chocolate-banana muffins


Let me begin with a disclaimer – I don’t eat chocolate regularly for breakfast (I save that for dessert), and I’m not suggesting you should either. However, there are days that call for a bit of chocolate at the start – a lazy Saturday morning, or a special birthday breakfast.

Chocolate-Banana Muffins | Tutti Dolci

When those occasions arise, these chocolate-banana muffins are much healthier than any you’d find at a coffee shop. Sweetened with honey and ripe bananas, the muffins stay moist for several days and are equally tasty at room temperature or slightly warm. This is one recipe to double and freeze half the muffins for later – you’ll be happy to have these stashed in your freezer!

Chocolate-Banana Muffins | Tutti Dolci

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Chocolate-Banana Muffins

  • Yield: 12 muffins


  • 1 1/4 cups flour
  • 1/4 cup unsweetened cocoa
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup low-fat buttermilk
  • 1 large egg, lightly beaten
  • 1/3 cup honey
  • 2 Tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1 1/2 cups mashed ripe banana
  • 6 Tbsp mini semisweet chocolate chips, divided


  1. Preheat oven to 350°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray. Whisk together flour, cocoa, baking powder, baking soda, cinnamon, and salt in a large bowl. Make a well in the center of the mixture. Combine buttermilk, egg, honey, coconut oil, vanilla, and banana in a medium bowl; add to flour mixture and stir just until combined. Fold in 1/4 cup mini chocolate chips.
  2. Fill each baking cup 2/3 full of batter; sprinkle remaining 2 tablespoons mini chocolate chips evenly over muffins (1/2 tsp per muffin). Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve or cool completely. Store leftover muffins in an airtight container at room temperature up to 2 days, or individually wrap muffins in plastic wrap and freeze in a large freezer bag.


  • Calories: 160
  • Carbohydrates: 28
  1. Oh my gosh. These are beautiful! The most gorgeous pictures of chocolate muffins ever. And these look healthy enough for breakfast. 🙂

    And I love that you used honey and bananas to sweeten them. Awesome post!

  2. One does not necessarily need a special occasion, or a lazy Saturday morning to enjoy chocolate, right? My internet service was out all morning, which is an ideal excuse for chocolate enjoyment! I can’t tell you how much I need these delicious-looking muffins right now! (Eek…no coffee yet!) 😀

  3. I would be THRILLED to have these in my freezer but I know they would just go for breakfast although I can think of all kinds of reasons to make an everyday breakfast a special occasion and pull out these yummy treats 🙂

  4. I think that muffins for breakfast are quite legitimate. In Italy, (at least in the North where I lived), they only eat sweet things in the morning. It took a bit of getting used to but it works well. It gives you a hit of carbs and sugar to get you going. Then you can be good for the rest of the day.

  5. I’ve never tried chocolate muffins, but with the ingredients you’ve added I can imagine how moist and delicious these are! I could eat chocolate any time of the day!

  6. There are no rules for us adults at home! We can eat what we want, when we want it! LOL! I have rules for my kids – no chocolate anything for breakfast…but I secretly sneak in chocolate behind the counter when the kids aren’t looking! Ahhhh…the joys of being a grown-up! These muffins are perfect behind-the-counter-away-from-the-kids breakfast! 🙂

  7. Heck I say enjoy chocolate whenever you want, we only live once, enjoy it! Hubby is a chocolate addict, these muffins would be a perfect way to get him to eat some bananas:-) Your muffins look amazing, Hugs, Terra

  8. It seems I have ripe banana much too often that are in need of a recipe. My family would be very pleased with they scrumptious chocolate delights!

  9. Actually I want to eat these for breakfast! I am usually a savory breakfast person, but when sweet breakfast looks really good like this, I’d be more than happy to eat a couple of these muffins with a cup of good coffee. I always love brown and blue color like this. You know how to seduce us!

  10. When my now-husband and I were first getting to know each other in Amsterdam, there was a bakery near my apartment that made We used to go there often and share one (they were enormous). Now I can make them for him at home – what a surprise – he will love it!

  11. I think I definitely need to be more daring and add chocolate to my breakfast ideas sometimes. Love the blues with the dark chocolate together-so pretty:)

  12. I made these after seeing them on Averie’s pinterest, and I think I’m the first comment that’s actually made them! I only changed one thing, because I don’t like honey; I used molasses instead, and it made them super delicious. I made muffins A LOT (like 3 times a week), and these are one of the better recipes I’ve tried, and it was a healthier one, too! Thanks!!

  13. I made these today. They are a very good muffin and I really like the idea of them being healthier than others! I did use 1/2 cup whole wheat flour in place of that much of the regular flour in an attempt to make it a little bit better for you. LOL I had just a tiny bit less than 1/3 cup of honey left but it worked out just fine like that. And then I had a tbs less of bananas than I needed so I put in unsweetened applesauce in it’s place. LOL (You do what you gotta do when in a pinch) I think they are perfect though! And will replace my son’s store bought Friday morning muffin breakfast for sure. He got to taste test them with me before he went to bed tonight and he approved of them. 😉

    Thanks for the recipe! 🙂

    1. Hi Melissa, so glad you and your son like the muffins. A perfect Friday breakfast! 🙂 I should try the whole wheat substitution next time, thanks for the suggestion!

      1. Your welcome. I was so excited that they came out so well. Usually the words healthy and muffin don’t work out so well for us. The good news got better when the other two boys got to have one this morning. They all loved them!
        Thanks again.

  14. I made these today. Delish!!! Loved them. A great balance of flavors. We had them for dessert tonight after dinner.

  15. My 5-yr-old daughter and I just made these- her choice- delicious!! We changed the white flour to 1/2 sprouted wheat, 3/4 pastry wheat and subbed coconut oil for the vegetable oil. These are going to go quickly ; )

    Thank you!!

  16. Hmm…maybe I shouldn’t admit to having chocolate for breakfast on a regular basis. I wouldn’t feel too bad about eating these healthier muffins! They look fantastic. I love your photos and the styling too, especially those adorable blue liners.

  17. I wanted to come back to say that I used pureed strawberries instead of bananas just because I had a ton of them. It worked out just as well! I replaced most of the white flour with wheat this time because I had been baking a lot and didn’t have near enough white. Haha! But that made up for the runnyness of the strawberries so it worked out fine. I was worried about it not being sweet enough since the strawberries aren’t as sweet tasting as a banana. But that wasn’t so. It still tasted great. I also just put all the chocolate chips inside the batter because putting some on the top proved to be a lot more messy with the kids. lol Thanks for the easily adaptable recipe! 😉

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