Healthyish Chocolate Banana Muffins

chocolate banana muffins in a muffin tin, one with a bite taken out

Super chocolaty and rich muffins (to use up your overripe bananas) plus olive oil, a little avocado, and lots of chocolate!



dry ingredients

  • 1 1/2 C flour
  • 1/4 C Dutch process cocoa powder 
  • 4 t baking powder
  • 1/2 t salt
  • 1 t Baker’s Spice (optional, or add a big pinch of cinnamon)
  • 1 C semi-sweet chocolate chips

wet ingredients

  • 1 egg
  • 1/4 C sour cream
  • 2 T olive oil
  • 1/2 an avocado, mashed (about 1/4 C)
  • 2 ripe bananas, mashed
  • 1/2 C brown sugar
  • 1 T vanilla


  1. Preheat your oven to 425 degrees and grease a muffin tin or line it with muffin liners.
  2. Whisk together the dry ingredients in a large bowl.
  3. In a separate bowl, whisk together the wet ingredients.
  4. Add the wet ingredients to the dry ingredients and stir until just combined – be careful not to overmix – a few streaks of flour in the batter are ok.
  5. Divide the batter evenly among muffin cups. *see note
  6. Bake at 425 for 5 minutes, then lower the oven temp to 375 and bake for 23 minutes. *see note


I filled the muffin cups all the way to the top and got 10 big muffins.

This method of blasting the muffins with high heat and then lowering the temp to let them finish baking is part of what helps them get big and fat. I learned that tip (plus the correct amount of baking powder to use) from this post on Sally’s Baking Addiciton. So smart!