Double Chocolate Banana Muffins

If you’ve ever had three ripe bananas staring at you while your kids are asking what’s for breakfast, these healthy double chocolate banana muffins are your answer. They’re soft, chocolatey, naturally sweetened with maple syrup, and made with simple, preservative-free ingredients- just how I like them (no one will ever know). As a busy mom of two with a brain that doesn’t shut off, I need recipes that pull double duty. These work great for breakfast and as an after-school snack.

The best part? They feel like a treat but are made with nourishing ingredients like einkorn flour and Greek yogurt. The bananas add natural sweetness and moisture, the cocoa gives them that deep chocolate flavor kids love, and the protein from the yogurt makes them more filling than your average muffin. I’ve tested these multiple times in my own kitchen, and they’re incredibly forgiving — even when little helpers are “measuring.”

These healthy chocolate banana muffins are also freezer-friendly, which is the way I do breakfast in my house. I make a batch, cool them completely, and freeze half immediately. On rushed mornings, I pop one in the microwave for 30 seconds or toss a frozen muffin straight into a lunchbox. By snack time, it’s perfectly thawed.

Quick Ingredient Snap Shot

• all-purpose einkorn flour
• salt
• baking powder
• baking soda
• cinnamon
• cocoa powder
• banana
• egg
• Greek yogurt
• butter
• maple syrup
• semi-sweet chocolate chips

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Double Chocolate Banana Muffins

Prep Time30 minutes mins

Total Time55 minutes mins

Course: Breakfast, Snack

Cuisine: American

Keyword: banana muffin, chocolate muffin

Servings: 18

Equipment

• 1 mixer

Ingredients

• 3 cup Jovial einkorn all purpose flour
• 1/2 tsp Pink himalayan salt
• 1 tsp Baking powder (Bob's Redmill)
• 1 tsp Baking soda
• 1/2 tsp Cinnamon
• 1/4 cup Dutch processed cocoa powder
• 3 Banana
• 1 Egg
• 1/2 cup Greek yogurt (Chobani or Stonyfield Organic are clean options, can also use dairy free alternative)
• 1/2 cup Butter (melted, can use ghee to allergens)
• 3/4 cup Maple syrup
• 1 cup Semisweet chocolate chips (real good or nestle simple)

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Instructions

• Preheat oven to 350 f
• Line 18 cupcake tins with liners
• Mix together 3 cup Jovial einkorn all purpose flour, 1/2 tsp Pink himalayan salt, 1 tsp Baking powder, 1 tsp Baking soda, 1/2 tsp Cinnamon and 1/4 cup Dutch processed cocoa powder in one bowl.
• In another bowl mash the 3 Banana and then add in 1 Egg, 1/2 cup Greek yogurt, 1/2 cup Butter 1/2 cup Greek yogurt and 3/4 cup Maple syrup.
• Fold in 1 cup Semisweet chocolate chips
• Fill the tins until 3/4 full
• Bake for 18-24 minutes

Notes

Reheat

• Either place in the microwave at 30 second intervals or set out at room temperature for 30 minutes-1 hour until thawed.

Allergens

• See swaps in recipe above to make allergen friendly for dairy

Swaps

• 2 1/4 cup all purpose flour for 3 cup all purpose Einkorn flour

Make-Ahead & Freezer Tips (Busy Mom Approved)

These are perfect freezer-friendly muffins.

• Let muffins cool completely.
• Store in a glass airtight container for up to 4 days.
• Freeze in a single layer, then transfer to a freezer-safe silicone bag.
• Freeze up to 3 months.

Reheat:

• Microwave in 30-second intervals.
• Or thaw at room temperature for 30 minutes to 1 hour.
• Pro tip: I freeze them individually so I can toss one into a lunchbox frozen — it’s thawed by lunchtime.

Substitutions & Variations

• Flour swap: Use 2¼ cups regular all-purpose flour instead of 3 cups einkorn.
• Dairy-free: Use coconut yogurt and ghee or avocado oil instead of butter.
• Lower sugar: Reduce chocolate chips to ¾ cup.
• Nutty boost: Add ½ cup chopped walnuts.
• Mini muffins: Bake 12–15 minutes instead.