mix of butter and avocado oil. The chocolate chips I increased in volume slightly and were half small chips and half jumbo choc chips.
They are yummy and naturally sweet from the banana. Maybe a hint of coconut sugar added would be nice too in future. If I make them again I will add another banana to bring this flavour through more. Overall!
Glad those swaps worked out well for you! I probably wouldn’t recommend adding another whole banana as it the mixture will be too moist.
Help! The muffins have amazing taste but they did not cook. They were wet inside no matter how long I cooked them. I would love to try again. Any thoughts on getting the texture to be more cake like not batter like? Thx!
Hmm that’s strange. Did you follow the recipe exactly as written? If so, that’s what I recommend!
I’ve made these about 4 times and the first two times they turned out lovely and tasted exceptional however on my last two attempts they immediately sink to the bottom when removed from the oven after 26 minutes and not cooking through at the bottom so not sure what am doing wrong would appreciate your guidance here.
Thanks for the incredible recipes
Hmmm so strange! Are you using a different cocoa powder or any other different ingredients? My only other guess would be that your bananas have too much moisture — I suggest not using bananas that have been previously frozen and also making sure they aren’t too large.
These were fantastic. I subbed full fat coconut milk to make these dairy free and they were delicious. Thanks!
Perfect! Glad you enjoyed!
I absolutely love this recipe, thank you Monique!
The muffins came out perfectly! Moist and fluffy with a lot of good chocolatey flavor & zero guilt haha, I didn’t have whole wheat pastry flour, so I used (a little more than) half all purpose and (a little less than) half whole wheat flour. I didn’t have 2% greek yogurt so I used half sour cream and half nonfat greek yogurt. I also baked them for 5 minutes at 425 then about 12 minutes at 350, its a new trick I’ve been experimenting with to get fluffier muffins. I’ve cut out all sugar and feel so much better that way, so I didn’t put any chocolate chips in the muffins and sprinkled chocolate chips on some of them (for my family), sprinkled some with cacao nibs, and left some plain… all were delicious.
I love baking and blessing people through food, but also love real, healthy food and I hate feeling sick after eating super sugary foods. I love your mission and what you’re passionate about, it is really inspiring. Thank you for your honesty and AK, wishing you all the best!
I’m so happy you loved these, Rachael! Glad to hear that you’re finding recipes here that you like, too 🙂
I decided to make these because they are by far the healthiest of the recipes I found and I’m so glad I did!! They are absolutely delicious!
I use dark chocolate in half and they came out great as well!
I’m glad you found these ones! Love dark chocolate in here 🙂
Love this recipe! Easy to make and delicious. However I was wondering why my muffin tops raised in the oven and sank immediately after I took them out from the oven, forming a small dent in the centre with wrinkles? What did I do wrong?
It sounds like you had a little too much moisture in the recipe. Perhaps too much banana or if the bananas were previously frozen?
So moist, so delicious!!! I would add a bit more cacao next time (I just liked them super chocolatey) and I added walnuts, but such a delicious recipe! Perfect level of sweetness too. Thank you!
So happy you loved them! Great idea to add walnuts, too 🙂
I tried to follow the recipe but my muffins came raw and so tiny…
I get a bit confused with measuring with a glass or cup because it might change a lot. What would be a glass and cup in grams?
I tried different recipes of muffins which is something that me and my daughter like a lot but we never found a recipe where they came out big and fluffy and smooth like we see in the American movies!
I use to make your cookies every week and they please everyone but i don’t know what is wrong with my muffins… 🙄 🤔
Thank you!
Hi! So sorry you had trouble. I don’t typically weigh my ingredients, so I don’t have the exact metric units or weights for my recipes. I would suggest checking out an online conversion calculator to help!
Hello. These muffins look delicious even to sale some. Can I use just regular flour? I mean no all purpose not pastry just regular flour. Thanks
Hi! That should work 🙂 enjoy!
Can I replace the yogurt with anything else?
Sure you could try sour cream or a little additional milk! I haven’t tested, so can’t be sure though!
THE most slept on AK recipe!! I make this alllll the time either as a bread or as muffins. It’s so healthy but you’d never know- tastes like a cross between a brownie and a rich chocolate cake. Make this!!!
Absolutely! So glad you love this one!
I’m very curious about name given to this recipe. Why “skinny double chocolate” where does the title fit in? Am I missing out on something?? Curious 🤔
Thanks, Marie
Hi! I named these many years ago to reflect that they’re made with lighter ingredients.
