Chocolate Banana Muffins


Last Updated on May 4, 2021

Rich and decadent chocolate banana muffins! These delicious baked treats are gluten and dairy-free, and the perfect way to use up those spotty bananas.

chocolate banana muffins

I stock up on bananas weekly, and patiently wait for them to brown so that I can bake something new with them- anyone else?!

Muffins are such an easy snack to grab in the mornings or between meals, and can be frozen easily for an easy snack prep.

These chocolate banana muffins are moderately sweet, and are so delicious alongside a cup of almond milk. They’re easy to make, and are gluten and dairy free!

chocolate banana muffins

The batch makes about 16 large muffins. You can freeze half of the batch, and defrost them as needed over the course of a few weeks.

They’re delicious on their own, or served with some yogurt or nut butter for added protein.

chocolate banana muffins

What you’ll need to make these chocolate banana muffins

Wet ingredients:

  • Spotty bananas– the more spots, the better! Brown bananas are the ideal bananas to bake with because they’re a lot sweeter.
  • Eggs
  • Pure maple syrup
  • Milk, I love using unsweetened almond
  • Neutral oil– like avocado, light olive oil or refined coconut oil

Dry ingredients:

  • Almond flour- fine almond flour is my go-to for baked goods. It doesn’t leave a grainy taste and blends into the batter really well
  • Oat flour
  • Cocoa powder
  • Baking soda
  • Salt
  • Dairy-free chocolate chips

How to ripen your bananas

Spotty or brown bananas are the ideal ones to bake with. If your bananas are yellow with a couple of spots, you can ripen them quickly in two ways:

  1. Microwave them: you can place your bananas over a plate, and microwave them for 2 minutes
  2. Bake them: place your bananas on a sheet pan and bake them on 350 F for 15-20 minutes

Gently remove them from the peel once they’re ready, and mash them in with the wet ingredients!

These muffins are easy to make, so delicious, and made with feel-good ingredients. Can’t wait to hear what you guys think!

If you’re looking for more banana recipes, check out some other favorites below!

Gluten-free Chocolate Chip Banana Bread

Banana Oatmeal Breakfast Cookies

Chocolate Chip Banana Pancakes

Vegan Marbled Banana Bread

Chocolate Banana Muffins

4 from 8 votes
Course: Baked Goods, Breakfast


Prep time


Cooking time


Total time



These muffins are moderately sweet. If you prefer a slightly sweeter muffin, I suggest adding 1/2 cup pure maple syrup instead of 1/3 cup


  • 3 spotty bananas, mashed

  • 1.5 cups 1.5 almond flour

  • 1/2 cup 1/2 oat flour

  • 1/2 cup 1/2 unsweetened cocoa powder

  • 2 large eggs

  • 1/3 cup 1/3 pure maple syrup

  • 1/3 cup 1/3 melted oil, I used avocado oil

  • 1/4 cup 1/4 milk of choice, I used almond

  • 1 tsp 1 baking soda

  • 1/4 tsp 1/4 salt

  • 1/2 cup 1/2 dairy-free chocolate chips


  • Preheat your oven to 350 F.
  • In a large bowl, whisk together the mashed bananas, eggs, milk, maple syrup, and oil.
  • In a separate bowl, combine the almond flour, oat flour, cocoa powder, baking soda and salt.
  • Fold the dry ingredients into the wet and whisk together until smooth. Add in your chocolate chips, reserving some for the top of the muffins.
  • Line a large muffin tin with paper liners or grease with cooking spray and pour about 1/3 cup of batter into each cup- you should get around 16 muffins.
  • Top each muffin with a few more chocolate chips, and bake for 25 minutes, or until the top is firm to touch and a toothpick comes out clean.
  • Keep refrigerated in an airtight container for up to 1 week.
  • Extras can be frozen for up to 3 months.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. I’ve made these DOZENS and they’re still one of my favorites! Very easy to sub “chia egg” for vegan option.

  2. Mona Younas

    These came out so delicious! Healthy, satisfying, no guilt.
    I used an extra banana and decreased the maple syrup to 1/4 cup and it was perfect!!

    Thanks so much for this recipe <3

  3. Hello Gal!

    You have done it again… another, AMAZING recipe! You are right, SO easy to throw together and SO delicious.

  4. Valeria Chahin

    Loved loved loved this recipe tastes like chocolate cake! I only used 1/4 maple syrup and it tastes great 4 my taste. I also added vainilla!

  5. Christine

    I can’t wait to make these!! What would be the best sub for the eggs? Flax egg? Apple sauce? Thank you! 🙂

    • Hey Christine! Flax eggs would be my best guess! Applesauce may be too wet since there are already bananas. Let me know how they turn out 🙂

      • Esther

        Can you use all almond flour instead of oat flour? Thank you.

        • I find that almond flour doesn’t give the same texture as oat. It could work, but the muffin may be a little less fluffy.

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