These Double Chocolate Muffins are rich, moist, and packed with cocoa and melty chocolate chips—but with a lighter twist. Made with Greek yogurt and the option to add banana, they’re perfect if you’re craving something sweet without going overboard.
If you love Healthier Chocolate Banana Muffins, this recipe will hit the spot while still keeping things indulgent.
We are sharing tips to help you get the best results when making this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and printable recipe card.
⭐ Why You’ll Love this Recipe ⭐
Chocolate overload, in a good way: Cocoa powder + chocolate chips = dreamy.
Healthier ingredients: Yogurt adds moisture without extra fat, and banana can be added for natural sweetness.
Quick & easy: No mixer needed—just two bowls and about 30 minutes total.
Perfect for meal prep: These freeze well and reheat beautifully.
🧾 Ingredients
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
- Ripe bananas
- Blue agave
- Egg
- Coconut oil
- Vanilla
- Whole wheat flour
- Cocoa
- Baking powder
- Baking soda
- Salt
🔪 How to Make Healthier Double Chocolate Muffins
Preheat your oven to 425°F and line a muffin tin with paper liners.
In a medium bowl, mash the bananas until smooth with no lumps. Stir in the agave, egg, oil, and vanilla extract. Set the bowl aside.
In a separate large bowl, whisk together the flour, salt, cocoa powder, baking soda, and baking powder.
Pour the banana mixture into the dry ingredients and stir until just combined. Gently fold in the chocolate chips.
Spoon the batter evenly into the prepared muffin cups.
Bake at 425°F for 5 minutes. Then, without opening the oven, lower the temperature to 350°F and bake for another 14 minutes, or until a toothpick inserted into the center comes out clean.
⭐ Pro Tips for Healthier Chocolate Muffins ⭐
- Use overripe bananas for natural sweetness and moisture.
- Want bakery-style domes? Bake at 400°F for the first 5 minutes, then lower to 350°F.
- Make it healthier: Swap half the flour for whole wheat and reduce sugar slightly if using banana.
- Make-ahead magic: Freeze in a zip-top bag for up to 2 months. Reheat in the microwave for 15–20 seconds.
📖 Variations
Mocha Chocolate Muffins: Add 1 tsp instant coffee or espresso powder.
Chocolate Coconut: Stir in ¼ cup shredded coconut with the chocolate chips.
Peanut Butter Swirl: Drop a teaspoon of peanut butter on top before baking and swirl with a toothpick.
More Delicious Recipes To Try
Double Chocolate Muffins
Ingredients
- 3 very ripe bananas
- 1/3 cup blue agave
- 1 large egg
- 1/4 cup coconut oil
- 1 teaspoon vanilla
- 1 cup whole wheat flour
- 1/2 cup cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Directions
- Preheat oven to 425. Line muffin tins with papers.
- In a medium bowl, mash the bananas until there are no clumps.
- Add in the agave, egg, oil, and vanilla. Set aside.
- In a large bowl, combine flour, salt, cocoa powder, baking soda and baking powder.
- Add in the banana mixture and mix together.
- Fold in the chocolate chips.
- Add batter to the muffin cups.
- Bake at 425 for 5 minutes. Then reduce the temperature to 350. Bake for 14 minutes or until a toothpick comes out clean.
Nutrition
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