Made these yesterday. Doubled the recipe, used gluten free (1:1) flour and made 18 muffins (so a bit larger to get a good muffin top. Who doesn’t love a good muffin top?!) baked for 27 mins and they were absolutely delicious! Moist and chocolatey! Would love a bit more of the banana flavour to come through but used 3 ripe and 3 thawed from frozen so next time might just used all ripe. Love the story! Thanks for sharing and for sharing the recipe!
I’m glad that worked out well! Perfect snack or breakfast 🙂
These were delicious! I always have tons of ripe bananas and was looking for something to satisfy our sweet tooth , these did the trick! I had to use AP flour because it is all I had , and non fat greek yogurt. I would make these again.
Perfect! Such a great snack 🙂
Can I use almond flour instead?
I haven’t tried it, but you could use my double chocolate banana bread recipe instead (make them into muffins) — it’s made with almond flour and so delicious! This is it: https://www.ambitiouskitchen.com/healthy-chocolate-banana-bread/
These are SO AMAZING – they taste like chocolate cupcakes. I highly recommend these to all my friends and family. Hope to try this recipe for my baby’s 1st birthday smash cake – will need to do some testing for the bake time.
Absolutely! Let me know if you try it that way!
These muffins are AMAZING! I’ve been making them for awhile and they are now our go-to favourite. I make them in mini muffin tins – so moist & great tasting. Love this recipe!
Oops – this is my comment but I forgot to rate! Definitely 5+ stars from me!!
Love that! So glad they’re a favorite!
Can i use almond flour or the texture will be different? Another question. The yogurt has to be full fat and with sugar added? Because i have found greek yogurts with no sugar added at the markets.
Thanks
I wouldn’t recommend changing the flour in this recipe as the texture will not be the same. Try these chocolate muffins instead using almond flour!
I’m making this now and super excited to eat them… but your google ad is right in the middle of the screen and made is SUPER hard to read and use your site. Can this get updated? It will definitely keep me from using your site further.
Hi Megan! Thanks so much for your feedback here – this should definitely not be happening. If you see it again can you try to screenshot it and send it with the recipe link to abra@ambitiouskitchen.com? We’ll get this taken care of ASAP. Thank you!
Monique is THE Muffin Momma QUEEN!!! Since I’m only baking for myself, I love that the recipes always yield 12 and are convenient breakfast options for WFH with wholesome ingredients.
Aww thanks Kait! So glad you loved these. Perfect breakfast or snack!
These were super easy and a huge hit! Way less sugar than my go to!
Absolutely! Perfect snack 🙂
This is vey tasty and looking so delicious, we are constantly left over bananas in our residence & typically I just make banana bread, but these appearance manner higher and I can’t wait to try them out! Congratulations!
Thanks for the foundation, time to get baking.
Absolutely! Enjoy!
Great muffin recipe 😀 Mine turned out perfectly fluffy
So happy to hear that!
I love these muffins, they are easy and quick and super tasty! I go back to them all the time!
So happy to hear that!
This is looking so amazing idea to make. Thank you for sharing this idea.
You’re welcome, can’t wait for you to try them!
woah, its an amazing recipe. thanks for sharing. loved it
So happy that you enjoyed it!
I am reading this lovely blog and try at home to maker best skinny double chocolate banana muffins thanks sharing this article for help us
Hope you enjoy them! 🙂
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I am reading this article and help us information about the skinny double chocolate banana muffins thanks sharing this article
You’re welcome! 🙂
Love this recipe! I made with kamut flour (low gluten) and coconut yogurt and it was still perfect. No baking sofa taste, just chocolate. Also not a strong banana flavour. I will make again!
So glad to hear that it worked out, Kristina! Glad you enjoyed these 🙂
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You’re welcome! 🙂
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You’re welcome!
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Glad it was helpful! 🙂
Thank sharing this article an help us information double chocolate
Thank you much for this recipe i will definitely try this one and i will be waiting for more like this. you are amazing
You’re welcome, hope you love these!
Such a great article about the skinny double chocolate banana muffins thanks sharing this information
Thanks sharing this article about the double chocolate banana muffins
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You are amazing .
Thank you so much for sharing this info
Aw thanks! Enjoy!
Wow, this recipe looks soooo yummmyy
You’ll LOVE them!!
Thanks sharing this article skinny double chocolate banana muffins
Love them! So does my toddler. I even love them without the cocoa.
chocolate banana muffins are really eye cuaghing title .
am foody man i like it very much . i will try it soon and sahre my feedback with you .
I love love love these muffins, and so does my toddler!
Aw yay! So happy to hear that 🙂
Awwww..!
So delicious…
Thanks sharing this article about the skinny double chocolate banana muffins this is help us information
I really like your recipes, they look so yummy and fun. Definitely gonna try them.
