Make a double batch of these Healthy Chocolate Muffins and store some in the freezer for easy access to healthy muffins.
These chocolate muffins are naturally sweetened, made with white whole wheat flour, and are so moist and delicious! 
Best Chocolate Muffins
These healthy chocolate muffins are one of our favorite muffins on Fit Foodie Finds! They are made with whole ingredients, naturally sweetened with bananas, maple syrup, and coconut sugar.
We love whipping up a batch of muffins and sticking half of them in the freezer for later and keeping half out for snacking.
These healthy chocolate muffins are:
- Naturally sweetened with maple syrup and banana.
- Made with 100% whole grain flour.
- Easy to freeze.
- Kid-friendly!
CHeck it out!
6 Healthy Muffin Recipes – 1 Base Batter
Are you a muffin queen just like us? Here’s our favorite base recipe for healthy muffins + 6 different healthy muffin recipes you can make with it! Get all 6 healthy muffin recipes HERE!
How are these healthy chocolate muffins?
At Fit Foodie Finds, we like our muffins chock full of the good stuff! We’re talking whole grains, healthy fats, and natural sweeteners. Here’s how these are healthier than normal muffins:
- 100% whole grain
- Naturally sweetened
- Made with coconut oil
Favorite Baking Tools
One thing that will make baking a bit easier for anyone is having the right tools to bake! Below are some of the tools that we use every time we make these chocolate banana muffins and any other healthy muffin recipe on Fit Foodie Finds!
- Different size mixing bowls. We love these nesting bowls from Target because we can have a bowl for dry ingredients and wet ingredients. Our most favorite part of these bowls is that they are dishwasher safe!
- Hearty Muffin Tins. Get a sturdy muffin tin that doesn’t pop in the oven! We like using a nonstick muffin tin!
- Muffin tin liners. There is nothing worse than a dirty muffin tin that you can’t get clean! If you don’t have a nonstick muffin tin, get these reusable silicone muffin liners!
- Cooling Rack. A cooling rack allows your muffins to cool completely without sticking to the muffin tin or your counter!
How to Make Healthy Chocolate Muffins
Baking muffins is a very relaxing and therapeutic activity for me! I love baking days by myself or a baking day with friends. You just can’t beat it.
Sometimes baking can be a scary thing for people because of all of the science. We try to make baking accessible for everyone and I want to assure you that these healthy chocolate muffins are a great recipe to help you reboot your relationship with baking.
- Mix Dry Ingredients: first, combine all dry ingredeints in a medium bowl.
- Mix Wet Ingredients: mash your bananas in a large bowl and then add the rest of the wet ingredients and mix.
- Combine both: combine dry and wet ingredients and then add melted coconut oil. Mix again.
- Transfer: line your muffin tray with muffin liners and then fill each one up 3/4 of the way full.
- Bake: bake at 350ºF for 18-22 minutes.
- Cool: let muffins cool for at least 10 minutes before removing from the pan.
Storage
Let muffins cool completely and then store in a cool, dark place for up to 3 days. Or, store in the fridge for up to 3-5 days.
How to Freeze Muffins
- Let your muffins cool competely.
- Next, transfer muffins onto a baking sheet. Freeze for 1-2 hours. Then, transferr muffins into a gallon-size bag and remove as much air as possible. Seal tightly.
- Freeze for up to 3 months.
Healthy Chocolate Muffins
Ingredients
Dry Ingredients
- 1.5 cups white whole wheat flour
- 1/2 cup coconut sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup chocolate chips + more for topping
Wet Ingredients
- 1 cup mashed banana*
- 2 large eggs
- 1/2 cup maple syrup
- 1 cup unsweetened almond milk
- 3 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
Instructions
- First, preheat oven to 350ºF and line a muffin tin with muffin liners. We suggest also spraying your muffin liners with cooking spray just in case.
- Next, place dry ingredients into a medium bowl and mix.
- Then, in a small bowl, mash 1 large banana. Measure it and add 1 cup to a large bowl.
- Crack 2 eggs into the large bowl and whisk with mashed banana. Add maple syrup, almond milk, and vanilla extract and mix until combined.
- Add dry ingredients into wet ingredients and then mix. Then, add in melted coconut oil and mix again.
- Fill each muffin about 3/4 of the way full (these are going to be big muffins) and sprinkle on a few more chocolate chips. Then, place in the oven at 350ºF and bake for 18-22 minutes or until the center is fully cooked.
- Let cool for 5 minutes and then remove from the muffin tin to continue cooling.
Tips & Notes
- *If you don't like bananas, feel free to use another fruit puree such as applesauce or pumpkin.
