These Chocolate Banana Muffins are one of our all-time favorite baked goods. And while they taste like a treat, they are chock full of nutrition and whole grains. They’re a perfect breakfast or snack option for the whole family.
Chocolate Banana Muffins with Cocoa
These moist little muffins have a base of ground oats (or oat flour), 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, 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 lunch. Heck, you could even smear on a little honey-sweetened cream cheese and call them cupcakes!
Using Oatmeal in Muffins
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 help to make the muffins a little bit more filling—which can help keep those little bodies from running on empty so quickly!
MY LATEST VIDEOS
How to Make Chocolate Banana Muffins Step-by-Step
Here’s a look at the process of making these healthy mini muffins.
- Preheat oven and grease a mini muffin tin well. Place the bananas, eggs, butter, honey, and vanilla into a blender. Blend well.
- Place the flour, oats, cocoa powder, and baking powder into a medium bowl. Stir in the blended ingredients. Fill prepared muffin tin about to the edge.
- Bake for 12-14 minutes or until a cake tester inserted into the center comes out cleanly. Use a paring knife to remove from the pan—run it around the edges if needed—and cool on a wire rack. Serve at room temperature, slightly warm, or chilled.
- Store 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!
Gluten-Free Chocolate Banana Muffins
When I’m baking something that I plan to eat along with the kids, I turn to this cup-for-cup gluten free flour blend. It bakes up almost identically as whole wheat flour and has a great texture. Definitely try it if you need to be GF in your house. The recipe calls for EITHER whole wheat flour or this gluten free flour, so you can use whichever works for you.
Tips to Make the Best Chocolate Banana Muffins
- Mini muffin tins sometimes have a tendency to stick, so be sure to grease them well.
- Very ripe, with black spots, bananas have the most natural sweetness and will make these muffins taste best.
- Stir in 1/4-1/3 cup mini chocolate chips for added deliciousness!
- Top with nut butter, cream cheese, or a drizzle of honey if you’d like.
Healthy Mini Muffins for Toddlers
However you decide to enjoy them with your toddlers, we think you’ll like them lots. And for what it’s worth, my 6 year old LOVES these muffins. Which was surprising to me since they are less sweet than some other muffins she likes, but I’ll take it.
Looking for a chocolatey muffin with hidden veggies? Try these Flourless Cocoa Protein Muffins. Need a banana muffin without eggs? This allergy-friendly Vegan Banana Mini Muffin recipe is your best bet!
This post contains affiliate links. Green bamboo plate by Bobo & Boo.
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
Be sure to use very ripe bananas since they taste the sweetest. Warm the muffins slightly after storing in the fridge if desired.
Ingredients
- 3 small very-ripe-with-black-spots bananas (about 1 1/2 cups sliced)
- 3 eggs
- 1/4 cup melted and slightly cooled butter OR almond butter
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla
- 1 1/2 cups whole wheat or GF cup for cup flour
- 1 cup oats
- 1/3 cup cocoa powder
- 2 teaspoons baking powder
Instructions
- Preheat oven to 350 degrees F and grease a mini muffin tin. Place the bananas, eggs, butter, honey, and vanilla into a blender. Blend well.
- Place the remaining ingredients into a medium bowl. Stir in the blended ingredients. Fill prepared muffin tin about to the edge.
- Bake for 12-14 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. Serve at room temperature, slightly warm, or chilled.
Notes
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.
To make these as full size muffins: Use about 1/4 cup batter per muffin cup and bake for about 20 minutes.
Can I omit the coconut or do I have to replace it with another ingredient?
You could use more oats instead, which would keep the consistency/cooking time the same.
Can you substitute almond butter for peanut butter?
Yes!
possible to sub maple syrup with coconut nectar syrup and sub almond butter with sunflower seed butter?
Yes, those should work fine!
I didn’t see I needed to refrigerate… Til now. Too late? They were left out all day 🙁
They will be fine! They just last longer if you put them into the frigde.
is that the correct amount of cocoa? just seems like a lot for the amount of ingredients
It is!
What baking time would you recommend for a regular size (12 muffin) pan?
I’d start checking them at 18 minutes. I’d guess between 18-22 but a cake tester inserted into the center coming out clean would be the best way to know for sure.
I just timed mine at 18 minutes and they are done! I didn’t quite fill each "cup." They smell amazing; I can’t wait to taste it!
I am interested in using this for my little one’s first birthday smash cake in a couple of weeks… i have 4" pans and was going to make a double-layer cake. the internet seems a little divided on temperature/cook time and i was wondering if you had any thoughts on whether i should keep the same 350 degree oven temp or increase/decrease? and any guesses on when to start checking doneness? Thanks!
Ooh, I love that idea! I would keep the baking temp the same and start checking at 10 minutes. The thickness probably won’t be that different than that of a mini muffin tin so it might wind up being right around the same time—the edges will cook faster so focus on the very center being cooked through (use a cake tester). I’d also let them cool in the pans to help ensure that they stay together well. Maybe pop them into the fridge to chill them a bit before frosting or if you have to store them for any amount of time. Happy almost birthday to your little one!
Have you ever estimated the calories/breakdown per mini muffin? I’m making for the preschool classroom and one of the children is diabetic. His mom says knowing carb count is helpful.
I have not, sorry!
My 3 year old and I made these today. They taste yum but the consistency is more fudgey than muffin/cakey. Is this normal?
They are pretty fudgey!
Could you substitute sunflower butter for almond butter? If so, equal amounts?
Hi! I made them yesterday but they were very dry.. and the next day impossible to eat so i put some coconut milk to make them soft. Taste wise they were amazing! I put ginger syrop insteas of maple. Any ideas how to make them more juicy & soft?
Hi! I’m not sure how ginger syrup would impact them but maybe try them with the maple syrup next time?
I would love to make these. At the top of the recipe it mentions subbing oats for coconut. But I don’t see coconut in the recipe. I just wanted to make sure I wasn’t missing anything. Thanks!
Oh sorry, I fixed it. I recently simplified the recipe and forgot to adjust that!
Can you substitute honey for raw sugar? (If yes, how much should I add?)
Could you substitute raw sugar for honey? If so, equal amounts?
Yes, that should work just fine!
My 22 month old and I just made these this morning. It was hard to get the batter in the muffin pan because he was scarfing spoonfuls out of the mixing bowl! We did end up getting some in the oven and just enjoyed them for morning tea. Definitely a winner! I didn’t have cocoa so I used cacao and they are still sweet enough!
★★★★
I’m so glad you both enjoyed them!