Healthy, Easy Chocolate Banana Muffins Recipe - Dr. Axe

Healthy, Easy Chocolate Banana Muffins Recipe

Chocolate banana muffins - Dr. Axe

When you can’t decide between breakfast and dessert, these chocolate banana muffins are a delicious choice. They’re made with gluten-free flour and naturally sweetened with ripe bananas for a healthy option that will satisfy your sweet tooth.

You probably already have everything on hand to make these tasty treats, too — and they’re super simple to make.

Key Ingredients

These chocolate chip banana muffins aren’t your average sweet muffins loaded with sugar and gluten. Quite the opposite, in fact!

That’s because this chocolate banana muffins recipe calls for healthy ingredients and a natural sweetener to avoid a sugar overload. Here are the stars that make this take on a classic recipe healthy and delicious:

  • Banana: You’re likely well-aware that bananas are loaded with potassium, but that’s not all. Also rich in B vitamins, vitamin C, manganese and magnesium, bananas benefit everything from energy levels to digestion, mood, heart health and more.
  • Dark chocolate chips: When most people think of chocolate, they think of unhealthy candy bars and sugar-laden processed snacks. Dark chocolate is none of that. In fact, it’s full of flavonoids that can help combat disease and support brain, heart, eye and skin health.
  • Coconut sugar: While you don’t want to overdo it with coconut sugar, it is a better alternative to regular sugar because it contains trace elements of iron, zinc, calcium, potassium, polyphenols and inulin. Plus, it has a lower glycemic score.
  • Eggs: A staple in baking, eggs are a great protein source, but make sure you opt for cage-free, free-range eggs that from chickens that are free from antibiotics and hormones.
  • Gluten-free flour: Gluten-free flour is easier on digestion and good for those with gluten sensitivity or celiac to consume.

These chocolate banana muffins are a great way to get the kids cooking, so let’s get in the kitchen and start baking!


Chocolate banana muffins step 1 - Dr. Axe

How to Make Chocolate Banana Muffins

Start by preheating the oven to 375 degrees Fahrenheit. Then in a bowl, mix the butter and sugar until the two are well-combined, then add in the eggs slowly, one at a time.

Next, beat in the nutrition-rich bananas, almond butter (or choice of nut butter), milk and vanilla.

Chocolate banana muffins step 2 - Dr. Axe

Then, in a separate bowl, combine the flour, baking soda and salt. Now, mix together the two bowls, and fold in the chocolate chips. Delicious!

Chocolate banana muffins step 3 - Dr. Axe

Fill the waiting cupcake liners, about 3/4 of the way, and bake the chocolate chip banana muffins for 18–25 minutes or until they’re baked through.

That’s all there is to making this chocolate banana muffins recipe.

These banana chocolate chip muffins come together in just minutes for the whole family to enjoy. I know you’ll love them as much as I do!

Other Healthy Muffins to Make

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Chocolate banana muffins - Dr. Axe

Chocolate Banana Muffins Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Diet: Gluten Free


When you can’t decide between breakfast and dessert, these chocolate banana muffins are a delicious choice and actually good for you.


  • ½ cup butter, softened
  • 1 cup coconut sugar
  • 2 eggs
  • 1 cup ripe bananas, mashed
  • ⅔ cup sprouted almond butter
  • 1 tablespoon coconut milk
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ¾ cup dark chocolate chips


  1. Preheat the oven to 375 degrees F.
  2. In a bowl, mix the butter and sugar until well-combined.
  3. Add in the eggs, one at a time. Beat in bananas, almond butter, milk and vanilla.
  4. In a separate bowl, combine the flour, baking soda and salt.
  5. Combine both bowls, and fold in the chips.
  6. Fill tins with cupcake liners and add the dough until 3/4 full and bake for 18–25 minutes.


  • You can sub out almond butter for the nut butter of your choice.
  • Use the gluten-free flour of your choice, such as coconut, oat, almond, tapioca, chickpea, sorghum, cassava, amaranth, buckwheat or teff flour.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 264
  • Sugar: 21.7g
  • Sodium: 194mg
  • Fat: 11.6g
  • Saturated Fat: 6.7g
  • Unsaturated Fat: 4.9g
  • Trans Fat: 0g
  • Carbohydrates: 38.9g
  • Fiber: 2.5g
  • Protein: 3.9g
  • Cholesterol: 48mg

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  1. Christiana on

    These were sooo good! I cut the sugar down to 3/4 cup, and next time I’ll probably cut it down to 1/4 cup. I used Kirkland Mixed Nut butter with Seeds, and used Bob Redmill Paleo flour. Yum, Yum, Yum! We didn’t even have chocolate chips, and they were still good.

  2. Kathy on

    I have IBD and can’t handle coconuts at all (even oil for some reason). I see you like to use coconut sugar a lot in recipes. Is there something I can substitute for it?
    Thank you.

  3. Erin L on

    I just tried this recipe! I subbed coconut oil for the butter (same portion) and added some flax seeds for a crunch. It is a wonderful muffin and works great as a loaf as well. The whole family loves them! Thanks so much :)

  4. Steve G on

    You have used cup for measuring some ingredients what size cup are you using? or what will it be in ounces or pounds?

  5. Ryan E on

    Hi Debra,

    I’ve replaced eggs in many recipes with flax meal and water (2 tsp flax meal, 2 tbsp water per egg). Mix it up and let it sit for a few minutes. Coconut milk is a fantastic milk replacement, as is coconut cream for heavy or whipped cream.

    Hi Sara,

    Whole foods usually carries it. I’ve also seen it a wegmans and some grocery stores have it in the natural foods section.

    • Sara on

      Gopal’s makes sprouted almond butter (as well as sprouted pumpkin seed butter, sprouted sunflower seed butter and sprouted walnut butter).

  6. Debra Glivar on

    What do I do if I don’t eat eggs or cheese? I have a fish allergy and eggs and dairy have the same protein that I am allergic to. All of your receipts have eggs or dairy in them! Please help!!

    Thank you,



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