Thank you! Can’t wait for you to try these 🙂
Thanks for sharing this article about the skinny double chocolate banana muffins
Very Good cake recipe.
Yes Exactly..
These muffins are absolutely delicious! Flavorful, moist, and fluffy. I had a couple of minor substitutions- I used maple syrup instead of honey (I just like the flavor of maple syrup better). I also didn’t have whole wheat pastry flour, so I used 1/2 cup regular whole wheat flour and 1/2 cup white flour.
I’m adding these muffins to my regular baked goods rotation!
So happy that all worked well and that you loved them, Emily! Thanks so much for the review 🙂
Hi Monique, absolutely looove your recipes (and blog)!!! Question- could I sub raw cacao powder for cocoa powder or would any modifications be necessary? I remember that raw cacao is more bitter. Thx!! 💓
Thanks sharing this article
Thanks sharing this article
Thanks sharing this article
This is really too good about the skinny double chocolate banana muffins thanks sharing this article
This is really too good about the skinny double chocolate banana muffins thanks sharing this article
Such a great infromation about the double chocolate banana muffins thanks sharing this article
wow, these muffins look so delicious. I love chocolate muffins cakes. these are the perfect snack for the party. I will defiantly make it is so yummy. thanks for the wonderful article and very delicious yummy double chocolate banana muffins recipe.
these double chocolate banana muffins looks so delicious and yummy . i really love your recipes of these muffins. i must try these at home and these are easy to make at home. everyone love to east these double cholate muffins. thanks for sharing this amazing article on double chocolate muffins.
very nice work thanks for sharing keep up the good work
i like to eat banana flavour maffins and believe me i like them the most in the world and your recipe is just amazing i will definetly try this
Recipe looks delish…thank you!
I wonder if almond & coconut flour will work instead of the whole wheat?
Ciao Edi
Great
Hi! Wondering if you have thoughts for making the Skinny Banana Chocolate muffins gluten free—which GF flour(s) would you try?
Hi! I’d recommend trying either my Healthy Chocolate Brownie Banana Bread as muffins or trying my Blender Double Chocolate Spinach Muffins. Both are GF 🙂
Love the easy method you shared.
Hello. I currently have a lot of bananas and am eagerly waiting for them to overripen so I can make these muffins😋 May I ask, if I don’t have any greek yoghurt, will it be possible to sub it with the same amount of banana? Thank you.
I followed the recipe, except I added a dash of almond extract, toasted coconut and pecans over the tops. I also used regular flour and added vanilla protein powder for part of the 1 cup it called for. I think they hit the spot if you want a good chocolate muffin. Just the right sweet I was looking for 🫶
Can I use cacao powder instead of cocoa and what kind of chocolate chips did you use? Tyia.
These are amazing as muffins but will it work in a cake mold as well …? I’m trying it as we speak lol been 25 minutes and still wet on the toothpick hummmmmmmm noticed it was getting pretty dark on top so I put a loose foil on top .
Hey guys it’s me again with results of doing this recipe, cake style…all I have to say is WOW talk about a nice decadent cake and so yummy , I just doubled the muffin recipe and baked in a 10” cheese cake pan. the cake cooked for 1-1/2 hours lol. after 30 minutes I put a piece of foil on top ( loose,not wrapped ) and kept cooking at 350 checking it with a tooth pick every 10 minutes cause it was always marking wet. Even after 1-1/2 hours it wasn’t a clean tooth pick at that point I said to myself ,self take this cake out of the oven NOW lol wish I could show you pics of the cake somehow , but look at my FB wall I’ll post it . Enjoy
Hi Monique, I too have 3 boys! It has been so special to have all sons and no daughters (not that I didn’t want a daughter!). Everyone always asks, don’t you want a girl? And I said nope, I love 😍 my boys!! Moms and sons have a very special relationship and I wouldn’t trade it for the world!! Btw, I love and use and recommend your blog all the time!!!! I have sooo many favourites! (Your morrocan stew!!). Thanks for all your hard work while raising your precious family!!
Aww thank you for sharing! They are so fun and keep us so busy! Glad you’re loving my recipes, thanks so much for being here ❤️
They are so delicious.
My friends love them!
my brother and dad loved them!
Ah yay! glad this recipe is a hit!
Hello, I made the Chocolate Banana Muffins the way you told. They turned out really delicious. It was like a burst of flavor. I Highly recommend everyone to use this recipe.
Thanks so much, Danny! Glad this recipe turned out great for you!
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I made these into a loaf. They were absolutely delicious and a huge hit with the whole family! Thank you. Also, I my bake time for the load was 50 min.
Ah yay! I am SO glad these muffins turned out great for you. Thank you for sharing ❤️