Banana Bread Muffins with Dark Chocolate Chips (Whole Wheat & Naturally Sweetened)

Warm, cozy, and just the right amount of indulgent — these Healthy Banana Bread Chocolate Chunk Muffins are the kind of bake that fills your kitchen with the smell of comfort. Made with ripe bananas, coconut oil, and a blend of whole wheat and almond flour, they’re naturally sweetened with maple syrup and studded with melty dark chocolate chips.

They’re the perfect make-ahead breakfast, mid-morning snack, or after-nap treat for you and your little honeydew. Think of them as a wholesome twist on banana bread that feels like a treat but nourishes like breakfast.

🌿 Why You’ll Love Them

• Made with real ingredients (no refined sugar!)
• Moist, fluffy, and rich with banana flavor
• Dark chocolate chips in every bite
• Freezer-friendly for busy mornings
• Loved by toddlers and grown-ups alike

Ingredients

(makes 10–12 muffins)

• 4 very ripe bananas, mashed (about 1 ½ cups)
• 2 large eggs
• ¼ cup melted coconut oil (or butter)
• ⅓ cup pure maple syrup
• 1 tsp vanilla extract
• 1 cup whole wheat flour
• ½ cup almond flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ¼ tsp salt
• ½ cup dark chocolate chips (plus extra for topping)

Full Recipe Below:

Healthy Banana Bread Dark Chocolate Chip Muffins

Amy Belle

Soft, cozy banana bread muffins made with ripe bananas, whole wheat and almond flour, and rich dark chocolate chips. Naturally sweetened with maple syrup and coconut oil for a wholesome treat you’ll want to make on repeat — perfect for breakfast, snack time, or a little afternoon pick-me-up.

Print Recipe Pin Recipe

Prep Time10 minutes mins

Total Time34 minutes mins

CourseBreakfast, Healthy Snack

CuisineAmerican

Servings12 muffins

Calories190 kcal

Equipment

• 1 Large Bowl
• 12 Cup Muffin Tin
• 12 Muffin Tin Liners (Optional)

Ingredients

  

Wet Ingredients

• 4 4 very ripe bananas, mashed (about 1 ½ cups)
• 2 large eggs
• 1/4 cup melted coconut oil
• 1/3 cup pure maple syrup
• 1 tsp vanilla

Dry Ingredients

• 1 cup whole wheat flour
• 1/2 cup almond flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup dark chocolate chunks

Instructions

 

Preheat Oven

• Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with parchment liners.

Mix Wet Ingredients

• In a large bowl, mash bananas until mostly smooth.
• Whisk in eggs, coconut oil, maple syrup, and vanilla.

Add Dry Ingredients

• Add whole wheat flour, almond flour, baking soda, cinnamon, and salt. Stir gently until just combined.
• Fold in chocolate chunks.

Divide

• Divide batter evenly among muffin cups and top with extra chocolate chunks.

Bake

• Bake 20–24 minutes, or until a toothpick comes out clean.

Cool & Enjoy!

• Let cool 5 minutes in the pan, then transfer to a rack to cool completely.

Notes

• Add chopped walnuts for crunch and a nutty flavor.
• For mini muffins: bake 12–14 minutes.

Keywordalmond flour banana muffins, banana bread muffins, banana muffins with chocolate chips, dark chocolate chip muffins, healthy banana muffins, healthy snack muffins, naturally sweetened muffins, whole wheat banana muffins

🍫 Storage Tips

• Room temp: Store in airtight container up to 2 days.
• Fridge: Up to 5 days.
• Freeze: Wrap individually and freeze up to 3 months.

🌸 Healthy Honeydew Notes

• These are extra soft and moist from the almond flour — don’t overbake.
• I love making a double batch and freezing half for the week ahead.

Enjoy!

There’s something special about a batch of these muffins on the counter — simple, homey, and just sweet enough. I love baking them on Sunday afternoons so the house smells like banana bread heaven, then freezing a few for the week ahead. Whether you enjoy one warm with coffee or share a bite with your little one, these muffins bring that small, slow joy The Healthy Honeydew is all about. 💛