These Chocolate Banana Muffins are one of our all-time favorite baked goods. They are a delicious chocolate muffin, with a dose of nutrition and whole grains (and even spinach if you decide to add it.) They’re a perfect breakfast or snack option for the whole family.


Chocolate Banana Muffins

These moist little muffins have a base of oats, bananas, eggs, and either cocoa or cacao powder. They are gluten-free if you use certified gluten-free oats and they’re nut-free. But best of all, the baked muffins are super moist and seriously delicious, which makes them easy for toddlers to eat.

We like these muffins warm out of the oven for breakfast or chilled for a snack or a cold packed lunch. I like adding rolled oats to muffin recipes like this one because they almost dissolve right into the batter when they bake. But, even though they are texturally not that obvious, they add fiber and B vitamins.

And they help to make the muffins a little bit more filling—which can keep those little bodies from running on empty so quickly!

(You may also like my Fluffy Chocolate Muffins and my Chocolate Protein Muffins.)

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Ingredients You Need

To make this recipe you’ll need to have the following ingredients on hand and ready to go. Most of these are pantry staples, and you have some options for substitutions if needed, too.

ingredients for chocolate banana muffins
  • Very ripe bananas: The more brown spots the better, as that will ensure that the banana flavor comes through and that the muffins have a lot of natural sweetness.
  • Eggs: I use large eggs in my baking and in this recipe, and here they provide structure and lend a nutritious base to the muffins.
  • Unsalted butter: Melted and slightly cooled butter OR almond butter works here to add moisture and tenderness.
  • Honey or maple syrup: Use either of these to enhance the sweetness of the banana.
  •  Pure vanilla extract: A little vanilla rounds out the flavor profile of the muffins nicely.
  • Rolled oats: Sometimes called “old-fashioned” oats at the store, this ingredient adds whole grains, fiber, and B vitamins—but blends in nicely to the batter.
  • Whole wheat flour: A little flour helps ensure that the muffins hold together nicely.
  • Cocoa powder: I add a little unsweetened cocoa powder for chocolate flavor here. You can also use cacao powder if that’s what you have on hand.
  • Baking powder and baking soda: The combination of these two ensure that the muffins rise and cook through properly.
  • chocolate chips, optional

TIP: You can add a handful of baby spinach when blending the wet ingredients to add a veggie into the mix if you use a blender.

Step-by-Step Instructions

Here’s a look at the process of making these healthy mini muffins. Scroll down to get the full recipe with the amounts and timing.

  1. Preheat oven and grease a mini muffin tin well. Mash the banana smooth.
  2. Add the wet ingredients to a bowl.
  3. Add the dry ingredients to a bowl.
  4. Stir together the contents of each bowl.
  5. Add the wet to the dry to combine the batter.
  6. Divide among a muffin tin and bake. Cool on a wire rack. Serve at room temperature, slightly warm, or chilled.

TIP: You can blend the wet ingredients, including the banana, in a blender and then stir in the dry ingredients if you prefer. This is the way I prefer to do it if I’m adding spinach.


Frequently Asked Questions

Can these muffins be made ahead?

You can store these at room temperature in an airtight container for up to 24 hours or in the fridge for up to 5 days. Heat briefly to serve from warm to make them nice and moist!

Can I use gluten-free flour?

To make these gluten-free, use cup-for-cup gluten free flour blend and certified gluten-free rolled oats.

How can I add veggies?

To add spinach, you can blend the bananas, baby spinach, and the rest of the wet ingredients in a blender. Then stir in the dry ingredients and proceed with the recipe.


How to Store

Store in the fridge for up to 5 days in an airtight container or in a zip-top freezer bag for up to 3 months. Find more info about How to Freeze Muffins.

Best Tips for Success

  • Mini muffin tins sometimes have a tendency to stick, so be sure to grease them well.
  • I like this mini muffin tin from Wilton.
  • Very ripe bananas with brown spots have the most natural sweetness and will make these muffins taste best.
  • Stir in 1/4-⅓ cup mini chocolate chips for added deliciousness!
  • Top with nut butter, cream cheese, or a drizzle of honey if you’d like.
  • Add a big handful of baby spinach to the blender and blend well with the rest of the wet ingredients to add some veggies to these muffins.

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Favorite Chocolate Banana Muffins

With the delicious flavor combination of banana and chocolate, these muffins are both delicious and nutritious. Be sure to use very ripe bananas since they taste the sweetest. Warm the muffins slightly after storing in the fridge if desired.
4.92 from 61 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Cuisine American
Course Muffins
Calories 157kcal
Servings 12 (Makes 24 mini muffins)



  • Preheat oven to 375 degrees F and grease a mini muffin tin with nonstick spray.
  • Mash the banana very smooth and measure out 1 cup.
  • Add the banana to a medium bowl with the rest of the wet ingredients. Whisk to combine well.
  • Add the remaining ingredients and whisk to combine. (I add the cocoa powder through a small sieve to remove any lumps.)
  • Add batter to the prepared muffin pan, using about 2 tablespoons batter in each.
  • Bake for 10-12 minutes or until a cake tester inserted into the center comes out cleanly. Use a paring knife to remove from the pan and cool on a wire rack.
  • (To make as standard size muffins, bake for 14-16 minutes.)


  • Store in the fridge for up to 5 days in an airtight container or in a zip-top freezer bag for up to 3 months.
  • Gluten-free: Use cup-for-cup gluten-free flour.
  • Dairy-free: Use melted coconut oil for the butter.
  • Egg-free: Omit the eggs. Increase the baking soda to 1 teaspoon and add ¼ cup milk.
  • Blend the wet ingredients in a blender and add a handful of spinach if desired.
  • Some mini muffin tins have a tendency to stick, so be sure to grease them well. (I like this mini muffin tin from Wilton.)
  • Very ripe bananas with brown spots have the most natural sweetness and will make these muffins taste best.
  • Top with a few mini chocolate chips if desired.


Serving: 2muffins, Calories: 157kcal, Carbohydrates: 22g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 37mg, Sodium: 172mg, Potassium: 91mg, Fiber: 1g, Sugar: 8g, Vitamin A: 158IU, Calcium: 43mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published March 2018.

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  1. 5 stars
    Thank you for all the wonderful recipes. I made this chocolate muffin with rolled oats but my oats in the muffin is not fully cooked. I made these mainly for my 2 yo who wouldn’t eat/ touch it now because it has seeds… is there any way to salvage the mufffins at this stage? It is a bit hard even for adults to eat. TIA.

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