Easy Banana Chocolate Muffin Recipe – Whole Wheat & Cocoa

Last Updated on 2 months by Neha Deshmukh

Easy Banana Chocolate Muffin Recipe – Whole Wheat & Cocoa

Hey everyone! If you’re anything like me, you always have a bunch of ripe bananas sitting on the counter, begging to be used. And honestly, while banana bread is amazing, sometimes you just want something a little quicker, a little more portable… that’s where these banana chocolate muffins come in! They’re super easy to whip up, wonderfully moist, and the little bit of whole wheat flour adds a lovely texture. I first made these when my kids were little, and they’ve been a family favorite ever since.

Why You’ll Love This Recipe

These aren’t your average muffins. They strike the perfect balance between healthy and indulgent. The whole wheat flour gives them a slightly nutty flavor, while the cocoa powder and chocolate chips deliver that satisfying chocolate fix. Plus, they’re ready in under 30 minutes – perfect for a quick breakfast, a midday snack, or even a little treat with your evening chai.

Ingredients

Here’s what you’ll need to make a batch of these delicious muffins:

• 1 Cup All-Purpose Flour (about 120g)
• 1 Cup Wheat Flour (about 125g)
• 1 Tsp Baking Soda (5g)
• 1 Tsp Baking Powder (5g)
• 1 Tsp Salt (5g)
• ½ Cup Sugar (100g)
• 3 Ripe Bananas, Mashed (about 1 ½ cups)
• 1 Egg, Lightly Beaten
• ⅓ Cup Vegetable Oil (80ml)
• 1 Tsp Vanilla Essence (5ml)
• ¼ Cup Cocoa Powder (25g)
• Baking Chocolate For Topping (as desired)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference:

• Whole Wheat Flour: Don’t be scared of it! It adds a lovely texture and a subtle nutty flavor. You can use 100% whole wheat if you prefer, but I find the blend of all-purpose and whole wheat gives the best result.
• Cocoa Powder: Quality matters here. A good quality cocoa powder will give you a richer, more intense chocolate flavor. I usually go for a Dutch-processed cocoa powder.
• Bananas: The riper, the better! Seriously. Those spotty, almost-black bananas are perfect for baking. They’re sweeter and mash up so easily. Don’t throw those overripe bananas away!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 375°F (190°C). Line a muffin tray with paper liners – this makes cleanup a breeze!
2. In a large bowl, whisk together the all-purpose flour, wheat flour, baking powder, baking soda, salt, and cocoa powder. Just give it a good mix to make sure everything is evenly distributed.
3. In a separate bowl, mash those ripe bananas really well. Then, add the sugar, beaten egg, vegetable oil, and vanilla essence. Mix everything together until it’s nicely combined.
4. Now, gradually add the dry flour mixture to the wet banana mixture. Gently whisk until just combined. Be careful not to overmix – that can make the muffins tough.
5. Divide the batter evenly among the prepared muffin liners. Then, sprinkle a few pieces of baking chocolate on top of each muffin.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. (Though, let’s be real, they’re best enjoyed warm!)

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in tough muffins.
• Use a cookie scoop to ensure even muffin sizes.
• For extra chocolatey goodness, add a tablespoon of cocoa powder to the chocolate topping.

Variations

• My daughter loves adding a handful of chopped walnuts or pecans to the batter. It gives them a lovely crunch.
• For a richer flavor, try using melted dark chocolate instead of baking chocolate chips.
• My friend makes a version with a streusel topping – it’s divine!

Vegan Adaptation

Want to make these vegan? No problem!

• Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes).
• Ensure your chocolate chips are vegan-friendly.

Gluten-Free Adaptation (using gluten-free flour blend)

If you need a gluten-free option:

• Simply substitute the all-purpose and wheat flour with a good quality gluten-free all-purpose flour blend. Make sure it contains xanthan gum!

Spice Level (Optional: Cinnamon or Nutmeg addition)

Feeling a little adventurous?

• Add ½ teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.

Festival Adaptations (Suitable for breakfast or tea-time snacks during festivals)

These muffins are perfect for festivals!

• They make a lovely addition to a Diwali or Holi spread, or a comforting treat during Ganesh Chaturthi.

Serving Suggestions

These muffins are delicious on their own, but they’re even better with:

• A warm cup of masala chai or filter coffee.
• A dollop of yogurt or a smear of peanut butter.
• A side of fresh fruit.

Storage Instructions

• Room Temperature: Store in an airtight container at room temperature for up to 2 days.
• Refrigerator: Store in an airtight container in the refrigerator for up to 5 days.
• Freezer: These muffins freeze beautifully! Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They’ll keep for up to 3 months.

FAQs

What is the best way to ripen bananas quickly for this recipe?

Place the bananas in a paper bag with an apple or tomato. The ethylene gas released by these fruits will speed up the ripening process.

Can I use overripe bananas that are almost black?

Absolutely! Those are the best bananas for baking. They’re super sweet and mash up easily.

Can I substitute the vegetable oil with another oil like coconut oil?

Yes, you can! Melted coconut oil works great, but it will impart a slight coconut flavor.

How can I prevent the muffins from sticking to the liners?

Make sure you’re using good quality muffin liners. You can also lightly grease the liners with cooking spray.

Can I freeze these muffins for later?

Definitely! They freeze really well. Just wrap them individually and store them in a freezer-safe bag.

Enjoy baking (and eating!) these delicious banana chocolate muffins. Let me know how they turn out in the comments below!