THE BEST. I just made these. I used PANELA raw sugar instead of coconut sugar. I used freshly puréed APPLE SAUCE in place of banana. I used grass fed BUTTER in place of coconut oil. I used raw COWS MILK in place of almond. OUT OF THIS WORLD good. This is going to be one of those recipes that gets made a thousand times. I even thought: leave out cocoa powder and use this for a base recipe. Definitely gonna experiment but this was the most moist decadent muffin ever. It was like chocolate cake. 10/10 recommend.
THese are the BEST. The only change I made was reducing the sugar and I had to use white and whole wheat flour because its what I had. This recipe is a keeper!!! I am a chocolate addict
Made these in my air fryer. Just delicious. Made a few swaps. Half cup pumpkin and half cup banana, all purpose flower, veg oil and granulated sugar in place of whole wheat pastry flour, coconut sugar, and coconut oil. Amazing flavor and texture.
Fun! Thanks for sharing that these muffins worked for you in the air fryer!
Delicious and kid approved. Can these be frozen?
Love these muffins! I used Gluten-free flour & pumpkin in mine!! Very yummy!! Thank you for a recipe that is healthy!
So glad these modifications worked for you!
I love baking muffins and that is why the recipe for healthy chocolate muffins attracted me first. However, I have tried the muffin recipe with organic ghee instead of oil. And believe me, the result was awesome. I like the ghee bakes muffins. You may try also the muffin recipe with ghee too.
Thanks for sharing this, Sofia!
I made these tonight and they are so good and moist! I used 1% milk only bc I was out of almond and I used brown sugar instead of coconut. I also added 1/2 cup of shredded coconut and it was so good and added some texture. I’m sure the recipe is amazing without any changes as well. It’s fool proof and impossible to mess up! They are best fresh out of the oven still warm! Great recipe 🙂
These are so tasty! I even used chia seed substitute for the eggs bc we have egg allergies. And it still turned out wonderful and so moist!! My kids loved them!! Will definitely be making again!
I don’t know how you are calculating 15 grams of sugar per serving (muffin) in this recipe. I’m looking for a low sugar recipe, but the numbers are not making sense to me. 1 cup of banana is 27 grams, 1/2 cup coconut sugar is 96 grams, 1/2 cup maple syrup is 96 grams, and 1/2 cup chocolate chips is 56 grams. That’s 275 grams divided by 12 muffins is 23 grams of sugar per muffin. Am I missing something? Would love your insights. Thank you!
Did you make the recipe? All you need to do is reduce the amount of sugar to you liking. I used turbinado sugar just less. You can also reduce the maple syrup. I did and these came out really good. I don’t count the sugar in the banana because its natural sugar. Also, the choc chips are optional or you could buy sugar free choc chips.
The muffins were great!
I didn’t have coconut sugar but I had brown sugar and turbinado sugar. I used the turbinado sugar ( Idid grind it in the food processor as the crystals are larger than brown sugar) This worked very well.
These are so good! I didn’t have almond milk so I substituted buttermilk and regular sugar and OMG they were light, fluffy and delicious! My sweet tooth, full sugar, nothing healthy hubby, could not tell they weren’t regular flour, full fat cupcakes!
These are delicious! I used skim milk and vegetable oil and reduced the sugar by 1/4 and they still came out tasting great 🙂
These turned out perfect the first time! My kids begged me to make a double batch. I was worried about making double the first time trying a recipe, but I’m so glad we have extra. We’ll be freezing some and adding this recipe to our favorites. Thanks for sharing!!
So glad you and your fam loved these!
Thanks for the great recipe.
Should these be kept in the fridge or on the counter is fine?
Thank you!
Either works! They will last longer in the fridge, though!
Could I use cacao instead of cocoa powder?
I am not a baker and usually avoid muffins because I always mess something up. I followed this recipe exactly and the muffins were AMAZING! Sooo big, flavorful and moist. They only lasted a few days in our house!
YESSSS!!
These are my FAVORITE muffins! They are easy to make and so yummy. I usually only like muffins fresh from the oven, but these are delicious for several days. (I keep mine in the fridge.) I sub brown sugar for the coconut sugar and they come out great.
YAY!
These came out perfectly! Used 2 bananas, 2% milk, and added walnuts. They are moist and fluffy and not too sweet with a great flavor. Thanks!
Can you use just regular milk instead of almond?
Hi! Just made these now so delicious!! Made a double batch, will send half to my friend who’s just home with her new baby! Used apple sauce instead of bananas as well! Thank you for this recipe it’s a winner!